CHILLI CHICKEN
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Indo-Chinese recipe of crispy batter-fried boneless chicken tossed in a flavorful sauce mix.
The cult Indo-Chinese delicacy called Chili Chicken can make every foodie go weak on their knees. Succulent and crispy batter fried bite-size pieces of chicken dunked in a delectable sauce that is flavorful, fiery, and bold makes the perfect Chili Chicken.
For those of you wondering what on earth is Indo-Chinese cuisine, here is a quick introduction.
WHAT IS INDO-CHINESE CUISINE?
India is a cosmopolitan country not just in the sense of the word but in everything, right from the people, the cultures, the languages, and most importantly the food. Different communities have lived here and left a part of their tradition which has been Indianized over time. One such community that has been living in India since the British Raj is the Chinese community. The beautiful amalgam of Chinese cuisine and Indian flavors has given birth to one of the most distinct cuisine, now known as the Indo-Chinese cuisine. Today, the Indo-Chinese cuisine is an integral part of every Indian kitchen. Let me tell you that this cuisine is far from authentic Chinese cuisine. However, it is the only kind of Chinese food we have known growing up in India. We love our take on Chinese cuisine and trust you will love it too.
ABOUT THIS RECIPE
Chili Chicken is by far the most popular Indo-Chinese dish. It is not just a dish, it is a bowlful of magic. With your first bite, you will feel an explosion of flavors in your mouth and you will find it hard to stop.
The best Chili Chicken has crispy batter-fried boneless chicken tossed in a saucy gravy. The key to making restaurant-style chicken is to perfectly fry the chicken. The contrasting crispiness of the chicken and lusciousness of the gravy is what makes this dish irresistible. This is hands-down the most loved Indo-Chinese dish that works both as an appetizer as well as an entree.
If you want to make it as an appetizer or snack, the sauce will be dry enough to just coat the chicken and not drip. If making an entree the gravy will be thick and luscious.
The recipe is quite easy to make and you will be surprised to see that the result will be as good as the restaurant if not better.
Here, I have shared the recipe for the entree version, if you want to make it dry as and serve as an appetizer, just skip adding the slurry.
INGREDIENTS
The ingredients required for making restaurant-style chili chicken are very basic and easily available in the pantry.
The recipe uses bite-sized boneless chicken pieces. You can also cut the chicken into strips if you prefer. I have used boneless skinless chicken thighs, you can also use chicken breast.
For making the batter-fried chicken you will need ginger-garlic paste, soy sauce, lemon juice, cornflour, all-purpose flour, baking powder, egg, salt, and pepper.
For the sauce, you will need chopped onion, chopped green bell pepper, minced ginger, garlic, tomato ketchup, red chili paste, soy sauce, vinegar, brown sugar, salt, pepper, chicken broth, and green chili (optional).
For garnish, you will need a finely chopped green onion and chopped red chili (optional).
HOW TO MAKE IT?
You can now make restaurant-style Chili Chicken right at your home using my easy to follow step-by-step recipe. Here you go:
To marinate the chicken you will need ginger and garlic paste, lemon juice, salt, crushed black pepper, and dark soy sauce. Massage the chicken pieces well to incorporate all the ingredients. Keep aside for 15-20 minutes.
Meanwhile cut the onion and green bell pepper into small squares, mince the ginger and garlic, finely chop the green onions, and chop the red chilies (if using).
In a large bowl, combine all-purpose flour, cornflour, baking powder, and egg. Whisk together to form a very thick batter, make sure not to add water. Dunk in the marinated chicken along with the remaining marinade. Use your hands to coat all the chicken pieces evenly with the batter.
Heat oil for frying in a pan. Once the oil is hot, add chicken pieces and fry on medium heat until they turn golden-brown. For extra crispy, remove the fried pieces on a paper towel and after a brief interval fry them once again in the same hot oil. While frying, make sure not to overcrowd the pan (fry in 2 or 3 batches if required). Drain the fried chicken on a paper towel and keep aside.
For making the sauce, in a small bowl combine the tomato ketchup, red chili paste, dark soy sauce, vinegar, brown sugar, salt, pepper, and a small amount of chicken broth to mix everything to a smooth consistency.
Heat oil in a pan, fry the minced garlic and ginger until fragrant. Now add onion and green bell pepper and fry for a minute. Add the sauce mix and saute for another minute.
Make a slurry with 4 tablespoons of cold water and 2 tablespoons of cornflour, mix well so that there are no lumps. Add the slurry to the sauce and cook until the sauce starts bubbling. Omit this step if you are making the dry version.
Lastly, add the fried chicken pieces and lightly toss in the sauce.
Garnish with finely chopped green onion and chili. Serve immediately.
VARIATIONS
Sprinkle some roasted sesame seeds before serving for a nutty flavor to the chili chicken.
Add a tablespoon of schezwan sauce for that extra kick.
Replace chicken with any firm white fish or pork for making Chili Fish or Chili Pork.
Swap chicken with shrimp, tofu, or paneer. There is no need for batter frying if you are using any of these, just lightly saute them before tossing in the sauce. The rest of the recipe remains the same.
FREQUENTLY ASKED QUESTIONS
Is Chili Chicken very spicy?
The name Chili chicken itself is suggestive of being spicy but it is a beautiful balance of sour, sweet, and hot. Kids can eat chili chicken without any qualms. The recipe is also quite adaptive in the sense that, you can increase or decrease the amount of heat you want by regulating the amount of chili paste and chilies.
Can I make Chili chicken ahead of time?
Chili chicken tastes best when the chicken is crispy and evenly coated with the luscious sauce. If you are planning to serve it at your next house party, I suggest just make the fried chicken ahead of time. Just when you are ready to serve, make the sauce and toss the fried chicken pieces in the sauce quickly. Serve immediately.
Can I make chili chicken without eggs?
While eggs give a nice texture to the fried chicken, you can avoid using egg altogether. Just use cornflour, all-purpose flour, and baking powder for the batter.
Can I air-fry the chicken?
For a healthier option you can air-fry the chicken. Marinate the chicken, dip in batter, and then line them in a single layer on a parchment paper placed on your air-fryer basket. Air-fry for 10-12 minutes at 450F. Make sure not to overcrowd the pan to make sure the pieces are crisp on all sides.Is chili chicken gluten-free?
If you are looking for a gluten-free version of chili chicken, replace all-purpose flour with gluten-free flour. Also, not all soy sauce is gluten-free, so make sure to use one that is.
SERVING SUGGESTIONS
Chili Chicken if made dry, can be served as a starter. The gravy version tastes best when paired with Hakka Noodles, Fried Rice, or Burnt Garlic Rice.
You can also serve it with roti or naan. You can also wrap it in a roti, tortilla, or pita with some fresh greens and a dipping sauce.
STORING SUGGESTIONS
When stored in an airtight container, the Chili Chicken lasts for about 3 to 4 days in the refrigerator. Reheat it in a pan or in the microwave, before serving.
You can also freeze it for about 2 months. Make sure to cool it down completely before storing it in a freezer-safe container. Thaw it overnight and reheat before serving.
CHILI CHICKEN
Ingredients:
- 1 lb boneless Chicken cut into bite-size pieces
- 1 tbsp lemon juice
- 1 tsp Black Pepper Powder
- 1 tbsp Dark Soy sauce
- 1tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp salt
- 1/2 cup All-Purpose Flour
- 1/2 cup Cornflour
- 1 Egg
- 1 tsp baking powder
- Oil for Frying
- 2 tbsp Canola Oil
- 1 tsp minced Ginger
- 2 tsp minced Garlic
- 1 large Onion cut into 1-inch squares
- 1 Green Bell Pepper cut into 1-inch squares
- 2 tbsp Dark Soy sauce
- 1 tbsp Vinegar
- 2 tbsp Tomato Ketchup
- 1 tbsp Red Chilli Paste
- 1 tsp brown sugar
- Salt to taste
- 1/2 tsp Black Pepper Powder
- 1/4 cup chicken or vegetable broth
- 1/4 cup chopped Green onion
- 1-2 chopped red chilies (optional)
- 2 tbsp cornflour (if making gravy)
Instructions:
- Marinate the chicken with ginger and garlic paste, lemon juice, salt, crushed black pepper, and dark soy sauce. Massage the chicken pieces well to incorporate all the ingredients. Keep aside for 15-20 minutes.
- In a large bowl, combine all-purpose flour, cornflour, baking powder, and egg to form a very thick batter. Coat the marinated chicken pieces evenly with the batter.
- Heat oil for frying in a pan. Once the oil is hot, add chicken pieces and fry on medium heat until they turn golden-brown. Drain the fried chicken on a paper towel and keep aside.
- In a small bowl combine the tomato ketchup, red chili paste, dark soy sauce, vinegar, brown sugar, salt, pepper, and a small amount of chicken broth.
- Heat oil in a pan, fry the minced garlic and ginger until fragrant. Now add onion and green bell pepper and fry for a minute. Add the sauce mix and saute for another minute.
- Make a slurry with 4 tablespoons of cold water and 2 tablespoons of cornflour, mix well so that there are no lumps. Add the slurry to the sauce and cook until the sauce starts bubbling. Omit this step if you are making the dry version.
- Lastly, add the fried chicken pieces and lightly toss in the sauce.
- Garnish with finely chopped green onion and red chili. Serve immediately.
Notes:
- For extra crispy chicken, fry the chicken in batches and remove them on a paper towel. After a brief interval fry them once again in the same hot oil.
- Do not overcrowd the pan for evenly cooking the chicken.
- Skip using eggs if you prefer.
- For the dry version, you do not need the slurry.
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