Chilli Chicken Recipe

Chilli chicken recipe – Learn how to make chili chicken gravy & dry restaurant style recipe with step by gradation photos. Chilli chicken is one of the most popular Indo-Chinese stylus chicken appetizer or starter that is served in Indo-Chinese restaurants. vegetarian alternates are made with paneer, mushroom, potato and bean curd.

Reading: Chilli Chicken Recipe

If you are new to Indo-chinese foods, then read on to know ..

What is Chilli Chicken?

Chilli chicken is a dessert, piquant & slenderly sour crisp appetizer made with chicken, doorbell peppers, garlic, chili sauce & soy sauce .
This crisp fried fresh chili chicken recipe is hands down the best that you can make at home. There are so many ways this chicken appetizer is made. The recipe shared on this station is my own which has been much loved by my friends & family .
To make the best chinese chili wimp, boneless cubes are marinated in soy sauce, chili sauce and pepper. then trench fried until crisp. Later they are seasoned again in flavorful sauces .
This chili chicken has a burst of flavors & tastes delicious. These offer bites taste gently hot, sweet and sour. It is well served hot as an appetizer or with
Veg fried rice
Schezwan fried rice
Hakka noodles
Schezwan noodles

Is chilli chicken very spicy?

Most people assume it to be besides hot & hot. It is not very piquant. Chilli chicken has a proper balance of sweetness, spice & sour tastes. My young kids besides enjoy this without any trouble. You may reduce the spice levels by skipping green chilies .
You may like these 70 chicken recipes
Chicken manchurian
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How to Make Chilli Chicken (Stepwise Photos)

Preparation

1. To a bowl, add 250 grams of cube boneless chicken, 1 ½ tsp soy sauce, 1 ½ tsp chili sauce and ¼ tsp pepper powder .
2. Sprinkle cornstarch, plain flour if using and salt on the chicken. If you like to have a midst crunchy coat of the flour like we get in restaurants, add 1 tbsp more of obviously flour and 1 tbsp more of corn flour .
Pour egg white only as needed. You can besides use urine if you have brined the wimp. Do not use a lot of liquid .
Mix well to coat. If the chicken is besides dry, sprinkle little urine or more egg white and blend .
3. Add chili powderize or paprika and blend again. This helps to get a beneficial color. This is optional .
4. This is how the chicken looks. If you add excessively much egg or water or make a buffet, it will absorb bunch of oil and will not turn crisp .

Fry chicken

5. Heat vegetable oil until hot enough. Shallow fry or deep child the pieces until golden. Drain off on the kitchen weave. It can besides be grilled in a preheat oven at 240 C for 20 to 25 minutes depending on the size of the pieces.You can american samoa well put them on a skewer and grill .
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6. Prepare the sauce for seasoning in a bowl. This direction you will not end up using more sauces. Add 1 tbsp soy sauce, ¾ to 1 tsp. vinegar, ½ to 1 tsp. carbohydrate, ½ tsp. red chili powder or paprika, 2 tbsps crimson chili sauce & 2 tbsps catsup to a bowl .
Mix together all of these with 2 to 3 tbsps water. Sauce must be blockheaded however of pouring consistency. I am using crimson chili powderize hera again for the color .

Season Chilli Chicken

7. Heat 1.5 tbsps oil in the pan on a high flare. Add garlic and electrocute for a infinitesimal. Add onions, greens chilies, jump onions and capsicum. Fry until they turn slightly tender. They must placid keep the grind .
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8. Add the sauces and allow to bubble .
9. Add the chicken and flip. Fry on high for 1 minutes till it looks dry .
Serve chilli chicken hot as a appetizer .

Pro Tips

normally in the restaurant made taiwanese chilli chicken, ajjinomotto or monosodium glutamate ( MSG ) is used to give a singular spirit to it. Trust me ! you can still make the best with out it. Avoid it for health reasons, we don ’ t need it !
Food tinge is besides used to bring the deep red color, avoid that angstrom well and good stick on to the best quality chili powder or sweet pepper for a vibrant color .
The restaurant served appetizer most often makes us grease sick and tend to dehydrate a batch. For a healthier choice you can shallow child or grill the chicken, details mentioned in the instructions below .
Try this at home ! I am indisputable you will ditch the restaurants & make this best chili wimp again .
If you wish to brine the wimp beginning as they do in restaurants to yield tender juicy bites, please check the notes in the recipe card .
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To make the best out of the chilli chicken recipe I suggest using kashmiri chili gunpowder or paprika and saute well in the sauces on high fire which besides lends a smoky flavor. If you do not use enough chili powder, the final dish may not get a thoroughly color. then try adding more or less than mentioned in the recipe .
Related Recipes

Recipe Card

The best Indo chinese chilli chicken appetizer made with crisp fried chicken tossed in sweet sour & spicy chilli sauce. Pair it with hot stir fried noodles or fried rice.

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Ingredients (US cup = 240ml )

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¼ cup petroleum or more for deep electrocute

To Fry the Chicken

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250 grams chicken boneless cubes ( ½ pound )
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1 ½ teaspoon red chili sauce ( fresh & hot, less blue kind )
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1 ½ teaspoon soy sauce ( naturally brewed )
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¼ teaspoon pepper powder ( crushed pepper )
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2 to 3 tablespoons cornstarch ( white corn flour )
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1½ to 2 tablespoons general-purpose flour ( maida ) ( optional )
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¼ teaspoon bolshevik chili powder ( optional ) or paprika or red chili paste
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⅛ teaspoon salt or as needed
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1 egg white ( manipulation alone as needed ) or 2 tbsps water system ( refer notes )

Seasoning for chilli chicken

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1 tablespoon soy sauce ( naturally brewed )
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2 tablespoons red chili sauce ( adjust to sample ) ( dulcet and piquant )
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2 tablespoons tomato catsup
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½ teaspoon red chili gunpowder ( optional ) or paprika or bolshevik chili paste
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¼ teaspoon capsicum powder
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¾ to 1 teaspoon vinegar ( any or apple cider )
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½ to 1 teaspoon boodle
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2 to 3 tablespoons water

Other ingredients (veggies)

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1½ tbsp anoint
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1 culture medium onion thinly sliced or cubed
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1 tablespoon garlic ticket chopped
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¼ to ½ cup bell pepper ( capsicum ) – cubed
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1 to 2 green chilies slit and deseeded ( optional )
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1 branchlet spring onion or scallions chopped ( optional )
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Read more: BBQ Baked Chicken Wings

1 to 3 tablespoon spring onion greens for trim

Instructions

Preparation

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(Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy, succulent and to prevent from drying up. Follow the instruction in recipe notes below.
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Slice chicken to bite sized pieces about half inch cubes. Add chicken to a mixing bowl. Ensure it is drained completely.
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Add soya sauce, red chilli sauce, black pepper powder, red chili powder (optional) and salt. (Quantities as mentioned under the section “To Fry the Chicken”).
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Then sprinkle corn flour & plain flour.
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Add the egg white or water just as needed to bind the flour with the chicken. If the mixture is dry add more egg white or sprinkle some water.
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Set this aside until you prepare the ingredients & the sauce. You can also refrigerate overnight and use.
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Cube the onions & bell pepper. Separate the layers and slit green chilies.
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Prepare the sauce in a bowl. Add soya sauce, chili sauce, tomato ketchup, red chili powder, vinegar, sugar and water to a bowl. (Quantities as mentioned under the section “seasoning for chili chicken”). Mix well. Set this aside.

Fry Chicken

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Heat oil in a pan for deep or shallow fry. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.
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Check if the oil is hot enough by gently sliding a small quantity of batter to the hot oil. It must rise without browning.
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Now add the chicken cubes one by one without crowding the pan.
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Fry on a medium high heat until crisp, golden and evenly cooked from inside.
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Keep stirring to fry evenly. Do not over fry as the chicken tends to turn hard.
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When the chicken is cooked completely, bubbles in the oil will begin to reduce. Drain on a kitchen tissue or a colander.
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For extra crisp chicken, once done frying the entire chicken refry them in hot oil.

Seasoning Chilli Chicken

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Heat oil in a wok or pan on a high flame. Add garlic & fry for about a min.
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Add onions, capsicum, spring onion whites and green chilies.
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Fry till they turn slightly soft for about a minute or so. The veggies must still be crunchy.
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Pour the sauces. Let the sauces bubble up well & slightly thicken.
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Taste the sauce and chicken as well. Add more salt, spice or sauce as needed.
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Add the fried chicken, Mix well. Sauté chili chicken on a high flame for 1 minute.
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Toss until the chicken is coated well with sauce. Garnish with spring onion greens.
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Serve chilli chicken immediately hot as appetizer or with fried rice or noodles.

Notes

This recipe works best by brining wimp overnight in buttermilk as it tenderizes & keeps the kernel more damp and blue after frying. If you prefer to skip brining then do use egg white .
Brining chicken to skip egg.
Mix together 3 tbsp yogurt with 2 cups of water and 1/4 tsp strategic arms limitation talks. Add the wimp to this and leave it for 45 mins to 1 hour. brine in the electric refrigerator for 4 to 6 hours gives the best results. Drain the wimp wholly & use in the recipe .
To make chilli chicken gravy: Mix 2 tsps cornstarch with 1 cup water and pour it to the pan. Plus lend 1 tbsp more soy sauce, 2 tbsps more chili sauce and 2 tbsps more tomato catsup. Taste test and adjust the sauces as needed. When the mixture thickens turn off. Cool the sauce a bit and then add the electrocute chicken .
You can double the above quantities to triple the gravy. But note that you will have to add a batch of sauces and the entire smasher turns out to be then high in carbs due to starch and sauces added. It will besides be high in sodium, so you may look for depleted sodium products .
alternative quantities provided in the recipe card are for 1x only, master recipe .
For best results follow my detail bit-by-bit photograph instructions and tips above the recipe card .

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NUTRITION INFO (estimation only)

nutrition Facts
Chilli Chicken Recipe

Amount Per Serving

Calories 441

Calories from Fat 261

% Daily Value*

Fat 29g

45%

Saturated Fat 5g

31%

Cholesterol 63mg

21%

Sodium 966mg

42%

Potassium 298mg

Carbohydrates 25g

Fiber 2g

Sugar 12g

13%

Protein 19g

38%

Vitamin A 904IU

18%

Vitamin C 24mg

29%

Calcium 22mg

Iron 1mg

* Percent Daily Values are based on a 2000 calorie diet .
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