Chili Chicken- Indo Chinese Recipe
Indo-Chinese Chili Chicken is a spicy and flavorful dish featuring tender chicken marinated in soy sauce, chili sauce, and spices, then fried to crispy perfection. This dish is perfect as a starter or paired with rice or noodles for a satisfying meal.
Indo-Chinese cuisine is a fusion of Indian and Chinese culinary styles. It originated in the Chinese community that has lived in Kolkata (Calcutta) for over a century. Indo-Chinese food is characterized by its bold flavors, use of Indian spices, and Chinese cooking techniques.
Some popular Indo-Chinese dishes include Manchurian (vegetable or chicken), Hakka noodles, chili chicken, and fried rice. These dishes often have a unique taste that is different from traditional Chinese food, catering to the Indian palate with spicier and more flavorful profiles.
This Indo-Chinese Chili Chicken is a tantalizing fusion of bold flavors and textures, combining the best of Indian and Chinese culinary traditions. Tender pieces of chicken are marinated in a vibrant mix of soy sauce, chili sauce, and spices, then fried to crispy perfection. The dish is elevated with the addition of garlic, ginger, and green chilies, creating a spicy and aromatic medley that tantalizes the taste buds. Garnished with fresh spring onions, this dish is a true delight, perfect as a starter or paired with fried rice or noodles for a satisfying meal. Chili Chicken is a testament to the creativity and ingenuity of fusion cuisine, offering a unique and unforgettable dining experience.
Ingredients and substitutes
- Boneless chicken: The main protein in the dish, providing texture and flavor. Substitutes can include boneless chicken thighs or tofu for a vegetarian option.
- Soy sauce: Adds a savory, umami flavor and helps marinate the chicken. You can use tamari for a gluten-free option.
- Chili sauce: Provides heat and flavor. Sriracha or any hot sauce can be a substitute.
- Tomato ketchup: Adds sweetness and tanginess to the dish. You can substitute with tomato paste mixed with a little sugar and vinegar.
- Vinegar: Adds a tangy flavor to balance the sweetness and spice. You can use rice vinegar or white vinegar as a substitute.
- Sugar: Balances the flavors and enhances caramelization. You can use honey or maple syrup as a substitute.
- Salt and pepper: Enhance the overall flavor of the dish. Sauces such as soy and ketchup also contain salt, so use according to taste.
- Cornflour: Helps in coating the chicken and thickens the sauce. Potato starch or arrowroot powder can be substitutes.
- All-purpose flour: Helps in coating the chicken. Rice flour can be a substitute for a gluten-free option.
- Oil: Used for frying the chicken and sautéing the aromatics.
- Green chilies: Adds heat and flavor. Adjust the quantity based on your spice preference.
- Garlic and ginger: Adds aromatic flavors to the dish.
- Spring onions: Used for garnish, adding freshness and color to the dish.
Tips for success
- Marinate the chicken: Marinating the chicken for at least 30 minutes helps to tenderize it and infuse it with flavor. You can even marinate it overnight for more intense flavor.
- Coat the chicken evenly: Make sure each piece of chicken is coated evenly with the cornflour and all-purpose flour mixture before frying. This will help create a crispy exterior.
- Fry in batches: Fry the chicken in batches to ensure that it cooks evenly and becomes crispy. Overcrowding the pan can result in uneven cooking.
- Use high heat: Fry the chicken on high heat to achieve a crispy exterior while keeping the inside moist and tender.
- Sauté aromatics properly: Sauté the garlic, ginger, and green chilies until fragrant to release their flavors. Be careful not to burn them.
- Adjust seasoning: Taste the dish before serving and adjust the seasoning (salt, sugar, and spice) according to your preference.
- Garnish generously: Garnish the chili chicken with plenty of chopped spring onions for freshness and added flavor.
- Serve hot: Indo-Chinese Chili Chicken is best served hot, straight from the pan, to maintain its crispy texture.
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Frequently asked questions
While it’s best served fresh for optimal texture and flavor, you can prepare the marinated chicken ahead of time and fry it just before serving to maintain its crispiness.
Yes, you can make a vegetarian version using tofu instead of chicken. Marinate the tofu similarly and fry until golden brown before adding it to the sauce.
The level of spiciness can be adjusted based on your preference. You can reduce the amount of green chilies or chili sauce to make it milder.
It pairs well with steamed rice or fried rice, as well as noodles. You can also serve it as an appetizer with a side of spicy dipping sauce.
While it’s best enjoyed fresh, you can freeze leftovers in an airtight container for up to 2-3 months. Reheat in a pan or microwave before serving.
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Chili Chicken- Indo Chinese Recipe
Print Pin RateIngredients
- 1 lb (500 g) Boneless chicken breast cut into bite-sized pieces
- 2 tbsp Soy sauce
- 1 tbsp Chili sauce
- 1 tbsp Tomato ketchup
- 1 tbsp Vinegar
- 1 tsp Sugar
- ½ tsp Salt to taste
- ½ tsp Black pepper powder to taste
- 2 tbsp Cornflour
- 2 tbsp All-purpose flour
- 1 tbsp Cooking oil sunflower, canola, grapeseed for suate
- 3-4 Green chilies slit
- 3-4 Garlic cloves minced
- 1- inch Ginger minced
- Spring onions chopped (for garnish)
- 4 cups Cooking oil for deep frying
Instructions
- Marinate the chicken with soy sauce, chili sauce, tomato ketchup, vinegar, sugar, salt, and pepper for at least 30 minutes.1 lb Boneless chicken breast, 2 tbsp Soy sauce, 1 tbsp Chili sauce, 1 tbsp Tomato ketchup, 1 tbsp Vinegar, 1 tsp Sugar, ½ tsp Salt, ½ tsp Black pepper powder
- Heat the cooking oil in a large pan. In a bowl, mix cornflour and all-purpose flour. Coat the marinated chicken pieces with flour and deep fry until golden brown. Remove and set aside.2 tbsp Cornflour, 2 tbsp All-purpose flour, 4 cups Cooking oil
- In the saute pan, add 1 tbsp of oil. Sauté green chilies, garlic, and ginger until fragrant.3-4 Green chilies, 3-4 Garlic cloves, 1- inch Ginger, 1 tbsp Cooking oil
- Add the fried chicken back to the pan and toss everything together.
- Garnish with chopped spring onions. Serve hot as a starter or with fried rice or noodles.Spring onions
Recipe Notes
- Marinate the chicken: Marinating the chicken for at least 30 minutes helps to tenderize it and infuse it with flavor. You can even marinate it overnight for more intense flavor.
- Coat the chicken evenly: Make sure each piece of chicken is coated evenly with the cornflour and all-purpose flour mixture before frying. This will help create a crispy exterior.
- Fry in batches: Fry the chicken in batches to ensure that it cooks evenly and becomes crispy. Overcrowding the pan can result in uneven cooking.
- Use high heat: Fry the chicken on high heat to achieve a crispy exterior while keeping the inside moist and tender.
- Sauté aromatics properly: Sauté the garlic, ginger, and green chilies until fragrant to release their flavors. Be careful not to burn them.
- Adjust seasoning: Taste the dish before serving and adjust the seasoning (salt, sugar, and spice) according to your preference.
- Garnish generously: Garnish the chili chicken with plenty of chopped spring onions for freshness and added flavor.
- Serve hot: Indo-Chinese Chili Chicken is best served hot, straight from the pan, to maintain its crispy texture.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
