Chili Chicken- Indo Chinese Recipe

Chili Chicken- Indo Chinese Recipe

Indo-Chinese Chili Chicken is a spicy and flavorful dish featuring tender chicken marinated in a mix of soy sauce, chili sauce, and spices, then fried to crispy perfection. Sautéed with garlic, ginger, and green chilies, it's a delightful fusion of Indian and Chinese flavors, garnished with fresh spring onions for a finishing touch. This dish is perfect as a starter or paired with rice or noodles for a satisfying meal.

Course chicken, Main Course

Cuisine Indo-Chinese

Keyword chili chicken, chilly chicken

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 306kcal

Ingredients

1 lb 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

US Customary - Metric

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

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.

Nutrition