Chilli Chicken Recipe | Street Style Chicken Chilli Dry
Chilli Chicken is an Indo-Chinese starter dish made with crispy fried chicken tossed ina flavourful sauces along with lots of garlic, green chillies, onions and capsicum.It has a perfect balance of spice, tanginess, mild sweetness and crunchiness. It's addictive and you won't stop at one for sure.Succulent chicken coated in thick cornflour batter and fried utnil crisp, then tossed in a spicy, tangy & mildly sweet sauce.This is a delicious, beginner-friendly, easy ot make appetizer / starter recipe.
Ingredients
For Marination:
- 200 grams Boneless Chicken cut into bite-size pieces
- 1 tablespoon Ginger-Garlic Paste
- 1.5 tablespoons Cornflour
- salt to taste
For Sauce:
- 1 tablespoon Garlic finely chopped
- 4-5 Green Chillies cut lengthwise
- 2 Dry Red Chillies
- 1 Onion cut into cubes
- 1 Capsicum cut into cubes
- 2 tablespoons Tomato Ketchup
- 2 tablespoons Green Chilli Sauce
- 1 teaspoon Vinegar
- 2 teaspoon Soya Sauce
- 1/4th cup Spring Onion's Green finely chopped
- 1 teaspoon Freshly Crushed Black Pepper
- Salt to taste
- 1 tablespoon Oil
Instructions
To marinate the Chicken:
- In a bowl, add chicken pieces, ginger - garlic paste, salt and cornflour, mix them well.
- Marinate for 20 minutes.
To fry Chicken:
- Heat oil in a pan. Now add the marinated chicken pieces to the hot oil and let them cook for about 3-4 minutes or till the chicken is cooked. (Cooking time over here depends on how big or small your chicken pieces are ). But once they are golden brown around the edges, it's time to take the chicken out.
- Remove the chicken pieces and place them on absorbent paper to drain off the excess oil.
- Now in a saucepan or wok, heat a tablespoon of oil, add finely chopped garlic, dry red chilies & green chillies. Saute for a minute on high flame so that the raw smell from garlic fades away. Do not brown the garlic.
- Now add the cubed onion & capsicum to it and saute them for 2-3 minutes.
- Add tomato ketchup, green chilli sauce, soya sauce & vinegar to the vegetables and mix them well
- Add 1/4th cup of water and let the sauce boil for about 2 minutes on a high flame.
- Add the fried chicken pieces and mix them well.
- Add crushed black pepper & salt to taste (add salt only if needed as the above sauces have salt in them ).
- Now, make a cornflour slurry by adding some water to a spoonful of cornflour.
- Add this cornflour slurry to the chilli chicken.
- Add chopped spring onion and mix well.
- Chilli chicken is ready.
- Serve hot as a starter or as an accompaniment with noodles & rice.
Video
Notes
1)The above recipe is the dry version of chilli chicken, if you want gravy then add more water to it.
2) You may also use paneer, tofu or baby corns in case you want to substitute chicken for a vegetarian option.
But for paneer, tofu and baby corn do not marinate using ginger garlic paste instead use only cornflour slurry and plain flour in equal proportions and deep fry immediately.