Easy Chilly Chicken Dry
Chilli chicken is an all time favourite and perhaps the most popular Indo Chinese dish found in street side carts and restaurants. This restaurant style Indo-Chinese chilli chicken is spicy, mildly sweet and sour loaded with colourful crunchy bell peppers, onion and chillies. It’s scrumptious, full of flavors, and definitely a true chicken lover’s delight!
Equipment
- Frying pan
- Ladle
- Mixing bowl
Ingredients
For Chilli Chicken:
- 350-400 grams chicken boneless cubes
- 6 cloves garlic finely chopped
- ½ inch ginger finely chopped
- 8 green chilly chopped
- 5 small red chilly chopped
- 2 medium onion large cubes
- ½ of medium green capsicum large cubes
- ½ of medium red capsicum large cubes
- ½ of medium yellow capsicum large
- few leaves spring onion greens
For Chicken Marination:
- 1 teaspoon ginger garlic paste
- 1 teaspoon Kashmiri red chilli powder (paprika or red chilly powder)
- ½ teaspoon peppercorns cracked/crushed
- 1 t teaspoon tomato sauce
- 2 teaspoon soya sauce
- 2 teaspoon cornflour (cornstarch)
- 2 teaspoon all purpose flour (maida)
- 1 egg (use only white)
For Sauce Mixture:
- 1 teaspoon vinegar
- 1½ tablespoon soya sauce
- 2 teaspoon tomato sauce
- 2 teaspoon green chilli
- ½ teaspoon kashmiri red chilli powder
- 2 teaspoon cornflour (cornstarch)
Instructions
- In a mixing bowl add in the chicken and all the ingredients mentioned in the marination list. Mix well and keep them marinated while you make the other ingredients ready.
- In a small bowl add all the ingredients mentioned in the sauce list, mix well and keep aside.
- In a frying pan heat the oil. Once the is heated reduce the heat and add in the marinated chicken. Do not over crowd them.
- Let it fry undisturbed on medium heat for about 2-3 minutes. Turn over the chicken and fry for 1-2 minutes or until golden brown in colour. It will take only 5 minutes approximately to fry the chicken.
- Remove and keep aside. Continue the same with the remaining chicken.
- In a pan heat 2-3 tablespoon of oil (use the same oil used for frying the chicken).
- Add in the chopped ginger and garlic and fry for about 30 seconds.
- Add in the onion, capsicums, green chillies, red chillies and season with salt if required. Stir well to combine and fry for a minute.
- Add in the fried chicken and and toss well for few seconds.
- Stir in the sauce mixture and toss well in high heat coating the chicken and the veggies well with the sauce for about 2 minutes and turn off the heat.
- Note : At this stage you can add in 3-4 tablespoon of water if you like to make it slightly saucy or add water as required to make it semi-gravy (You will need to add 1-2 tablespoon cornflour more if you want to make it a semi-gravy way. Make a slurry and add).
- Take off the heat and sprinkle the chopped spring onions green and give a quick mix.
- Garnish with some more spring onion greens and serve. Enjoy!
Video
Notes
- Use boneless chicken for best result. Bone in chicken is not good for chilly chicken.
- If you done want to use egg in marination, you can use 1-2 teaspoon lemon juice. But using egg result in soft chicken and doesnt turn hard once fried.
- I made a dry version, you can make it slightly sauces or semi-gravy/gravy version. Add in water as per your requirement. You will need to add in some cornflour if you are making gravy or semi-gravy version.
- You can also de-seed the red and green chilies and use the chillies as per your heat preference.
- To get the deep red colour of the gravy I prefer to use Kashmiri red chilli powder. It is not spicy but gives a nice deep red colour to the dish.
- Do not add more salt as soya sauce already has salt in it.
- Do not over cook the veggies – onions, capsicums, chillies. They should be crunchy.
- You can also use other cooking sauces and make variations.