chilli chicken dry(Indo Chinese recipe)
Chilli chicken recipe, batter-fried chicken smothered in a sauce with sweet and spicy elements. Now you can make your own restaurant-style chilli chicken right at home.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- The ingredients mentioned below use standard measuring cups and spoons.
- 500 g boneless chicken cubes cut into small cubes
- 1/2 tsp Kashmiri chilli powder(substitute with red chilli powder or paprika)
- 1 tbsp ginger-garlic paste(make your own by simply mincing 3 cloves of garlic and 2″ ginger pieces together)
- 2 tbsp white vinegar(any type of vinegar except apple cider vinegar)
- Salt to season
- 1/2 tsp black pepper powder
- 3 tbsp regular flour
- 3 tbsp cornflour
- 1/4 cup water
- 1 cup oil to deep fry the chicken cubes
- 3 tbsp oil
- 3 green chilies split in the middle
- 5 clove garlic sliced fine
- 1 ″ ginger sliced thin
- 1 large onion sliced fine
- 2 green chillies split
- 2 tbsp hot sauce(any type of hot sauce would do)
- 2 tbsp tomato ketchup
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1/2 tsp red chilli powder(if you are worried about the spiciness of this dish you can omit it)
- 1 red bell pepper diced(optional)
- 1 green pepper diced(optional)
Instructions
- 1
If you purchased 700g of boneless chicken breast, cut them to 1″ cubes or purchase pre-cut chicken cubes. set aside.
- 2
Into a large bowl, add the chicken cubes, and Kashmiri chilli powder(1/2 a tsp, substitute with regular red chilli powder or paprika).
- 3
Salt to season, ginger garlic paste(1 tbsp, make your own by simply mincing 3 cloves of garlic and 2″ ginger pieces together), vinegar(2 tbsp, any type of vinegar except apple cider), pepper powder(1/2 tsp).
- 4
Combine well and leave to marinate for 15 minutes.
- 5
Mix the cornflour(3 tbsp), flour(3 tbsp)with water(4 tbsp)until smooth.
- 6
Pour into the marinating chicken and set aside for further 10 minutes.
- 7
Add oil(1 cup)to a deep pan, heat oil for 1-2 minutes over low-medium heat, and gently drop a little marinating batter into the oil, if it sizzles and rises, the oil is ready to deep fry the chicken cubes.
- 8
Deep fry the chicken cubes in small batches, if you fry them in a small pan and drop too many pieces of the battered chicken they would stick together. small batches, dropped with a little distance from each piece will avoid this.Fry them for 7-9 minutes, gently turning them so they turn golden and fry evenly.Place them on the plate with paper kitchen towels.
- 9
Once you’ve fried the chicken cubes set them aside and move on to making the chilli chicken sauce(gravy)
- 10
Place a large flat frying pan over low medium heat and pour in the oil.
- 11
Once the oil(3 tbsp) heats, add the sliced garlic(5 cloves sliced) and ginger(1″ sliced).
- 12
Cook until the edges turn golden.
- 13
And then add the onions(1 large sliced fine) and green chillies(2).
- 14
You can also add bell peppers but I’ve not added them here.
- 15
Add the hot sauce(2 tbsp), tomato ketchup(2 tbsp), soy sauce(2 tbsp), sugar(1 tbsp).
- 16
Cook for 1-2 minutes over low medium heat.
- 17
Taste and season with salt and pepper if you need to increase the heat of the sauce.
- 18
Add the batter-fried chicken into the chilli chicken sauce.
- 19
Combine well and serve warm to retain the crispiness of the batter-fried chicken.