Chilli Chicken Recipe

Karthika Gopalakrishnan
236 ratings.
Chilli Chicken Recipe

Anyone who loves chicken cannot hide or deny their love for chilli chicken recipe. It is widely popular among all non-vegetarians irrespective of age and regions. Chilli chicken can be either prepared as a dry one or a semi gravy recipe. Chicken pieces are marinated with spices and later cooked with capsicums, chilies and onions. The juicy chicken in spices with the crunchy vegetables lends a unique taste to the dish.

You can either prepare it spicier or little sweet according to your cravings and taste buds. They are perfect for chicken fried rice or Fenugreek & egg fried rice. They are kids friendly too. And, you can prepare this bites when you have guests at your home as they are a great party pleaser. Prepare this chili chicken and serve warmly with fried rice.

If you like this recipe, take a look at more chicken recipes

  1. Spicy Pepper Chicken Recipe
  2. Paprika Chicken Skewers Recipe
  3. Calcutta Style Chicken Biryani Recipe
  4. Kerala Style Chicken Tomato Roast Recipe

Cuisine: Chinese
Course: Appetizer
Diet: Non Vegeterian
Prep in

10 M

Cooks in

100 M

Total in

110 M

Makes:

2 Servings

Ingredients

  • 1 cup Chicken breasts , boneless, cut into pieces
  • 1 Egg white
  • 5 teaspoon Red Chilli sauce (Sichuan Sauce)
  • 3 teaspoon Corn flour
  • 1 tablespoon Soy sauce
  • 1 tablespoon Tomato Ketchup
  • 1 teaspoon White vinegar
  • 3 tablespoon Cooking oil
  • 1 teaspoon Ginger garlic paste
  • 1 Onion , cubed
  • 1/2 cup Green Bell Pepper (Capsicum) , cubed
  • 3 Green Chillies
  • 1/2 teaspoon Salt
  • 1/4 cup Water
  • Cooking oil , oil for frying
  • Coriander leaves (Dhania) , as required for garnish
  • Spring Onions (Scallion) , as required for garnish

Directions for Chilli Chicken Recipe

  1. To prepare Chilli Chicken Recipe, wash chicken with water and then with turmeric powder. Drain the water completely from the chicken. Cut them into small pieces.

  2. If you are not using store bought red chili sauce, then soak few Kashmiri red chilies in warm water for about 30 minutes. Grind them into a fine paste and use the paste for marination; If you are using homemade red chili paste, use half a teaspoon less than the chili sauce.

  3. In a small Mixing bowl, add cleaned chicken pieces, 2 teaspoons of red chili sauce, salt, corn flour and egg white. Combine them well such that the chicken pieces are marinated evenly. Set aside for about an hour.

  4. In a separate bowl, add remaining chili sauce, white vinegar, soy sauce and tomato ketchup. Combine them well and set aside for later use.

  5. In a non-stick Tawa, add oil and heat it over medium flame. Once the oil is hot, fry the chicken pieces in small batches for about 3 minutes. Ensure they are not over fried so that they become hard. Drain excess oil from chicken by draining them in a paper towel.

  6. In a pan, add 3 tablespoons of oil; once the oil is hot, add ginger garlic paste and onions.

  7. Cook until the onions become translucent and become slightly brown.

  8. Increase the high flame and add capsicums. Fry them in the higher flame so that the vegetables retains its crunchiness.

  9. Now, add green chilies and sauce mixture. Lower the flame.

  10. Add chicken pieces and give them a stir. Add the mentioned amount of water and cook until the water is absorbed. Ensure the chicken is completely cooked.

  11. When it is semi gravy, switch off the flame and garnish with coriander leaves and spring onions.

  12. Serve chili chicken warmly with fried rice, Fenugreek & egg fried rice or simply munch them enjoying your tea in the evening.

Karthika Gopalakrishnan

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Last Modified On Monday, 02 January 2017 09:44

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