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Appetizers/Snacks Easy Recipes Indo Chinese Non vegetarian Side Dishes Stir-fry

Chilli Chicken


Sinfully Spicy - Chilli Chicken #indochineseAll of you who grew in India in the 80’s would swear to eat or crave this chicken dish every other day.Atleast I did! The best about this dish is that the recipe is so quick that it can make its way to your tummy within minutes.The other day when I felt ultra lethargic,I made a quick chilli chicken & steamed rice.

Sinfully Spicy - Chilli Chicken #indochinese

When I say CHILLI chicken,I mean lots and lots of chillies..of all kinds…whole red chillies, black pepper and red chilli powder..Okay dont be scared..this is not some deadly chicken preparation..it is just a really hot chicken recipe.Succulent pieces of chicken in a spicy sauce with onions and dry red chillies.If they say, heaven exists on earth,a bowl of chilli chicken personifies it in some crude distant form! Though I never actually asked Mom the recipe,and only saw her making it while chatting beside the stove,I still prepare it recounting those times and the lingering tastes from childhood.I normally refrain from deep-frying the chicken pieces and settle for shallow frying.A handful of red or green capsicum tastes very good, but P is not a great fan, so though I didn’t use it I m noting down!

Sinfully Spicy - Chilli Chicken #indochinese

Printable Recipe

Ingredients (Serves 2-3)

  • 1 pound boneless, skinless chicken thighs, cut into 2″ pieces [even bone in chicken can be used too]
  • 1 tsp corn starch
  • 1 tbsp all-purpose flour
  • 1.25 cups sliced red onions [the more onions, the better]
  • 3-4 pods garlic,crushed
  • 1 tbsp fresh ginger julians
  • 12-15 whole dry red chillies, broken into 2-3 smaller pieces (adjust to taste, use less quantity or milder variety)
  • 2-3 tbsp dark soya sauce
  • 2 tbsp white vinegar (or to taste)
  • 1 tbsp hot & sweet tomato chili sauce (I use this brand)
  • 1.5 tsp – 2 tsp red chilli powder (adjust to taste)
  • 1/4 cup diced bell peppers
  • 3/4 tsp crushed black pepper
  • Salt to taste
  • Few chopped green chillies
  • 3 tbsp + 1 tbsp canola oil

Notes –

  1. The dish taste much better when you deep fry the chicken as opposed to shallow frying it.

Method

  • Pat the chicken pieces dry with a paper towel.Sprinkle the chicken with cornstarch, all-purpose flour, salt and black pepper and combine well.Set aside for 5 minutes.
  • Meanwhile in a wide-mouthed pan, heat the 3 tbsp oil to the smoking point.When the oil is hot, tip in the chicken pieces and saute in oil till they become white on the outside and slightly tender.About 3-5 minutes.
  • Remove the chicken pieces and drain on a paper towel.
  • In the same pan, add the 1 tbsp oil and on high heat add the crushed garlic and ginger julians.Saute for 2 minutes and add the sliced onions.Saute the onions till they are soft and translucent but not brown.
  • Next, add the whole red chillies,chicken,soya sauce, hot & sweet tomato chili sauce, salt and red chilli powder to the pan and cook on high heat till the chicken pieces are tender.About 8-10 minutes.Add the diced capsicum now (if using).
  • Once the chicken is cooked, remove from heat and add the vinegar.
  • Transfer to a bowl and garnish with few green chillies.
  • Serve warm with steamed rice or chow mein/hakka noodles.

Enjoy!

34 replies on “Chilli Chicken”

wow… spicy… And easy too.. never thought it would be so easy to make… will surely make it 🙂
And yeah my hubby eats and praises everything too.. sometimes i doubt if he tells the truth 🙂 but i rant about it 🙂

Love spicy chicken! Whenever I see a delicious recipe like this, I think of hot steamed rice to go with it. I have some drumsticks in the fridge, can’t wait to make this pronto! Cheers!

This is how I make it accept I love adding spring onions to it apart from bell peppers.Other variations I love is adding a bit of sesame oil to finish, adding sriracha sauce, a little ketchup or brown sugar to it.

My guy is not bong but he has lived in Kolkatta for most of his life, so thts exactly true on him, I can serve anything to him with rice and he loves, loves indo chinese! Went we meet, we shd make our guys meet too 😀

Well this is Kolkata’s most fav and popular dish when it comes to Chinese food . People go crazy to have chilly chicken and chowmein combination . your’s look absolutely delicious and pics are tempting me to have a little 🙂

Deepa
Hamaree Rasoi

i love chilli chicken… both the gravy and the fry preparations… in fact i have a chilli chicken fry recipe drafted in my computer ready to be posted.. urs look tempting. nice clicks!

My mom used to make us mac and cheese when she felt guilty about something but man, I would have been seriously happy if she had made this as well. It sounds like it’s bursting with flavor!

Oh gosh, I wish that my tongue wasn’t such a wimp. When you were a kid, you must have had one of the bravest tongues around :] I remember those spoiled moments…nowadays, whenever I’m down and am at home, my mom suggests for us to bake a cake. It usually cheers me up too.

ohoh, this is my hubby all-time favourite!! and I like the very tempting pics! will prepare it for him soon!

I am from holland and we also have this saying of “indo-chinese” food but we mean a mix of indonesian and chinese cooking styles. Some of these dishes are nor indonesian nor chinese but some kind of fusion dish. Like you Chillie Chicken. I cooked it yesterday and it was delicious !!! Indeed very hot but with very nice flavours. I chose for chicken thighs.

Hi, thanks for this recipe. I followed the instructions and the spiciness was great, and the chicken pieces came out nice and tender. However I found the dish very salty – would you suggest cutting the soya sauce amount in half, or would that alter the dish too much? Also how can I add more sauce/gravy to it? I was thinking of mixing a bit of water & cornstarch, what would you recommend? Thanks again! 🙂

Thanks Sharon. You can definitely cut down soy sauce to 2-3 tbsp (I will update the recipe too) Thanks for your feedback.
If I want gravy, normally I use chicken stock. The corn starch in the chicken coating helps to thicken the gravy a bit once you add them. Else you can surely add more corn starch if you want more thick gravy!

Thanks Sharon for your feedback. I am making this recipe again today,thanks for reminding me coz I had not made it for more than a year even though its the husband’s favorite 🙂

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