We had an Indo-Chinese party last weekend. Everyone had to cook one Indo-Chinese dish to bring to the party. Without much hesitation, I chose my favourite chilli chicken. Crispy fried chicken pieces coated with Chinese spices.
This chilli chicken is stupendously easy to make. I started by coating the chicken pieces in the marinade, then fried them until they were nicely browned. As for the sweet and spicy coating, I simply made a beautiful sauce that’s easy and delicious.
More Chicken recipes:
- Tawa Chicken
- Butter Chicken
- Chettinad Pepper Chicken Roast
- Kashmiri Chicken
- Capsicum Chicken
- Chicken Ghee Roast
- Chicken Curry -Restaurant Style
- Chicken Korma
- Chicken Vindaloo
- Chicken Tikka Masala
- Chicken Jalfrezi
- Chicken Karahi or Kadai Chicken
- Ginger Chicken
- Kozhi Nirachathu or Malabar Roast Chicken
- Thattukada Chicken Fry
Ingredients
For Marinade:
- ▢ 2 tablespoon plain flour all-purpose flour
- ▢ 1 tablespoon corn flour
- ▢ ½ teaspoon ginger minced
- ▢ ½ teaspoon garlic minced
- ▢ 2 teaspoon soy sauce
- ▢ 1 egg lightly beaten
- ▢ A pinch of ground black pepper
- ▢ A few drops of red food color optional (I didn’t use)
- ▢ Water
- ▢ Salt to taste
To Fry Chicken
- ▢ 500 g boneless chicken cut into cubes
- ▢ 2 tablespoon oil
- ▢ For Sauce:
- ▢ 2 tablespoon oil
- ▢ 4-5 garlic cloves sliced
- ▢ 1 cup I medium-sized onion, diced
- ▢ 1 cup 1medium-sized green capsicum (bell pepper), diced
- ▢ ½ cup tomato sauce
- ▢ 1 tablespoon soy sauce
- ▢ 1 tablespoon sweet chili sauce
- ▢ Salt to taste
Other Ingredients
- ▢ Spring onions chopped, to garnish
- ▢ Rice or roti to serve
Instructions
To Marinate Chicken
- Combine together all the ingredients “for marinade” in a large bowl to make a smooth paste. Marinate chicken for 30 minutes in the refrigerator.
To Fry Chicken
- Heat oil in a pan over medium-high heat. Place chicken pieces in the pan. Fry chicken pieces until golden. Drain on an absorbent towel. Set aside.
To Make Chili Chicken
- Heat oil in another pan over medium-high heat. Add garlic and fry until brown. Add onions, and sauté, stirring occasionally, for 2-3 minutes, or until soft. Add capsicum and fry for another 2-3 mins, or until cooked. Mix in tomato sauce, soy sauce, and sweet chili sauce. Bring it to a boil. Reduce heat and cover. Simmer for 4-5 minutes.
- Mix in fried chicken pieces. Cover and simmer for another 5 minutes. Garnish with spring onions and serve hot.
Notes
Nutrition
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- Chicken Fried Rice
- Egg Fried RIce
- Vegetable Fried Rice
- Malabar Paratha
- Butter Naan
- Naan
- Chapathi or Indian Roti
Ingredients
For Marinade:
- ▢ 2 tablespoon plain flour all-purpose flour
- ▢ 1 tablespoon corn flour
- ▢ ½ teaspoon ginger minced
- ▢ ½ teaspoon garlic minced
- ▢ 2 teaspoon soy sauce
- ▢ 1 egg lightly beaten
- ▢ A pinch of ground black pepper
- ▢ A few drops of red food color optional (I didn’t use)
- ▢ Water
- ▢ Salt to taste
To Fry Chicken
- ▢ 500 g boneless chicken cut into cubes
- ▢ 2 tablespoon oil
- ▢ For Sauce:
- ▢ 2 tablespoon oil
- ▢ 4-5 garlic cloves sliced
- ▢ 1 cup I medium-sized onion, diced
- ▢ 1 cup 1medium-sized green capsicum (bell pepper), diced
- ▢ ½ cup tomato sauce
- ▢ 1 tablespoon soy sauce
- ▢ 1 tablespoon sweet chili sauce
- ▢ Salt to taste
Other Ingredients
- ▢ Spring onions chopped, to garnish
- ▢ Rice or roti to serve
Instructions
To Marinate Chicken
- Combine together all the ingredients “for marinade” in a large bowl to make a smooth paste. Marinate chicken for 30 minutes in the refrigerator.
To Fry Chicken
- Heat oil in a pan over medium-high heat. Place chicken pieces in the pan. Fry chicken pieces until golden. Drain on an absorbent towel. Set aside.
To Make Chili Chicken
- Heat oil in another pan over medium-high heat. Add garlic and fry until brown. Add onions, and sauté, stirring occasionally, for 2-3 minutes, or until soft. Add capsicum and fry for another 2-3 mins, or until cooked. Mix in tomato sauce, soy sauce, and sweet chili sauce. Bring it to a boil. Reduce heat and cover. Simmer for 4-5 minutes.
- Mix in fried chicken pieces. Cover and simmer for another 5 minutes. Garnish with spring onions and serve hot.
