Years ago, Chinese immigrants introduced their food in India which later evolved into one of the hugely popular cuisine across the country. The Indo Chinese cuisine is very similar to traditional Chinese but with few tweaks to suit Indian tastes.
This Indo Chinese version of chilli chicken can be put together with just a few ingredients. Boneless chicken pieces are coated in a corn flour batter and then fried to perfection. The fried chicken pieces are then cooked in a sauce full of Chinese spices.
I’ve used spring onions in two ways here – the stalks to garnish the curry and the leaves are cooked in the sauce to impart more flavor.
More Indo-Chinese Chicken Recipes:
- Indian Ginger Chicken
- Chicken Manchurian
- Indian Chicken Fried Rice - Restaurant Style
- Baked Chicken 65
- Easy Chicken Chow Mein Noodles
- Chicken Momos
- Chicken Spring Roll- Indian Style
- Chicken Lollipop
Ingredients
- ▢ 300 g boneless chicken fillet cut into small pieces
- ▢ ¼ cup corn flour
- ▢ 1 small egg lightly beaten
- ▢ 1 teaspoon ginger paste
- ▢ 1 teaspoon garlic paste
- ▢ 1 cup small onion diced
- ▢ 1 cup capsicum any color, diced (I used green)
- ▢ 5-6 garlic cloves sliced
- ▢ 1 cm fresh ginger sliced
- ▢ 2 tablespoon soy sauce
- ▢ 4 tablespoon tomato sauce ketchup
- ▢ 1 teaspoon sweet chilli sauce
- ▢ ¼ teaspoon hot chilli sauce optional
- ▢ ¼ cup spring onion leaves roughly chopped (optional)
- ▢ Stalk of 1 spring onion chopped, to garnish
- ▢ Salt
- ▢ Oil
Instructions
- Prepare the veggies for chilli chicken. Set aside.
- Marinate chicken pieces with corn flour, beaten egg, garlic paste, ginger paste, and enough salt in the refrigerator for half an hour. Shallow fry the chicken pieces until golden brown. Set aside the cooked chicken pieces.
- Add more oil into the same pan, and fry sliced ginger and garlic. Fry onion until translucent. Add capsicum and cook.
- Add in soy sauce, tomato sauce, sweet chilli sauce, and hot chilli sauce (if using). Add enough water to make a thick sauce. Bring to a boil and simmer for 5 minutes.
- Now add the cooked chicken pieces, and simmer for another 5 minutes.
- If you are using spring onion leaves, add them, and cook for 2-4 minutes.
- Garnish with chopped spring onions. Serve chilli chicken warm.
Notes
Nutrition
Ingredients
- ▢ 300 g boneless chicken fillet cut into small pieces
- ▢ ¼ cup corn flour
- ▢ 1 small egg lightly beaten
- ▢ 1 teaspoon ginger paste
- ▢ 1 teaspoon garlic paste
- ▢ 1 cup small onion diced
- ▢ 1 cup capsicum any color, diced (I used green)
- ▢ 5-6 garlic cloves sliced
- ▢ 1 cm fresh ginger sliced
- ▢ 2 tablespoon soy sauce
- ▢ 4 tablespoon tomato sauce ketchup
- ▢ 1 teaspoon sweet chilli sauce
- ▢ ¼ teaspoon hot chilli sauce optional
- ▢ ¼ cup spring onion leaves roughly chopped (optional)
- ▢ Stalk of 1 spring onion chopped, to garnish
- ▢ Salt
- ▢ Oil
Instructions
- Prepare the veggies for chilli chicken. Set aside.
- Marinate chicken pieces with corn flour, beaten egg, garlic paste, ginger paste, and enough salt in the refrigerator for half an hour. Shallow fry the chicken pieces until golden brown. Set aside the cooked chicken pieces.
- Add more oil into the same pan, and fry sliced ginger and garlic. Fry onion until translucent. Add capsicum and cook.
- Add in soy sauce, tomato sauce, sweet chilli sauce, and hot chilli sauce (if using). Add enough water to make a thick sauce. Bring to a boil and simmer for 5 minutes.
- Now add the cooked chicken pieces, and simmer for another 5 minutes.
- If you are using spring onion leaves, add them, and cook for 2-4 minutes.
- Garnish with chopped spring onions. Serve chilli chicken warm.
