Chilli Chicken Recipe - Delicious Indian Style Chinese Chicken
Chinese · Non Vegeterian · 1h 50m · 2 servings
Cook It
For the soul.
Key Ingredients
- 1 cup chicken breasts - boneless
- 1 egg white
- 5 teaspoon red chilli sauce
- 3 teaspoon corn flour
- 1 tablespoon soy sauce
- + 12 more ingredients — see full list below ↓
How to Make Chilli Chicken Recipe - Delicious Indian Style Chinese Chicken at Home
Ingredients (17 items)
- chicken breasts - boneless— 1 cup
- egg white— 1
- red chilli sauce— 5 teaspoon
- corn flour— 3 teaspoon
- soy sauce— 1 tablespoon
- tomato ketchup— 1 tablespoon
- white vinegar— 1 teaspoon
- sunflower oil— 3 tablespoon
- ginger garlic paste— 1 teaspoon
- onion - cubed— 1
- green bell pepper (capsicum) - cubed— 1/2 cup
- green chilli— 3
- salt— 1/2 teaspoon
- water— 1/4 cup
- sunflower oil - oil for frying
- coriander (dhania) leaves - as required for garnish
- spring onion (bulb & greens) - as required for garnish
Step-by-Step Instructions
- 1
To prepare Chilli Chicken Recipe, wash chicken with water and then with turmeric powder
- 2
Drain the water completely from the chicken
- 3
Cut them into small pieces
- 4
If you are not using store bought red chili sauce, then soak few Kashmiri red chilies in warm water for about 30 minutes
- 5
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
- 6
In a small Mixing bowl, add cleaned chicken pieces, 2 teaspoons of red chili sauce, salt, corn flour and egg white
- 7
Combine them well such that the chicken pieces are marinated evenly
- 8
Set aside for about an hour
- 9
In a separate bowl, add remaining chili sauce, white vinegar, soy sauce and tomato ketchup
- 10
Combine them well and set aside for later use
- 11
In a non-stick Tawa, add oil and heat it over medium flame
- 12
Once the oil is hot, fry the chicken pieces in small batches for about 3 minutes
- 13
Ensure they are not over fried so that they become hard
- 14
Drain excess oil from chicken by draining them in a paper towel
- 15
In a pan, add 3 tablespoons of oil; once the oil is hot, add ginger garlic paste and onions
- 16
Cook until the onions become translucent and become slightly brown
- 17
Increase the high flame and add capsicums
- 18
Fry them in the higher flame so that the vegetables retains its crunchiness
- 19
Now, add green chilies and sauce mixture
- 20
Lower the flame
- 21
Add chicken pieces and give them a stir
- 22
Add the mentioned amount of water and cook until the water is absorbed
- 23
Ensure the chicken is completely cooked
- 24
When the Chilli Chicken gets a semi gravy consistency, switch off the flame and garnish with coriander leaves and spring onions
- 25
Serve Chili Chicken warmly with fried rice, Fenugreek & egg fried rice or simply munch them enjoying your tea in the evening
