Chili Chicken is a popular Indo-Chinese dish made by marinating chicken in soy sauce, ginger-garlic paste, and black pepper, then frying it until crispy. The chicken is then sautéed with onions, capsicum, and green chilies, and coated in a flavorful sauce made from soy sauce, vinegar, chili sauces, and tomato ketchup. Adjustments can be made for a gravy or dry version, and the dish is garnished with spring onions. It can be served with fried rice or noodles. The recipe offers a balance of spicy, tangy, and savory flavors, ideal for a hearty meal.
Ingredients:
- 500g boneless chicken (cut into cubes)
- 2 tbsp cornflour
- 1 egg (optional)
- 1 tbsp ginger-garlic paste
- 2 tbsp soy sauce (divided)
- 1 tbsp vinegar
- 1 tbsp green chili sauce
- 1 tbsp red chili sauce
- 1 tsp black pepper powder
- 2 medium onions (diced)
- 1 medium capsicum (diced)
- 3-4 green chilies (slit)
- 1 tbsp tomato ketchup
- 1 tsp sugar (optional)
- Salt to taste
- Oil for frying
- Spring onions for garnish
Steps:
1. Marinate the Chicken:
- In a bowl, mix chicken cubes with 1 tbsp soy sauce, ginger-garlic paste, salt, black pepper powder, 1 tbsp cornflour, and egg (optional, for extra coating). Let it marinate for 30 minutes to an hour to absorb flavors.
2. Fry the Chicken:
- Heat oil in a deep frying pan. Coat the marinated chicken pieces with the remaining cornflour to give them a crispy texture.
- Fry the chicken on medium heat until golden brown and crispy. Remove the chicken and drain excess oil on a paper towel.
3. Prepare the Sauce:
- In a small bowl, mix 1 tbsp soy sauce, vinegar, green chili sauce, red chili sauce, tomato ketchup, and sugar (optional). Adjust the sweetness and spiciness based on your preference.
4. Sauté Vegetables:
- In a separate pan or wok, heat a small amount of oil. Add diced onions, capsicum, and slit green chilies.
- Stir fry on high heat for a couple of minutes until slightly softened, but still crunchy.
5. Combine Chicken with Sauce:
- Once the vegetables are ready, lower the heat, and add the fried chicken to the wok.
- Pour the prepared sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.
6. Simmer and Adjust Seasoning:
- Let the chicken cook in the sauce for about 3-5 minutes. If the sauce becomes too thick, you can add a little water or chicken stock.
- Taste the dish and adjust salt, spice level, or tanginess as per your preference.
7. Garnish and Serve:
- Turn off the heat and garnish the dish with finely chopped spring onions.
- Serve hot with fried rice, steamed rice, or noodles.
8. Optional Step for Gravy Version:
- If you prefer chili chicken with more gravy, mix 1 tsp of cornflour in ½ cup water and add it during the simmering process to thicken the sauce.
Tips:
- You can increase or decrease the number of green chilies based on your spice tolerance.
- To make the dish healthier, you can grill or bake the chicken instead of deep-frying.
- Adjust the sauces as per your taste for a more tangy, sweet, or spicy version.
This homemade chili chicken recipe brings out restaurant-style flavors with the perfect balance of spice and tanginess. Enjoy your delicious chili chicken with family and friends.
