Ingredients
To make dry chili chicken, you'll need the following ingredients:
For Margination:
500 grams of boneless chicken (cut into bite-sized pieces)
2 tablespoons of soy sauce
1 tablespoon of ginger-garlic paste
1 tablespoon of corn flour
1 tablespoon of all-purpose flour
1 egg (optional)
Salt to taste
1/2 teaspoon of black pepper
For Stir-Frying:
2-3 tablespoons of oil (preferably sesame oil)
1 tablespoon of chopped garlic
1 tablespoon of chopped ginger
1-2 green chilies, slit
1 medium onion, cut into cubes
1 small green bell pepper (capsicum), cut into cubes
1 small red bell pepper, cut into cubes
1 tablespoon of soy sauce
1 tablespoon of red chili sauce
1 tablespoon of tomato ketchup
1 teaspoon of vinegar
1/2 teaspoon of sugar
Salt to taste
1/2 teaspoon of black pepper
1 teaspoon of corn flour mixed with 2 tablespoons of water (optional)
2-3 dried red chilies
A handful of spring onions for garnish
Step 1: Marinate the Chicken
The first step in making dry chili chicken is marinating the chicken pieces. Margination helps infuse the chicken with flavors and also tenderizes it. In a large bowl, mix the chicken pieces with soy sauce, ginger-garlic paste, corn flour, all-purpose flour, salt, and black pepper. If you want a slightly more moist texture, you can also add an egg to the margination. Make sure all the chicken pieces are well coated with the marinade. Let it sit for at least 30 minutes. This resting time allows the chicken to absorb all the flavors, making it more flavorful when cooked.
Step 2: Fry the Chicken
Once the chicken has marinated, it's time to fry it. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the marinated chicken pieces in batches. Fry the chicken until it's golden brown and crispy on the outside. This should take about 5-7 minutes per batch, depending on the size of your chicken pieces. Once done, remove the chicken from the oil and place it on a paper towel to drain the excess oil.
Step 3: Stir-Fry the Vegetables
Now that the chicken is ready, it's time to prepare the stir-fry base. In a large wok or pan, heat 2-3 tablespoons of oil over medium heat. Add the dried red chilies, chopped garlic, and chopped ginger. Sauté for a minute until the garlic and ginger are fragrant and slightly golden. Add the slit green chilies and onions. Stir-fry for 2-3 minutes until the onions become translucent but still retain a bit of crunch.
Next, add the cubed bell peppers. Stir-fry for another 2-3 minutes. The vegetables should be cooked but still crunchy, as overcooking them will make them lose their texture and vibrancy.
Step 4: Add the Sauces
Once the vegetables are ready, it's time to add the sauces that give chili chicken its signature flavor. Add soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, salt, and black pepper to the wok. Stir well to combine all the ingredients. The mixture should coat the vegetables evenly.
If you prefer a slightly thicker sauce that clings to the chicken and vegetables, you can add a teaspoon of corn flour mixed with water at this stage. Stir continuously until the sauce thickens slightly.
Step 5: Combine the Chicken with the Vegetables
Finally, add the fried chicken pieces to the wok. Toss everything together so that the chicken is well coated with the sauce and mixed with the vegetables. Stir-fry for another 2-3 minutes to ensure that the chicken is heated through and absorbs some of the sauce.
Step 6: Garnish and Serve
Once the chili chicken is ready, turn off the heat and garnish with chopped spring onions. The green of the spring onions adds a nice color contrast to the dish and also provides a fresh, mild onion flavor that complements the spiciness of the dish.
Serve the dry chili chicken hot with steamed rice or noodles. It can also be enjoyed as an appetizer or snack on its own. The dish is best served immediately, as the chicken retains its crispy texture and the vegetables stay crunchy.
Tips for Making the Perfect Dry Chili Chicken
Adjust the Spice Level: The heat in chili chicken primarily comes from green chilies and red chili sauce. You can adjust the number of chilies and the amount of chili sauce according to your spice tolerance. If you prefer a milder version, reduce the number of green chilies or skip the red chili sauce altogether.
Crispy Chicken: To achieve the perfect crispy chicken, make sure the oil is hot before frying the chicken pieces. Fry in small batches to avoid overcrowding the pan, which can cause the temperature of the oil to drop and make the chicken soggy.
Vegetable Crunch: Don’t overcook the vegetables. They should be cooked enough to lose their raw flavor but still retain a slight crunch. This adds texture to the dish and balances the soft chicken pieces.
Sauce Consistency: If you prefer a more saucy dish, increase the amount of sauce ingredients and add the corn flour slurry to thicken it slightly. For a drier version, stick to the recipe above and avoid adding extra sauce.
Use Fresh Ingredients: Fresh ginger, garlic, and chilies provide the best flavor. Avoid using pre-packaged or powdered versions of these ingredients as they can lack the intensity and aroma needed for this dish.
Conclusion
Making dry chili chicken in Chinese style at home is not only achievable but also allows you to customize the dish to your liking. By following the steps outlined above, you can create a restaurant-quality dish that’s sure to impress. Whether you’re making it for a special occasion or just to satisfy a craving, this homemade version of dry chili chicken will quickly become a favorite in your recipe collection. Enjoy your culinary creation with family and friends, and relish the bold, spicy flavors that make this dish a standout in Indo-Chinese cuisine.
Social Plugin