Chili Chicken is a popular Indo-Chinese dish that has found its way into the hearts of food lovers around the world. A delightful combination of crispy fried chicken and spicy, tangy sauces, this dish is a favorite in many Indian restaurants and is just as easily prepared at home. Whether you're hosting a dinner party or craving something spicy, chili chicken is the perfect solution. In this blog, we will go through the detailed process of making chili chicken at home, with all the tips and tricks to ensure your dish turns out just like the one from your favorite restaurant.
What is Chili Chicken?
Chili chicken is an Indo-Chinese dish that blends Chinese cooking techniques and Indian spices. The dish typically includes marinated and fried chicken pieces that are then tossed in a flavorful sauce made with soy sauce, chili sauce, vinegar, and other ingredients. It can be served dry as an appetizer or with a gravy-style sauce for pairing with rice or noodles.
The dish is popular for its balance of flavors—spicy, tangy, and slightly sweet—making it a crowd-pleaser. It’s also incredibly versatile, allowing you to adjust the spice level, sweetness, or even the type of chicken used to suit your personal preferences.
Now that we know what chili chicken is, let’s dive into the recipe!
Ingredients for Chili Chicken
Here’s a list of ingredients you’ll need to prepare chili chicken at home:
For Marinating the Chicken:
500g boneless chicken (cut into small bite-sized pieces)
2 tablespoons cornflour
2 tablespoons all-purpose flour
1 egg (beaten)
1 tablespoon soy sauce
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
Salt to taste
Oil for frying
For the Sauce:
2 tablespoons oil (preferably sesame or vegetable oil)
1 onion (diced into chunks)
1 green bell pepper (diced into chunks)
2-3 green chilies (sliced)
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons soy sauce
1 tablespoon red chili sauce (adjust based on spice preference)
1 tablespoon tomato ketchup (for sweetness)
1 tablespoon vinegar
1 teaspoon sugar (optional)
1 teaspoon black pepper powder
Salt to taste
2 spring onions (chopped for garnish)
Optional Ingredients:
Dried red chilies (for added heat)
Capsicum (red or yellow for extra color)
Green onions for garnish
Step-by-Step Instructions
1. Marinating the Chicken
To ensure the chicken is flavorful and tender, marinating is a crucial first step. Here’s how to do it:
In a bowl, mix cornflour, all-purpose flour, red chili powder, soy sauce, ginger-garlic paste, and salt.
Add the beaten egg and mix everything well. The egg acts as a binder and helps coat the chicken for a crispy texture.
Add the chicken pieces to the mixture, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate for at least 30 minutes. You can marinate it longer if you have time (up to 2 hours in the refrigerator) for a deeper flavor.
2. Frying the Chicken
Once marinated, it’s time to fry the chicken to a crispy golden brown:
Heat oil in a deep frying pan over medium-high heat. The oil should be hot enough for frying but not smoking.
Gently place the marinated chicken pieces into the hot oil in batches. Don’t overcrowd the pan as this can lower the oil’s temperature and make the chicken soggy.
Fry until the chicken is golden and crispy. This should take about 5-7 minutes per batch.
Remove the fried chicken pieces and drain them on a paper towel to get rid of any excess oil.
3. Preparing the Sauce
The heart of chili chicken is in its sauce. Here's how to prepare it:
Heat 2 tablespoons of oil in a wok or a large pan over medium heat.
Add minced garlic, minced ginger, and sliced green chilies. Stir-fry for a minute or until fragrant.
Add diced onions and green bell peppers. Stir-fry for 2-3 minutes, keeping the vegetables slightly crunchy.
Add soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and black pepper powder. Stir everything together until the sauces coat the vegetables evenly.
Check the sauce for seasoning. If needed, adjust salt, pepper, or sugar to balance the flavors.
4. Combining the Chicken and Sauce
Add the fried chicken pieces to the prepared sauce in the pan.
Toss the chicken in the sauce until all the pieces are well-coated. Make sure the heat is on low while you do this to prevent the chicken from drying out.
Cook everything for an additional 2-3 minutes to allow the flavors to meld together.
Garnish with chopped spring onions and serve hot.
Variations of Chili Chicken
Chili chicken is incredibly versatile, and you can modify the recipe based on your taste or dietary preferences:
1. Chili Chicken Gravy
If you prefer a gravy version of chili chicken to pair with steamed rice or noodles, simply add some water or chicken stock to the sauce after step 5 of the sauce preparation. You can also thicken the gravy by dissolving 1 tablespoon of cornflour in water and adding it to the sauce while stirring continuously. This will create a thick, flavorful gravy.
2. Baked Chili Chicken
For a healthier version, instead of frying, bake the marinated chicken in a preheated oven at 200°C (400°F) for about 20-25 minutes. You can then toss the baked chicken in the sauce as per the recipe.
3. Vegetarian Chili Chicken
Swap out chicken with tofu or paneer (Indian cottage cheese) for a vegetarian take on chili chicken. Follow the same marination and frying process for tofu or paneer and proceed with the sauce preparation as usual.
4. Air-Fryer Chili Chicken
To reduce the use of oil, you can also air-fry the marinated chicken at 180°C (360°F) for 15-20 minutes, tossing the chicken halfway through for even cooking.
Serving Suggestions
Chili chicken can be served as an appetizer or as a main course with a side of fried rice or noodles. It pairs well with:
Hakka noodles: Another Indo-Chinese favorite, the mild flavors of Hakka noodles complement the spicy chili chicken perfectly.
Fried rice: Be it egg fried rice or vegetable fried rice, the fluffy rice balances out the bold flavors of chili chicken.
Steamed jasmine rice: For a simpler and lighter meal, steamed rice works as a great neutral base.
Salad: A light green salad with a lemon dressing can also pair well, offering a refreshing contrast to the heat of the chili chicken.
Final Tips for Making Chili Chicken
Adjust the spice: If you want to tone down the spice level, reduce the amount of chili sauce and green chilies.
Crispy chicken: Ensure the oil is at the right temperature when frying. If the oil is too cool, the chicken will absorb too much oil and become soggy. If it's too hot, the exterior will brown quickly while the inside remains undercooked.
Sauce consistency: If you prefer a thicker sauce, add a cornstarch slurry (cornflour mixed with water) to the sauce towards the end and cook until it thickens.
With these steps and tips, you can prepare restaurant-style chili chicken at home that’s sure to impress! Whether you enjoy it as a spicy snack or a hearty meal, chili chicken is a dish that always satisfies.
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