Chili Chicken (Indian Style) Recipe
Crispy, spicy, and full of flavor, this Indian-Chinese classic combines fried chicken, bold sauces, and crunchy veggies for the ultimate street-style dish.
Ingredients
- For the Chicken Marinade:
- 500 g boneless chicken cut into bite-sized pieces
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour
- 1 teaspoon soy sauce
- 1 teaspoon red chili powder
- ½ teaspoon black pepper
- 1 teaspoon ginger-garlic paste
- 1 egg white
- ½ teaspoon salt
- For the Sauce:
- 1 tablespoon oil
- 1 medium onion cut into chunks
- 1 capsicum/bell pepper diced
- 2-3 green chilies slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 tablespoon soy sauce
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- ½ teaspoon black pepper
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon cornflour mixed with 2 tablespoons water
- For Garnish:
- Spring onions chopped
- Sesame seeds optional
Instructions
- In a bowl, mix chicken with all marinade ingredients. Let it rest for 15 minutes.
- Heat oil in a deep pan and fry chicken until golden and crispy. Set aside.
- In another pan, heat oil and sauté onions, bell peppers, and green chilies for 2 minutes.
- Add ginger-garlic paste and stir until the raw smell disappears.
- Mix in soy sauce, red chili sauce, vinegar, black pepper, sugar, and salt. Stir well.
- Pour in cornflour slurry and cook until the sauce thickens.
- Toss in the crispy chicken and mix until fully coated.
- Garnish with chopped spring onions and sesame seeds.
- Serve hot with fried rice, noodles, or just eat straight from the pan.
Notes
Nutritional Information (Per Serving)
- Calories: ~350
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
Vitamins & Minerals (Per Serving)
- Vitamin C: 20%
- Iron: 15%
- Calcium: 10%
- Potassium: 12%
- Zinc: 8%
Pro Tips for the Best Chili Chicken
- Fry chicken in batches to keep it crispy.
- Adjust spice levels based on your pain tolerance.
- Use Kashmiri red chili powder for color without extra heat.
- Want a smoky touch? Stir-fry in a super-hot wok.
- For extra crunch, double-fry the chicken.