Chilli chicken is an all time favorite starter of all age groups. Most of the people try it at home but feel their chili chicken is not as the one they eat at restaurants. Chilli chicken is one of the most popular Indo-Chinese starters, or appetizer served in Chinese restaurants. Vegetarians can also try this recipe by altering chicken with mushroom, paneer, tofu, and potato.

Chilli chicken is a deep fried starter and for those who are health conscious, can also shallow fry the chicken. Usually, in Chinese restaurants, they use ajjinomotto to get a unique flavor and food colors to get deep red color. Here the recipe is given without using the two ingredients.

Chilli Chicken Recipe

Ingredients Needed

  • Boneless Chicken – 250 grams
  • Chilli Sauce – 1 1/2 teaspoon
  • Soya Sauce – 1 1/2 teaspoon
  • Pepper Powder – 1/4 teaspoon
  • Corn Flour – 2 to 3 tablespoon
  • Maida Flour – 2 to 3 tablespoon
  • Red Chilli Powder – 1/4 teaspoon
  • Oil
  • Salt

For Sauce

  • Soya Sauce – 1 1/2 teaspoon
  • Chilli Sauce – 1 teaspoon
  • Red Chilli Powder – 1/2 teaspoon
  • Pepper Powder – 1/4  teaspoon
  • Vinegar – 3/4 to 1 teaspoon
  • Sugar – 1/2 teaspoon
  • Onion – Medium sized 1 (thinly sliced or cubed)
  • Garlic Chopped – 2 teaspoon
  • Bell Pepper (or) Capsicum – 1/4 to 1/2 cup
  • Green Chilly – 1
  • Spring Onion Chopped – 1
  • Celery Chopped – 4 to 5 leaves

Preparation Method

In a large bowl, add boneless chicken. Add soya sauce, chili sauce, pepper powder, mix well and keep aside to marinate. Rest it to marinate for about 45 minutes so that the chicken absorbs the flavors.

Add spices to the chicken

After 45 minutes, sprinkle corn flour, maida flour, and salt to the marinated chicken. If you want a crispy thick, crunchy coating of flour like the restaurants, add one tablespoon of Maida flour and one tablespoon more of corn flour. Sprinkle some water if the chicken is too dry.

Add flour to the marinated chciken

Add chili powder and mix again (use Kashmiri red chili powder). Chilli powder is optional if you use, it gives a good color. The chicken should not be too watery. Otherwise, it will absorb excess oil while frying. The chicken should have been coated in masalas.

Marinated Chicken

Heat oil in a pan. When it comes to medium heat add marinated chicken pieces to the oil. Fry it until it cooks and reaches a golden color. Once it has been done, drain it and keep it on a tissue paper to absorb oil.

Fried Chicken

In a separate bowl add soya sauce, vinegar, sugar, red chili powder, chili sauce, pepper powder and mix well. By doing this procedure, you will not add more sauce for seasoning.

Mix sauce in a bowl

In a pan add oil and let it get hot. After that add garlic and saute for a minute. Add sliced onions, green chilly, spring onion, celery and cubed bell pepper. Fry it until it was slightly tender but don’t overcook it. The crunchiness should be present in the veggies.

Fry veggies

Next, to that add mixed sauce and let it boil.

Add sauce

Add the fried chicken and saute well for 2 to 3 minutes in high flame. If the chicken looks dry, sprinkle some water. Switch off the flame and serve hot.

Chilly Chicken

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