Chilli Chicken
Try this restaurant-style Chilli Chicken at home with this easy recipe. Crispy and flavorful is how I would describe this Chilli Chicken. Boneless chicken is marinated in chinese sauces, fried until crispy, this is stir fried with lots of ginger, garlic, onions, bell peppers and sauces.
Hands down Chilli Chicken is my most favorite appetizer to order at an Indian restaurant (or Chilli Paneer if my hubby is there). You will find the best chilli chicken at small street side restaurants all over India.
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Most people don’t think about making it at home, however it is a pretty easy recipe and you probably have most of the ingredients needed at home too.
All you need to make this deliciousness is chicken, onions, peppers, spring onions, lots of ginger, garlic and Chinese sauces. You can make it in the air fryer or in a pan on stovetop.
Serve it as an appetizer or enjoy as a gravy with Hakka Noodles or fried rice, you will love it!
Check out my collection of 25+ Best Indian Appetizers.
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Chilli Chicken is a sweet, spicy and crispy appetizer, most popular in Indo-chinese cuisine. Crispy marinated chicken is sautéed in a spicy sweet sauce along with onions and bell peppers. This Chilli Chicken can be made as a dry appetizer or as a gravy to enjoy with rice.
This chilli chicken is crispy on the outside, coated with flavorful sweet spicy sauces on the outside. It is super flavorful, moist, and crispy – everything you want in a chicken starter (appetizer).
You might be wondering what is Indo-chinese cuisine – I am picking this from wikipedia – The adaptation of Chinese seasoning and cooking techniques to Indian tastes.
See more : How to Make Unbeatable Crispy Sweet Potatoes
You will find that the dishes have lots of garlic and are much more spicier. The favorites are chow Mein, chopsuey, chilli paneer or potatoes, sweet corn soup…and the list can go on and on!
My favorite Indo-chinese street side restaurant in Mumbai is Uncle’s Kitchen. If you are in Mumbai, do not miss going there!
Back to this Chilli Chicken, I usually fry the chicken before adding it to the sauce. If you want to make it healthier, you can air fry the chicken, but I have not tried that yet.
This recipe is a dry chilli chicken version, however if you prefer the gravy version to enjoy as a main dish with rice or noodles, see details about that below.
This recipe uses the very basic ingredients which are generally available in the pantry.
I use boneless skinless chicken thighs in this recipe, as the chicken thighs remain juicy and moist after they are fried.
To marinate the chicken, I have used ginger, garlic, egg, Chinese sauces and all purpose flour and cornflour to get the crispy texture. For frying, you can use oil of your choice. I used canola oil.
For the stir fry, I have used a lot of chopped ginger, garlic and green chili. You can reduce the amount of green chilli if you don’t want your chilli chicken too hot.
Apart from these, I add onions and bell peppers to get some veggies in with the chicken and then the basic chinese sauces like soy sauce, vinegar and red chili sauce are added.
Let’s talk about the chili sauce. I like to use Sambal Oelek chili paste. Another option is to use Ching’s Secret schezwan chutney (I like the chutney better than the sauce from this brand). You can also make schezwan sauce at home if you prefer.
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Okay, this chicken is so good as is. I probably eat more than I should, under the excuse of trying :-). Also, my daughter loves these fried chicken bites.
Preheat the air fryer to 380F for 3 minutes. Place the chicken pieces in the air fryer basket in a single layer. Air fry for 10-12 minutes. Shake basket half way through.
Garnish with green part of spring onions and sesame seeds. Enjoy immediately!
I am sure you are wondering how can you get the restaurant style crispy chili chicken and how you can have it stay that way when serving for parties.
The main thing here is to not stir fry the chicken until you are ready to serve. If possible, also fry the chicken just before you stir fry.
You can use the exact same recipe as listed. I have already included lots of ginger, garlic and veggies in the recipe. Just add 1 cup water with the cornstarch to make the slurry. Everything else remains the same.
You can serve this Chilli Chicken as an appetizer. I like to have schezwan sauce on the side to dip (yes, love the extra spice!).
If you make the gravy version, then serve it with chow mein or fried rice.
This Chili Chicken is ideally best enjoyed hot. If you want to make it ahead, then cook the veggies and the chicken separately.
Then when ready to serve, reheat the chicken for 2-3 minutes, preferably in an air fryer to get the crisp texture. Then saute it together with the veggies in a skillet.
If you love Indian and Chinese food, you cannot miss this absolute favorite Chilli Chicken. Give it a try and let me know how it turns out!
Source: https://en.congthucvatly.com
Category: Cook
This post was last modified on Tháng Mười Một 17, 2023 2:27 sáng
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