Homemade Indo-Chinese restaurant-style Chili Chicken! This easy recipe brings together spicy, tangy, and colourful veggies, creating a saucy and crispy delight. Whether served as a perfect starter or a satisfying main course, this dish is enjoyed by all.
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Dice the red bell pepper, green bell pepper, and onions into cube-shaped pieces. Keep them aside.
Finely chop the ginger, garlic, and bullet chillies. Keep them aside.
In a mixing bowl, add the chicken pieces. Add salt, degi mirch powder, white pepper powder, garlic powder, cornflour, and egg over the chicken.
Mix everything well to coat the chicken with the marinade.
Allow the chicken to marinate for at least 30 minutes.
Heat oil in a pan over medium-high heat.
Add the marinated chicken pieces (in batches) to the hot oil.
Fry the chicken until it turns golden brown and cooked through. Stir occasionally for even cooking.
Use a slotted spoon to remove the fried chicken from the pan and place it on a paper towel-lined plate to drain excess oil.
Heat 1 ½ tbsp oil in a wok over medium-high heat.
Add dry red chillies, chopped ginger, garlic and bullet chillies to the wok. Stir-fry for 2-3 minutes until the ginger and garlic turn slightly golden.
Add the onions, green and red bell peppers to the wok.
Stir-fry the vegetables until they are slightly tender but still crispy.
Add tomato sauce, dark soy sauce, salt, white pepper, water, sambal sauce/green chilli sauce/red chilli sauce, and vinegar to the pan. Mix well to combine the flavours.
Add the fried chicken to the wok with the vegetables.
Mix everything well to coat the chicken and vegetables with the sauce.
Cook for a few minutes, allowing the flavours to meld together.
Check the seasoning and adjust it according to your taste.
In a small bowl, prepare a slurry by mixing cornflour and water to make a smooth paste.
Gradually add the slurry to the pan while stirring continuously.
Cook for a few more minutes until the sauce thickens to your desired consistency.
Serve hot with steamed rice, fried rice or noodles.
Adjust the seasonings according to your taste preferences.
You can also add more water or chicken stock to adjust the consistency of the sauce as required.
How do I make restaurant-style Chilli Chicken at home?
To make restaurant-style Chilli Chicken at home, start by marinating boneless chicken pieces with spices like salt, degi mirch powder, and garlic powder. After marinating for at least 30 minutes, fry the chicken until golden brown. In a separate wok, stir-fry vegetables like bell peppers and onions, then combine them with the fried chicken and a flavorful sauce made from tomato sauce, soy sauce, and sambal sauce. Finally, thicken the sauce with a cornflour slurry and serve hot with rice or noodles.
Is Chilli Chicken suitable for a gluten-free diet?
Chilli Chicken can be made gluten-free by substituting the dark soy sauce with a gluten-free soy sauce or tamari. Additionally, ensure that any sauces used, like sambal or chili sauce, are also gluten-free. This way, you can enjoy this delicious Indo-Chinese dish without compromising your dietary needs.
What can I use as a substitute for chicken in Chilli Chicken?
If you're looking for a substitute for chicken in Chilli Chicken, you can use tofu or paneer for a vegetarian option. For a healthier alternative, consider using cauliflower or mushrooms, which can absorb the flavors of the sauce well. Just remember to adjust the cooking time accordingly, as these substitutes may cook faster than chicken.
How should I store leftover Chilli Chicken?
To store leftover Chilli Chicken, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, which can keep it fresh for up to 2 months. When reheating, add a splash of water to prevent it from drying out.
What dishes pair well with Chilli Chicken?
Chilli Chicken pairs wonderfully with steamed rice, fried rice, or noodles for a complete meal. You can also serve it with a side of spring rolls or vegetable stir-fry for a more extensive Indo-Chinese feast. For a refreshing contrast, consider a simple cucumber salad or a tangy dipping sauce on the side.
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