Indulge in the vibrant flavors of Perfect Chilli Chicken, a beloved Indo-Chinese dish that tantalizes taste buds across India. This recipe delivers a restaurant-quality experience with crispy, fried chicken pieces expertly tossed in a savory sauce. The combination of fresh ingredients like onion, ginger, garlic, capsicum, and a medley of aromatic spices creates an explosion of flavor. Paired perfectly with egg fried rice, this chilli chicken recipe is sure to impress. Experience the perfect balance...
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Add the clean chicken pieces to a bowl.
For velveting the chicken, add 1 pinch of baking soda and 2 tbs of water to the chicken pieces.
Mix the chicken vigorously in a circular motion with your hands and allow the chicken pieces to absorb the water.
Add the remaining 1-2 tbs of water (without baking soda for the second time). Mix it vigorously.
Repeat the same process 2-3 times until the chicken absorbs the water. After this process, it will look slimy.
Once done, add pepper powder, salt, soya sauce, and corn flour. Mix it; it needs only a very thin layer of coating.
Heat oil in a pan for deep frying.
When the oil becomes hot, add the marinated chicken pieces.
Fry until light golden brown in color over medium to high heat. Set aside.
For the quick stock, boil some water as required along with a chicken stock cube. When the chicken stock cube completely melts, turn off the heat and set aside. Adding this stock water will enhance the taste of the gravy.
For making the corn flour slurry, mix the corn flour with water. Set aside.
Heat a kadai or a wok. Add oil. When it becomes hot, add chopped ginger, chopped garlic, and coriander stem.
Sauté over high heat for 2-3 minutes. Be careful not to brown the garlic.
Add thick-sliced onion and thick-sliced capsicum.
Sauté for 1-2 minutes over high heat.
Add the stock water (400ml-500ml stock water according to your preference).
When it starts bubbling, add light soya sauce, dark soya sauce, vinegar, pepper powder, salt, and sugar. Mix well.
Bring the sauce to a simmer. Then add the fried chicken pieces, coriander leaves, and spring onion.
Add corn flour slurry. Stir continuously until the correct consistency is achieved.
Once the desired consistency is achieved, turn off the heat.
Garnish with some spring onion greens. Tasty restaurant-style chilli chicken is ready to enjoy.
For a richer flavor, use homemade chicken stock instead of stock cubes.
Adjust the amount of green chilies to control the spice level according to your preference.
Ensure the chicken is fried to a perfect crisp to maintain its texture in the gravy.
Don't overcook the vegetables to retain their crunchiness.
Can I use chicken breast instead of boneless chicken thighs?
Yes, you can use chicken breast, but boneless chicken thighs tend to be more tender and flavorful in this recipe. Make sure not to overcook the chicken.
How can I make this dish less spicy?
Reduce or eliminate the green chilies. You can also remove the seeds from the chilies to decrease the heat.
Can I prepare the chicken coating ahead of time?
It's best to prepare the chicken coating just before frying to ensure the chicken remains crispy. However, you can marinate the chicken for about 30 minutes to an hour.
What can I serve with chilli chicken?
Chilli chicken pairs well with egg fried rice, vegetable fried rice, noodles, or even as a side dish with plain rice.
How long can I store leftover chilli chicken?
Leftover chilli chicken can be stored in the refrigerator for up to 2-3 days. Reheat thoroughly before serving.
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