chinese chilli chicken

Easy recipe for Indian Chinese Chilli Chicken Dry. This will give you fool proof restaurant style chinese chilli chicken every single time! It's sweet and sour, crispy and spicy. You can also make it with gravy, but dry is our favorite.

Easy Chinese Chilli Chicken Dry

Chicken thighs / chicken breasts (boneless cut into 3/4 inch pieces)

All purpose flour (maida)

Cornflour (cornstarch)

Ginger garlic paste

Soy sauce

Chilli sauce

Chilli powder

Pepper powder

Soya sauce

Tomato ketchup

Distilled Vinegar

Water

Vegetable oil (neutral flavored)

Green chillies (slit lengthwise)

Garlic (finely chopped)

Ginger (finely chopped)

Onions (cut into 1 inch squares)

Large green capsicum (cut into 1 inch squares)

2-3 Spring onions (finely chopped)

In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.

Heat oil for deep frying in a deep pan or kadhai to the depth of 3/4 inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-8 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.

In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside.

In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum.

Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Stir fry for a minute or two and switch off the flame. Top with spring onions and serve immediately!

Now make Chinese Chilli Chicken easily at home with this recipe that'll give you the real deal restaurant style taste! A super simple recipe with juicy chicken, a sweet and spicy sauce and lots of onions and capsicum to snack on.
This recipe is really forgiving. The steps are for dry chilli chicken, but you can easily make this with more gravy. All you'll need to do is double the ingredients for the sauce, add an additional 1/2 cup of water and a tablespoon of cornstarch. Then just proceed with the recipe as is. 

FULL Recipe: https://myfoodstory.com/easy-chinese-chilli-chicken-dry/

Dhaba Style Chinese Chilli Chicken Dry made at home!

Chinese takeaway style Crispy Chilli Chicken recipe made with coated crispy shredded chicken tossed with spicy, sweet, savoury chilli sauce. Perfect as an appetizer and made with simple cupboard-friendly ingredients.

Crispy Chilli Chicken

breast

Corn starch

tbsp Garlic

(finely

tsp Oil

(Vegetable

tbsp Light soy sauce

Garlic paste (or finely grated garlic)

Sesame oil

Sugar

White pepper (or black pepper)

tbsp Sriracha sauce

tbsp Tomato ketchup

tbsp Honey (Or sugar)

Lime

¼ tsp Chilli flakes (optional)

Red chili pepper (cut thin slices)

onions

First, cut the chicken breast into thin strips. Place the chicken strips in a bowl, marinade with soy sauce, sesame oil, garlic paste, sugar, and pepper for 10-15 minutes. Mix all the sauce ingredients in a small bowl and set it aside.

Next, add egg white into the chicken and mix it well. Then add the corn starch and coat each chicken piece. ( Add more corn starch if needed. ) Toss the excess flour out before frying.

Deep fry the coated chicken pieces with pre-heated high-heat oil, 350° F for 1-2 minutes until light brown. Remove from oil and set it aside for 4-5 minutes. Then place the fried chicken back in hot oil and fry it again for another 2-3 minutes or until crispy golden. Remove from oil and place it over the wire rack.

Heat the wok/pan into medium-low heat, drizzle 2 tsp of oil and saute the chopped garlic for few seconds. Then pour the sauce mixture in and stir for few seconds, place the fried chicken strips back in the wok.

Combine the sauce and chicken pieces well. Turn off the heat and sprinkle fresh chilli slices and spring onions.

Transfer to serving plate and serve immediately.

You can serve on its own or pair it with plain rice, egg fried rice or stir fry noodles.

Chinese takeaway style Honey Chilli Chicken recipe made with coated crispy fried chicken tossed with spicy, sweet, honey sauce. Perfect as an appetizer and made with simple cupboard-friendly ingredients.

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Easy Chinese Chilli Chicken Dry

Crispy Chilli Chicken

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Top 3 chinese chilli chicken recipes from across the web

The most viewed chinese chilli chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chinese Chilli Chicken Dry

Crispy Chilli Chicken

Crispy Honey Chilli Chicken

The most viewed chinese chilli chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine