CHILLY CHICKEN

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Chilly chicken is originally a Chinese dish but, is most popular and a commonly available dish in India. It is known as an Indo-Chinese dish. Chilly chicken is usually served as an appetizer. It is also a most popular street food and, is a great accompaniment with chicken fried rice.

Chilly chicken is made with boneless chicken breast. The chicken is cut into bite sized pieces, marinated and, then deep fried. The deep fried chicken pieces are tossed in a sauce along with onions, bell peppers and green chillies.

ABOUT THE RECIPE:

Chilly chicken is an easy to make recipe. We make this recipe quite often in our home. It is not that spicy. It has a sour and a mild spicy flavour to it.

The chicken can be fried in advance and, can be tossed in the sauce when it has to be served. This helps to retain the mild crispiness of the chicken. Tossing the fried chicken in the sauce takes a maximum of just 5 minutes.

INGREDIENTS FOR CHILLY CHICKEN:

FOR MARINATION:

• CHICKEN BREAST(BONELESS) – 500 GMS
• CORN STARCH – 2 TBSP
• EGG WHITE – 1 NO.
• PEPPER – 1 TSP
• SALT – AS REQUIRED
• OIL – 1/2 CUP (FOR FRYING)

MAIN INGREDIENTS:

• ONION – 1 NO.
• CAPSICUM – 1 NO.
• GREEN CHILLIES – 2 NOS.
• GARLIC – 5 NOS.
• CORN STARCH – 1 TSP
• DARK SOY SAUCE – 1 1/2 TBSP
• RED CHILLY SAUCE – 2 TBSP
• KETCHUP – 1 TSP
• SPRING ONIONS – FOR GARNISHING.

DESCRIPTION:

• CHICKEN BREAST:

Chilly chicken is made with boneless chicken breast. Cut the boneless chicken pieces into small bite sized pieces.

• CORN STARCH:

Corn starch is used for the marination of the chicken. It helps to give the crispy texture to the chicken while frying. It is also added with the sauce to give the saucy texture to the recipe.

• EGG WHITE:

Egg white is added to maintain the crispness of the fried chicken.

• ONION:

Dice the onions into larger pieces. The onions can also be separated by layers(optional).

• CAPSICUM:

Dice the capsicum into large pieces. Green capsicum is the only variety usually used in this recipe.

• GREEN CHILLIES:

Cut the green chillies into thin slices. I’ve cut them diagonally. It can also be added as a whole with a slit.

• GARLIC:

Garlic has to be finely chopped. Adding larger pieces might dominate the garlic flavour.

• DARK SOY SAUCE:

Dark soy sauce is commonly used for this recipe. It gives the mild sour taste to the recipe. Since, it gives the sour taste to the recipe, taste it before adding the salt. Add the salt only when needed.

• RED CHILLY SAUCE:

Red chilly sauce is added to give the spicy flavour to the recipe.

• KETCHUP:

Ketchup is added to balance the spiciness of this dish.

• SPRING ONIONS:

Spring onion is the used for garnishing and, is one of the mandatory ingredient for Indo-Chinese recipes.

HOW TO MAKE CHILLY CHICKEN:

• Add the cleaned, washed and diced chicken breast to a mixing bowl.

• Add 2 tbsp of cornstarch, 1 tsp of black pepper, 1 egg white and salt to the chicken.

• Mix everything well. Keep it in the refrigerator. Let it rest for 30 minutes.

• After 30 minutes, Heat a pan and, add 1/2 cup of oil.

• Once the oil is heated add the marinated chicken pieces to it. Add one piece at a time.

• Do not turn it immediately. Let it cook for 2 minutes on one side and then turn it. Fry it until it turns light brown in color and, then transfer it to a plate.

*Do not over crowd them. Fry it in batches.

• In a mixing bowl, add 1 1/2 tbsp of soy sauce, 2 tbsp of red chilly sauce, 1 tsp of ketchup and corn starch. Add 1/4 cup of water and, mix everything well. Keep it aside.

• Once all the chicken is fried, remove the excess oil from the pan. We just need 1 tablespoon of oil.
• It has to be cooked on high flame and, the cooking happens really fast. Have all the ingredients ready before starting to cook.
• In the same pan, on high flame, add the finely chopped garlic and, fry them.

• Then add the sliced green chillies and, saute it for 5 seconds.

• Add the onions to it. Fry it until it turns translucent. Do not overcook. The onions has to be slightly crunchy.

• Once the onions turns translucent, add the capsicum and saute it for 30 seconds to 40 seconds. The capsicum has to be little crunchy and, shouldn’t turn soft and mushy.

• After 30 – 40 seconds, add the sauce mixture to the pan.

• Mix everything. It starts to thicken immediately due to the corn starch added to it.

• Once it starts to thicken, add the fried chicken to it.

• Toss it. Make sure all the chicken pieces are coated well in the sauce.

• Once the chicken pieces are well coated in the sauce, garnish it with spring onions and, turn off the flame.

YUMMY AND DELICIOUS CHILLY CHICKEN IS READY.

SERVE IT AS AN APPETIZER OR, WITH ANY FRIED RICE.

I HAD CHILLY CHICKEN WITH CHICKEN FRIED RICE.

PRO TIPS:

• Only chicken breast works well for this recipe.
• Fry the chicken until it turns golden brown in color. Frying it too much can make it hard and, it won’t absorb the sauce. If the chicken is not fried properly, it becomes soggy, when tossed in the sauce.
• The flame has to be on high. The cooking happens really fast. So, make sure to have all the ingredients ready.
• The corn starch mixes with the sauce when added to the pan. It is not mandatory to mix the sauces really well.
• The onions and capsicum has to be slightly crunchy. It soaks up the sauce and, loses its crunchiness, once it is removed from the flame. When it is cooked completely, it turns soggy after removing from the flame.
• Ketchup is added to balance the spiciness of the dish. Adding too much of ketchup alters the taste of the recipe. Chilly chicken should have a mild spicy flavour to it and shouldn’t taste sweet.

NOTE:

I usually make chilly chicken along with chicken fried rice/egg fried rice. Chilly chicken recipe requires only egg white. The egg yolk can be added to the chicken fried rice/egg fried rice.

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