Assalamu’alaikum warahmatullahi wabarakatuh
Dry Chilli Chicken Recipe is a restaurant style chicken recipe made in an Indo-Chinese style. If you like chicken, then you will love this dish.
This dry chilli chicken recipe is an easy melt in the mouth recipe that goes well with any kind of fried rice. This dish can be had as a starter or as a side dish.
The dry chilli chicken recipe is a very famous Indo – Chinese recipe. It is a favorite among both kids and adults alike. I love it as a side dish with Chicken Fried Rice. I make this dry chilli chicken recipe and the chicken manchurian gravy recipe.
Indo – Chinese recipes are pretty interesting. The Chinese recipes are given an Indian touch with some additional spices. Chinese flavors are added like the soy sauce and ajinomoto too.
The chicken is fried in a batter coated pieces, and then added to the stir fried onion and capsicum. We will have to cut the onion and the capsicum.
You can make this dry chilli chicken recipe with any cut of the boneless chicken. I prefer to use the chicken breast piece as that is what my kids prefer. But it tastes best with the boneless chicken thigh pieces. So it is all about your family’s preference.
You will find this recipe served at almost all Indian restaurants. It is a very very popular side dish that would be served with the Indo – Chinese menu. You will even find this at the roadside eateries in India that sell this type of food.
This is one of the recipe that I make when I make the butter garlic fried rice and my mind goes blank what to make next. If there is chicken and if there is capsicum in the fridge, then I know what to make. Rest of the things would be anyway be available in the pantry. So I just tend to make this dry chilli chicken recipe mindlessly. It is as simple as that. You can even find my preciously shared chilli chicken recipe which I have posted in the early days of blogging.
I love such kind of easy recipes that makes my life easier. And cooking delicious.
Let’s get started with the Dry Chilli Chicken Recipe, How to make Chilli Chicken
- 500 gms boneless chicken cubed
- 1½ tbsp ginger & garlic, chopped
- 3 green chilli finely chopped
- 1/2 tsp red chilli powder
- ¼ tsp pepper powder
- 1 egg white beaten
- 2 tbsp cornflour
- 1½ tbsp soy sauce
- salt to taste
- oil for frying
- 2 medium sized onions diced
- 1 green capsicum cut into squares
- 1 tsp each ginger & garlic finely chopped
- 1 tsp red chilli powder
- 1 tbsp soy sauce
- 2 tbsp oil
- salt to taste
Grind together ginger, garlic & green chilli for marination to a fine paste by adding some water. Marinate the cleaned chicken pieces with the ground paste and other items listed under marination. Refrigerate overnight or 2 hours.
Heat oil in a pan and deep fry the chicken pieces till they turn golden brown. Make sure that it is not over fried and too crispy. Just ensure the chicken is cooked through as the we would again fry cook them with the rest of the ingredients.
Heat 2 tbsp oil (you can use the same oil, which is used for frying chicken pieces) in a deep pan on a high heat.
Add the diced onion, capsicum & salt (be careful with the salt as soy sauce is salty too)
When the onion becomes translucent and little crisp, add chopped ginger & garlic. Saute for 2-3 mins.
Throw in the red chilli powder.
Add fried chicken pieces. Mix well.
Next mix the corn flour with some water to make a thick paste. Add this and quickly stir the chicken. The corn flour thickens fast and if you don't stir fast enough, it will turn soggy.
Finally add the soy sauce and give it a good stir and switch off the flame. Serve hot with fried rice or noodles.
Signing off until next time,
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