Dry Chilli Chicken Recipe, How to make Chilli Chicken
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.
Course Appetizer, Side Dish
Cuisine Asian, Indo-Chinese
Keyword dry chilli chicken
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Servings 3people
Calories 745kcal
Author Fareeha
Ingredients
500gms boneless chickencubed
Ingredients for frying the chicken pieces
1/2tspsalt (or to taste)
1tspred chilli powder
2tspblack pepper powder
1tspginger garlic paste
2tbspall purpose flour
oil for frying
Ingredients for preparing base
2tbspoil
1tspgingerfinely chopped
1tspgarlicfinely chopped
2medium sized onionsdiced
1green capsicumcut into squares
1tbspsoy sauce
1tsp green chili sauce
salt to taste
1tbspcorn flourmixed in water
1spring oniononly the green part
Instructions
Frying chicken pieces
Take a bowl and place the chicken pieces. Add the black pepper powder, red chili powder, ginger garlic paste, all purpose flour, and salt. Mix well.
Heat oil in a pan and deep fry the chicken pieces till they turn golden brown. Drain from oil and set aside on a paper towel.
Preparing dry chilli chicken
Heat 2 tbsp oil (you can use the same oil, which is used for frying chicken pieces) in the same pan on a high heat.
Add the chopped ginger and garlic. Fry till the raw smell vanishes from it. Add diced onion, capsicum and cook on high heat for a couple of minutes.
When the onion becomes translucent and little crisp, add the soy sauce and green chili sauce.
Add fried chicken pieces. Mix well. Adjust salt if required.
Next, mix the cornflour with some water to make a thick paste. Add this and spring onion and quickly stir the chicken. The corn flour thickens fast and if you don't stir fast enough, it will turn soggy.
Serve hot immediately.
Video
Notes
Always serve immediately for best taste and flavor.
You can also use egg white while mixing the ingredients for frying for extra crispiness.
When you add corn flour, stir quickly as it thickens fast and might form lumps.
Be careful while adding salt as soy sauce is salty too.
You can make a healthier version of the same by baking the chicken pieces and adding less oil while making the base