Who doesn’t love a good Chinjabi dish? Full of flavours and quick to make, Indo Chinese is a favourite cuisine in my house too. Essentially speaking, this Indo Chinese Chilli Chicken Dry is a nice saute of spices, sugar, sauces and boneless chicken cooked till perfection. And if you thought it’s not possible to get the same restaurant like taste at home, you were mistaken. Try out this Easy Chilli Chicken Recipe and you will thank me later. Here is a restaurant style video recipe to make it.
Hint hint – There is a special ingredient that makes this recipe just like your favourite take away. Read more to know about it.
Indo Chinese Chilli Chicken Dry Recipe
Here is a quick Chilli Chicken Recipe Video ( Step By Step )
The thing about us Indians is that, we always end up making our own versions of any cuisine that we taste and thankfully always, that entire culinary jugaad oftentimes, turns out just perfect and lip-smacking.
And that, more often than not, encourages us to experiment more and more. After all, don’t we like to savour the best of both the desi and videshi cuisines, eh? This summer, I am almost on the similar spree of experimenting a lot and trust me, the dishes are turning out really well.
Out of all of them, this Chindian delight of Indo Chinese Shezwan Dosa turned out superb. And after loving its taste a lot, I decided, why not also make Dry Indo Chinese Chilli Chicken with the same twist?
Despite trying out Chilli Mango BBQ Chicken, Chilli Garlic Chicken earlier, this Dry Indo Chinese Chilli Chicken Dry turned out to be their tastier version. Though used chicken in this one, if you are a prawn fan then feel free to try out Dry Prawn Chilli as well.
Essentially speaking, Spicy Chilli Chicken is a nice saute of spices, sugar, sauces and boneless chicken cooked till perfection. Talking about its taste, it is very Indian and subtly Chinese, which let’s dwell on the goodness of both the cuisines.
This one being a dry dish, can be served as a starter or you may also serve with other Indo Chinese fare and people, trust me, it would surely make a promising meal!
Chilli Chicken is Indo Chinese chicken starter that everybody loves and it’s one of the most ordered dishes’ at restaurants. What most people don’t realize is how easy this chicken snack is to make at home.
Here is the secret ingredient I was talking about 🙂
There is one ingredient that makes this recipe just like your favourite take away and that is Red Chilli Paste. Red Chilli Paste adds a nice punch of flavours and a spicy kick to this dish and takes it a notch higher. You can either use a ready made chilli paste or use this super easy recipe to make your own at home.
What is the best way to serve this dish for parties?
If you plan to serve this Chilli Chicken for parties, I suggest frying the chicken and keeping it aside. Keep the ingredients for the sauce ready. Once you are ready to serve, just make the sauce and toss the fried chicken pieces in the sauce quickly. After tossing the chicken in the sauce, serve immediately.
How to make Crispy Chilli Chicken?
Coating the chicken in Maida and cornflour and then frying on high heat makes the chicken quite crispy. Do not coat the fried chicken in sauce until you are ready to serve. I recommend frying the chicken too at the time of serving, but if you are pressed for time, you can fry and keep it aside and then quickly coat in the sauce once ready to serve.
The flavours of the chilli chicken really come through in this recipe and it’s a great recipe to try out at a party or get together. It’s one dish that goes quite well with most other Indian dishes and drinks. Some of the other chicken starter recipes I’ve posted are: Peri Peri Chicken Skewers, Spicy Sweet Mango Chicken, Baked Apricot Chicken and a classic Indian Tandoori Chicken.
This chicken is crunchy of the outside and coated with oodles of flavour. There is just enough sauce to coat the chicken well and the sauce is a sensational mix of sweet, spice and everything nice.
First, the chicken is to be marinated with flour, cornflour, salt, black pepper powder, soy sauce, ginger paste, garlic paste and egg. We are making use of the flour, cornflour and egg white to give the chicken a nice even and crunchy coating once fried. The chicken is marinated well and kept aside for some time. Then it’s deep fried in a pan till browned on all sides. Transfer the fried chicken pieces onto a tissue lined plate.
Once the chicken is done, a flavourful and delicious sauce is prepared by heating some oil in a pan. To this chopped ginger and garlic are added in and fried for a few minutes, next chopped onions, green chilli and capsicum is added and fried. Now to add in the flavours, soy sauce, vinegar, tomato ketchup, red chilli paste, salt and black pepper are added in and cooked for a few seconds. Finally, toss in the fried chicken pieces and mix it in the divine sauce, garnish with some spring onion greens.
To make this chilli chicken recipe, make use of boneless chicken that’s cut into small pieces. Chilli Chicken dry is a favourite here in India, you’ll find people flock to the nearest Chinese cart to savour this delicious Indo Chinese treat.
Generally, the Chilli Chicken gravy is eaten with rice, but if you’re looking for a dry version of it to serve as a starter, then do give this Chilli Chicken dry recipe a try. Most of the variants available in restaurants and stalls have other additives and colouring that might not be the healthiest to ingest, so if you’re craving for some of this delicious chicken starter, why not give this chicken recipe a try?
Let me warn you, it can be quite addictive, the flavours come right through as you bite into these perfectly coated pieces of crunchy chicken. All ready looking forward to making it? Then note down this easy recipe for making Dry Indo Chinese Chilli Chicken Dry right away!
You might also like
Indo Chinese Chilli Chicken Dry Recipe
Indo Chinese Chilli Chicken Dry
For the marinade
- 300 g Chicken Boneless, Cut into small cubes
- 1/2 cup Maida/ All Purpose Flour
- 1/4 cup Cornflour
- 1/2 tsp Salt
- 1 tsp Black Pepper Powder
- 1 tbsp Soy sauce
- 2 tsp Ginger Garlic Paste
- 1 Egg Optional
- Oil for Frying
For the sauce
- 2 tbsp Vegetable Oil
- 1 tsp Ginger Finely Chopped
- 1 tsp Garlic Finely Chopped
- 2 cups Onion Cut into 1 inch squares
- 5-6 Green Chilli Cut into half
- 1 cup capsicum Cut into 1 inch squares
- 2 tbsp Soy sauce
- 1 tbsp Vinegar
- 2 tbsp Tomato Ketchup
- 1 tbsp Red Chilli Paste
- Salt to taste
- 1/2 tsp Black Pepper Powder
- 1/4 cup Spring Onion Greens Chopped
Mix all the ingredients for the marinade in a bowl.
Add chicken pieces and mix well.
Cover and keep aside for 30 minutes.
Heat oil for frying in a pan.
Once the oil is hot, add chicken pieces in the hot oil and fry until nicely browned.
Fry the chicken in 2-3 batches.
Take out the fried chicken pieces on a tissue lined plate.
For the sauce, heat vegetable oil in pan.
Add ginger and garlic and fry for a minute.
Add onion, green chilli and capsicum and fry for a minute.
Add soy sauce, vinegar, tomato ketchup, red chilli paste, salt and black pepper powder and cook for a few seconds.
Add the fried chicken and quickly toss in the sauce.
Garnish with spring onion greens.
Check out more Asian recipes here.