Dry Chilli Chicken| chicken chilli:
This is a Indo-Chinese dish loved by kids and grown up across India.
Originally a Chinese dish with a zing of Indian spices loved by all,. let’s make Indochinese style chicken chili and enjoy the taste.
The key steps are as follows:
[00:15] – Chicken Marination: Adding spices, ginger-garlic paste, and egg to the raw chicken.
[00:55] – Coating: Mixing in cornflour and all-purpose flour for the crispy coating.
[01:25] – Deep Frying: Frying the chicken pieces until golden brown and crispy.
[02:40] – Sautéing Aromatics: Adding chopped garlic, ginger, and green chilies to the pan.
[03:10] – Adding Vegetables: Tossing in diced onions and bell peppers (capsicum).
[03:45] – Sauce Preparation: Adding soy sauce, vinegar, and chili sauce to create the base.
[04:15] – Final Toss: Combining the fried chicken with the sauce and garnishing with spring onions.
Prep time: 15 mins | Cook time: 15 mins | Servings: 2-3
The Ingredients
| For the Chicken Marination | For the Sauce & Stir-Fry |
| 500g Boneless Chicken (cubed) | 2 tbsp Oil |
| 1 Egg | 1 tbsp Finely Chopped Garlic |
| 2 tbsp Cornflour | 1 tbsp Finely Chopped Ginger |
| 1 tbsp All-purpose Flour (Maida) | 2-3 Green Chillies (slit) |
| 1 tsp Ginger-Garlic Paste | 1 Large Onion (diced/petals) |
| ½ tsp Black Pepper Powder | 1 Green Capsicum (diced) |
| Salt to taste | Sauces: Soy Sauce, Vinegar, Chilli Sauce |
| Oil for deep frying | Garnish: Fresh Spring Onions |
