In the list of Indo-Chinese dishes, the dry chicken chilli dish finds fervour with many people. The dish is also described to be a classic when talking of Indo-Chinese delicacies.
Sweet, spicy and sour – all describe the popular chicken chilli dry dish. Also, crispy fried chicken tossed in garlic, onion, capsicum, and a zesty Chinese style sauce, befits the preparation method of this yummy chicken dish.
Readied with the right quantity of spices, you can devour the dish with rice and noodles or simply as an appetizer. If you are having the dish as a starter, then consider Indian food for the main course so you get your fill of nutrients for the day.
Accompanied by dry chicken chilli as an appetizer, paneer as a chapati side dish can be wholesome. However, you must make sure that your Phulka / Chapati is soft to enjoy your meal to the fullest. If you are wondering how to make soft chapati, a handy tip is to keep aside the prepared dough for around 20 minutes before rolling Chapati.
Now, if you do not want to make chapati, then opt for a chapati maker that dishes out several chapatis in one go. Also, do not worry about the chapati calories for they are negligible.
Surely, deep-fried food is considered unhealthy, though the craving sets in at times. More so, instead of opting for take-out, preparing the dish at home can be healthier. This is because you can do away with the artificial food colour and MSG that restaurants add.
To ready the dry chicken chilli dish, you must marinate chicken cubes in pepper, chilli sauce, and soya sauce. Next, deep fry the marinated chicken pieces until crisp. Then, season the fried chicken in a sauce. The sauce ingredients include green chillies, ginger, garlic, bell peppers, Chinese sauces, and onions. All help to impart a burst of flavour to the dish and yes, keep you wanting for more.
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3 Steps for Homemade Chilli Chicken Dry
- Frying Chicken
To ready the chicken chilli dry dish, small chicken pieces should be coated in a batter. You must prepare a thick batter with seasoning ingredients, cornflour, and all-purpose flour. Fry the chicken on high heat for around 8 minutes and until the chicken sides become golden brown in colour. Both boneless, skinless chicken and chicken breasts can be used. Though, for thicker pieces, chicken breasts are preferred.
- Readying Other Ingredients
As the chicken cooks, you can prepare your other ingredients to add them afterward. As such, chop your peppers, capsicum, garlic, ginger, and onion. By doing so, your vegetables remain crisp before frying.
- Stir-Frying Chilli Chicken
After you have fried the chicken and all your ingredients are ready, opt for a wok or kadhai (for they enclose a wide area) to stir fry the chilli chicken. Follow by cooking the veggies on high heat for a minute or so and, then, stir in the chicken. Mix well so all the chicken pieces are coated well.
Dry Vs Wet
If you like the gravy-style of chicken chilli, then all you need to do is double the sauce ingredients. Also, add 1 cup water and 1.5 teaspoon of cornflour.
Chicken thighs or breasts (boneless): 500 grams (chop into ¾ inch cubes)
Cornflour: 3 tablespoons
All-purpose flour: 3 tablespoons
Chilli Sauce: 1 tablespoon
Ginger-garlic paste: ½ teaspoon
Soy Sauce: 1 tablespoon
Chilli powder: ½ teaspoon
Pepper powder: ½ teaspoon
Egg: 1 Nos
Oil: for Frying
Distilled vinegar: 1 teaspoon
Chilli sauce: 1 tablespoon
Soy sauce: 2 tablespoon
Tomato Ketchup: 2 tablespoons
Water: ¼ Cup
Garlic: 1 teaspoon (thinly chopped)
Ginger: 1 teaspoon (finely chopped)
Green Chillies: 3-4 nos (slit lengthwise)
Vegetable Oil: 1.5 tablespoon
Onions: 3 Large nos (chop into 1-inch pieces)
Green Bell Peppers: 1 Large nos (large, chop into 1-inch squares)
Spring Onions: 2-3 (chopped finely)
Take a large bowl and add all the batter ingredients (egg, soy sauce, cornflour, flour, pepper powder, ginger-garlic paste, chilli powder, and chilli sauce). Follow by mixing the bowl contents to prepare the batter. After the batter is ready, add the chicken cubes to the bowl. Coat the chicken pieces with batter. Keep aside for 15 minutes to an hour.
Take a deep pan on the gas and add oil up to ¾ inch. Let the oil get heated. When the oil becomes hot (around 350 F), mix in the chicken cubes. Turn the pieces at intervals until all sides become golden brown. After 6-8 minutes, remove the chicken and keep on a tray having a tissue. By doing so, the extra oil is absorbed.
In the meantime, take all the sauce ingredients (vinegar, chilli sauce, soy sauce, chilli powder, tomato ketchup, and chilli sauce) with ¼ cup water in a bowl. Whisk the bowl contents. Keep aside.
Take another wok and heat 1/5 tablespoon of oil. Follow by adding ginger, garlic, and green chillies. Sauté the wok contents for 1 minute and, then, stir in the onion cubes.
Now, stir fry the wok contents on high heat for 2 minutes or so. Next, mix in the fried chicken and capsicum. Allow to cook for 2 minutes and stir at intervals. The bell peppers impart the smoky flavour to the chicken during the process.
Subsequently, mix in the chicken with the sauce and cook on high heat. Make sure that the chicken is well-coated with the sauce. After stir-frying for 1-2 minutes, turn off the gas. Garnish with spring onions. Serve.
Sodium: 753.2 mg (31% of daily value)
Vitamin-C: 33.5 mg (56% of daily value)
Total Fat: 15.2 g (23% of daily value)
Cholesterol: 109.3 mg (36% of daily value)
Sugars: 6.8 g
Vitamin-A: 58.8µg (4% of daily value)
Protein: 20.7 g (4% of daily value)
Total Carbohydrate: 19.4 g (6% of daily value)