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Easy Chilli Chicken Dry Recipe

2021-06-18
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About Recipe:

Chilli chicken dry is a very popular indo chinese starter dish. This dish is usually served as an appetizer before main chinese course. Original recipe has evolved a lot over the years and has many variations available. Most popular among them are red chilli chicken, white chilli chicken, sweet chilli chicken, chilli chicken gravy/dry etc. These variations are based on few changes in the ingredients while main method remains the same. Mostly boneless chicken is used for this recipe, some people prefer bone-in chicken. We are presenting here sweet dry red chicken chilli varient. If done right, it’ll be a mix of tastes like sweet, tangy, spicy and crispy, all at the same time. This is an easy recipe worth giving a try.

Ingredients

  • 300 gm boneless chicken
  • 1 tbsp soy sauce
  • 1 tbsp red chilli sauce
  • 1 tbsp vinegar
  • 2 tbsp maida (all purpose flour)
  • 3 tbsp corn flower
  • 1 tsp black pepper powder
  • 1 tsp salt
  • 1 tbsp ginger garlic paste
  • 1 well beaten egg
  • 1 tbsp honey
  • 1/2 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 1 big chopped capsicum (green bell pepper)
  • 1 chopped onion in big square pieces
  • 3 chopped green chilli
  • cooking oil for frying

Method

Step 1

Cut boneless chicken in cube shaped pieces. Take these pieces in a mixing bowl. To make a marinade for this recipe, add a beaten egg, 1/2 tsp black pepper powder, 1 tbsp ginger garlic paste, 1/2 tsp salt, 1 tbsp soy sauce, 1 tbsp red chilli sauce, 2 tbsp all purpose flour, 3 tbsp corn flour in the mixing bowl. Now mix everything with chicken well. Let it marinate for about half an hour.

Step 2

Take enough oil in frying pan/kadai to fry chicken pieces. Once oil is hot enough, fry chicken pieces in it. Keep gas stove flame on medium. Let chicken pieces fry until they turn golden brown in color.

Step 3

Keep turning sides of chicken pieces to cook them evenly. Remove chicken from kadai after it looks crispy and golden brown.

Step 4

Now remove excess oil from kadai and keep 3-4 tbsp oil in pan. Add 1/2 tbsp chopped ginger, 1 tbsp chopped garlic in a pan and cook it in oil for 2 min. Add 1 chopped onion in kadai, after 2 min add 1 chopped capsicum in it. Let it cook for another 2-3 min, don’t cook it for long time, keep capsicum little bit crunchy.

Step 5

While onion and capsicum are cooking, take a bowl to make a sauce and add 1 tbsp soy sauce, 1tbsp red chilli sauce, 1 tbsp vinegar, 1/2 tsp black pepper powder, 1/2 tsp salt, 1 tbsp honey and mix well.

Step 6

Add sauce in kadai and mix onion and capsicum well with sauce. Add chicken in kadai and mix well with sauce.

Step 7

In another bowl take 1 tbsp corn flour and add some water in it. Mix corn starch with water and make a slurry mixture. Add it in kadai, this will make sauce thicker. Mix everything together so that chicken gets coated with sauce from every side.

Step 8

Add 3 chilli cut in strip shape. Let chicken cook until sauce become thicker.

Chilli chicken dry is ready, serve it hot.

Watch Chilli Chicken Recipe Video:

Tips:

  • Similar to any Indo Chinese Dish, it should be served with schezwan sauce, soy sauce, vinegar, chilli sauce. You can serve chilli chicken with rice. 
  • If you like it a bit more spicy, you can avoid honey, add more red chilli sauce and green chilli as per your liking.
  • Sugar can be used instead of honey for sweetening though honey will bring more natural taste. Make sure you use appropriate amount of sugar or honey so that it doesn’t become too sweet.
  • Mostly, wok is used to prepare chinese fried recipes. It is convenient for stir frying. In fact, stir frying itself is a chinese cooking technique which compulsority uses wok. Wok makes it easier to fry and toss the item being cooked.
  • If you don’t have a wok or you aren’t comfortable with using it, you can use kadai or pan or any equipment that you normally use for manual frying.
  • You can also add some more vegetables of your choice if you like. Make sure they are suitable for frying and won’t dominate the overall taste.
       
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