May 6, 2020

Recipe for Indo-Chinese Chicken Chilly

Name: Recipe for Indo-Chinese Chicken Chilly
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 People
Ingredients: 400 gms Boneless Chicken(Washed and Cut into cubes); 2 Tbspn Corn Flour; 1.5 Tbspn All Purpose Flour; 1 Egg; 1 Tspn Ginger Garlic Paste; ½ Tspn Soy Sauce; ½ Tspn Red Chilly Sauce; 1 Tspn Salt; Oil for Deep Frying; The Fried Chicken; 2 Cups Water or Chicken Stock(or 4 cups if you want a gravy); 10-12 Spicy Green Chillies(slant-cuts); 8-10 Garlic cloves(chopped fine); 5-7 gms Ginger(chopped fine); 2 Tbspn Soy Sauce; 1 Tbspn Chilly Sauce; ½ Tspn Sugar; Slury of 2 Tbspn Corn Flour and 2 Tbspn Water(or 3 Tbspn corn flour and water if you're making a gravy); 2 Tspn White Vinegar; Salt as per Taste if required(since Soy Sauce contains alot of Salt); 1 Large Onion(cut into big cubes); 1 Large Capsicum(cut into large cubes); 5-6 Spring Onions(julienned); 3 Tbspn Oil

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Recipe for Indo-Chinese Chicken Chilly

Chicken Chilly is my Bitter Better’s favourite Indo-Chinese Dish. And if it is Semi-Dry, he’s on cloud 9! He gets so excited to eat this and he can eat it plain. And spicier the better.

Whenever we’re confused what starter to order when we go out,we never look toward him because we know that he’ll either say Chicken Lolipops or Chicken Chilly Dry! Hahaha

Chicken Chilly can either be made in a Gravy form or can beSemi Dry as well. It is Spicy with a Soy Sauce base. It goes well with Fried Rice or Hakka Noodles or can be enjoyed as a starter as well.

Here’s my version of Chicken Chilly which earns me some extra Brownie Points from my Bitter Better and I’d like to share it with all of you as well

P.S. If Chinese Food is NOT cooked on High flame, you’re going to run out of Flavour.

Dedicating this to my Bitter Better😊

Course Main Course, Side Dish, Starter

Cuisine Chinese, Indian

Keyword chicken, Chicken Chilly, Chicken Chilly Dry, Chilly Chicken, Chinese Chicken

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 4 People

Ingredients

Ingredients for the Batter fried Chicken

400 gms Boneless Chicken(Washed and Cut into cubes)
2 Tbspn Corn Flour
1.5 Tbspn All Purpose Flour
1 Egg
1 Tspn Ginger Garlic Paste
½ Tspn Soy Sauce
½ Tspn Red Chilly Sauce
1 Tspn Salt
Oil for Deep Frying

Ingredients for the Chicken Chilly

The Fried Chicken
2 Cups Water or Chicken Stock(or 4 cups if you want a gravy)
10-12 Spicy Green Chillies(slant-cuts)
8-10 Garlic cloves(chopped fine)
5-7 gms Ginger(chopped fine)
2 Tbspn Soy Sauce
1 Tbspn Chilly Sauce
½ Tspn Sugar
Slury of 2 Tbspn Corn Flour and 2 Tbspn Water(or 3 Tbspn corn flour and water if you're making a gravy)
2 Tspn White Vinegar
Salt as per Taste if required(since Soy Sauce contains alot of Salt)
1 Large Onion(cut into big cubes)
1 Large Capsicum(cut into large cubes)
5-6 Spring Onions(julienned)
3 Tbspn Oil

Instructions

First we go ahead and fry the Chicken

In a skillet, heat oil on medium flame for deep frying
In a bowl, add all the ingredients mentioned under the Ingredients for the Batter Fried Chicken section and mix it well
Once the Oil turns Hot, add each coated chicken cube into the hot oil and fry the Chicken in batches
Note: Fry the Chicken in batches. If all the chicken is fried together there will be over crowding in the oil and the oil will not retain its heat and the batter will get separated from the Chicken
If the Oil is not too hot, the batter will be separated from the Chicken
If the Oil is too Hot, the Batter will turn brown and cook faster and the chicken will remain raw
Once the Chicken is Fried, drain off all the excess oil and transfer it on a Kitchen Napkin and keep aside

Follow these steps to make the Chicken Chilly

Prep all your ingredients in advance because we will becooking this on Extremely High Flame and you will not have a chance to chop orget things in between
In a Skillet, Heat 2 Tbspn Oil on High Flame
Once the Oil turns Hot, Add the Ginger, Garlic, Chillies and Spring Onion bulbs and Toss it on High Flame
As soon as the Garlic begins to turn brown(don’t allow it to turn brown), add the Onion, Capsicum cubes and half the Spring Onion Greens and toss it
Note: Keep the remaining Spring Onions aside
After about 3-4 minutes and once the Capsicum and Onion get slightly charred, Add the Chicken into the skillet and keep tossing
Note: I like the Capsicum and Onion Crunchy. If you like it cooked a bit soft, you can toss it for some more time
Add the Water or Stock, Soya Sauce, Vinegar, Chilly Sauce and Sugar
Note: This is a Semi-Dry recipe. If you want gravy, you can add 2 more cups of water and slury of 1 more tbspn corn flour and water
Once it starts boiling, gently pour the cornflour slury into the skillet
Note: Pour the slury with one hand and stir the Chicken with the other hand. If you do not stir, there will be lumps formed
At this stage, you can reduce the heat a bit
Once you pour the slury, add the remaining spring onions, let the Chicken Chilly boil for the next 3-4 minutes on High Flame and then turnoff the flame(keep stirring it to avoid lumps)
Enjoy this Spicy, Tangy Chicken Chilly nice and Hot