CHILLY  CHICKEN  DRY  / HOW  TO  MAKE  DRY CHILLY  CHICKEN / CHILLY  CHICKEN  RECIPE

CHILLY CHICKEN DRY / HOW TO MAKE DRY CHILLY CHICKEN / CHILLY CHICKEN RECIPE

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Chilly chicken is no doubt the most popular appetizer in Indo Chinese cuisine, this dish has crispy batter coated juicy pieces of chicken tossed in just enough sauces to coat them lightly & lots of garlic, green chillies, capsicum or bell peppers along with onions give it a nice fresh crunch. What I like more about this “Dry Chilly Chicken”, is the crispy fried bits of garlic coming between each morsel and the tangy spicy sauce just takes you to Chilly Chicken heaven just yummmmm…..
We always used to order this dish especially on highway dhabas or road side stall, personally leaving aside the hygiene factor for once I always felt that these fellows served much tastier chilly chicken than any posh authentic Chinese restaurant can ever, the way they cook this dish in a wok on high flame throwing in ingredients and in a flash a hot piping plate of yummy chilly chicken was served in front of you,… my mouth is watering just writing about it.😋🤤😋🤤

Chilli Chicken 2

I always used to think that I cook the same dish in my kitchen but can’t get the flavors of that road side stall used to serve us, then finally got to know that the  flavors comes from cooking the dish in a wok or a big pan so that your ingredients doesn’t crowd too much in the pan, and cooking on high flame  gives the unique smokey flavor from the caramelization of ginger, garlic, sauces, and the veggies remain crisp and crunch by cooking them on high flame in a flash that what makes all the difference. Now you too can bring the same taste in your kitchen by following this steps isn’t it cool.

Chilli Chicken 3

Though you can make the same recipe in semi gravy type which goes well with any fried rice, as my family likes the dry version so I have to make it as they like. Let me tell you this is not an authentic Chinese recipe at all but more of an “Indo Chinese Chilly Chicken”, recipe which I have been making all these years, sharing with you all the same so that you too can enjoy it at the comfort of your homes in a hygienic condition. It can be served as an appetizer, or starter or as a side dish to any main course or make it whenever your family craves for some Indian version of this Chilly Chicken  and bring a smile on the faces of your loved ones, serve it with love as it’s the main ingredient in your cooking isin’t it….

Chilli Chicken 4

If you give this recipe a try, let me know! Leave a comment below and rate it! And while you’re at it, take a picture and tag at #spiceaffairs on Instagram. I would LOVE seeing what you came up with. Cheers, friends!

Have shared many more appetizers and Indo Chinese recipes  and appetizers on my blog do click on the names given below to check their recipes hope you will like them too.

CRUMB FRIED MUTTON CHOPS

ALOO KEEMA CHOP (Bengali style)

CHICKEN LOLLYPOP

RICE PAPER CHICKEN SPRING ROLLS

FISH RAWA FRY

THAI ROAST CHICKEN

LAHORI CHICKEN CHARGHA

PANEER TIKKA

KOLKATA STYLE VEGETABLE CHOP

CRISPY TOFU STIR FRY

PANEER AND LOBIA CROQUETTES

KARELA NIMKI

RAJASTHANI BESANWALI BHARWAN MIRCH

RECIPE FOR CHILLY CHICKEN DRY
Ingredients :

  • 400 gms – Boneless Chicken cut into cubes (Take the meat from the thigh and leg portion for this recipe as that meat is more tender than the breast portion)
  • 1 nos – Egg white
  • 8 tbsp – Maida (all-purpose flour)
  • 4 tbsp – Corn flour
  • 1 tsp – Chilli sauce green
  • 1 tsp – Light soya sauce
  • 1 tsp – White vinegar
  • 1 tsp – Ginger garlic paste
  • Salt and pepper to taste
  • Oil to deep fry the chicken

Method to marinate the chicken and fry it:

  1. Take the chicken pieces cut into small cubes, add the ginger&garlic paste, green chilli sauce, light soya sauce, vinegar, egg white, corn flour, maida, salt and pepper to taste mix well.
  2. Let it marinate for at least ½ an hour, keep aside.
  3. After marinating for half an hour, heat oil in a deep pan or kadhai and bring it to medium temperature for deep frying the chicken.
  4. When the oil is hot enough, take one by one pieces of chicken and drop into a hot oil and fry like pakodas(fritters) on low to medium flame.
  5. Cook the chicken pieces turning on both the sides so that the chicken is cooked and juicy from inside and crispy from outside, likewise fry all the chicken pieces in batches and take out on an absorbent paper.

Chilli Chicken 5Ingredients for the sauce:

  • 1&1/2 tbsp – Red chilli sauce
  • 2 tbsp – Hot Siricha sauce
  • 1 tbsp – Light soya sauce
  • 1 tbsp – Chilly garlic sauce
  • 4 to 5 tbsp – Tomato hot and sweet sauce
  • 1 tbsp – White Vinegar
  • ½ tsp – Red chilli flakes
  • ¼ tsp – Ajinomoto (optional)
  • 1 small– Onion chopped finely
  • 2 tbsp – Garlic chopped finely
  • 1 tbsp – Ginger chopped finely
  • 1 tbsp – Green chillies chopped roughly
  • 1/4th cup – White part of the green onion chopped finely
  • 1/4th cup – Green stalks of the green onion chopped finely
  • 1 medium – Onion cut into small squares and the segments separated
  • ½ of each – Red, Green, Yellow bell peppers deseeded and cut into squares or triangles.(if you can’t get colored bell peppers then use only green ones)
  • 2 to 3 tbsp of – Corn flour slurry (mix 1 to 2 tsp. of corn flour with water and make a thin slurry)
  • 1&1/2 tbsp – Oil to cook
  • Salt and pepper to taste

Method:

  1. Heat oil in a wok or pan, add chopped ginger, garlic, green chillies and onions and cook on high flame stirring and mixing till the garlic and ginger has turned pink and the onions are soft.
  2. Add to this finely chopped white part of the green onion and cook for 2 to 3 minutes on high flame.
  3. Now add the onions and bell peppers cut into cubes or triangles and toss on high flame for a couple of seconds.
  4. Add salt, pepper, Ajinomoto and give a good toss.
  5. Make a well in the center of the wok or pan and add in all the sauces and vinegar and cook on high flame till the sauce starts to bubble and sizzle, cook for a few seconds.
  6. Now mix all the veggies and sauces together by tossing and mixing on high flame.
  7. Add in the above-fried chicken pieces and give a good toss and mix everything.
  8. Add a few tsp. of corn flour slurry at the end to give the dish a final glaze, toss everything for few seconds and switch off the flame.
  9. At last garnish with chopped green stalks of spring onions and chilli flakes, serve immediately piping hot.
  10. Your lip-smacking Chilly chicken is ready to be enjoyed.

Chilli Chicken 6Notes:

  1. The proportion of the sauces can be adjusted according to your own taste buds, I have given the recipe as per my taste buds.
  2. Adding chilli flakes is optional it’s my desi twist to this Indo Chinese recipe.
  3. If you don’t have so many sauces then only red chilli sauce, soya sauce, tomato sauce and vinegar will also work fine as I like my chilly chicken to be spicier and tangy I experiment with different sauces.
  4. After mixing the fried chicken pieces in the sauce and veggies mixture don’t cook too long otherwise the chicken pieces would not stay crunchy but become soggy.
  5. Adding Ajinomoto is optional it only adds to the taste of the whole dish. If you don’t like it then avoid it the dish would taste good even though.

 

4.0 from 1 reviews
CHILLY CHICKEN DRY / HOW TO MAKE DRY CHILLY CHICKEN / CHILLY CHICKEN RECIPE
 
Author:
Recipe type: Appetizers, Non-veg
Cuisine: Indian
Ingredients
  • 400 gms – Boneless Chicken cut into cubes (Take the meat from the thigh and leg portion for this recipe as that meat is more tender than the breast portion)
  • 1 nos – Egg white
  • 8 tbsp – Maida (all-purpose flour)
  • 4 tbsp – Corn flour
  • 1 tsp – Chilli sauce green
  • 1 tsp – Light soya sauce
  • 1 tsp – White vinegar
  • 1 tsp – Ginger garlic paste
  • Salt and pepper to taste
  • Oil to deep fry the chicken
Ingredients for the sauce:
  • 1&1/2 tbsp – Red chilli sauce
  • 2 tbsp – Hot Siricha sauce
  • 1 tbsp – Light soya sauce
  • 1 tbsp – Chilly garlic sauce
  • 4 to 5 tbsp – Tomato hot and sweet sauce
  • 1 tbsp – White Vinegar
  • ½ tsp – Red chilli flakes
  • ¼ tsp – Ajinomoto (optional)
  • 1 small– Onion chopped finely
  • 2 tbsp – Garlic chopped finely
  • 1 tbsp – Ginger chopped finely
  • 1 tbsp – Green chillies chopped roughly
  • ¼th cup – White part of the green onion chopped finely
  • ¼th cup – Green stalks of the green onion chopped finely
  • 1 medium – Onion cut into small squares and the segments separated
  • ½ of each – Red, Green, Yellow bell peppers deseeded and cut into squares or triangles.(if you can’t get colored bell peppers then use only green ones)
  • 2 to 3 tbsp of – Corn flour slurry (mix 1 to 2 tsp. of corn flour with water and make a thin slurry)
  • 1&1/2 tbsp – Oil to cook
  • Salt and pepper to taste
Instructions
Method to marinate the chicken and fry it:
  1. Take the chicken pieces cut into small cubes, add the ginger&garlic paste, green chilli sauce, light soya sauce, vinegar, egg white, corn flour, maida, salt and pepper to taste mix well.
  2. Let it marinate for at least ½ an hour, keep aside.
  3. After marinating for half an hour, heat oil in a deep pan or kadhai and bring it to medium temperature for deep frying the chicken.
  4. When the oil is hot enough, take one by one pieces of chicken and drop into a hot oil and fry like pakodas(fritters) on low to medium flame.
  5. Cook the chicken pieces turning on both the sides so that the chicken is cooked and juicy from inside and crispy from outside, likewise fry all the chicken pieces in batches and take out on an absorbent paper.
Method:
  1. Heat oil in a wok or pan, add chopped ginger, garlic, green chillies and onions and cook on high flame stirring and mixing till the garlic and ginger has turned pink and the onions are soft.
  2. Add to this finely chopped white part of the green onion and cook for 2 to 3 minutes on high flame.
  3. Now add the onions and bell peppers cut into cubes or triangles and toss on high flame for a couple of seconds.
  4. Add salt, pepper, Ajinomoto and give a good toss.
  5. Make a well in the center of the wok or pan and add in all the sauces and vinegar and cook on high flame till the sauce starts to bubble and sizzle, cook for a few seconds.
  6. Now mix all the veggies and sauces together by tossing and mixing on high flame.
  7. Add in the above-fried chicken pieces and give a good toss and mix everything.
  8. Add a few tsp. of corn flour slurry at the end to give the dish a final glaze, toss everything for few seconds and switch off the flame.
  9. At last garnish with chopped green stalks of spring onions and chilli flakes, serve immediately piping hot.
  10. Your lip-smacking Chilly chicken is ready to be enjoyed.
Notes
1. The proportion of the sauces can be adjusted according to your own taste buds, I have given the recipe as per my taste buds.
2. Adding chilli flakes is optional it’s my desi twist to this Indo Chinese recipe.
3. If you don’t have so many sauces then only red chilli sauce, soya sauce, tomato sauce and vinegar will also work fine as I like my chilly chicken to be spicier and tangy I experiment with different sauces.
4. After mixing the fried chicken pieces in the sauce and veggies mixture don’t cook too long otherwise the chicken pieces would not stay crunchy but become soggy.
5. Adding Ajinomoto is optional it only adds to the taste of the whole dish. If you don’t like it then avoid it the dish would taste good even though.
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One Comment

  1. Very delicious chicken !

     

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