Chili-Chicken

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Chili chicken is a popular Indo-Chinese dish loved for its crispy fried chicken coated in spicy chili sauce. Imagine juicy chicken pieces marinated in Chinese sauces, fried until golden, then stir-fried with ginger, garlic, onions, and bell peppers.

My journey into Chinese cooking started with my husband’s love for Indo-Chinese food. We often order chili chicken when dining out at Indian restaurants, and we’ve found some of the best versions in local street-side joints across India.

Surprisingly, many people don’t realize how easy it is to make chili chicken at home. All you need are basic ingredients like chicken, onions, peppers, ginger, garlic, and Chinese sauces. You can cook it in an air fryer or on the stovetop.

Whether you serve it as an appetizer or pair it with noodles or fried rice, chili chicken is a hit every time. Once you try making it yourself, you’ll see just how simple and delicious it can be!

Ingredients

• 500g boneless chicken, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon red chili powder
• 2 tablespoons cornflour
• 1 onion, sliced
• 1 bell pepper, sliced
• 2-3 green chilies, chopped
• 2 tablespoons vegetable oil
• Salt to taste
• Freshly ground black pepper

Instructions

1. Marinate the Chicken:

• In a mixing bowl, combine soy sauce, chili sauce, tomato ketchup, vinegar, ginger paste, garlic paste, red chili powder, cornflour, salt, and black pepper.
• Stir the ingredients until well combined, creating a flavorful marinade.
• Add the bite-sized chicken pieces to the marinade, ensuring they are fully coated with the mixture.
• Cover the bowl with cling film or a lid and refrigerate for a minimum of 30 minutes to allow the chicken to absorb the flavors.

2. Cook the Marinated Chicken:

• Heat a tablespoon of oil in a large skillet or frying pan over medium heat.
• Once the oil is hot, carefully add the marinated chicken pieces to the pan, ensuring they are evenly spaced.
• Cook the chicken for about 8-10 minutes, turning occasionally, until they turn golden brown and are cooked through.
• Use a spatula or tongs to transfer the cooked chicken to a plate and set aside.

3. Prepare the Vegetables:

• In the same pan used to cook the chicken, add a little more oil if needed.
• Add the minced garlic, sliced onions, bell peppers, and chopped green chilies to the pan.
• Stir-fry the vegetables for a few minutes over medium-high heat until they are slightly tender yet still crisp. This will help retain their vibrant colors and crunchy texture.

4. Combine Chicken and Vegetables:

• Return the cooked chicken pieces to the pan with the stir-fried vegetables.
• Using a spatula or wooden spoon, toss the chicken and vegetables together until they are evenly combined.
• Allow the mixture to cook for an additional 2-3 minutes, ensuring everything is heated through.

5. Garnish and Serve:

• Once the chicken and vegetables are thoroughly heated, turn off the heat.
• Garnish the dish with fresh cilantro leaves for a burst of color and flavor.
• Transfer the chili chicken to a serving dish and serve hot alongside steamed rice, fried rice, or noodles.

Serving Suggestions

• Chili Chicken pairs perfectly with steamed rice or fried rice.
• You can also serve it with hakka noodles for a delicious and filling meal.

Tips and Tricks

• For extra crispy chicken, you can deep fry the marinated chicken pieces before tossing them with the vegetables. To make it healthy and crispy, you can dust the marinated chicken with cornflour before frying
• Prepare the marinade and marinate the chicken in advance to save time during cooking.
• Adjust the amount of chili sauce and green chilies according to your spice preference.
• To make it healthier, you can use boneless, skinless chicken breasts instead of thighs.
• Cut the chicken into uniform-sized pieces for even cooking.
• Stir-fry the vegetables over high heat to retain their crunch and vibrant colors.

FAQs

Q: Can I use bone-in chicken for this recipe?

A: While boneless chicken is typically used for Chili Chicken, you can definitely use bone-in chicken if that’s what you have on hand. Just be sure to fully cook the chicken in advance( either by boiling or frying for longer time) and then stir fry with vegetables.

Q: Can I make this dish ahead of time?

A: Yes, you can prepare the marinade and marinate the chicken ahead of time. When you’re ready to eat, simply cook the chicken and vegetables as instructed.

Q: Can I make it vegetarian?

A: Substitute chicken with paneer (Indian cottage cheese) or tofu for a vegetarian version of chili chicken.

Q: Can I use frozen vegetables?

A:While fresh vegetables provide the best texture, you can use frozen mixed vegetables as a convenient alternative.

Q: How do I store leftovers?

A: Store leftover chili chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

Q: Can I freeze chili chicken?

A: Yes, you can freeze cooked chili chicken for up to 2 months. Thaw it overnight in the refrigerator before reheating.

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