Servings
Font
Back
4.8 from 12 votes

Chili Chicken Recipe (Indo-Chinese)

This chili chicken recipe (Indo-Chinese) is cooked in a light sauce with onions and bell peppers and is crispy, sweet, tangy, and spicy.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 488 kcal
Course: Main Course
Cuisine: Chinese , Indian , Pakistani

Ingredients

  • 2 lb boneless chicken
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1 teaspoon kashmiri chili powder
  • ½ teaspoon black pepper
  • ¼ cup cornstarch (see notes)
  • 1 egg (see notes)
  • 1 cup cooking oil
  • 1 onion
  • 1 green bell pepper
  • ½ cup green onions
  • ½ cup cashews
  • 1 cup tomato ketchup
  • 2 teaspoon red chili powder

Instructions

    Cup of Yum
  1. cut the chicken into cubes.
  2. Mix the garlic, ginger, Kashmiri chili powder, salt, black pepper, cornstarch, and egg, and use it to marinate the chicken for 30 minutes.
  3. Thinly slice the onion and bell pepper, chop the green onions.
  4. Chop all but two tablespoons of the cashews and set aside.
  5. Grind the 2 tablespoons of cashew nuts in your spice grinder to make a paste.
  6. After marination is complete, heat the oil and deep fry the chicken in batches. (see notes)
  7. After the chicken is done remove all but ½ cup of the oil from the wok and saute the onions and bell peppers for 2-5 minutes (see notes)
  8. Add the ketchup, cashew paste and red chili powder to the vegetables and stir till well mixed
  9. add the chicken to the sauce and mix just till the chicken is coated with the sauce
  10. sprinkle the cashew pieces and green onions and serve with rice

Notes

  • Cornstarch and egg - These are essential for the chicken to be crispy. Mixing them all in rather than dipping each piece in the cornstarch and egg separately is easier.
  • Cornstarch and egg - These are essential for the chicken to be crispy. Mixing them all in rather than dipping each piece in the cornstarch and egg separately is easier.
  • Frying the chicken - Batch-fry the chicken to ensure crispiness. Adding all of it to the oil at once will lower the temperature of the oil and cause the chicken to clump together, resulting in soggy chicken.
  • Don't discard the oil - I like to use the residual oil, which is flavored with the seasonings from the fried chicken and improves the sauce's taste. Of course, one cup is too much, so I discard half.
  • Don't discard the oil - I like to use the residual oil, which is flavored with the seasonings from the fried chicken and improves the sauce's taste. Of course, one cup is too much, so I discard half.
  • Making more sauce - If you like more sauce, add 1 cup of water mixed with 1 tablespoon of cornstarch to make a slurry and adjust the seasoning to taste.
  • Making more sauce - If you like more sauce, add 1 cup of water mixed with 1 tablespoon of cornstarch to make a slurry and adjust the seasoning to taste.

Nutrition Information

Serving 4oz Calories 488kcal (24%) Carbohydrates 17g (6%) Protein 27g (54%) Fat 35g (54%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g Monounsaturated Fat 21g Trans Fat 0.1g Cholesterol 93mg (31%) Sodium 718mg (30%) Potassium 647mg (18%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 558IU (11%) Vitamin C 17mg (19%) Calcium 29mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 488

% Daily Value*

Serving 4oz
Calories 488kcal 24%
Carbohydrates 17g 6%
Protein 27g 54%
Fat 35g 54%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 21g 105%
Trans Fat 0.1g 5%
Cholesterol 93mg 31%
Sodium 718mg 30%
Potassium 647mg 14%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 558IU 11%
Vitamin C 17mg 19%
Calcium 29mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.