Chilli Chicken
User Reviews
4.8
Chilli Chicken
Description
The recipe involves marinating thinly sliced chicken thighs with a blend of soy sauce, chili sauce, egg white, vinegar, garlic and ginger pastes, cornstarch, flour, salt, and pepper. This coating allows the chicken to become crispy when shallow-fried or air-fried, forming a golden crust without overcooking the meat inside.
Following frying, the chicken pieces are tossed in a stir-fry with sautéed finely diced garlic, ginger, and slit green chilies, along with diced red onions and bell peppers that contribute a crunchy contrast. The sauce combines soy sauce, red chili sauce diluted with vinegar and a touch of sugar, balanced by salt and black pepper.
The stir-fry is cooked over high heat to quickly soften the vegetables while keeping their bite. The dish is versatile, served as an appetizer or with gravy for a main course, and finished with sesame seeds and the white and green parts of spring onions to add aroma and texture.
The recipe includes options for both stovetop frying and air frying the chicken to achieve a crispy result, and advice on adjusting spice levels using various chili sauces or powders to match personal preference.
Ingredients
- 1 lb chicken thighs boneless
- neutral cooking oil for frying, generic cooking oil
- 2 tablespoon neutral cooking oil for stir fry, generic cooking oil
- 12 cloves garlic finely diced
- 1 inch ginger finely diced
- 3-4 green chili pepper cut lengthwise, adjust to taste
- 2 cup red onions cut into squares and layers separated
- 1 cup red bell pepper cut into squares
- 1 cup green bell pepper cut into squares
- 1/4 cup spring onions whites and green separated
- 1 tablespoon cornstarch
- 1/3 cup water
- sesame seeds for garnish
For the chicken marinade:
- 1 teaspoon soy sauce
- 1 teaspoon chili sauce adjust to taste
- 1 egg white
- 1 teaspoon vinegar
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tablespoon cornstarch
- 2 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Stir Fry Sauce
- 1 tablespoon soy sauce
- 1 tablespoon red chilli sauce adjust to taste
- 1 teaspoon vinegar
- 1 teaspoon sugar
- salt to taste
- 1/4 teaspoon black pepper adjust to taste
Instructions
Marinate the chicken
- Cut the chicken into thin slices about an inch in size. Put them in a large bowl.
- Add all the marinade ingredients to the bowl and mix well with the chicken. Set aside for about 20 minutes. You can also refrigerate overnight. While the chicken is resting, prep the stir fry ingredients.
Fry the chicken*
- Stovetop option: Heat oil in a shallow pan with about 1/2 inch oil. Once the oil is hot, add chicken pieces and fry for 5-8 minutes. Turn couple of times till chicken is golden brown on both sides. Make sure to not overcook. Take the chicken out in a bowl lined with kitchen towel paper. (see notes to air fry)
- Air Fryer option: Preheat the air fryer to 380F for 3 minutes. Place the chicken pieces in the air fryer basket in a single layer. Air fry for 10-12 minutes. Shake basket half way through.
Prepare the sauce and stir fry
- Mix all the stir fry sauces in a bowl.
- Make a slurry wiith mixing the cornstarch and water.
- In a wok or pan, heat oil for the stir fry on high heat. Add ginger, garlic and green chili pepper. Saute for a minute.
- Add onions, red and green bell pepper. Saute for 1-2 minutes. Add the white part of the spring onions and saute for another minute.
- Add the mixed sauces. Then add the cornstarch slurry. Mix and cook till the sauce thickens.
- Add the chicken and toss for a minute till the sauce coats the chicken.
- Garnish with green part of spring onions and sesame seeds. Serve immediately.
Notes
- Prepare all ingredients before frying to ensure the chicken stays crispy during stir-frying.
- Adjust spice levels by varying the amount of red chili sauce and green chilies; Kashmiri chili powder or Schezwan sauce can be added for color and heat.
- Avoid overcooking the chicken while frying; the goal is a golden crust with tender meat inside.
- Stir-fry vegetables on high heat for a brief period to maintain a slight crunch.
- This dish can be served as an appetizer or with a gravy to suit your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 111mg | 37% |
| Sodium | 1074mg | 45% |
| Potassium | 568mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1455IU | 29% |
| Vitamin C | 92mg | 102% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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