Chilli Chicken - Airfryer or Stovetop recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Calories
406 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Indian
Chilli Chicken - Airfryer or Stovetop recipe
Description
This Chilli Chicken recipe starts by marinating boneless, skinless chicken thigh cubes in a mixture of Kashmiri chili powder, salt, pepper, ginger and garlic pastes, vinegar, water, cornstarch, and flour. This coating creates a flavorful base and crispness when cooked. The preferred method is air frying, which crisps the chicken evenly with minimal oil, but pan-frying in batches is recommended for a similar texture if no air fryer is available.
The sauce is made by sautéing aromatics including diced ginger, minced garlic, sliced green chili, and white scallions before adding chopped red and green peppers and onions. Dark soy sauce, chili garlic paste, sugar, salt, and a cornstarch-water slurry thicken the sauce into a shiny glaze that coats the chicken once combined.
The finished dish is vibrant with spicy and savory flavors, and the chicken has a crispy exterior with a tender center. The peppers and onions add a fresh crunch and sweetness that balance the heat.
Whether served as an appetizer or main, this chilli chicken benefits from cooking in small batches to maintain crispness and proper sauce consistency. Adjusting chili paste quantity can tune the spice level.
Ingredients
- 1 pound chicken thighs skinless and boneless, cut into 1 inch cubes
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon white vinegar
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
Sauce Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon ginger diced
- 1 tablespoon garlic minced
- 1 green chili sliced
- ½ cup scallions chopped, white part
- 1 cup red onion cut into 1 inch cubes
- 1 cup red pepper cut into 1-inch cubes
- 1 cup green pepper cut into 1-inch cubes
- 1 teaspoon kosher salt
- 2 tablespoons dark soy sauce
- 1 tablespoon Chili garlic sauce
- 1 teaspoon sugar
- ¼ cup water
- 1 tablespoon cornstarch
- ¼ cup water
- ¼ cup scallions chopped, green
Instructions
- Pat dry the chicken well with paper towels.
- In a medium bowl mix together Kashmiri red chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water, cornstarch, and all-purpose flour. Add chicken pieces and coat well. Allow the chicken to marinate for 10-minutes as you prep the veggies.
Frying Chicken
- Preheat the air fryer for 5 mins at 400 F. Lightly spray the bottom of the air fryer basket with oil. Line half of the chicken in the basket. Do not overcrowd them so you can get crispy chicken. Lightly spray oil over the chicken. Cook at 380 degrees for 10 to 12 minutes shaking the basket halfway through. Take the air-fried chicken out and reserve. Repeat with the remaining chicken.
Sauce
- Heat oil in a medium skillet. Add white scallions, ginger, garlic, green chili, and saute for 1 to 2 minutes as the garlic starts to turn light golden and aromatic.
- Then add the onions and peppers and saute for 2 to 3 minutes. Stir together soy sauce, chili garlic paste, sugar, and water. Add it to the pan and cook for 1 minute stirring constantly.
- Add the cornstarch slurry and cook until the liquids start to thicken. Turn the heat down. Toss the air-fried chicken in the pan when you are ready to serve. Cook until everything is heated through without overcooking the onions and peppers. Garnish with scallions.
Notes
- For stovetop cooking, shallow fry chicken in oil heated to 1-inch depth, in batches, to maintain crispness.
- Adjust chili garlic paste quantity to control the heat level of the sauce.
- Use Kashmiri red chili powder for vibrant color without excessive heat.
- Coat chicken evenly during marination to ensure crisp coating and flavor penetration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 21g | 42% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 2017mg | 84% |
| Potassium | 522mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1667IU | 33% |
| Vitamin C | 85mg | 94% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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