Chili Chicken: A Simple Four-Step Guide to the Best Indo-Chinese Recipe

How to Make Indo-Chinese Style Chili Chicken

The preparation of chili chicken involves a traditional Chinese technique of marinating, deep-frying, and then quickly stir-frying. The addition of green chilies and red chili powder introduces a flavor profile that is rarely found in either Indian or Chinese dishes.

1. Marinate the Chicken

For the best texture and flavor, use bite-sized, boneless, skinless chicken thighs. If you prefer chicken breast, be cautious not to overcook it, as it can become tough.

1. In a mixing bowl, combine the chicken with salt, ground black pepper, light soy sauce, minced ginger, minced garlic, and a tablespoon of cornflour.
2. Massage the ingredients into the chicken until well-coated.
3. Refrigerate for at least one hour, or longer if possible.

Note:

• While ground white pepper is traditional in Chinese cuisine, freshly ground black pepper enhances the flavor.
• Light soy sauce is recommended; dark soy sauce can be used sparingly to avoid darkening the chicken excessively.
• Marinating overnight is perfectly fine.
• Cornflour helps the marinade adhere to the chicken.
• Ginger and garlic paste can be used in place of minced ginger and garlic if available.

2. Deep-Fry the Chicken

The marinated chicken is packed with flavor, making it delicious even before the sauce is added.

1. Add half an egg white to the chicken and mix thoroughly.
2. Incorporate one tablespoon each of cornstarch and all-purpose flour, allowing the chicken to absorb the mixture for a few minutes.
3. Heat vegetable oil in a pan or wok to medium heat (about 150°C/300°F).
4. Carefully add the chicken pieces to the hot oil, stirring immediately to prevent sticking. Avoid overcrowding the pan.
5. Once the color changes, increase the heat to 180°C/355°F and fry until golden brown.
6. Remove the chicken and drain on paper towels.

Note:

• The egg is not needed during marination; it helps the starch and flour adhere to the chicken.
• The flour and starch create a crispy coating.
• Increasing the heat during the final frying stage quickly achieves a golden color while keeping the meat juicy.

3. Prepare the Aromatics, Vegetables, and Seasonings

The key aromatics for chili chicken are ginger and garlic, commonly used in both Indian and Chinese cuisine. The dish also features the white part of scallions (reserve the green for garnish).

Green chilies distinguish this recipe from other Chinese dishes, which typically use dried chilies or Szechuan peppercorns. Additionally, bell peppers and onion petals add a delightful crunch that complements the tender chicken.

The seasonings include chili sauce, tomato ketchup, vinegar, and Kashmiri chili powder, blending Indian and Chinese flavors. Fresh lemon juice can be used as a substitute for vinegar.

4. Stir-Fry

Stir-frying is a quick process, so ensure all ingredients are prepped and ready before you begin.

1. Heat two tablespoons of vegetable oil in the wok.
2. Sauté the ginger, garlic, and white part of the scallion until fragrant, keeping the heat low to moderate to prevent burning.
3. Add the onion and green chili sections, stir-frying for half a minute.
4. Incorporate the bell peppers, adding a tablespoon or two of water if necessary.
5. Add the chili sauce, tomato ketchup, vinegar, and chili powder to create the gravy.
6. Thicken the sauce with cornstarch slurry. For a saucier dish, add more water; I prefer a drier, more intense flavor.
7. Return the deep-fried chicken to the wok, turn off the heat, and coat the chicken with the sauce.
8. Transfer to a serving plate and garnish with the green part of the scallion before serving.

Note:

• Chili chicken is best enjoyed while still crispy.
• Adjust the spiciness by varying the number of chilies and the amount of chili powder used.

Explore More Recipes Related to Chili Chicken

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