Chicken Chilli Dry
Chicken Chilli Dry
Ingredients
For Chicken Marination
- 500 grams chicken, boneless, cut into pieces
- 1 tablespoon ginger garlic paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red chilli powder
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 egg
- 3 tablespoons cornflour
- 3 tablespoons flour
For Frying
- oil, for frying
For Sauce
- 1 tablespoon garlic, chopped
- 2-3 green chillies, sliced
- 1 capsicum, cubed
- 1 onion, cubed
- 2 tablespoons soy sauce
- 2 tablespoons chilli sauce
- 1 tablespoon ketchup
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon chicken powder
- 1/2 cup water
For Cornflour Slurry
- 1 tablespoon cornflour
- 2 tablespoons water
For Garnish
- spring onion, green part, chopped
Instructions
- 1
In a large bowl, add the 500 grams of boneless chicken pieces. Add 1 tablespoon ginger garlic paste, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon red chilli powder, 1 tablespoon soy sauce, and 1 tablespoon vinegar. Crack in 1 egg. Add 3 tablespoons cornflour and 3 tablespoons flour. Mix all the ingredients thoroughly until the chicken pieces are well coated. Let the chicken marinate for 30 minutes.
⏱️ 5 min
- 2
Heat oil in a cast iron skillet or a deep pan for frying. Ensure there is enough oil to submerge the chicken pieces. Once the oil is hot (around 350-375°F or 175-190°C), carefully add the marinated chicken pieces in batches to avoid overcrowding the pan.
⏱️ 5 min
- 3
Fry the chicken until it turns golden brown and crispy, typically about 5-7 minutes per batch. Remove the fried chicken pieces from the oil using a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Set them aside.
⏱️ 10 min
- 4
Discard most of the oil from the pan, leaving a small amount (about 1-2 tablespoons). Add 1 tablespoon chopped garlic to the pan and sauté briefly until fragrant, about 30 seconds. Add 2-3 sliced green chillies and sauté for another 30 seconds.
⏱️ 3 min
- 5
Add 1 cubed capsicum and 1 cubed onion to the pan. Sauté the vegetables until they are slightly tender-crisp, about 2-3 minutes.
⏱️ 3 min
- 6
Pour in 2 tablespoons soy sauce, 2 tablespoons chilli sauce, and 1 tablespoon ketchup. Season with 1 teaspoon black pepper, 1 teaspoon sugar, and 1 teaspoon chicken powder. Mix all the sauce ingredients well with the sautéed vegetables.
⏱️ 2 min
- 7
Add 1/2 cup of water to the sauce mixture and bring it to a simmer.
⏱️ 2 min
- 8
In a small bowl, create a cornflour slurry by mixing 1 tablespoon cornflour with 2 tablespoons water until smooth. Gradually add the cornflour slurry to the simmering sauce, stirring continuously, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 9
Add the previously fried chicken pieces to the thickened sauce. Toss the chicken gently to ensure each piece is thoroughly coated with the sauce.
⏱️ 2 min
- 10
Garnish the Chicken Chilli Dry with chopped green parts of spring onion. Serve hot immediately, perhaps with steamed rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chilli Dry
For Chicken Marination
- 500 grams chicken, boneless, cut into pieces
- 1 tablespoon ginger garlic paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red chilli powder
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 egg
- 3 tablespoons cornflour
- 3 tablespoons flour
For Frying
- oil, for frying
For Sauce
- 1 tablespoon garlic, chopped
- 2-3 green chillies, sliced
- 1 capsicum, cubed
- 1 onion, cubed
- 2 tablespoons soy sauce
- 2 tablespoons chilli sauce
- 1 tablespoon ketchup
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon chicken powder
- 1/2 cup water
For Cornflour Slurry
- 1 tablespoon cornflour
- 2 tablespoons water
For Garnish
- spring onion, green part, chopped
Instructions
- 1
In a large bowl, add the 500 grams of boneless chicken pieces. Add 1 tablespoon ginger garlic paste, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon red chilli powder, 1 tablespoon soy sauce, and 1 tablespoon vinegar. Crack in 1 egg. Add 3 tablespoons cornflour and 3 tablespoons flour. Mix all the ingredients thoroughly until the chicken pieces are well coated. Let the chicken marinate for 30 minutes.
⏱️ 5 min - 2
Heat oil in a cast iron skillet or a deep pan for frying. Ensure there is enough oil to submerge the chicken pieces. Once the oil is hot (around 350-375°F or 175-190°C), carefully add the marinated chicken pieces in batches to avoid overcrowding the pan.
⏱️ 5 min - 3
Fry the chicken until it turns golden brown and crispy, typically about 5-7 minutes per batch. Remove the fried chicken pieces from the oil using a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Set them aside.
⏱️ 10 min - 4
Discard most of the oil from the pan, leaving a small amount (about 1-2 tablespoons). Add 1 tablespoon chopped garlic to the pan and sauté briefly until fragrant, about 30 seconds. Add 2-3 sliced green chillies and sauté for another 30 seconds.
⏱️ 3 min - 5
Add 1 cubed capsicum and 1 cubed onion to the pan. Sauté the vegetables until they are slightly tender-crisp, about 2-3 minutes.
⏱️ 3 min - 6
Pour in 2 tablespoons soy sauce, 2 tablespoons chilli sauce, and 1 tablespoon ketchup. Season with 1 teaspoon black pepper, 1 teaspoon sugar, and 1 teaspoon chicken powder. Mix all the sauce ingredients well with the sautéed vegetables.
⏱️ 2 min - 7
Add 1/2 cup of water to the sauce mixture and bring it to a simmer.
⏱️ 2 min - 8
In a small bowl, create a cornflour slurry by mixing 1 tablespoon cornflour with 2 tablespoons water until smooth. Gradually add the cornflour slurry to the simmering sauce, stirring continuously, until the sauce thickens to your desired consistency.
⏱️ 2 min - 9
Add the previously fried chicken pieces to the thickened sauce. Toss the chicken gently to ensure each piece is thoroughly coated with the sauce.
⏱️ 2 min - 10
Garnish the Chicken Chilli Dry with chopped green parts of spring onion. Serve hot immediately, perhaps with steamed rice or noodles.
⏱️ 1 min