Chilli Chicken is a dish that will appeal to those who enjoy a balance of spicy and savory flavors. The dish is made with boneless chicken breast, marinated in a mixture of red chili sauce, soya sauce, black pepper, and Kashmiri red chili powder, then coated in cornstarch and flour and deep-fried until crispy. The chicken is then tossed in a chilli sauce made with soya sauce, red chili sauce, tomato ketchup, vinegar, sugar, and green chilies. The dish is served with a variety of vegetables, including onions, garlic, bell peppers, and scallions. The combination of crispy chicken, spicy sauce, and fresh vegetables will satisfy those who enjoy a bold and flavorful meal. Additionally, the use of cornstarch and flour in the marinade gives the chicken a crispy exterior, which will appeal to those who enjoy a crunchy texture. Overall, Chilli Chicken is a delicious and satisfying dish that will appeal to those who enjoy a balance of spicy and savory flavors, crispy textures, and a variety of vegetables.
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Ingredients
For the Chicken
1/2 lb(s) Boneless Chicken Breast
1 1/2 tsp(s) Red Chili Sauce
1/4 tsp(s) Ground Black Pepper
1/4 tsp(s) Kashmiri Red Chili Powder or paprika or red chili paste
2 tbsp(s) All Purpose Flour
1 Egg White (use only as needed or 2 tbs water)
2 tbsp(s) Red Chilli Sauce
1/2 tsp(s) Kashmiri Red Chilli Powder or paprika or red chili paste
1/4 tsp(s) Ground Black Pepper
1 tsp(s) Vinegar (rice or apple)
Other Ingredients (Vegetables)
1 Onion, thinly sliced or cubed
1 tbsp(s) Garlic, finely chopped
1/2 cup(s) Bell Pepper, cubed
2 Green Chilies, slit and de-seeded optional
3 tbsp(s) Spring Onion to garnish
Instructions
1. In a bowl, mix together the red chili sauce, soya sauce, black pepper, Kashmiri red chili powder or paprika, salt, and cornstarch.
2. Add the chicken breast to the marinade and mix well. Cover and refrigerate for at least 30 minutes or overnight.
3. In a separate bowl, beat the egg white until frothy. Add the flour and mix well.
4. Heat 1/4 cup of oil in a pan over medium heat. Dip each marinated chicken piece in the egg white mixture and fry until golden brown.
5. Remove the chicken from the pan and set aside. In the same pan, add the remaining 2 tablespoons of oil.
6. Add the sliced onion and fry until translucent. Add the minced garlic and fry for another minute.
7. Add the bell pepper and fry until tender. If using, add the slit and de-seeded green chilies and fry for another minute.
8. Add the chili sauce mixture (soya sauce, red chili sauce, tomato ketchup, Kashmiri red chili powder or paprika, black pepper, vinegar, sugar, and water) to the pan and stir well.
9. Bring the sauce to a boil and add the fried chicken back to the pan. Toss the chicken in the sauce until coated.
10. Garnish with chopped scallions and spring onions.
11. Serve hot and enjoy!
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