By :chef ssentongo Geoffrey
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Chilli Chicken Recipe
Chilli Chicken is a delightful Indo-Chinese appetizer that features crispy and tender chicken bites tossed in a sweet, spicy, and tangy chili sauce. Whether you’re hosting a holiday gathering, planning a game day feast, or simply craving a flavorful dish, this recipe is a winner! Let’s dive into how to make this crowd-pleasing chili fried chicken at home.
Ingredients:
- 250 grams boneless chicken (preferably breast), cut into pieces
- 1 ½ teaspoons red chili sauce (sweet and spicy, less spicy kind)
- 1 ½ teaspoons soya sauce (naturally brewed)
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika (or red chili powder, optional)
- 0.12 teaspoon salt (or as needed)
- 3 tablespoons cornstarch (organic white corn flour)
- 2 tablespoons all-purpose flour (optional)
- 1 egg white (use only as needed, or 2 tablespoons water; refer to notes)
- ¼ cup oil (or more for deep frying)
- 1 tablespoon soya sauce (naturally brewed)
- 2 tablespoons red chili sauce (adjust to taste, sweet and spicy)
- 2 tablespoons tomato ketchup (adjust to taste, can vary depending on brand)
- ½ teaspoon paprika (or red chili powder, optional)
- 1 teaspoon vinegar (rice or apple cider)
- 1 teaspoon sugar
- 3 tablespoons water
- 1 ½ tablespoons oil
- 1 medium onion, thinly sliced or cubed
- ½ cup green bell pepper (capsicum), cubed
- 2 green chilies (slit and deseeded, optional)
- 1 sprig spring onion (or scallions), chopped
- 3 tablespoons spring onion greens (for garnish)
Instructions:
- Marinate the Chicken:
- In a bowl, mix the chicken pieces with red chili sauce, soya sauce, black pepper, paprika (if using), and salt.
- Let it marinate for about 20 minutes.
- Coat the Chicken:
- Add cornstarch and all-purpose flour to the marinated chicken. Mix well.
- If using egg white, dip the chicken pieces in it before coating with the flour mixture. This ensures tender and juicy chicken.
- Fry the Chicken:
- Heat oil in a pan for deep frying.
- Fry the coated chicken pieces until golden brown and crispy. Remove and set aside.
- Prepare the Chili Sauce:
- In a separate pan, heat 1 ½ tablespoons of oil.
- Add chopped garlic and sauté until fragrant.
- Add sliced onions, green bell pepper, and green chilies. Cook until softened.
- Create the Flavorful Sauce:
- Mix soya sauce, red chili sauce, tomato ketchup, paprika (if using), vinegar, sugar, and water.
- Add this sauce mixture to the pan with sautéed vegetables.
- Let it simmer for a few minutes until the flavors meld together.
- Toss the Chicken:
- Add the fried chicken pieces to the sauce.
- Toss them well to coat evenly.
- Garnish and Serve:
- Garnish with chopped spring onions (greens).
- Serve hot with steamed rice, fried rice, or noodles.
Enjoy your homemade Chilli Chicken – crispy, saucy, and bursting with flavor!
Remember, Chilli Chicken isn’t overly spicy; it strikes a balance between sweet, tangy, and moderately hot. Feel free to adjust the heat level by adding more chili sauce or green chilies according to your preference. Happy cooking!
* CHICKEN MANCHURIAN
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Chicken Manchurian Recipe
Enjoy your homemade Chicken Manchurian – crispy, saucy, and bursting with flavor!
Chicken Manchurian is a delightful Indo-Chinese dish that combines crispy fried chicken with a slightly sweet, hot, and tangy Manchurian sauce. It’s a popular favorite in the Indian subcontinent, and you can enjoy it as an appetizer or as a side dish with fried rice or noodles.
Let’s dive into how to make this flavorful chicken Manchurian at home!
Ingredients:
- 250 grams boneless chicken (minced or cubed)
- 1 egg white (for half a kg of chicken)
- 3 tablespoons cornflour
- 1 tablespoon all-purpose flour
- 1 teaspoon soy sauce
- 1 teaspoon ginger-garlic paste
- Salt and pepper to taste
- Oil for deep frying
For the Manchurian Sauce:
- 1 tablespoon oil
- 1 tablespoon ginger (finely chopped)
- 1 tablespoon garlic (finely chopped)
- 1 medium onion (minced or thinly sliced)
- 1 green bell pepper (capsicum, thinly sliced)
- 2 green chilies (finely chopped, optional)
- 1 cup water
- 1 tablespoon soy sauce
- 2 tablespoons red chili sauce
- 2 tablespoons tomato sauce (optional)
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 2 teaspoons cornflour (mixed with 3 tablespoons water)
- Salt to taste
- Spring onion greens for garnish
Instructions:
- Marinate the Chicken:
- In a mixing bowl, combine minced chicken (or cubed chicken) with egg white, cornflour, all-purpose flour, soy sauce, ginger-garlic paste, salt, and pepper.
- Allow the chicken to marinate for at least 30 minutes.
- Fry the Chicken:
- Heat oil in a pan for deep frying.
- If using cubed chicken, slide the batter-coated pieces into the hot oil and fry until golden and crisp.
- If using minced chicken, shape small portions of the mixture into balls and deep fry until crispy. Drain on absorbent paper.
- Prepare the Manchurian Sauce:
- Heat 1 tablespoon of oil in a wok or pan.
- Add chopped ginger and garlic. Sauté until fragrant.
- Add minced onion, green bell pepper, and green chilies (if using). Cook until softened.
- Mix soy sauce, red chili sauce, tomato sauce (if using), vinegar, sugar, and water. Add this sauce mixture to the pan.
- Let it simmer for a few minutes until the flavors meld together.
- Thicken the Sauce:
- Mix cornflour with water to create a slurry.
- Add the slurry to the simmering sauce. Stir well to thicken the sauce.
- Adjust salt if needed.
- Toss the Fried Chicken:
- Add the fried chicken (balls or cubes) to the sauce.
- Toss them well to coat evenly.
- Garnish and Serve:
- Garnish with spring onion greens.
- Serve hot as an appetizer or with steamed rice or noodles.
Remember, you can customize the spice level by adjusting the amount of chili sauce and green chilies according to your taste.
Happy cooking delicious food.
HEALTHY RECIPES 