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Chilli Chicken Dry

A spicy and tangy Indo-Chinese favorite featuring crispy chicken and crunchy vegetables, perfect for impressing guests or a cozy dinner with family.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Indo-Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Marinade and Coating
  • 500 g chicken, cubed Use boneless chicken for best results.
  • 1/2 cup cornflour For coating the chicken.
  • 3 tablespoons soy sauce Adds umami flavor.
  • 2 tablespoons vinegar For acidity and marinating.
  • 1 tablespoon chili sauce Adjust to taste for spiciness.
  • 1 tablespoon ginger-garlic paste Essential for flavor.
  • Salt to taste Salt to taste
Vegetables
  • 1 onion, sliced Adds sweetness.
  • 1 bell pepper, sliced For color and crunch.
  • 2-3 green chilies, slit Adjust for heat preference.
  • 2 tablespoons oil For frying.
  • Spring onions for garnish Spring onions for garnish Chopped.

Method
 

Preparation
  1. Marinate the chicken with soy sauce, vinegar, chili sauce, ginger-garlic paste, and salt. Let it sit for at least 30 minutes.
  2. Coat the marinated chicken pieces with cornflour.
Cooking
  1. Heat oil in a pan over medium heat. Fry the coated chicken pieces until golden brown and cooked through. Remove from the pan.
  2. In the same pan, add sliced onions, bell pepper, and slit green chilies. Sauté for a few minutes until slightly soft.
  3. Add the fried chicken back into the pan. Stir to combine all ingredients.
  4. Cook together for an additional 2-3 minutes.
  5. Garnish with chopped spring onions before serving.

Notes

For extra crispiness, double coat the chicken in cornflour. Vegetarian option: Substitute chicken with paneer or tofu. Store leftovers in an airtight container; refrigerate for up to 3 days or freeze for 2 months.