Chili Chicken | How to Make Chili Chicken

Though Chili Chicken is considered Indo-Chinese, it is very less likely that any Chinese people would have tasted it. It was surprising for me to know that my Chinese friends didn’t know about chili chicken. It is a mouth-watering dish for most Indians but hardly tried by any Chinese person. My guess about chili chicken is that it originated in India and it is considered Indo-Chinese because its ingredients include soy sauce.

This chili chicken recipe is super healthy as well as low in calories and high in flavor. Traditionally, in Indian cuisine, we fry the marinated chicken and then add into the chili sauce. However, here I tried to make it healthy and quick, so I sautéed the chicken instead of frying them and skipped the marination time to make it quick and easy. In addition, I have added only three kinds of sauce (tomato ketchup, hot chili, and soy) which is easily available in everyone’s kitchen. When it’s time to select chicken, I have used boneless skinless chicken breast, but you can also use chicken with bone or chicken thigh.

Chili chicken dish server as an appetizer. I like to pair it with hot stir-fried noodles or rice. This dish is a delicious starter for parties or potluck as well. Surely, this dish will be a winner in your menu. If you have never tried this dish before then definitely try it. I know you are gonna love it.

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Prep. time: 10 mins Cooking time: 20 minutes Serve: 2

Ingredients:

Boneless skinless chicken breast: 1 pound (½kg)
Onion: 1 big size ( cut into square pieces)
Capsicum: 1 (cut into square pieces)
Carrot: 1 small (cut into thin slices)
Green chili: 1 or as per your taste
Garlic: 3 cloves (cut into small pieces)
Soy sauce: 2 tbsp
Tomato sauce: 2 tbsp
Sriracha hot chili sauce: 1tbsp
Salt: as per your taste
Oil: 2 tbsp
Scallion(onion leaves): for garnish

For the chicken

Cornstarch: 2 tbsp
Red chili powder: 1tsp
Turmeric powder: 1tsp
Garlic powder/paste: 1tsp
Salt: as per your taste

Let’s begin: How to Make Chili Chicken recipe with step by step photos –

Cut the chicken into small pieces and coat them with cornstarch, red chili powder, turmeric powder, garlic powder, and salt.

In a heated pan, add 2 tbsp of oil at a time and spread it all over the pan.
Add the spices coated chicken in the pan and cook both sides until it’s nicely golden brown, about 10 minutes on medium heat.
Turn off the flame and keep them aside. Now it’s time to make chili sauce.

Assemble all the ingredients for the chili sauce.

In the same pan heat oil and add chopped garlic and stir it for about 20 seconds.

Now, add onion, capsicum, carrot, green chili, and a pinch of salt. Mix them all together and cook them for about 4 to 5 minutes on medium heat.

Remember to stir in between.

Now, add the sauce (soy, tomato, sriracha hot chili) along with 3 tabs of water. Give it a good stir and cook it for about 3 minutes.

Add sautéed chicken and mix well and cook them with the chili sauce for about 2 minutes on low flame.
Turn off the flame and garnish it with chopped onion leaves (scallion) and sesame seeds.