Chilli Chicken is one of my most favorite dish ever. It reminds me of my childhood days, During Christmas, my mom and aunt cooks a variety of non veg dishes. As kids, back then we used to have Christmas vacation and it brings me those awesome childhood days where I helped my mom and aunt in chopping some of the ingredients and waiting impatiently for the yummiest food ever 🙂 My aunt used to serve this with fried rice which I will share in another post. Very rarely, I make Chilli Chicken at my home in NZ too. My husband is a fan of non veg food just like me. I have made few changes in the regular Chilli Chicken recipe. Me and my husband are fan of spicy food and so, ihave matched the ingredients to make it more spicy. I hope you will try this recipe and let me know whether you like it or not. Presenting Renji’s style of Chilli Chicken, Lets get started!
Main Ingredient Chicken
Type of dish Indian
Course Main course/Side Dish
Cooking time <30 min
- 350 gm boneless chicken. cut into medium size.( Again boneless or with bone is a personal preference. I prefer with bone)
- 1/2 cup cold water
- 1/2 tbsp salt
- 1/2 tbsp sugar
- 1/2 tbsp white wine vinegar
- 4-5 spring onions – nicely chopped
- 1 nicely sliced red bell pepper
- 1 nicely sliced green bell pepper
- 3 green chillies- finely chopped
- 1 red onion – Chop and slice the red onion into 1 to 1½-inch square pieces.
- 1 tbsp ginger+ 1 tbsp garlic (finely chopped)
- 1 tbsp of ginger garlic paste
- 1/2 tbsp black pepper powder
- 1/2 cup All purpose flour
- 1/4 cup Corn Flour
- 1/4 tbsp baking powder
- 1 tbsp Tomato Sauce
- 2 tbsp Dark Soya Sauce
- 1 tbsp Red Chilli Sauce
- cooking oil
- 5-6 black pepper seeds
- celery for garnishing (optional)
(Before starting, prepare this and leave the chicken in this for about 2 hours before starting to fry)
Take a bowl and add some cold water, Add salt, sugar and white wine vinegar to it. Mix everything well until sugar and salt etc are completely dissolved. Add the chicken pieces to this solution and keep it in the refrigerator for about 2 hours. Why we are keeping the chicken pieces in water is because, After frying the chicken pieces remains soft if we do like this. Now, After about 2 hours take the bowl from refrigerator and add ginger garlic paste to the chicken, add black pepper powder, take about 1 tbsp of cooking oil and mix everything together. Keep this aside for another 15 minutes.
After 15 minutes, add all purpose flour, corn flour, baking powder. mix everything well. Now, it’s time to fry the chicken. Heat oil in a pan(medium flame) and fry the chicken pieces(half cooked – I would say 4-5 minutes on each side and you have to flip the chicken pieces and let the other side also get fried). Take the chicken pieces out and keep it aside for 10 minutes and again fry the chicken pieces in the same oil. When the chicken pieces turns golden brown, that’s when you can separate them from oil and keep it aside.
Heat a pan add some oil and put the chopped ginger, garlic, onion, spring onions, bell peppers, green chillies, black pepper seeds and cook for 3 minutes. Add all sauces, vinegar, salt, and fried chicken to this and cook for about 5-6 minutes (keep the lid closed). Your yummiest chilli chicken is ready to be served!