Chilli Chicken | Indo Chinese Chilli Chicken

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We Indians are crazy about Indo-Chinese food which we get at the streetside stalls of Indian streets. Nothing fancy, just finger-licking food straight from the wok to table. A perfect balance of sweet, sour, salty, and spicy makes a great and delicious combo. I have tried the Indo-Chinese food at various streetside stalls and restaurants and I am not sure which one to call “Authentic”, they all were so good and delicious, especially the streetside food and that’s what matters, the TASTE!
A few weeks back my hubby was craving for streetside style Chilli Chicken. I have prepared it so many times but still, every time I feel something is missing, not sure what and I told this to him. The weekend came, I thought of trying it again and YES, it was finger-licking good, just like the street style. Perfectly coated with the sauces, juicy and tender chicken with crunchy veggies. This may not be the authentic Indo-Chinese style Chilli Chicken but absolutely a must try to get the closest flavor and taste of street style.
You can make it dry or with gravy as per your preference. Adjust sauce accordingly and serve it along with Veg Fried Rice, Hakka Noodles, or as a Starter.
I have tried so many dishes that you can call me a die-hard fan of Indo-Chinese Food and managed to write down the recipe for few of them. Do try these recipes- Chilli Paneer, Veg Fried Rice, Indo- Chinese Veg Sizzler, Fiery Chilli Chicken, Chilli Garlic Noodles, Chicken Hakka Noodles, Veg Hakka Noodles, Veg Manchurian, Chicken Manchurian, Egg Fried Rice
Serves 4
For Marination

  • 1 Lbs boneless chicken, cut into small pieces
  • 1 Egg, beaten
  • 1 Tbsp cornflour
  • 2 Tbsp all-purpose flour
  • 1 Tbsp soy sauce
  • 1 Tsp ginger-garlic paste
  • 1 Tsp Kashmiri red chili powder
  • ½ Tsp black pepper powder
  • Salt as required
  • Oil for deep frying

For Gravy

  • 1 Cup mixed color bell pepper (green and red, or any other color), cut into cubes
  • ½ Cup onion, cut into cubes
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 2 Green chilies, finely chopped
  • ¼ Cup spring onion whites, finely chopped
  • Cornflour slurry (1 Tbsp cornflour + ¾ Cup water or as required)
  • 2 Tbsp red chili sauce
  • 1 Tbsp ketchup
  • 1 Tbsp soy sauce
  • ¼ Tsp black pepper powder
  • 1 Tsp vinegar
  • ¼ Cup spring onion greens, finely chopped
  • 2 Tbsp cooking oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Chilli Chicken | Indo Chinese Chilli Chicken 
Step 1- In a large mixing bowl, add boneless chicken, cornflour, all-purpose flour, beaten egg, ginger-garlic paste, Kashmiri red chili powder, black pepper powder, and required salt. Marinate the chicken and set aside until you chop the veggies and heat oil

Step 2- Heat oil in a deep frying pan and when the oil is hot add the marinated chicken and fry them on medium heat until it is cooked. Drain on a kitchen towel. Do not discard the leftover marination masala. Keep it aside for later use

Step 3- Heat oil in a frying pan and add chopped ginger-garlic. Saute for 30secs and then add the chopped spring onion whites and green chilies. Fry for 1min on medium flame

Step 4- Add the cornflour slurry and the leftover marination. Turn the flame to low and keep stirring to avoid lumps. Add red chili sauce, ketchup, black pepper powder, soy sauce, and required salt and keep cooking until the raw smell of cornflour goes away (approx 3-4mins). Add more water if required to adjust the consistency of the gravy

Step 5- Add the chopped bell peppers, onion, and spring onion greens. Keep a few spring onion greens for garnishing. Mix everything and cook on medium flame until they turn slightly soft, about a minute or 2

Step 6- Add the fried chicken and vinegar, mix well. Fry for 2-3mins until well coated and then turn off the flame. Garnish with spring onions and serve



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