Chilli Chicken is a popular Indo-Chinese recipe which has many ways of cooking it, varies a bit from one another. I’m sharing my version here. The way we cook it at home for many years. Among the Chinese Chicken dishes, this one is our most favourite. Hope you all will like it.
- Boneless chicken- 500 g (diced)
- Egg- 1 large (whisked)
- Cornflour- ¼ cup
- Green chilli sauce- 1 tsp (adjust as per your tolerance)
- Black pepper powder- ¾ tsp
- Ginger paste- 1 tsp
- Garlic paste- 1 tsp
- Salt- 1 tsp
- Vinegar- ½ tsp
- Tomato puree- 6 tbsp
- Tomato sauce- ¼ cup
- Dark Soy sauce- ½ tsp
- Salt to taste
- Green onion- 1 chopped (only the green part)
- Green chillies- 4 chopped (adjust as per your tolerance)
- Onion- 4 medium sized
- Green Bell paper- 1 medium sized, I used ½ of this (cut into cubes)
- Garlic- 1 tbsp (chopped)
- Vegetable oil
Cut 2 onions into thin slices. Cut another 2 onions into cubes. Keep aside.
Add everything in a bowl mentioned under ‘to marinate’ with the freshly washed pieces of chicken. Mix well; keep aside for 1-2 hours. Heat 1 cup of oil in a deep non-stick frying pan. On medium flame fry the chicken pieces until golden, drain on paper towel.
Heat ¼ of oil in a frying pan. Add sliced onions, fry quickly on high flame until light brown in color. Lower the flame; add chopped garlic and fry for few seconds. Next to add chillies, tomato puree, dark soya sauce and tomato sauce. Mix well. Add ½ cup water into this. Mix and give this a quick boil on high flame. Keep stirring. Lower the flame; add fried chicken pieces, cubed onions and bell peppers. Cook for 10 minutes. Keep stirring in between. Remove from heat. Your Chilli Chicken is done. Garnish with some chopped green onions.
Serve hot with Chinese fried rice or Noodles.
If you want to have Dry Chilli Chicken add 1/4 cup of water at the time of cooking, it will make the chicken dryish like in the picture below.