Chinese Chilli Chicken Dry: A Spicy Indo-Chinese Delight
Chinese Chilli Chicken Dry is a popular Indo-Chinese dish known for its tantalizing flavors, crispy texture, and spicy kick. It is a favorite among spice lovers and is often served as a starter or appetizer in restaurants and homes. This dish perfectly balances the heat of red chilies, the umami of soy sauce, and the crunch of stir-fried chicken, making it an irresistible treat for food enthusiasts.
Origins and Popularity
Indo-Chinese cuisine is a fusion of Chinese cooking techniques with Indian spices and flavors. It emerged in the Chinese communities of Kolkata, India, and has since become an integral part of Indian street food culture. Chilli Chicken Dry is one of the most loved dishes in this category, often enjoyed with fried rice or noodles. Its fiery taste and quick preparation make it a sought-after dish in both restaurants and home kitchens.
Ingredients Required:
To prepare this delicious dish, you will need the following ingredients:
- 500 grams boneless chicken (cut into bite-sized pieces)
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour
- 1 egg (optional, for coating)
- 1 teaspoon ginger-garlic paste
- 1 tablespoon soy sauce
- 1 teaspoon red chili powder
- Salt and pepper to taste
- Oil for frying
- 2 tablespoons sesame oil or vegetable oil (for stir-frying)
- 1 onion (sliced)
- 1 green bell pepper (capsicum, sliced)
- 2-3 green chilies (slit)
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 teaspoon vinegar
- 1 teaspoon chili sauce
- 1 teaspoon tomato ketchup (optional, for a slight sweetness)
- 1 teaspoon red chili flakes (optional, for extra heat)
- Spring onions (for garnishing)
Step-by-Step Preparation
1. Marinating the Chicken
In a mixing bowl, add chicken pieces, cornflour, all-purpose flour, ginger-garlic paste, soy sauce, red chili powder, salt, and pepper.
Crack an egg into the mixture (optional) to enhance the crispiness.
Mix well and let it marinate for at least 30 minutes
2. Frying the Chicken
- Heat oil in a deep frying pan.
Once hot, add the marinated chicken pieces and fry them on medium heat until golden brown and crispy.
Remove the fried chicken pieces and place them on a paper towel to drain excess oil.
3. Preparing the Sauce
In a separate wok or pan, heat sesame or vegetable oil.
Add chopped garlic, ginger, and slit green chilies. Sauté for a few seconds until fragrant.
Add sliced onions and bell peppers. Stir-fry on high heat for 2-3 minutes until slightly softened but still crunchy.
Pour in soy sauce, vinegar, chili sauce, and tomato ketchup (if using). Mix well.
Sprinkle red chili flakes for extra spiciness.
4. Tossing the Chicken
Add the fried chicken pieces into the pan and toss everything together.
Ensure the sauce evenly coats the chicken while maintaining its crispiness.
Cook for another 2 minutes on high flame, stirring continuously.
5. Garnishing and Serving
Turn off the heat and garnish with chopped spring onions.
Serve hot with schezwan sauce or a side of fried rice or noodles
Tips for the Perfect Chilli Chicken Dry:
- Use boneless chicken for the best texture and ease of eating.
- Marinate the chicken for at least 30 minutes to absorb the flavors better.
- Fry the chicken in small batches to maintain crispiness.
- Stir-fry on high heat to retain the crunch of vegetables.
- Adjust the spice level according to your preference by adding more or fewer green chilies and red chili flakes.
About:
Chinese Chilli Chicken Dry is a fiery and flavorful dish that combines the best of Indo-Chinese cuisine. Whether you are a spice lover or just looking for a delicious appetizer, this dish is sure to impress your taste buds. With its crispy chicken, bold spices, and savory sauces, it’s no wonder that Chilli Chicken remains a favorite in restaurants and home kitchens alike. Try making it at home, and enjoy the ultimate spicy indulgence!