Restaurant Style Chilli Chicken Recipe | CHILLI CHICKEN RECIPE | DRY CHILLI CHICKEN | RESTAURANT STYLE CHILLI CHICKEN

Chili chicken is a popular dish in many parts of the world, especially in South Asian cuisine. It typically consists of bite-sized pieces of chicken that are marinated, deep-fried, and then tossed in a flavorful chili sauce. There are variations of chili chicken, with different levels of spiciness and ingredients, depending on regional preferences.

Chili chicken is typically enjoyed as an appetizer or as a side dish with steamed rice or noodles. Adjust the level of spiciness by varying the amount of chili sauce and green chilies according to your taste preference.

Time required: 30 - 40 minutes

Servings : 3-4 persons

Here's a basic recipe for making chili chicken:

Ingredients:

For the Chicken Marinade:

1. 500 grams boneless chicken, cut into small pieces
2. 2 tablespoons soy sauce
3. 1 tablespoon red chili sauce
4. 1 teaspoon ginger-garlic paste
5. 1/2 teaspoon salt
6. 1/4 teaspoon black pepper
7. 1 egg
8. 2 tablespoons cornstarch (cornflour)

For the Chili Sauce:

1. 2 tablespoons vegetable oil
2. 1 onion, thinly sliced
3. 1 bell pepper (capsicum), thinly sliced
4. 2-3 green chilies, sliced (adjust to your spice preference)
5. 2 cloves garlic, minced
6. 1 tablespoon soy sauce
7. 1 tablespoon red chili sauce (adjust to your spice preference)
8. 1 teaspoon vinegar
9. 1 teaspoon sugar
10. Salt to taste

Recipe:

• In a mixing bowl, combine the chicken pieces with soy sauce, red chili sauce, ginger-garlic paste, salt, black pepper, and egg. Mix well and let it marinate for at least 30 minutes.
• After marinating, coat the chicken pieces with cornstarch, ensuring they are evenly coated.
• Heat oil in a deep pan or wok over medium-high heat. Once the oil is hot, add the chicken pieces in batches and deep-fry them until they are golden brown and crispy. Remove them from the oil and place them on a paper towel to remove excess oil.
• In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and sliced green chilies and sauté for a minute.
• Add sliced onions and bell peppers to the pan and stir-fry for a few minutes until they become tender.
• Add soy sauce, red chili sauce, vinegar, sugar, and a pinch of salt to the pan. Mix well and cook for another 2-3 minutes.
• Finally, add the fried chicken pieces to the sauce and toss them until they are well coated.
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Serve:

• Serve the chili chicken hot, garnished with chopped green onions or cilantro if desired.

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