Dry Chicken Chilli Fry
Spice up your mealtime with this irresistible Dry Chicken Chilli Fry, a bold and flavorful Indo-Chinese dish that’s perfect for your next dinner or party spread. Featuring tender, crispy fried chicken pieces tossed in a savory blend of soy sauce, chili sauces, and aromatic seasonings, this recipe is bursting with vibrant flavors and crunchy textures. The addition of sliced onions, capsicum, and fiery green chilies brings a delightful freshness and heat, while a touch of vinegar balances the dish with a tangy kick. Ready in just 35 minutes, this quick and easy stir-fry is the ultimate crowd-pleaser, garnished with fragrant spring onion greens for a restaurant-style finish. Whether served as a standalone appetizer or paired with fried rice or noodles, this dry chicken chilli fry will leave everyone asking for seconds! Perfect for spice lovers searching for a satisfying dish packed with heat and flavor.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs or breasts
- 2 tablespoons Cornflour
- 1 tablespoon All-purpose flour
- 1 large Egg
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper powder
- 500 milliliters Oil (for deep frying)
- 1 large Onion (sliced)
- 4 Green chilies (slit)
- 4 Garlic cloves (chopped)
- 1 tablespoon Soy sauce
- 1 tablespoon Red chili sauce
- 1 tablespoon Green chili sauce
- 1 medium Capsicum (cut into cubes)
- 2 tablespoons Spring onion greens (chopped)
- 1 teaspoon White vinegar
- 0.5 teaspoon Sugar
Instructions
Cut the chicken into bite-sized pieces.
In a mixing bowl, combine chicken, cornflour, all-purpose flour, egg, ginger-garlic paste, salt, and black pepper powder. Mix well to coat the chicken pieces evenly.
Heat oil in a deep pan or wok over medium heat. Once the oil is hot, fry the chicken pieces in batches until golden and crisp. Remove and drain on paper towels.
In a separate pan or wok, heat 2 tablespoons of oil over medium heat.
Add chopped garlic and sauté until fragrant.
Add sliced onions and green chilies. Stir-fry for 2-3 minutes until the onions are slightly softened.
Add cubed capsicum and continue to stir-fry for 2 minutes. The capsicum should retain some crunch.
Reduce the heat and add soy sauce, red chili sauce, green chili sauce, vinegar, and sugar. Mix well to combine.
Add the fried chicken pieces to the pan and toss to coat them evenly with the sauce.
Cook for another 2-3 minutes while stirring continuously until the chicken absorbs the flavors and the dish is dry.
Garnish with chopped spring onion greens and serve hot.
Nutrition Facts
Calories |
5880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 565.0 g | 724% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 24.0 g | ||
| Protein | 147.7 g | 295% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 246 mg | 19% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3368 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
