Indian Chili Chicken
Spice up your dinner table with this tantalizing Indian Chili Chicken recipe, a fiery Indo-Chinese favorite that perfectly balances bold flavors and crispy textures. Tender, bite-sized pieces of chicken are marinated in a spiced batter made with ginger-garlic paste, soy sauce, and red chili powder, then fried to golden perfection. The chicken is tossed with sautéed onions, bell peppers, and green chilies in a savory, tangy sauce featuring ketchup, red chili sauce, and a splash of vinegar for that irresistible zing. Garnished with fresh spring onions, this dish is a crowd-pleaser that can be enjoyed as an appetizer or paired with steamed rice or noodles for a satisfying meal. Ready in just 45 minutes, this quick and easy recipe delivers restaurant-quality flavor right to your kitchen.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs or breasts
- 4 tablespoons Cornstarch
- 2 tablespoons All-purpose flour
- 1 large Egg
- 2 teaspoons Ginger-garlic paste
- 3 tablespoons Soy sauce
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 500 milliliters Oil (for frying)
- 1 large Onion (sliced thinly)
- 2 medium Bell peppers (green, red, or yellow, diced)
- 3 pieces Green chilies (sliced)
- 4 cloves Garlic (finely chopped)
- 1 teaspoon Ginger (finely chopped)
- 2 tablespoons Ketchup
- 2 tablespoons Red chili sauce
- 2 teaspoons Vinegar
- 2 tablespoons Spring onions (chopped, for garnish)
- 1 teaspoon Black pepper (optional)
Instructions
Cut the chicken into bite-sized pieces and place in a bowl.
In the same bowl, add cornstarch, all-purpose flour, egg, 1 teaspoon of soy sauce, ginger-garlic paste, red chili powder, and salt. Mix well to coat the chicken evenly.
Heat oil in a deep pan or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy. Remove and set aside on paper towels to absorb excess oil.
In another pan, heat 2 tablespoons of oil over medium heat. Add the chopped garlic, ginger, and green chilies. Sauté for 1-2 minutes until fragrant.
Add the sliced onion and bell peppers to the pan. Stir-fry for 3-4 minutes to keep the vegetables slightly crisp.
In a small bowl, mix the remaining soy sauce, ketchup, red chili sauce, and vinegar. Pour this mixture into the pan and stir well.
Toss the fried chicken into the pan and mix until evenly coated with the sauce.
If desired, sprinkle black pepper for extra flavor. Adjust salt if needed.
Garnish with chopped spring onions and serve hot as an appetizer or with steamed rice or noodles.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 670 mg | 14% | |
*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.
