Indian Chili Chicken with Onions
Experience the bold and vibrant flavors of Indian Chili Chicken with Onions, a tantalizing fusion of spicy, tangy, and savory notes. Tender, golden-fried chicken pieces are coated in a flavorful marinade and tossed in a wok with stir-fried onions, bell peppers, and aromatic garlic-ginger. A luscious sauce made with soy sauce, tomato ketchup, chili sauces, and a splash of vinegar brings everything together, delivering an irresistible balance of heat and umami. Garnished with fresh spring onions, this quick and satisfying dish is perfect served hot with fried rice, noodles, or as a standalone appetizer. Ready in just 45 minutes, this crowd-pleasing recipe is your next go-to for Indian-Chinese cuisine at home.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 3 tablespoons Cornstarch
- 3 tablespoons All-purpose flour
- 1 large Egg
- 4 tablespoons Soy sauce (divided)
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- as required Vegetable oil (for frying)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 3 whole Green chilies (sliced lengthwise)
- 1 large Large onion (sliced into thin wedges)
- 1 medium Capsicum/bell pepper (sliced)
- 3 tablespoons Tomato ketchup
- 2 tablespoons Red chili sauce
- 1 tablespoon Green chili sauce
- 1 teaspoon Vinegar
- 0.25 cup Spring onions (chopped, for garnish)
Instructions
In a large bowl, combine chicken pieces with 2 tablespoons soy sauce, red chili powder, salt, and black pepper. Mix well and set aside to marinate for 15 minutes.
Prepare the batter by mixing cornstarch, all-purpose flour, and a beaten egg in the marinated chicken. The batter should coat the chicken pieces evenly.
Heat vegetable oil in a deep frying pan over medium heat. Once hot, fry the chicken pieces in batches until they are golden brown and fully cooked (about 4-5 minutes per batch). Drain on a paper towel and set aside.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add minced garlic, ginger, and green chilies. Stir-fry for 30 seconds until fragrant.
Add the sliced onions and cook for 2-3 minutes until they are slightly softened but still retain some crunch.
Stir in the capsicum/bell pepper and cook for another 2 minutes.
Add tomato ketchup, red chili sauce, green chili sauce, vinegar, and the remaining 2 tablespoons of soy sauce to the wok. Mix well and cook for 1 minute.
Add the fried chicken pieces to the wok. Toss everything together to coat the chicken evenly in the sauce.
Cook for another 2-3 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Remove from heat, garnish with chopped spring onions, and serve hot with fried rice or noodles.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 7509 mg | 326% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 29.7 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 191 mg | 15% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2261 mg | 48% | |
*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.
