Friday, May 24, 2013

Chilli Chicken | Indo-Chinese Recipe

Ah… wat to say about this yummy-looking chicken. *smile*Nowadays am becoming crazy on chilli chicken. We mostly buy chilli chicken from the near-by Indian restaurant to accompany the plain brown rice and I came to know in most hotels they add MSG. This insisted me to try this at home on a Sunday, without adding MSG. Instead of deep frying I patiently shallow fried the chicken pieces. I served it with Jeera Rice.
Check out my Chilli Paneer Recipe for veggie-lovers*smile*

Preparation time: 1 hour 
Cooking time: 20 minutes


½kg Boneless Chicken
1tsp all purpose flour/maida
½ tsp corn flour
1 egg
½ tsp Lemon juice
1 tsp turmeric powder
1 onion (cut into cubes)
½ capsicum/bell peppers (cut into cubes)
4-5 green chillies
1tbsp soy sauce
1tsp tomato sauce
1 tsp minced ginger
1 tsp minced garlic
Spring onions (to garnish)

How to make it

  • Clean the chicken thoroughly in water. Add turmeric powder to rid of the smell. Again clean it with water.
  • Cut the chicken into small chunks. Add all purpose flour/maida, corn flour, lemon juice egg, half of the chilli sauce and salt. If needed add pinch of ginger-garlic paste to it. Mix well and marinate for ½ hr- one hr.
  • In a wok heat oil and deep fry the chicken pieces till it turns golden brown. Drain the excess oil using a clean kitchen tissue.

  • Heat 2tsp of oil in a wok and add the minced ginger and garlic, sauté. 
  • Slit the green chillies, fry for 3-4 mins.

  • Add the cubed onions and sauté till it turns pale pink color.
  • Add the bell peppers and cook for another 2 mins in high flame.

  • Add tomato sauce, soy sauce and chilli sauce. Mix well.

  • Now add the deep fried chicken pieces and coat the masalas with the chicken.


  1. Always use a broad wok for all the Indo-Chinese Recipes.
  2. Make sure you cook on high flame. These two points help to maintain the crunchiness of the veggies used.
  3. I used red jalapeno peppers and green jalapeno peppers along with the usual green chillies to give the dish a colorfull look. Use the chillies based on the availability. 
  4. I used lemon juice instead of vinegar. Adding lemon juice to the chicken will helps the chicken to remain tender.