Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 3 Servings
Loaded with delicious flavors, this Chili Chicken is total comfort food! Serve it with your favorite side dishes, and you have yourself a meal to remember. Enjoy!
INGREDIENTS :
To Fry the Chicken:
- 1 ½ tsp soya sauce (naturally brewed)
- 1 Egg white (use only as needed) or 2 tablespoons water
- 1½ to 2 tbsp all-purpose flour (Maida) (optional)
- ¼ tsp pepper powder (crushed pepper)
- 1 ½ tsp red chili sauce (sweet & spicy, less spicy kind)
- ⅛ tsp Salt or as needed
- 2 to 3 tbsp cornstarch (white corn flour)
- ¼ tsp red chili powder (optional) or paprika or red chili paste
- 250g of chicken boneless cubes (½ pound)
Seasoning for the Chili Chicken:
- 2 to 3 tbsp water
- ¼ tsp pepper powder
- ½ to 1 tsp sugar
- ½ tsp red chili powder (optional) or paprika or red chili paste
- 1 tbsp soya sauce (naturally brewed)
- ¾ to 1 tsp vinegar (any or apple cider)
- 2 tbsp red chili sauce (adjust to taste) (sweet and spicy)
- 2 tbsp tomato ketchup
Other Ingredients:
- ¼ to ½ c bell pepper (capsicum) – cubed
- 1 medium onion, thinly sliced or cubed
- greens for garnish
- 1½ tablespoon oil
- 1 to 3 tbsp Spring onion
- 1 to 2 green chilies, slit and deseeded (optional)
- 1 tbsp garlic, finely chopped
- 1 sprig of spring onion or scallions, chopped (optional)
DIRECTIONS :
- Slice the chicken into 1/2-inch cuts. Put them into a large bowl. Add soy sauce, salt, black pepper powder, salt, and red chili powder over the chicken pieces. Toss to coat.
- Add plain flour, corn flour, and egg. Use your clean hands to mix everything to coat the chicken pieces once more. Set them aside.
- Slice the bell pepper, onions, and green chilis into thin pieces.
- In a mixing bowl, add chili sauce, sugar, water, soy sauce, vinegar, red chili powder, and tomato ketchup. Stir until well blended. Set aside.
- Place a deep pan on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
- Add the chicken pieces in batches into the hot pan, then cook each side for a few minutes until they turn golden brown.
- Move them to a clean plate lined with paper towels. Repeat the process with the rest of the chicken.
- Place another pan on the stove and turn the heat to high. Add oil and allow it to become hot. Add the garlic and sauté for about a minute or just until aromatic.
- Add the green chilis, capsicum, onions, and spring onion whites. Sauté the veggies for a few minutes until soft.
- Pour in the sauce and stir to combine. Let it simmer for a few minutes until it becomes thick. Add salt and pepper to season.
- Add the fried chicken into the sauce, then toss to coat.
- Remove from the heat and sprinkle freshly chopped green onions on top to garnish.
- Serve with rice or noodles. Enjoy!
Notes
- Leftovers should be kept in the fridge.
Nutrition Facts:
Calories: 441 kcal | Carbohydrates: 25g | Protein: 19g | Fat: 29g | Saturated Fat: 5g |Cholesterol: 63mg | Sodium: 966mg | Potassium: 298mg | Fiber: 2g | Sugar: 12g | Vitamin A: 904IU | Vitamin C: 24mg | Calcium: 22mg | Iron: 1mg
CHILLI CHICKEN RECIPE
Yield:
3
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Ingredients
- To Fry the Chicken:
- 1 ½ tsp soya sauce (naturally brewed)
- 1 Egg white (use only as needed) or 2 tablespoons water
- 1½ to 2 tbsp all-purpose flour (Maida) (optional)
- ¼ tsp pepper powder (crushed pepper)
- 1 ½ tsp red chili sauce (sweet & spicy, less spicy kind)
- ⅛ tsp Salt or as needed
- 2 to 3 tbsp cornstarch (white corn flour)
- ¼ tsp red chili powder (optional) or paprika or red chili paste
- 250g of chicken boneless cubes (½ pound)
- Seasoning for the Chili Chicken:
- 2 to 3 tbsp water
- ¼ tsp pepper powder
- ½ to 1 tsp sugar
- ½ tsp red chili powder (optional) or paprika or red chili paste
- 1 tbsp soya sauce (naturally brewed)
- ¾ to 1 tsp vinegar (any or apple cider)
- 2 tbsp red chili sauce (adjust to taste) (sweet and spicy)
- 2 tbsp tomato ketchup
- Other Ingredients:
- ¼ to ½ c bell pepper (capsicum) – cubed
- 1 medium onion, thinly sliced or cubed
- greens for garnish
- 1½ tablespoon oil
- 1 to 3 tbsp Spring onion
- 1 to 2 green chilies, slit and deseeded (optional)
- 1 tbsp garlic, finely chopped
- 1 sprig of spring onion or scallions, chopped (optional)
Instructions
- Slice the chicken into 1/2-inch cuts. Put them into a large bowl. Add soy sauce, salt, black pepper powder, salt, and red chili powder over the chicken pieces. Toss to coat.
- Add plain flour, corn flour, and egg. Use your clean hands to mix everything to coat the chicken pieces once more. Set them aside.
- Slice the bell pepper, onions, and green chilis into thin pieces.
- In a mixing bowl, add chili sauce, sugar, water, soy sauce, vinegar, red chili powder, and tomato ketchup. Stir until well blended. Set aside.
- Place a deep pan on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
- Add the chicken pieces in batches into the hot pan, then cook each side for a few minutes until they turn golden brown.
- Move them to a clean plate lined with paper towels. Repeat the process with the rest of the chicken.
- Place another pan on the stove and turn the heat to high. Add oil and allow it to become hot. Add the garlic and sauté for about a minute or just until aromatic.
- Add the green chilis, capsicum, onions, and spring onion whites. Sauté the veggies for a few minutes until soft.
- Pour in the sauce and stir to combine. Let it simmer for a few minutes until it becomes thick. Add salt and pepper to season.
- Add the fried chicken into the sauce, then toss to coat.
- Remove from the heat and sprinkle freshly chopped green onions on top to garnish.
- Serve with rice or noodles. Enjoy!