Chili Chicken holds a special place in my heart as a dish I’ve often enjoyed with friends and family, especially when I crave something flavorful with a bit of heat! This recipe offers the perfect balance between spicy, tangy, and savory, with crispy fried chicken tossed in a tangy sauce. Whether you prefer it dry or with gravy, it’s a dish that never fails to impress. The vibrant colors and bold flavors remind me of lively gatherings and hearty meals that bring people together.

Ingredients

For Chili Paste

1 tbsp Kashmiri chili powder

Water, as needed

For Chicken Marinade

500 gms chicken, cubed

Salt, to taste

½ tsp black pepper powder

½ tsp baking soda

4 tbsp cornflour

1 egg

Oil, for frying

 

For the Sauce

3 tbsp oil

2 dry red chilies

1 tbsp garlic, chopped

1 tsp ginger, chopped

1 green chili, chopped

3 onions, diced

2 green capsicums, diced (if you don’t have red and yellow)

3 tbsp light soy sauce (or 2 tbsp dark soy sauce)

3 tbsp tomato ketchup

1 tbsp vinegar

Salt, to taste

2 tbsp prepared chili paste

1 cup water (optional for gravy)

1 tbsp corn starch, dissolved in some water

Spring onions, chopped (for garnish)

 

 

Method

1.Make the Chili Paste:

Mix 1 tbsp Kashmiri chili powder with a little water to form a paste. Set aside.

2.Marinate the Chicken:

Ensure the chicken is dry before marinating. In a bowl, sprinkle the chicken cubes with salt, black pepper, baking soda, cornflour, and an egg. Mix well and let it sit for 30 minutes.

3.Fry the Chicken:

Heat oil in a deep pan. Deep fry the marinated chicken pieces until they turn light brown. Remove and set aside.

4.Prepare the Sauce:

In a separate pan, heat 3 tbsp of oil. Add the dry red chilies, chopped garlic, and ginger. Stir for a few seconds, then add chopped green chili, diced onions, and diced green capsicums. Toss the veggies and sauté for about 2 minutes.

5.Add the Sauces:

Pour in the soy sauce, tomato ketchup, vinegar, salt, and the prepared chili paste. Stir for about 30 seconds to combine all the flavors.

6.Combine Chicken and Sauce:

Add the fried chicken into the pan and toss everything together.

7.For Gravy (optional):

If you prefer a gravy-based dish, add 1 cup of water and bring it to a boil. Separately mix corn starch with some water, and add it to the sauce to thicken. Let it cook for a minute until it thickens.

8.Serve:

If you want a dry version, let the sauce reduce. For a saucy version, keep some gravy with the chicken. Garnish with chopped spring onions and serve hot.

 

This recipe gives you flexibility—whether you like your chili chicken dry or with gravy, it will still be packed with flavor!

Nutritional Value (per serving, assuming 4 servings):

Calories: 350-400 kcal

Protein: 30-35 g

Carbohydrates: 20-25 g

Fat: 18-22 g

Saturated Fat: 3-5 g

Fiber: 2-4 g

Sugar: 5-7 g

Sodium: 700-900 mg (varies depending on soy sauce and salt)

Cholesterol: 60-80 mg