Restaurant style chili chicken is a popular Indo-Chinese dish that is crispy on the outside, tender on the inside, and coated in a bold, savory sauce. This homemade version is simple to prepare and works perfectly as a starter or served with fried rice, noodles, chapati, or naan.
- Serves: 4 People
- Prep Time: 20 minutes plus 1 hour marination
- Cooking: 25 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 600 grams chicken fillet, diced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon soy sauce
- 1 large egg
- 3 tablespoons cornflour
- 4 tablespoons tomato ketchup
- 1 tablespoon soy sauce for sauce
- 1 teaspoon sugar
- 3 tablespoons vegetable oil for stir fry
- 2 medium onions, sliced
- 3 pieces green chilies, sliced
- 7 cloves garlic, finely chopped
- 0.5 cup red bell pepper, sliced
- 0.5 cup yellow bell pepper, sliced
- 0.5 cup green bell pepper, sliced
- 3 stalks spring onions, chopped
- 500 ml oil for deep frying
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
22 g -
Carbohydrates
24 g -
Protein
32 g -
Fiber
3 g -
Sugar
6 g -
Sodium
820 mg
Procedure
-
10 minutes active, 1 hour restingMark As Complete
Marinate the Chicken
Place the diced chicken into a bowl and add salt, black pepper, soy sauce, egg, and cornflour. Mix thoroughly until all the chicken pieces are evenly coated and the marinade looks thick and sticky. Cover and refrigerate for about one hour to allow the flavors to absorb fully.
-
10 minutesMark As Complete
Fry the Chicken
Heat oil in a deep pan over medium heat and fry the marinated chicken in batches. Turn the pieces gently so they brown evenly and become crisp without burning. Once golden and cooked through, remove the chicken and set aside on a plate.
-
3 minutesMark As Complete
Prepare the Sauce
In a small bowl, combine tomato ketchup, soy sauce, and sugar. Mix well until smooth and balanced, creating a tangy and savory sauce that will coat the chicken evenly during stir frying.
-
12 minutesMark As Complete
Stir Fry and Combine
Heat vegetable oil in a wok or pan and sauté the garlic until fragrant, then add onions and cook until slightly softened. Add the bell peppers and chilies, keeping them crisp, then stir in the prepared sauce and fried chicken. Toss everything together on high heat until the chicken is well coated and glossy, then finish with spring onions before serving.
