Wednesday, September 21, 2016

Chilli Chicken

A Chinese meal is incomplete without an appetizer and may it be vegetarian meal or non vegetarian meal, chilli paneer or chilli chicken are the number one options to start with this lip smacking Indo-chinese cuisine.


For Marination:
  • 1/2kg Boneless Chicken cut into bite size pieces
  • 1tbsp Ginger-Garlic Paste 
  • Salt to taste
  • 1 1/2 tbsp Cornflour
For Sauce:
  • 1 tbsp Oil
  • 1 tbsp Garlic finely chopped
  • 3-4 Green Chillies cut length wise
  • 2 Dry Red Chillies
  • 1 Onion cut into cubes
  • 1 Capsicum cut into cubes
  • 2 tbsp Tomato Ketchup
  • 2 tbsp Green Chilli Sauce
  • 1 tsp Vinegar
  • 2 tbsp Soya Sauce
  • 1 Cup Spring Onion's Green finely chopped
  • 1 tsp Freshly Crushed Black Pepper
  • 1 tsp Sugar
  • Salt if needed


To marinate the Chicken:
  • In a bowl, add chicken pieces, ginger - garlic paste, salt and cornflour, mix them well.
  • Marinate for 20 minutes.
To fry Chicken:
  • Heat oil in a pan. Now add the marinated chicken pieces to the hot oil and let them cook for about 5 minutes or till the chicken is cooked. (Cooking time over here depends on how big or small your chicken pieces are ). But once they are golden brown around the edges, its time to take the chicken out.
  • Remove the chicken pieces and place them on an absorbent paper to drain off the excess oil.
  • Now in a sauce pan or wok, heat a tablespoon of oil, add finely chopped garlic, dry red chilies & green chillies. Saute for a minute on high flame so that the raw smell from garlic fades away. Do not brown the garlic.
  • Now add the cubed onion & capsicum to it and saute them for 2-3 minutes.
  • Add tomato ketchup, green chilli sauce, soya sauce & vinegar to the vegetables and mix them well
  • Add the fried chicken pieces and mix them well. Add half cup of water and let the sauce boil for about 2 minute on high flame.
  • Add crushed black pepper  & salt to taste (add salt only if needed as already the above sauces have salt in it).
  • Now  make a cornflour slurry by adding some water to a spoonful on cornflour.
  • Add this cornflour slurry to the chilli chicken.
  • Add a teaspoon of sugar and chopped spring onion and mix well.
  • Chilli chicken is ready.
  • Serve it hot as an appetizer.
Note:  1)The above recipe is the dry version of chilli chicken, if you want gravy then add more water to it. 
2) You may also use paneer, tofu or baby corns in case you want to substitute chicken for a vegetarian option. But for paneer, tofu and baby corn do not marinate using ginger garlic paste instead use only slurry of cornflour and plain flour in equal proportions and deep fry immediately.

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  1. The chicken loops really tasty. I will surely try it. Thanks.

  2. The chicken loops really tasty. I will surely try it. Thanks.

  3. I enjoyed reading your work. I'll come back for more

    Keep up the good work :) from TheStillery, a stuart bar in Florida