Spicy Indo-Chinese Chicken Chilli Dry Recipe
1 hour
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About Spicy Indo-Chinese Chicken Chilli Dry Recipe
Craving a fiery and flavorful Indo-Chinese dish? This Chicken Chilli Dry recipe delivers a vibrant explosion of tastes in every bite! Tender chicken is tossed with colorful bell peppers, aromatic garlic, and crisp onions, all enhanced by the perfect balance of spicy green chilies, savory soy sauce, and tangy vinegar.Easy to make and incredibly versatile, this recipe is perfect as a satisfying appetizer, a flavorful snack, or a delicious main course for any meal. The refreshing crunch of spring onions adds a delightful finishing touch.Get ready to impress your friends and family with this authentic Indo-Chinese delight! It's guaranteed to be a crowd-pleaser.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Chicken Marinade
- 400 gm Chicken boneless, cut into bite-sized pieces
- 4 tbsp Corn Flour
- 1 tbsp Chili Sauce green
- 1.5 tbsp Chili Sauce red
- 1 tbsp Soy Sauce
- 0.5 tbsp Pepper black, ground
- 1 Egg lightly beaten
- 1.5 tsp Salt or to taste
For the Sauce and Stir-fry
- 2 tbsp Vegetable Oil
- 1.5 tbsp Garlic minced
- 1 cup Onion finely chopped
- 0.5 cup Bell Peppers finely chopped (any color or a mix)
- 3 tbsp Spring Onions finely chopped, for garnish
- 4 Chili finely chopped, green, or more to taste
- 1 tbsp Chili Sauce green
- 1.5 tbsp Chili Sauce red
- 1 tbsp Soy Sauce
- 2 tbsp Rice Vinegar or white wine vinegar
- 2 tbsp Corn Flour mixed with 2-3 tbsp water to form a slurry
- 1.5 tsp Salt or to taste
Instructions
Marinate the Chicken
- Combine the chicken, cornflour, green chili sauce, red chili sauce, soy sauce, black pepper, egg, and salt in a bowl. Mix well and refrigerate for at least 30 minutes.
Fry the Chicken
- Heat oil in a pan or wok. Add the marinated chicken and fry until golden brown and cooked through (about 7-8 minutes). Set aside.
Prepare the Sauce
- Heat oil in a separate pan or wok. Add the minced garlic and sauté until fragrant and lightly golden. Add the chopped onions and bell peppers and sauté until softened.
Combine and Simmer
- Add the chopped green chilies, green chili sauce, red chili sauce, and soy sauce to the pan. Stir-fry for a minute. Then, add the rice vinegar and salt. Stir in the fried chicken.
Thicken the Sauce
- In a small bowl, whisk together the cornflour and water to form a smooth slurry. Slowly pour the slurry into the pan, stirring constantly until the sauce thickens to your desired consistency.
Garnish and Serve
- Garnish with chopped spring onions and serve hot.
Recipe Notes
Expert Tips for the Best Chicken Chilli Dry
- For extra flavor, marinate the chicken overnight.
- Adjust the amount of green chilies to control the spice level.
- Use a wok for best results, as it allows for even cooking and helps to create a nice char on the chicken.
- Don't overcrowd the pan when frying the chicken. Fry in batches if necessary to ensure even browning and cooking.
Recipe Video
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Recipe Nutrition
Calories: 968kcalCarbohydrates: 168gProtein: 25gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gSodium: 2280mgFiber: 9gSugar: 8g
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This looks fantastic! Appreciate the share.
Such a delicious dish! Thank you.
Such a beautiful dish! Can’t wait to try it.
Such a great recipe! Can’t wait to try it.