Chilli Chicken
Updated: Nov 25, 2021
Chilli Chicken... anyone's favourite Indian-Chinese recipe. This recipe is something that spells comfort food for a lot of us. Put together a few basic ingredients, that are easily available at home, and you have a meal ready in minutes!
Substitute chicken with meat of choice or paneer, mushrooms (love it!), soy nuggets, tofu, or a mix of other veggies even... and adjust the cooking time accordingly.
The trick lies in slow cooking the onions and bell peppers, thus releasing their natural sweetness in to this recipe of Chilli Chicken. No additional sugar required then.
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Serves 4
Time taken: 25 – 30 minutes
Ingredients to make Chilli Chicken
Part 1: Marination
600 gms chicken – cut in to smallish pieces (boneless / on the bone - as per preference)
1 tbsp ginger – finely chopped
1 tbsp garlic – finely chopped
1 tsp rice vinegar
2 tsp black pepper
1 tsp salt
Part 2: bringing it together
2 tbsp cooking oil (one with a high smoking point)
1 tbsp ginger – finely chopped
1 tbsp garlic – finely chopped
3 - 4 green chillies – diagonally sliced
Marinated chicken
2 tsp rice vinegar
2 tbsp soy sauce
1 tbsp green chilli sauce
1 tbsp worcestershire sauce (optional)
4 medium size onions – sliced lengthwise
3 capsicums / bell peppers – sliced lengthwise
1 tsp freshly ground black pepper
Salt to taste, if required
Method of making Chilli Chicken
Part 1
Marinate the chicken with all the ingredients mentioned in "Part 1: Marination" and keep aside for at least 3 – 4 hours. Preferably overnight. Refrigerate the marinated chicken on warmer days.
Part 2
Bring the chicken to room temperature, if it was stored in the refrigerator.
Add cooking oil to a kadhai / broad-base pan on low heat. Add the ginger, garlic and green chillies – heat gently, allowing the aromatics to release flavours. Increase heat to medium high and add chicken, preferably in one layer. Do not stir for the first 2 – 3 minutes, searing the chicken and sealing its juices in.
Stir the chicken, add rice vinegar and sauces and cook for a couple of minutes more. At this point, the chicken should be almost done.
Add sliced onions and cook till the onions are translucent. Add sliced capsicum / bell peppers and freshly ground black pepper.
Continue to cook till the capsicums wilt a little but still have a bite.
Adjust seasoning to taste and serve.
Of course this dry version of chilli chicken is usually served as an appetiser but, it makes for a full meal when served with fried rice or noodles and to me chilli chicken tastes great with steamed rice and chapatis too!
Do take a look at the other snacks & appetisers / mains recipes and simple Indian meal ideas.
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