Hello Friends, Today’s chicken chilli dry recipe is India’s most famous Chinese recipe. It is the best non-veg starter you can have for a meal. You will enjoy this recipe because of its spicy and tangy taste. In our family, if we go out or at home, our first choice is chicken chilli dry recipe. This has a proper blend of chicken and veggies, which makes it healthy. You can also add different Chinese vegetables to Chicken chilli dry to make it more nutritious.
Table of Contents
Chicken chilli dry recipe is a mix of Indian and Chinese cuisine; it is a Chinese cuisine with an Indian touch. Place the boneless chicken pieces in a large mixing bowl in this recipe. Next, add three tablespoons of maida powder and one tablespoon of cornflour powder to the chicken. Then add one tablespoon of schezwan sauce and one tablespoon of soy sauce to the mixture and stir thoroughly. Then, deep fry the chicken pieces. Then add the bell peppers (red/yellow/green); the red and yellow bell peppers are optional. It gives a nice look, you can skip them. If not available, add chopped spring onions.
Add fried chicken pieces to the vegetables. Mix and cook it well. Yammy and Tasty Chicken Chilli Dry Recipe. We have given a detailed step-by-step recipe with images below; please don’t miss to check it. We have also added a video from our YouTube channel to make your efforts easier. We hope you will enjoy this recipe as we do. Please check out the below recipe.
This recipe goes very well with Indian Chinese cuisine in rice and noodles. You can enjoy this as a starter, which is our favourite. I like to have this dish with noodles.
Chilli Chicken Recipe Ingredients
- 500 grms Chicken Boneless
- 1 Onion Diced
- ¼ Cup Spring Onions Finely Chopped
- ¼ Cup Green Capsicum Diced
- ¼ Cup Red Bell Peppers
- ¼ Cup Yellow Bell Peppers
- ¼ Cup Carrot cut in cubes
- 2-3 Green chilles Slit without seedless
- 3 tbsp Maida
- 2 tbsp Soya Sauce
- 2 tbsp Cornflour
- 1 tbsp Green Chilly Sauce
- 1 tbsp Schezwan Sauce
- 1 piece Chopped Ginger
- 2 tbsp Chopped Garlic
- Salt as per Taste
- ½ tbsp. Black pepper Powder
We’ve included a video link to this recipe to make things easier. We would appreciate it if you could show your support by giving us a star rating. If you have any questions or feedback, please get in touch with us at famousdishes4u@gmail.com.
How to make Chicken Chilli Dry?
Chicken Chilli Dry Recipe
Equipment
- Mixing Bowl
- Kadhai
Ingredients
- 500 grms Chicken Boneless
- 1 Onion Diced
- ¼ Cup Spring Onions Finely Chopped
- ¼ Cup Green Capsicum Diced
- ¼ Cup Red Bell Peppers
- ¼ Cup Yellow Bell Peppers
- ¼ Cup Carrot cut in cubes
- 2-3 Green chilles Slit without seedless
- 3 tbsp Maida
- 2 tbsp Soya Sauce
- 2 tbsp Cornflour
- 1 tbsp Green Chilly Sauce
- 1 tbsp Schezwan Sauce
- 1 piece Chopped Ginger
- 2 tbsp Chopped Garlic
- Salt as per Taste
- ½ tbsp. Black pepper Powder
Instructions
- Ingredients
- To begin, we must marinate the chicken for the recipe.
- To prepare, place the boneless chicken pieces in a large mixing bowl. Next, add three tablespoons of maida powder and one tablespoon of cornflour powder to the chicken.
- Next, add 1/2 tablespoon of black pepper powder.
- Next, add a pinch of salt. Remember that all the sauces already contain salt, so use a moderate amount.
- To prepare the dish, add one tablespoon of schezwan sauce and one tablespoon of Soya sauce to the mixture and stir thoroughly.
- Mix everything thoroughly to ensure the chicken pieces are evenly coated with the masala.
- After mixing it well, WE don’t need to rest it. We can start frying it directly in the oil.
- Heat enough oil in a bottom kadhai to deep fry the chicken pieces. When the oil is hot, add each piece to the oil.
- The oil has reached the desired temperature for frying. Begin adding chicken pieces to the oil and fry them.
- Due to the small size of the chicken pieces, we can cook around 7-8 pieces at a time.
- When you drop the chicken pieces into the pan, avoid stirring for at least 30 seconds to allow them to fry. After about 30-45 seconds, stir the chicken once to prevent it from sticking to the bottom of the pan.
- Occasionally turn around the chicken pieces to ensure it's cooked from all sides.We need to cook the chicken for 5-6 mins; Overcooking will make the chicken very hard.
- Once the chicken has been fried for 5-6 minutes, it is time to remove it from the heat. You will notice a delightful crispy coating on the chicken pieces resulting from the cornflour.
- Now fry the rest of the pieces similarly and keep them ready.
- Now take a bottom pan, and add about 2-3 tbsp of Oil; use the same Oil used to fry the chicken.
- Before we start with the recipe, First we will have a paste of Cornflour, adding 2-3 tbsp of water to 1 tbsp of Cornflour. Keep the paste ready before we start the recipe.
- To start with the recipe, Keep it on a high flame; once the oil is hot, add chopped garlic 1 tbsp and chopped ginger and chillies.
- Stir it continuously for 30 secs on a high flame.
- Add diced onions, carrot, and fry for 30-45 secs on high flame.
- Fry them well for 30-45 secs until they get a fried coating and are partially cooked.
- Add the bell peppers (red/yellow/green); the red and yellow bell peppers are optional if they give a nice look; you can skip them. If not available, add chopped spring onions.
- Now stir fry all veggies on high flame for 1-2 minutes on a high flame.
- Now add all sauces- ½ tbsp: schezwan sauce, soya sauce, chilly green paste.
- Mix all the sauces well in the veggies on a high flame; high-flame cooking gives a smoky flavour to the dish, But ensure you keep stirring continuously.
- Now add the cornflour paste to the sauce and veggies.
- Add some water, around ¼ cup, to the sauce.
- Now Stir continuously after adding cornflour paste to avoid lumps until the first boil.
- Once the sauce starts boiling, add fried chicken chunks to the sauce.
- Mix everything well to coat the chicken in the sauce gravy.
- Now garnish it with some chopped spring onions.
- The sumptuous chilly chicken is ready to be served.
Video
Notes
- Do not overcook chicken while frying. It will turn very hard
- While cooking the recipe, Ensure all the veggies are stir-fried on high flame. This gives a smoky flavour to the recipe.
- Don’t overcook the veggies. Just stir-fry them and cook them partially to keep them crunchy.
- After adding cornflour, stir continuously till the first boil to avoid forming lumps.
1 Comment
Super explanation