Chili Chicken

Chili chicken is one of the most popular Indo-Chinese style chicken starters that is served in Indo-Chinese restaurants.  Chili chicken is a sweet, spicy and slightly sour crispy appetizer made with chicken, bell peppers, garlic, chili sauce and soya sauce.  

Ingredients to Fry Chicken 

• Chicken – ½ lb - boneless cubes 

• Red chili sauce or Sriracha – 1.5 teaspoon 

• Soya sauce – 1.5 teaspoon

• Black pepper powder – ½ teaspoon

• Corn flour or corn starch – 2 to 3 tablespoons

• All-purpose flour – 2 tablespoons

• Red chili powder – ½ teaspoon

• Salt – ½ teaspoon 

• Egg white – 1 

• Oil – 3 tablespoons for shallow fry on a pan 

Slice chicken to bite sized pieces about half inch cubes.  Add chicken to a mixing bowl.  Ensure it is drained completely.  Add soya sauce, red chili sauce, black pepper, red chili powder and salt to the chicken.   Sprinkle corn flour/corn starch and all-purpose flour to the bowl.  If you like to have a thick crunchy coating of the flour like we get in restaurants, add 1 tablespoon more of plain flour and 1 tablespoon more of corn flour.  Add the egg white or water to bind the flour with the chicken.  If the mixture is dry add more egg white or sprinkle some water.  For color, add paprika or red chili powder.  Set this aside while you prepare the ingredients and the sauce.  You can also refrigerate overnight to use next day.  

You can deep fry chicken until pieces are golden.  Drain off on a paper towel.  I like to grill the chicken.  Preheat oven at 470 Fahrenheit for 20 to 25 minutes depending on the size of the pieces.  You can put them on a skewer and grill as well.  

Seasoning for Chili Chicken: 

• Soya sauce – 1 tablespoon

• Red chili sauce or sriracha – 2 tablespoons

• Ketchup – 2 tablespoons

• Red Chili powder – 1 teaspoon

• Black pepper powder – ¼ teaspoon

• Vinegar – 1 teaspoon 

• Sugar – ½ teaspoon

• Water – 2 to 3 tablespoons 

Prepare sauce in a bowl.  Add soya sauce, chili sauce, ketchup, red chili powder, vinegar, sugar and water to a bowls.  Mix well and set aside.  Sauce must be thick yet of pouring consistency.  Use extra red chili powder for color.  

Other Ingredients (Veggies) 

• Oil – 1.5 tablespoon 

• Onion – 1 medium, thinly sliced or cubed 

• Bell pepper – ½ cup cubed 

• Green chilies – 2 slitted 

• Spring onion – 4 springs chopped 

• Garlic – 5 cloves finely chopped or 1 tablespoon

Cube the onions and bell peppers.  Separate the layers or onions.  Slit green chilies.  

Heat 1.5 tablespoons of oil in a pan on a high flame.  Add garlic and fry for a minute.  Add onions, green chilies, spring onions and bell peppers.  Fry until they turn slightly tender but remain crunchy.  Pour the sauce.  Let the sauce bubble up well and slightly thicken.  Taste the sauce and chicken as well.  Add more salt, spices or sauces as needed.  Add the chicken and mix well.  Sauté chili chicken on a high flame for about 1 minutes.  Toss until chicken is coated well with sauce.  Garnish with spring onions.  Serve it hot.