Crispy fried chicken bites tossed in a fiery, tangy sauce with crunchy onions and bell peppers. This classic Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special weeknight meal.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
519cal
44gprotein
26gcarbs
26g
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes, breast or thigh)
1 tbsp Ginger Garlic Paste
3 tbsp Soy Sauce (1 tbsp for marinade, 2 tbsp for sauce)
0.75 tsp Black Pepper Powder (0.5 tsp for marinade, 0.25 tsp for sauce)
3 tbsp Maida (All-purpose flour)
4 tbsp Cornflour (3 tbsp for marinade, 1 tbsp for slurry)
A quick and easy weeknight meal that transforms leftover rice into a flavorful dish packed with crisp vegetables and savory sauces. Better than takeout and ready in under 20 minutes!
About Chilli Chicken Dry with Vegetable Fried Rice
Zesty Chilli Chicken with flavorful fried rice – a quick, energy-giving meal that's perfectly tangy!
This indo_chinese dish is perfect for lunch or dinner. With 916 calories and 54.160000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For deep frying)
2 tbsp Sesame Oil (For stir-frying)
6 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes (petals separated))
1 pcs Capsicum (Medium, cut into 1-inch cubes (any color))
2 tbsp Red Chilli Sauce (Adjust to spice preference)
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
0.5 tsp Sugar (Optional, to balance flavors)
3 tbsp Spring Onion Greens (Chopped, for garnish)
2 tbsp Water (For cornflour slurry)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, maida, 3 tbsp cornflour, beaten egg, and salt.
Mix thoroughly until each piece of chicken is well-coated with the batter.
Let it marinate for at least 15-20 minutes at room temperature.
2
Fry the Chicken
Heat vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove the fried chicken with a slotted spoon and place it on a wire rack to drain excess oil.
3
Prepare the Sauce and Sauté Vegetables
In a small bowl, whisk together 2 tbsp soy sauce, red chilli sauce, vinegar, tomato ketchup, 0.25 tsp black pepper, and sugar (if using). Set aside.
In another small bowl, mix 1 tbsp cornflour with 2 tbsp of water to make a smooth slurry without lumps.
Heat sesame oil in a large wok or skillet over high heat. Once hot, add the chopped garlic, ginger, and slit green chillies. Sauté for 30-45 seconds until fragrant.
Add the cubed onions and capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
4
Combine and Finish
Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a simmer.
Stir the cornflour slurry once more and pour it into the wok, stirring continuously. Cook for 1 minute until the sauce thickens slightly.
Immediately add the fried chicken pieces to the wok. Toss everything together quickly on high heat for about 1-2 minutes, ensuring the chicken is evenly coated in the glossy sauce.
Turn off the heat, garnish with chopped spring onion greens, and give it a final toss.
5
Serve Immediately
Transfer the Chilli Chicken Dry to a serving platter.
Serve immediately while it's hot and crispy, as it tends to soften as it cools.
397cal
11gprotein
55gcarbs
15gfat
Ingredients
4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.)
3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.)
2 pcs large eggs (Lightly beaten in a small bowl.)
4 clove garlic (Finely minced.)
1 tbsp fresh ginger (Finely grated.)
3 pcs scallions (Thinly sliced, with white and green parts separated.)
1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.)
3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.)
0.25 tsp salt (Adjust to taste, as soy sauce is also salty.)
0.25 tsp white pepper powder (Provides a distinct, less pungent heat than black pepper.)
1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)
Instructions
1
Prepare the Eggs
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
Remove the scrambled eggs from the wok and set them aside on a plate.
2
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok over high heat.
Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3
Fry the Rice
Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.
