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Crispy fried chicken pieces tossed in a sweet, spicy, and tangy sauce with crunchy onions and bell peppers. This Indo-Chinese favorite is a guaranteed crowd-pleaser, perfect with fried rice or noodles.
Marinate the Chicken
Deep-Fry the Chicken
Prepare the Stir-Fry Base
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Crispy fried chicken pieces tossed in a sweet, spicy, and tangy sauce with crunchy onions and bell peppers. This Indo-Chinese favorite is a guaranteed crowd-pleaser, perfect with fried rice or noodles.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 489.19 calories per serving with 42.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Create the Sauce
Combine and Serve
To make Chilli Chicken with gravy, increase the water in the sauce to 1.5 cups and the cornflour for the slurry to 2 tablespoons. This is perfect for serving with steamed rice.
Replace the chicken with 400g of paneer cubes, firm tofu, or cauliflower florets (gobi). Coat and fry them in the same way.
Instead of deep-frying, pan-fry the coated chicken in a few tablespoons of oil until golden, or bake/air-fry at 200°C (400°F) for 15-20 minutes until cooked through and crispy.
Chicken is a high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The capsaicin found in green chillies can provide a temporary boost to your metabolism, which may help in burning calories more efficiently.
Bell peppers are packed with Vitamin C, an important antioxidant that supports the immune system, and Vitamin A, which is crucial for healthy vision and skin.
Chilli Chicken is a restaurant-style dish that is typically high in sodium and fat due to the deep-frying process and sauces. While it's a delicious treat, it's best enjoyed in moderation. For a healthier version, you can bake or air-fry the chicken instead of deep-frying.
A typical serving of this semi-dry Chilli Chicken contains approximately 420-450 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific sauces used.
To make a gravy version, simply increase the amount of water for the sauce to 1.5 cups and use 2 tablespoons of cornflour for the slurry to achieve a thicker, gravy-like consistency. It pairs wonderfully with steamed rice.
Yes, absolutely. You can pan-fry the coated chicken pieces in a skillet with a few tablespoons of oil until they are golden and cooked through. Alternatively, you can air-fry them at 200°C (400°F) for 15-20 minutes for a crispy texture with less oil.
Chilli Chicken pairs perfectly with other Indo-Chinese dishes like Vegetable Hakka Noodles, Egg Fried Rice, or simple Steamed Basmati Rice.
The key to crispy chicken is to add it to the sauce at the very last minute. Have the sauce simmering and ready, then toss the fried chicken in, coat it quickly, and serve immediately. This ensures it doesn't sit in the sauce for too long.