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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.
Marinate the Chicken
Fry the Chicken
Prepare the Sauce and Sauté Vegetables
A vibrant and quick stir-fry featuring crispy tofu and a rainbow of fresh vegetables tossed in a savory sauce. This Indo-Chinese classic is perfect for a healthy weeknight dinner, ready in under 30 minutes.
A quick and flavorful Indo-Chinese stir-fry with crispy tofu, vibrant vegetables, and noodles tossed in a fresh, tangy homemade sauce. This one-pan meal is perfect for a satisfying and healthy weeknight dinner.
A vibrant and wholesome stir-fry featuring crisp vegetables and golden-seared paneer, all tossed in a tangy, savory sauce made from scratch. A perfect, quick weeknight dinner that's packed with flavor and ready in 30 minutes.
Golden paneer cubes and crisp, colorful vegetables are tossed in a tangy, savory sauce made from scratch with fresh tomatoes and tamarind. A delicious and healthy Indo-Chinese stir-fry that's ready in under 30 minutes, perfect for a weeknight dinner.
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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 484.1 calories per serving with 33.58g of protein, it's a moderately challenging recipe perfect for appetizer or snack or dinner.
Combine and Finish
Serve Immediately
Replace chicken with 250g of paneer, tofu, or large mushrooms. Coat and fry them similarly, but be gentle to avoid breaking.
To make Chilli Chicken with gravy, increase the cornflour slurry to 2 tbsp cornflour mixed with 1/2 cup of water. Add this to the sauce and simmer until it thickens to your desired consistency before adding the chicken.
Instead of deep-frying, pan-fry the marinated chicken with a little oil until golden and cooked, or bake/air-fry at 200°C (400°F) for 15-20 minutes until crispy.
Add 1/2 teaspoon of Sichuan peppercorns along with the ginger and garlic for a numbing heat, or increase the amount of red chilli sauce and green chillies.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Green and red chillies contain capsaicin, a compound that can provide a temporary boost to your metabolism and may aid in fat burning.
Bell peppers (capsicum) are packed with Vitamin C, an important antioxidant. Onions, ginger, and garlic also contribute essential nutrients and possess anti-inflammatory properties.
A single serving of Chilli Chicken Dry (approximately 250g) contains around 450-550 calories, primarily from the deep-fried chicken and sauces. The exact count can vary based on the amount of oil absorbed and the specific sauces used.
Chilli Chicken Dry is more of an indulgent dish than a health food. While it's a good source of protein from the chicken, it is high in calories, fat, and sodium due to deep-frying and the use of commercial sauces. It's best enjoyed in moderation.
Yes, you can. The egg helps in binding the coating and making it crispy. To make it eggless, you can add 2-3 tablespoons of cold water or milk to the marinade to achieve the right batter consistency.
Chilli Chicken Dry is an appetizer where the fried chicken is lightly coated in a thick, glossy sauce. The Gravy version is a main course dish with a much thinner, soupy sauce, typically served with fried rice or noodles.
The best method for ultra-crispy chicken is double-frying. Fry the chicken once until cooked and lightly golden. Let it cool for a few minutes, then fry it again in very hot oil for 1-2 minutes right before you toss it in the sauce. This drives out extra moisture.
You can do some prep in advance, like marinating the chicken and chopping the vegetables. However, the chicken should be fried and tossed in the sauce just before serving to maintain its crispiness. Reheating will make the chicken soggy.