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Crispy fried chicken pieces tossed in a fiery, pungent sauce loaded with garlic and chili. A classic Indo-Chinese dish that's perfect as an appetizer or served with fried rice for a complete meal.
For 4 servings
Marinate the Chicken
Fry the Chicken
Prepare the Sauce Base
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Crispy fried chicken pieces tossed in a fiery, pungent sauce loaded with garlic and chili. A classic Indo-Chinese dish that's perfect as an appetizer or served with fried rice for a complete meal.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 435.15 calories per serving with 26.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Build and Thicken the Sauce
Combine and Serve
Replace the chicken with 400g of paneer cubes or extra-firm tofu. Pat the tofu very dry, then coat and fry it just like the chicken.
For a dry 'Chilli Garlic Chicken' appetizer, omit the 1 cup of water and the cornflour slurry. After sautéing the vegetables, add the sauces and toss the fried chicken in this concentrated mixture.
Feel free to add other stir-fry friendly vegetables like broccoli florets, sliced carrots, mushrooms, or baby corn along with the onions and bell peppers.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Garlic, the star of this dish, contains the compound allicin, which is known for its potential immune-boosting, anti-inflammatory, and cardiovascular benefits.
The capsaicin found in green chilies and red chili sauce can provide a temporary boost to your metabolism and may improve circulation.
One serving of Hot Garlic Chicken contains approximately 450-550 calories. The majority of the calories come from the protein in the chicken and the fat from the deep-frying oil.
While delicious, Hot Garlic Chicken is an indulgent dish because the chicken is deep-fried. It is high in protein but also in fat and sodium. To make a healthier version, you can pan-fry or air-fry the chicken instead of deep-frying it.
Yes, you can use chicken breast. However, chicken thighs are recommended as they remain juicier. If using breast, be careful not to overcook it to prevent it from becoming dry.
The key to keeping the chicken crispy is to add it to the sauce at the very last minute. Toss to coat and serve immediately. Draining the fried chicken on a wire rack instead of paper towels also helps maintain crispiness.
If the sauce is too thin, you can simmer it for a few more minutes to reduce or add a little more cornflour slurry. If it's too thick, simply stir in a tablespoon or two of hot water until it reaches your desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The chicken will lose its crispiness. Reheat in a pan over medium heat or in the microwave until warmed through.