Chili Chicken – Famous Indo Chinese Recipe
 
 
Ingredients
For marination
  • Chicken, boneless (thighs or breast)- 1 lb
  • Ginger-Garlic paste- 1tbsp
  • Corn flour- 2 tbsp
  • Egg, white or both- 1
  • Ground pepper- 1tsp
  • Salt- to taste
For frying chicken
  • Vegetable oil- enough for frying
Other ingredients
  • Sesame oil- 2tbsp
  • Dry red whole chili- 3
  • Chopped ginger- 2tsp
  • Chopped garlic- 2tsp
  • Peanuts- 2 handfuls
  • Onion, diced-1
  • Green pepper, diced- 1
  • Celery, diced- 1 stalk (optional)
  • Green onions, chopped- 2 stalks
  • Ground pepper- 1tsp
  • Soy sauce, low sodium- 3tbsp
  • Chili-Garlic sauce- 1tsp (depending upon your spice level)
  • Tomato Ketchup (optional)- 3 tbsp
  • Sugar- a pinch
  • Water- ¼ cup
  • Corn flour mixed in cold water- 2 tbsp
  • Cilantro, chopped- 1 handful
Instructions
  1. Combine chicken along with corn flour, ginger-garlic paste, egg, ground pepper and salt.
  2. Heat a frying pan and add enough oil to fry the chicken.
  3. Fry the chicken until it turns golden in color.
  4. Transfer to a plate lined with paper towel, keep aside.
  5. Place a wide pan or wok over medium heat.
  6. Add sesame oil, when it gets hot add the dry red chili, chopped ginger and garlic.
  7. Let the ginger and garlic turn golden in color.
  8. Add the peanuts and saute for few seconds.
  9. Add the diced onion, diced green pepper and green onions.
  10. Saute and let the veggies turn slightly tender.
  11. Pour the soy sauce, add the ground pepper, chili-garlic paste, tomato ketchup and a pinch of sugar.
  12. Combine everything well.
  13. Taste and add salt if required.
  14. Add the water and let it come to a boil.
  15. Add the fried chicken and combine well with the veggies and the sauce.
  16. Pour corn flour mixed in water stirring contantly.
  17. Sprinkle the chopped cilantro over the dish.
  18. When the gravy has thickened, remove from the stove.
  19. Serve hot along with plain rice, fried rice or brown rice.
Notes
Adjust the spice level according to your needs.
Usually in Indo Chinese dishes, ajinomoto or MSG (mono sodium glutamate) is added to enhance the taste. I avoid using this in my food. If you want you could add a pinch of ajinomoto while cooking the chicken along with the veggies and sauce.
In restaurants, they add red color while making chili chicken and hence it has a vibrant red color. I usually avoid using colors to my dishes.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/chili-chicken/