Chili Chicken:

The first thing that comes into our mind as Chicken item takeout is Chili Chicken. Universally it is liked by everyone. Now there is lots of version of making it. Everyone modified it upon their own choice. I love the dry version and the gravy one too. Even though it named after chili, with kids at home I am not able to add lots of chili on it. I make it moderate always. Sometimes I add bell peppers or mushrooms and other times just chicken and onions do with a fresh sprinkle of spring onion. I often make this dish because it is easy to make and liked by everyone. Today's version is for especially kids, less oil, less spice, and soft tangy Chili Chicken.

When I first started making this dish it was not the same as today, the chicken is dry, hard, and chewy. Then once I ate Chili chicken once in a friend's house it was so good. Soft, delicious, and not too spicy ideal for everybody. I asked her how she made it that way. Tips she gave me I am sharing today. 

Tips:  Things that are always needed to be remembered while making chili chicken are the chicken pieces don't get hard or chewy. It needs to be soft. The outer layer of the frying chicken pieces needs to be stuck with the chicken. It is just the coating for making chili chicken it is not chicken fry. Last one we don't need very hot oil to fry chicken it makes chicken chewy. Fry in less hot oil and fry until it turns light brown. 

I am including step by step video with this post. If you like the post please like share and subscribe.

Course - Lunch/ Dinner

Dish - Chinese

Author - Usashi Mandal
Serves - 2/3
Preparation time - 10 minutes
Cooking time -  45 minutes

Some similar recipes:

Chili Soya Chunk
Chicken stuffed Baked Bell peppers
Orange Chicken
Chicken in Walnut Sauce
Chicken and Bell Pepper stir fry

Step by step video recipe:

Ingredients:

500 gms of boneless bite-size chicken pieces

1 onion diced

1/2 cup chopped onions

1 tsp garlic paste

1 1/2 tsp ginger paste

6 green chilies chopped

1/2 cup chopped tomatoes

1 tbsp sugar

1/2 cup soy sauce

1/2 cup tomato sauce

1 egg

1/2 cup all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1 tbsp milk

2 tsp black pepper powder

Chopped cilantro

Chopped Spring onions

Salt for seasoning

Vegetable oil

Instructions:

1. First, we start marinating chicken for frying. In a mixing bowl add chicken pieces, egg, all-purpose flour, salt, milk, black pepper powder, garlic, and onion powder. Mix very well. Chicken need to be coated well. Keep aside for 20 minutes.

2. After 20 minutes, heat oil in a deep frying pan and fry all chicken pieces in batches.  Drain in a kitchen towel.

3. In a frying pan heat oil, add garlic paste, fry until light brown. Add chopped onion and tomatoes, fry a bit then add chopped chilies, ginger paste, salt, sugar, soy sauce, and tomato sauce. Let it boil.

4. Add fried chicken pieces, stir well then add diced onions. Mix well and cook for 5 minutes in medium flame. 

5. After 5 minutes add chopped cilantro, mix well and let it cook for a while. Garnish it with spring onion.

6. I want it dry so I don't add any water. Add water as per gravy you needed.

7. Serve hot with rice or noodle dishes.