Continuing my previous post on Father’s Day, Chili chicken is the recipe that my father-in-law wanted. This did not come up as easy either. He did take his time and one day he was like ‘Chili chicken’ it is! Believe me when I say that this is definitely his favorite. Uh-uh! I ain’t jumping to conclusions here. I have a strong story to support it.
Well, it all started when I first launched my blog. He was suggesting me recipes that I can prepare and put up in my blog, which would be liked by many. So, from that day on till now, his only common recipe would be ‘Chili chicken’.
Oh my! I still remember how he enjoyed eating the chili chicken that we had actually ordered when he visited our place. So yeah, it is his favorite. Shouldn’t be too spicy but at the same time, the right amount of sweetness, tartness and very mild spiciness is sure to melt his heart.
So, as usual, I went through the specifics of the chili chicken recipe that he had years back. He was like, there would be lots of ginger, garlic and also, capsicum and onions. So then, I was like “Sesame seeds?” And guess what his reply would be! “No sesame seeds because this is a poor man’s food!” Chili chicken, poor man food ahma!:p
Keeping chili chicken aside, my father-in-law actually loves to eat Horlicks! We all like to eat one of these health drink mixes alone, right. Well, I love to. So yeah, I will surely make some dish with Horlicks just for him some day and post it in the blog too!
This recipe is actually a dry version of chili chicken. For a gravy version, add some more water to the required consistency of the gravy. I hope I have prepared the recipe according to his expectation. Waiting for his comments though!
I have made this chili chicken recipe crispy. This is achieved by double frying the battered chicken pieces. Also, to keep the chicken tender, even after frying them in high heat, brine the chicken pieces for about 2 hours in the refrigerator.
One important point while cutting the chicken breast to make bite-sized pieces is that, always cut along the grain. Cutting along the grain or the muscle fibre helps in locking all the juices keeping the chicken still moist and tender. If you all want me to show how to cut chicken pieces, I would love to do so in a different post. Comment below if you want me to!
This chili chicken is best when served with fried rice or fried noodles too! Woah! They make a hell of a combination. I feel like having it one more time too! Chili chicken is had as a starter too. They can even be had with butter naan. Chili chicken tastes great whatever way they are had with.
Enjoy chili chicken with your family for lunch or even dinner. Stay safe; stay healthy. Happy cooking and eating! While you are here, also checkout my other non-veg appetizer recipes for some drool-worthy recipes.
I dedicate this post to my father-in-law, whom I call as ‘appa’, for supporting me in every way possible. Thank you pa! I cannot forget all the laughter that we shared while you were here. Cheers to many more such moments! Love you pa! A very Happy Father’s Day to my dad and to every other person playing a father role. It is never easy to play a father role while being the Father-in-law!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
- 500 grams chicken breast, cut into bite-sized pieces.
To brine the chicken
- 1 cup cold water
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp white vinegar
To fry the chicken
- 1 tsp black pepper powder
- 1 tbsp ginger-garlic-green chili paste
- 1 cup all-purpose flour / maida
- 1/2 cup corn flour
To prepare the sauce mix
- 3 tbsp soya sauce
- 2 tbsp tomato ketchup
- 1 tbsp vinegar
- 2 tbsp red chili-garlic paste
To prepare the corn flour slurry
- 1/3 cup water
- 1 heaped tsp corn flour
To prepare chili chicken
- 2 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2 green chilies, finely chopped
- 2 tbsp chopped spring onion white
- 1 medium onion, cubed and petals separated
- 1 medium capsicum, cubed
- 1/2 tsp black pepper powder
- salt, as per taste
- 2 tbsp oil, to prepare chili chicken
- oil, to deep fry the chicken
- chopped spring onion greens, to garnish
- Cut the chicken breast into bite-sized pieces, along the grain as shown in the picture.
To brine the chicken
- In a bowl, add water, salt, sugar and vinegar and mix well to dissolve the sugar.
- Add the cut chicken pieces to the solution and let the chicken brine in the solution for 2 hours in the refrigerator.
To deep fry the chicken
- To the brined chicken (along with the solution), add the ingredients listed under 'To fry the chicken'.
- Mix well to coat each piece well. Rest for 5 minutes.
- Heat enough oil in a deep-bottomed kadai on a medium flame, to fry the chicken.
- Add the batter-coated chicken in batches and fry them until they are 85% cooked and are very light-brown in color.
- Transfer the chicken pieces to a plate lined with tissue paper and let it rest for 15 minutes.
- Now, increase the heat on the kadai to high and let the oil smoke. Briefly fry the chicken pieces for the second time until they turn deep-golden brown in color.
- Transfer the chicken pieces to a plate lined with tissue paper and set aside until further use.
To prepare the chili chicken
- Mix all the ingredients listed under 'To prepare the sauce mix' and set aside.
- Cut the onions, capsicum, ginger, garlic, green chilies and spring onion whites.
- In a wok/kadai on medium-high heat, add 2 tbsp oil and let it heat.
- Add the ginger, garlic and spring onion whites and fry for a few seconds.
- Add the green chilies and fry for a few seconds.
- Add the chopped onions and capsicum and saute for 15-20 seconds on high heat.
- Add the prepare sauce mix to the kadai. Mix well with the rest of the ingredients.
- Prepare the corn flour slurry by mixing the corn flour and water together until well combined and add it to the sauce in the kadai.
- Add black pepper powder and mix well. Let the sauce thicken until desired consistency is reached.
- Add the fried chicken pieces and coat them uniformly with the sauce mixture.
- Add some cut spring onion greens and toss well.
- Serve hot with any fried rice or fried noodles.
- Cut the chicken along the grain to make sure all the juices are locked inside while frying them.
- Brining the chicken is an important step to make them juicy and tender. DO not skip this step.
- While frying the chicken for the first time, fry them on a medium heat until light golden-brown in color.
- Fry the chicken on a high heat for the second time until they turn dark golden-brown in color.
- Do not burn the chicken pieces while frying them for the second time.
- Do not over-crowd the kadai while frying the chicken pieces.
- Saute all vegetables on a high heat only for few seconds making sure you do not burn them.
- The onions and capsicum should remain a little crunchy. So, do not over-cook them.
- If you prefer a gravy version, then add some more water according to desired consistency.