Saturday, 30 July 2016

Chilli Chicken !

Chilli Chicken, an (Indo) Chinese dish where batter coated deep fried chiken is later tossed with onions and peppers along with those mandatory soy sauces. The dish can be made completely dry or a semi gravy. The gravy is only from corn flour slurry and no tomato based. 
Many people (including  me) always wondered what makes the chilli chicken different from chicken manchurian. Or for that matter even how chilli Gobi is different from Gobi Manchurian. After analyzing and going through a number of blogs and recipes I concluded myself that Chilli Gobi or Chilli Chicken has lot of chillis and the peppers essentially making the dish hot as the name implies. Whereas in Manchurian dishes there are no chillis or sometimes very less green chillis and peppers added. Other chinese and Indo chinese recipes on the blog can be found HERE


To Marinate Chicken:

400 gms Boneless Chicken
1/2 tsp Dark Soy sauce
salt as needed
1/2 tsp Black pepper powder
1 tsp Paprika / Red chilli Powder
2 tbsp Corn Flour
2 - 3 tbsp Plain Flour / Maida
1/2 egg  (or just one egg white)

For the sauce:
2 tbp Oil
1 tbsp Garlic (finely chopped)
1 tsp Ginger (finely chopped)
1 small onion  (sliced)
4 - 5 Green Chillis (Sliced)
1/4 cup Spring Onions (White part)
7 - 8 White Mushrooms (sliced) (optional)
1 cup sliced bell peppers (any color)
1 tsp Dark Soy sauce
3 tsp Light Soy Sauce
2 tbsp Tomato Sauce/Ketchup
1 tbsp Chilli Sauce
1 tsp Vinegar (White wine / Rice vinegar etc)
salt as needed
1/2 tsp Pepper powder (Black / White)
2 tbsp Corn Flour
1 cup Water
1/4 cup Chopped Green Spring Onions (to garnish)


  • Wash the chicken well and marinate with the ingredients mentioned for 15 - 20 minutes.

  • Heat enough oil to deep fry chicken, and fry them in batches until they are cooked and turn nice n brown.

  • Heat around two tbsp oil in a wok / kadai, add chopped garlic, onions, scallions, green chillis and saute them well.

  • Once onion is sauted well, add teh sliced mushrooms and fry them for 2 - 3 minutes.
  • Then throw in the peppers and saute them all together, adding salt and pepper.

  • Mix all the sauces and vinegar together in a small bowl and add this to the wok.

  • Add the fried chicken also to the wok and toss well that chicken is well coated in the sauces.

  • Mix corn flour with little water to  make a slurry and then add this to the chicken.

  • Allow the corn flour slurry to cook and turn glossy, add chopped spring onion and turn off stove.

  • If you don't want to deep fry the chicken, then you can also shallow fry them in pan or even bake it in oven, but deep frying lock the chicken juices and makes it more tasty.
  • Do not add more water in the corn flour slurry else it will become very watery. Its good when it is in a semi gravy stage and can be paired with any rice varieties.
  • Add green chilli as per spice level.
  • Mushrooms are purely optional and I just added to add volume to the dish.

With Love,

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