Here’s another one of the most famous Indo-Chinese Street Food loved by everyone. It is available in all sorts of eateries be it food carts, roadside food stalls, restaurants, hotel, etc. Chili Chicken as the name suggests is hot and spicy made up of marinated chicken cooked in sauce. Chicken can be boneless or with bones. In this blog I will be sharing my way of making chili chicken in which I have used boneless chicken.

Preparation Time: 30 minutes
Cooking Time: 30-40 minutes
Serves: 04
Course: Starters/ Side Dish
Cuisine: Indo-Chinese

Ingredients:
Boneless Chicken 250g
Cornflour 1/4 cup + 1 tbsp + 1 tsp
Plain Flour/ Maida 1/4 cup
Egg 1
Crushed ginger-garlic-green chili 1/2 tbsp
Blackpepper Powder 3 tsp
Red Chili Powder 1/2 tsp
Soy Sauce 2 tsp
Red Chili Sauce 1 tsp
Green Chili Sauce 1 tsp
Tomato Ketchup 2 tbsp
Onion 1 large
Capsicum 1 medium
Green Chilies 2
Chopped Garlic 1/2 tbsp
Chopped Ginger 1/2 tbsp
Baking Soda 1 tsp
Sugar 1 tsp
Salt to Taste
Oil as required
Water 3/4 cup + 2 tsp

Directions:
A. Marinating the Chicken
1. Wash and pat dry the chicken. Now cut the chicken into cubes of your desired size. Keep is aside.
2. Take a medium bowl and break the egg, to the egg add the crushed ginger-garlic-chili paste, soy sauce, 1 tsp of blackpepper powder and 1/2 tsp of baking powder. Whisk well. Then add 1 tbsp cornflour to the egg mix and a pinch of salt, miox well. To this add the chicken cubes and mix well. Keep the chicken to marinate for 10-15 minutes.

B. Making the Sauce:
1. In a bowl, pour 3/4 cup of water. To the water, add 2 tbsp of tomato ketchup, 1 tsp of red chili sauce, 1 tsp of green chili sauce, 1 tsp of soy sauce, 1 tsp of blackpepper powder and whisk well. Keep it aside.
2. Now lets chop the vegetables. Cut the onion into small cubes and do the same with the capsicum, cut them into small cubes too. Chop the green chilies too. Keep them aside.
3. Cornflour Slurry: In a small bowl, put 1 tsp of cornflour and 2 tsp of water, mix well. Keep it aside.
4. Heat a pan on high heat, put 2 tbsp of oil, saute onion and capsicum cubes for 1 minute then add chopped chilies and chopped ginger and saute for 30 seconds.Then add the chopped garlic and saute for 30 seconds more. Then add the water and sauce mix and let it come to a boil, now add salt to taste and 1 tsp of sugar to balance the taste. Now add the cornflour slurry and cook the sauce for another 1 minute. Remove the sauce from the heat and keep it aside.
C. Cooking the Chicken:
1. Take the chicken out of the fridge.
2. Take a bowl, mix 1/4 cup of cornflour, 1/4 cup of plain flour/ maida, 1 tsp of blackpepper powder, 1 tsp red chili powder and salt to taste.
3. Now add the marinated chicken pieces into the flour mix and coat with the flour well. Dust of the excess flour and keep the coated pieces aside. Do the same with all the chicken pieces.
4. Heat oil in a kadhai/ deep pot to deep fry the flour coated chicken. Once the oil gets heated, fry the chicken into batches. Keep the fried chicken aside.
5. Once the chicken is fried, heat the sauce on medium heat. Then add the fried chicken into the sauce and cook till the sauce thickens and coats the chicken pieces well. Serve the chili chicken hot as starters or as side dish with fried rice, chowmein, veg pulao etc.

Tips: You can use the same recipe using the chicken with bones. Keep in mind that chicken pieces should be of small size. Small sized chicken tends to cook quickly.