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The Indian palate is one that adapts many different cuisines. We love to explore various culinary styles and experiment with them. No wonder we have welcomed a host of cuisines in our country, especially the Asian and Chinese. In fact, we have loved Chinese cuisine so much that we have also experimented with some of its classic dishes to blend with our own palate.
From the popular street-style desi Chowmein to Honey Chilli Potato, Chilli Paneer and Chilli Chicken, these lip-smacking recipes promise to not just satiate our hunger pangs but also leave the glutton satisfied with its extraordinary taste. Chilli Chicken, for instance, is loved across age groups in India. Made with bite-sized chicken pieces and laden with different kinds of sauces, spices, veggies and herbs, Chilli Chicken is one of the most popular Chinese dishes. It is, perhaps, one of the most ordered dishes on the menu of any restaurant or Chinese van in your locality.
Chilli Chicken comes in two varieties. One is the dry version, which you can enjoy as an appetiser, and the other is the gravy Chilli Chicken, which can be paired with noodles and fried rice. Many eateries have experimented with multiple variations, with some differences in the spices and seasonings. Have you started to slurp already with the mention of crispy Chilli Chicken? If yes, let us tell you that you can easily make this dish at home. We’ve got some amazing tips and tricks, along with an easy recipe, that will come in handy when you try this delicious recipe at home.
1. Chicken
Chilli Chicken is made perfectly with boneless chunks of chicken. And while buying the boneless chicken from the market, try using chicken breasts as they are easy to chop and softer than other boneless parts of the chicken. Chop it into smaller pieces instead of big chunks.
2. Batter
To make a restaurant-like Chilli Chicken, dip the chilli chicken in a cornflour batter. This makes the chicken chunks even more crispy and appealing post frying. (Add a little more text here).
3. Marination
The marinating solution can be made by mixing about 2 tbsp yoghurt, 1 pinch salt and 1½ cup of water. Make sure to soak the chopped chicken for at least an hour and refrigerate overnight or for 6-7 hours. This makes the chicken softer, and more flavourful.
4. Colour
For a beautiful, vibrant restaurant-like colour of Chilli Chicken, use Kashmiri red chilli powder or degi mirch. This doesn’t add up to the spice level, but lends a vibrant colour. (Add a little more text here).
5. Frying
When frying the chicken, do not overcook. You just want to get it golden brown on all sides, so keep the flame in check. While stir-frying the veggies, it is important to do so on high heat, as it helps cook veggies fast, and adds a slight crunch.
6. Spice
Don’t worry about the spice level before the final dish, as you can always adjust the spice level with the help of red chilli sauce and green chilli in the stir fry. You can also add Kashmiri red chilli powder or Schezwan sauce to adjust the spice.
Click here for a quick and easy recipe for chilli chicken. Try it at home and share your experience with us.
