By Rajan Bhattacharya
November 6, 2024
Enjoy the bold flavours of Dry Chilli Chicken, a popular Indo-Chinese dish, prepared with tender chicken, spicy sauces, and crispy vegetables. Perfectly balanced, it’s an ideal treat for any occasion!
500g boneless chicken (thighs or breasts), cut into 3/4-inch pieces 3 tbsp all-purpose flour (maida) 3 tbsp cornflour 1/2 tsp ginger-garlic paste 1 tbsp dark soy sauce 1 tbsp chilli sauce 1/2 tsp black pepper powder 1 egg Oil for frying
2 tbsp tomato ketchup 1/2 tsp chilli powder 1 tsp synthetic vinegar 1/4 cup water 1 1/2 tbsp vegetable oil 3-4 green chillies, slit lengthwise 1 tsp finely chopped garlic, ginger 3 medium onions, cubed 1 medium green capsicum, cubed 2 tbsp finely chopped spring onions (green part)
Mix flour, cornflour, ginger-garlic paste, soy sauce, chilli sauce, chilli powder, pepper, and egg in a bowl.
Add chicken pieces to the marinade. Set aside for 15 minutes to 1 hour.
Heat oil in a pan. Deep fry chicken pieces for 5-6 minutes until golden brown.
Whisk soy sauce, chilli sauce, ketchup, chilli powder, vinegar, and water in a bowl.
Heat oil in a wok. Add green chillies, garlic, and ginger, and sauté for 1 minute.
Add onions, capsicum, and fried chicken and Stir fry.
Pour the sauce over the chicken. Toss until sauce, then serve hot.