Easy Indo Chinese Chilli Chicken Dry

I want to tell you all about this easy chinese chilli chicken dry but before that, I also want to tell you all about the last few days because I’ve been home in Raipur. And like every other trip to Raipur, it’s been the best time ever! We’ve been busy celebrating Diwali and just hanging out with the family.

And I’ve been meaning to make this chinese chilli chicken dry because you know, we are crazy about Indian street chinese. Which is only possible at a stall, the shady kinds, where you’ll park the car, sit in the car and order in piles of food on trays and juggle it around inside the car. You know the kinds right? We’ve all done those haunts and honestly, I think they have the best kind of food. Nothing fancy, just straight up great indo chinese.

I don’t claim that this is anything close to an authentic chinese chilli chicken. Actually I’m not sure if anything like that even exists. But we understand right? Our love for delicious things which are a product of a street experiment that you keep going back for. This indo chinese chilli chicken dry took some time to perfect because they have a lot going for them, a wok, high heat, all those smells and tastes. But I know how much all of you will want to make this at home as soon as you can. I don’t mind. It just meant trying out chilli chicken dry every other day, but we are the boss of chilli chicken dry now. Which is never a bad thing.

You can totally make this with more gravy if you like chilli chicken gravy, but we sort of like the dry version on most days. Unless it’s really chilly and then I want more chilli chicken gravy than rice because I can almost have it like soup with the rice all soaked into the bowl.

In fact right now I’m dying to make it for my dad, because we demand chilli chicken dry every time we come down to Raipur. But I haven’t had a chance yet. And tomorrow we are heading to a wildlife sanctuary for a couple of days – just the five of us to have a little ‘us’ time. We’ve actually started planning these short trips every time we come to Raipur now, because that’s the only way we can travel. And it’s soooo much fun!

Back to this chilli chicken dry with just enough sauce to coat the pieces and lots of green chillies, capsicum and onion to give you that perfect street style chinese flavour! Guys this is one of those recipes that is made soooo often now that we are in chilli chicken heaven! If you try it out, don’t forget to tell me all about it!

Easy Chinese Chilli Chicken Dry

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• Author: Richa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-6 people
• Category: appetizer
• Cuisine: Chinese, Asian, Indian

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Description

Easy recipe for Indian Chinese Chilli Chicken Dry. This will give you fool proof restaurant style chinese chilli chicken dry every time! It’s sweet and sour, crispy and spicy. You can also make it with gravy, but dry is our favourite.

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Ingredients

For the Batter:

• Oil for Frying
• 500 grams boneless Chicken Thighs (cut into 3/4 inch pieces)
• 3 tablespoons all purpose flour (or Maida)
• 3 tablespoons cornflour
• 1/2 teaspoon Ginger Garlic Paste
• 1 tablespoon soy sauce
• 1 tablespoon Chilli Sauce
• 1/2 teaspoon Chilli Powder
• 1/2 teaspoon Pepper Powder
• 1 egg

For the Stir Fry:

• 1 1/2 tablespoons Oil
• 3-4 Green Chillies (slit lengthwise)
• 1 teaspoon finely chopped Garlic
• 1 teaspoon finely chopped Ginger
• 2-3 Spring Onions (finely chopped)
• 3 large Onions (cut into 1 inch squares)
• 1 large Capsicum (cut into 1 inch squares)
• 2 tablespoons soy sauce
• 1 tablespoon Chilli Sauce
• 2 tablespoons Tomato Ketchup
• 1/2 teaspoon Chilli Powder
• 1 teaspoon vinegar

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Instructions

1. In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
2. Heat oil for deep frying in a deep pan or kadhai. Once the oil is hot enough, start adding the chicken pieces and deep fry for 5-8 minutes till golden brown. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
3. In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the white part of the spring onions, reserving the green parts for sprinkling on top later.
4. Cook the spring onions for a quick minute and add the capsicum and fried chicken. Toss together and cover and cook on medium flame for 2 minutes.
5. In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 2 tablespoons water. Add the sauces to the chicken on high heat and toss well till the sauce coats the chicken. Toss everything for a minute or two and switch off the flame. Top with the green part of the spring onions and serve immediately!

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