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Hot and Spicy Chilli Chicken

D1Chick25This week we are featuring a recipe from Chetna Makan’s new book. Chilli chicken is very popular in India, where it is mostly eaten with fried rice or chow mein. Beware – this is one hot dish! Feel free to tone down the heat according to your liking. Replace the chicken with paneer if you are looking for a vegetarian option.

sunflower oil, for deep-frying
rice to serve (optional)

For the marinated chicken
50g (13/4oz) plain flour
10g (1/4oz) cornflour
1/2 teaspoon salt
1/2 teaspoon chilli sauce
1 teaspoon soy sauce
2.5cm (1 inch) piece of fresh root
ginger, peeled and grated
2 garlic cloves, grated
2 large eggs, whisked
2 tablespoons water
500g (1lb 2 oz) chicken breasts,
cut into 2.5cm (1 inch) pieces
For the sauce
2 tablespoons sunflower oil
4 garlic cloves, grated
2 small green chillies, halved
2.5cm (1 inch) piece of fresh root
ginger, peeled and grated
5 red onions, thinly sliced
1 green pepper, thinly sliced
1 tablespoon dark soy sauce
1 teaspoon rice wine vinegar
1 tablespoon chilli-garlic sauce
1/2 teaspoon salt
2 tablespoons water

To prepare the chicken, combine the flours, salt, chilli sauce, soy sauce, ginger, garlic, eggs and measured water in a bowl to make a marinade and add the chicken pieces. Cover and leave to marinate for 1 hour. Heat enough oil for deepfrying in a deep-fat fryer or heavy saucepan (ensuring the pan is no more than one-third full) to 180°C (350°F). Once the oil reaches that temperature, remove the chicken pieces from the marinade and fry, in batches, for 3–4 minutes, until golden brown.

To make the sauce, heat the sunflower oil in a wide saucepan set over medium heat. Add the garlic, green chillies and ginger and cook for 1 minute, until fragrant, then add the onions and cook for about 8–10 minutes, until golden brown. Stir in the green pepper and cook for 1 minute, then add the soy sauce, vinegar, chilligarlic sauce, salt and measured water. Mix well. Add the fried chicken pieces to the sauce and give it a good stir. Serve hot with rice or chow mein, if liked.
cover front Chai Chaat and Chutney is out now. Get it here.