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Dry chilli chicken

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Dry Chilli Chicken

Serves 4

60 mins

290 Kcal

Dry chili chicken is one of those dishes that just keeps you asking for more because of the perfect flavours and perfect texture. With a flavour so rich that it will taste heavenly when you mouthful it, this dry chili chicken recipe treats chicken into tender pieces marinated in an aromatic blend of spices, soy sauce, and garlic to make sure each mouthful bursts with flavour. Golden brown and crispy through stir-frying, the final crunch adds up well to the juicy interior. What's amazing about this dish is the overwhelming presence of dried red chilies, which give the chicken a fiery feel. Chopped and sauteed down to their oil, these chillies will not just add some heat but also enhance the flavour of the dish, more so for those who prefer a spicy flavour. It usually comes with fresh bell peppers and onions to add colour and subtlety to the sweetness, which helps to balance the heat of the dish. Cooked chilli chicken dries out, but when cooked, it can be served up as a scrumptious appetiser or main course and most often steamed with rice or noodles. Topped with fresh coriander or spring onions, it is pleasing to the taste buds as well as the eye. Dry chili chicken is one of those dishes that can be served either at a dinner party or on a weeknight as the meal itself. It is just so full of flavours and has that most pleasing crunch that many families relish. It is not just a meal, but instead, a feel that brings warmth and excitement to the dining table.

Ingredients required for Dry Chilli Chicken

500 gms boneless chicken
1 tsp vinegar
1 tsp red chilli powder
1 tbsp ginger
1 tbsp red chilli sauce
2-3 green chilli
2 tbsp tomato sauce
Cooking oil
2 tbsp soy sauce
1 onion
1 tbsp ginger garlic paste
1 capsicum
1 tbsp garlic
2 tbsp corn starch
Spring onions

Cooking steps for Dry Chilli Chicken

1
Dry Chilli Chicken is a unique Indo-Chinese preparation that comes packed with flavours and crunchy delight.
2
Accordingly, it makes for a great appetiser or side dish.
3
savoury and spicy, this chicken dish will surely convince your family and friends to enjoy it.
4
With these simple steps, you can prepare this appetising dish in your kitchen: Cut 500 gms of boneless chicken into small pieces.
5
This makes it easier to marinate and ensures that every piece soaks the flavours well.
6
To the chicken pieces, add the following: 2 Tbsp of cornflour, which helps give a crispy texture when fried.
7
Add 1 Tbsp of ginger-garlic paste for that strong flavour and 1 teaspoon of red chilli powder for the needed heat.
8
Add the savoury flavour profile by stirring in 1 teaspoon of soy sauce and salt to taste.
9
Let the chicken marinate for about 30 minutes.
10
This is the most important part as it soaks all the flavours into the chicken, and the result is juicy and tender.
11
Meanwhile, heat oil in a kadai or deep frying pan.
12
Pour the oil to a hot temperature.
13
Add those marinated chicken pieces carefully in batches to avoid overcrowding the pan.
14
Fry until golden brown and crispy; that will take some 5-7 minutes.
15
Then remove the chicken from the oil and set it aside on a paper towel to drain the excess oil.
16
The frying process is what will make the chicken perfect when crispy.
17
Now, let's start preparing the sauce.
18
In another pan, warm two tablespoons of oil over medium heat.
19
Add in 1 tablespoon of finely chopped garlic and one tablespoon of finely chopped ginger.
20
Saut for almost a minute until they give out their aromatic fragrance. Then add 2-3 chopped green chillies to give that spiciness.
21
Add one big chopped onion and 1 bell pepper chopped to the pan.
22
Saut these vegetables for 2-3 minutes so they soften while staying crunchy.
23
Once you're ready to add your vegetables, it's time to dress this dish in sauces. Add 2 tablespoons tomato ketchup for sweetness, one tablespoon red chilli sauce for more heat, one tablespoon soy sauce for the savoury taste, and 1 teaspoon vinegar to end it off with a tang.
24
Mix all the ingredients properly and cook for about a minute so the flavours will blend and warm up the sauces.
25
Now, prepare for the fun part: putting fried chicken in the pan.
26
Gently toss the crispy chicken pieces into the sauce, making sure they are well covered.
27
This is where all those flavours come together to give you that harmonious blend of flavours that will get your taste buds swinging.
28
Cook for 2 to 3 minutes longer as the chicken inside gets well-cooked and absorbs the sauce well.
29
You'll find the sauce thickening up perfectly thick, just like you'd want.
30
Sprinkle the tops of fresh, recently chopped spring onions all over it to complete it.
31
The sprinkling provides a pretty splash of colour on top of the dish while at the same time infusing freshness, which is good for tempering the fiery bite of that chicken.
32
Serve this recipe of dry chilli chicken hot with some steamed rice or noodles for a perfect meal.

Shop Ingredients

Red Chilli Sauce (1 Tbsp)

245

Red Chilli Powder (1 Tsp)

493

250

Cooking Oil

129

201

147

155

149

151

187

719

542

186

Ginger Garlic Paste (1 Tbsp)

123

Capsicum (1)

Garlic (1 Tbsp)

Boneless Chicken (500 gms)

275

234

219

239

Soy Sauce (2 Tbsp)

160

300

280

410

210

Tomato Sauce (2 Tbsp)

159

105

130

256

153

Green Chilli (2-3)

Ginger (1 Tbsp)

Corn Starch (2 Tbsp)

Onion (1)

FAQs

What is Dry Chilli Chicken?

Dry Chilli Chicken is a famous Indo-Chinese dish that features spices, flavourful hot sauces, and hot chillies. Little pieces of chicken are marinated in soy sauce, garlic, and ginger, and then they are thrown into a mix of diced bell peppers, onions, and dry red chilies. The dish is generally seasoned with a mix of spices, including black pepper and, sometimes, a hint of vinegar to give it that tang. It gets typically fried with chicken, so it brings with it a savoury, slightly smoky flavour from being a bit overcooked.

Is Dry Chilli Chicken spicy? Can I adjust the spice level?

Yes, Dry Chilli Chicken is quite spicy because of dried red chilies and black peppers. This is very easy to spice up to your taste. When you make it less spicy, you can decrease the quantity of the dry chillies you use or take the milder ones. You can add bell peppers and onions in higher quantities to burn down some of the heat the chillies cause. If you like it spicier, add more chillies or accompany the dish with chilli sauce.