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Chilli chicken
Also known as चिली चिकन · chilli chiken · chili chicken · indo chinese chilli chicken
Crisp-fried chicken tossed in a glossy soy-chilli sauce with peppers and spring onion. Indo-Chinese: sweet, hot and entirely its own thing.
Typical serving
520 kcal
usually 410–660 kcal
 Protein | 32 g |
|---|---|
 Carbs | 40 g |
 Fat | 26 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- oil for frying
- everything chopped before the pan goes on
Ingredients
Serves 2 · dimmer marks are storecupboard
- 350gchicken breast
- 40gcornflour
- 3 tbspoil for frying
- 2green peppers
- 1onion
- 3spring onions
- 2 tbspsoy sauce
- 2 tbspgreen chilli sauce and vinegar
- 1 thumbgarlic and ginger
- 1 tspsugar
Method
6 steps
chop · 8mChicken into thumb-sized pieces, peppers and onion into squares, spring onions into lengths with the green kept back separately.
fold · 4mChicken tossed with the cornflour, a spoon of the soy and just enough water to make a slack coating that clings rather than drips.
fry · 14mFried in two batches at a steady medium-high until the coating is firm and pale gold and the chicken is cooked right through — cut one open, there should be no pink and no glassy centre. Pan a third full, and left where it is.
- fry · 5m
Almost all the oil poured off. Garlic and ginger on high heat for seconds only, then the onion and peppers tossed hard so they scorch at the edges and stay raw in the middle.
- fold · 4m
Soy, chilli sauce, vinegar and sugar in and boiled down for a moment, then the chicken back and turned until every piece is lacquered. A little cornflour slurry if it refuses to thicken.
finish · 1mThe green of the spring onion through at the very last second, off the heat.
Worth knowing
Invented by Calcutta’s Hakka community — a cuisine China does not recognise and India cannot live without.
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