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Mullai July 29, 2010 134626 35 Comments
Appetizers
Indo Chinese chicken preparation which needs no introduction, you probably might have seen this under menu in most the Indian restaurants. Just gather ingredients, grab your pots and pansandstart cooking……….. enjoy the feast !!
Chilli Chicken / Chili Chicken / Chinese Chili chicken / Fusion Chili Chicken / Spicy Chili chicken / Restaurant Chili Chicken / Appetizer / சிக்கன் / சில்லி சிக்கன் / Indo- Chinese / Non vegetarian gravies / Indo Chinese Gravy / Indo Chinese Dry Chicken recipes / Fusion recipes / Indo Chinese Recipes
| Ingredients-1 | |
|---|---|
| 8tenders (about 1/2 kg boneless chicken) | Chicken tenders (look for details in the additional notes) |
| 4 tablespoons | Maida / all purpose flour |
| 2 tablespoons | Corn starch / corn flour |
| 1½ teaspoon | Salt (for mixing) |
| ¾ teaspoon | Ginger garlic paste |
| 1 pinch | Ajinomoto(for mixing)(Optional, add a pinch of sugar or white pepper powder instead) |
| 1 teaspoon | Dark soy sauce |
| 2 teaspoon | Vinegar |
| 1 teaspoon | Green chillies (finely minced) (optional) (look in additional notes) |
| 3 cup | Oil (for deep frying) |
| Ingredients-2 | |
|---|---|
| 2 cups (chopped) | Onion |
| 2 medium size | Green capsicum / bell pepper |
| 4 long chilies | Green chillies (long) |
| 1 teaspoon | Ginger garlic paste (for sauteing) |
| 1 tablespoon | Dark soy sauce ( for gravy) |
| 2 tablespoon | Tomato ketchup |
| 2 teaspoons | Red chili sauce (for sauteing) |
| ½ teaspoon | Sugar |
| 1 teaspoon | Salt (or as per taste) |
| 1 pinch | Ajinomotto(for sauteing)(optional, add a pinch of sugar or white pepper powder instead) |
| 2 tablespoons | Oil |
| 1 teaspoon | Cornstarch (for mixing in water) |
| ¼ cup | Water |
| 1 stalks | Green onions for garnishing |
| 1 | Green chili for decoration |
Wash the chicken tenders and cut into bite size pieces. Add maida, cornstarch, salt, soy sauce, ginger garlic paste, vinegar andminced green chilies to the washed chicken pieces and mix well. Make a tight batter, water from the chicken should be enough for mixing, add water only if its necessary.
Heat oil in a kadai and deep fry those chicken pieces in small batches.
Deep frying those pieces will yield crispy chicken bhajis as shown. Drain excess oil using a paper towel and keep the fried pieces aside.
Meanwhile slit open those long green chillies, roughly chop the onion and green peppers (about size of a nickel) and make a paste of ginger garlic.
Gather all our hero’s for this recipe.. tomato ketchup, dark soy sauce, vinegar, red chilli sauce, ajinomotto and corn starch. Chings brand is what I use for soy and red chili sauce.
Heat the oil given under table -2 and fry those green chillies, onion, bell peppers and ginger garlic paste.
Saute them for few minutes over high flame. Add soy sauce and mix.
Add tomato ketchup and chilli sauce to that and mix.
Add sugar, salt and ajinomotto.
Mix well over medium high flame for few minutes.
Add fried chicken pieces to this thick gravy.
Saute over medium high flame until its well coated and the gravy thickens.
This is dry version of Chilli chicken, serve it straight from the kadai along with fried rice or serve it as an appetizer.
Garnish with slit green chillies and green onions.
If you wish to have it inthe form ofthick gravy, then follow this step. Mix the cornstarch with water, let it combine well to make a thin solution. Add this to the prepared chilli chicken and sim it for few minutes. Do not boil / just mix and heat. Gravy version will look like this, now who’s ready to eat???
Notes
- Ajinomotto – This taste maker is not good for health, skip it. Instead add a pinch of sugar / White pepper powder
- Chicken tenders : This is boneless chicken strips, 8 tenders should be about 1/2 kg or a pound roughly.
- Minced Green Chilli : This is mainly used for heat and to make those chicken pieces spicy. This is purely optional.
- Why green chilli?? Its your choice, you can either go with dry red chili or green fresh chillies. I like the later.
- Vinegar ? Any type is fine.. rice wine / white distilled / white vinegar.
- Why dark soy sauce?? This gives good colour and body to the dish.
- Yield: If it makes to the table, itwill feed4 lucky adults.
Written by Mullai
Modest, friendly andhardworking. "Virgoans Rule"..
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35 Comments
partasarati May 27, 2016 at 03:34 am
thank you
Reply
rajvinoth December 20, 2014 at 01:52 am
it is very useful . i prefer this recipe its very taste thanks
Reply
mountainmarttreks August 26, 2014 at 05:08 am
I am going to try to make this recipe today .
I will tell tomorrow about it .Reply
Sanjib Sharma August 12, 2014 at 12:12 pm
I tried it ……. Thank s for the beautiful recipe
Bt I had put the ginger garlic paste a bit more …..its OK
First time ……. Second try will b OK…..
I want to ask can I put tomato puree instead of kectchup
For gravyReply
Anita August 03, 2014 at 01:12 pm
Tried this for lunch and was superb.Thank you for sharing this.
Reply
bertilaa reshmi July 13, 2014 at 12:02 am
wow!!! this is just awesome dude!!! i just luv it… i’m 17 and i am first one to make chilli chicken in my home 🙂 it has come out really well….congrats…
Reply
Dee January 09, 2014 at 03:00 pm
Great recipe, I do have a comment/suggestion though, why do people continue to use MSG in their foods? I obviously kept that part out, why would anyone intentionally add this cr@p to their food is beyond me after everything we know it makes me cringe when I see people add “ajinomoto” to Asian dishes! Other than that, great recipe.
Reply
Mullai January 14, 2014 at 11:37 am
Hi Dee, Thank you for trying the recipe, and for your advice. Updated recipe has few other options, check it out. Thanks again for your valuable comment.
Reply
AKS SHARMA January 05, 2014 at 12:25 am
THANK YOU VERY MUCH FOR THIS RECIPE AND THE WAY OF PUBLISHING IT ON THE WEBSITE WITH ILLUSTRATIONS.IT REALLY MADE THE PREPARATION EASY AND ACCURATE.THE TASTE OF THE RECIPE WAS REALLY LIKE RESTUARANT.EVERYONE LIKED IT.
Reply
Siddharth Singh December 31, 2013 at 09:44 am
Folks… we have a winner here!
I stumbled upon this last minute and on todays new year eve this is hit with my guests.
Wish you all a very happy new year 2014.
– SidReply
Need Restaurant Style Chili Chicken Recipe - IndusLadies November 13, 2013 at 03:08 am
[…] Chilli Chicken (Restaurant Style) | Spiceindiaonline Dry Indian Chilli Chicken ~ Indo Chinese Recipe Series Restaurant Style Spicy Chilli Chicken | CURRY WORLD Chilli Chicken | Marias Menu […]
Reply
Vinod October 22, 2013 at 03:29 pm
Awesomooooooo. You made me famous. Awesome way of presenting how to cook which really helped. Mine was a huge success 🙂 Thank you so much look forward for new recipes 🙂
Reply
kakumar80 September 24, 2013 at 11:53 am
Looks very tasty..i will like to make it…is there any substitute for corn flour???
Karan KumarReply
Pritika September 10, 2013 at 03:38 am
Came out really nyc….true restaurant style. ..thanks
Reply
fatima August 27, 2013 at 06:21 pm
very nice recipe! I just finished cooking and it looks just like the picture above. Also, it is crucial we use all the ingredients listed above. I followed everything listed above even to the minute measurement so make sure you follow all the instructions properly. Also, I like how all the pictures explain step by step. I made sure my cooking looks like the diagram. Thank you so much mullai!
Reply
Neha Jaluthria July 17, 2013 at 07:25 am
I m making it first time in my sasural thnx 4 the recipe
Reply
fathima July 09, 2013 at 10:20 am
I TRIED THIS AND IT WAS REALLY AMAZING
THANKS TO THIS WEBSITE 😀Reply
Pradheepa June 11, 2013 at 09:44 am
Hi mullai,
I made this recipe today. My husband loved it. I think a little bit of sweetness was there. 1/4 tsp of sugar would be correct for us. I think it is based on taste for different people. Otherwise the dish was perfect. Thanks for the recipe.
Reply
Shikha May 15, 2013 at 10:39 am
Awesome recipe
Reply
Lucifer March 24, 2013 at 05:15 am
verry nice recipe….just loved it
Reply
sonia January 18, 2013 at 12:04 am
RECIPE IS GUD THOUGH N LOOKS TEMPTING, BUT INGREDIENTS MENTION CHILLIE SAUCE, NO WHERE IN THE METHOD IT SAYS WHEN TO ADD,
Reply
Sumaiya suhail February 24, 2013 at 10:31 am
Please check properly it is mentioned in the receipe sonia
Reply
Sania January 05, 2012 at 11:23 am
I absolutely LOVE this recipe!!! It came out just perfect! Thank you so much Mullai!!!
By the way, as I was frying the chicken pieces, my brother and sister kept coming by to eat. I had to pull out more chicken, because they pretty much ate more then half of it while I was still in the process of frying. They even gave it a name, they call it Chicken Pakora. I have made the “Chicken Pakora” several times now following this recipe and they love it. 🙂 Thank you once again Mullai.
Reply
asiya December 11, 2011 at 10:05 am
mam what is corn starch and where can i get dis
Reply
Theresy October 20, 2011 at 12:08 pm
Hi, I tried your chilli chicken recipie very yummy. all the receipies are very good. My husband enjoying. I need more recipies.
Thank you.
Reply
honeytha June 22, 2011 at 11:17 am
hai mullai,
first time i tried ur restaurant style chichen,it taste awesome.I feel very happy, every one in my family said that it taste like real restaurant chilli chicken.I thank u 4 ur wonderful recipe,ur step by step method is vry useful 2 understand for us.soon i am gng to try ur other recipes…Reply
masseha October 22, 2010 at 11:28 pm
excellent preparation mullai !
Reply
ragh_2009 August 06, 2010 at 01:47 am
superb …………dish…….. tell me how to do mutton biryani and fish curry
Reply
Mrs.Mathan August 05, 2010 at 07:48 pm
Madam,I learnt cooking from ur website only.
Plz tell me if i should marinate and keep for a while before frying???if so,how long must keep?Reply
Jessy August 03, 2010 at 08:43 am
yummmy to see the receipe. soon i will try it. thanks alot madam.
Reply
geetha ramesh August 03, 2010 at 02:32 am
Awesome, super presentation, can u give me the receipe for garlic chicken otherwise both will be same with slight variations, i am looking for the reply and for the receipe
Reply
Sadhanaraveen August 02, 2010 at 11:45 pm
Wow Mullai this looks really tempting!!!
Reply
Mrs Dhinesh August 02, 2010 at 02:21 pm
Hi Mullai ,
This is one of the best presentation and it increased my appetite .I wanna try this rite away ………Keep up ur good work !!!
Reply
hiru August 02, 2010 at 01:22 am
hai mullai…one quick Q…
which measuring cup and spoon do u use?…the one wid american standard or something else?…i wud b more than happy if u cud get me/us a pic of ur measuring set or suggest us the best one…i tried 2 search n get info regardin it, but i wasnt dat successful…please write me bak…
thank u…
Reply
Nithya July 31, 2010 at 02:13 pm
Wow Mullai…Excellent Presentation and the dish….Kalakitinga….!!!
Reply
