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–+ servings
indo chinese chili chicken
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4.75 from 4 votes

Indo Chinese Chili Chicken

A fusion of Hakka Chinese and Pakistani cuisine ; sweet, spicy and tangy best describes this Indo Chinese Chili Chicken.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Main Course
Cuisine: Chinese, Indian, Pakistani
Keyword: chili chicken, Hakka Chinese, indo chinese cuisine, pakistani chinese
Servings: 8
Calories: 491kcal
Author: Nosheen Babar

Equipment

  • Knife
  • Cutting Board
  • Mixing Bowl
  • spice grinder
  • Wok
  • Slotted Spoon
  • Cooking Spoon

Ingredients

  • 2 lb boneless chicken
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 tsp salt
  • 1 tsp kashmiri chili powder
  • ½ tsp black pepper
  • ¼ cup cornstarch (SEE NOTE)
  • 1 egg (SEE NOTE)
  • 1 cup cooking oil
  • 1 onion
  • 1 green bell pepper
  • 1 cup tomato ketchup
  • 2 tsp red chili powder
  • 2 tbsp cashew paste
  • ½ cup cashews
  • ½ cup green onions

Instructions

  • cut the chicken into cubes
  • mix the garlic, ginger, kashmiri chili powder, salt, black pepper, cornstarch and egg and marinate the chicken with it for an hour
  • while you're waiting for the chicken to marinate thinly slice the onion and bell pepper , chop the green onions and roughly break the cashews into pieces
  • grind the 2 tablespoons of cashew nuts in your spice grinder to make a paste
  • after 1 hour of marination heat the oil in a wok and deep fry the chicken in batches
    (SEE NOTE)
  • after the chicken is done remove all but ½ cup of the oil from the wok and saute the onions and bell peppers for 2-5 minutes (SEE NOTE)
  • Add the ketchup, cashew paste and red chili powder to the vegetables and stir till well mixed
  • add the chicken to the sauce and mix just till the chicken is coated with the sauce
  • sprinkle the cashew pieces and green onions and serve with rice

Notes

  • If you want your batter to be crispier, double the quantity of cornstarch and egg.
  • Batch fry the chicken to insure crispiness. Adding all of it to the oil at one time will drop the temperature of the oil and make the chicken clump together, resulting in  soggy chicken.
  • I like to use the residual oil as it's flavored with all of the seasonings from the fried chicken and improves the taste of the sauce.
  • If you like more sauce then double the amount of ketchup, red chili powder and cashew paste. Since adding too much sauce can make the chicken soggy you can make extra sauce on the side and pour it on later.

Nutrition

Serving: 4oz | Calories: 491kcal | Carbohydrates: 17g | Protein: 27g | Fat: 35g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 714mg | Potassium: 652mg | Fiber: 1g | Sugar: 8g | Vitamin A: 484IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 1mg