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A gray plate is filled with a spicy and crispy chili chicken recipe.

Chili Chicken Recipe (Indo-Chinese)

Nosheen Babar
This chili chicken recipe (Indo-Chinese) is cooked in a light sauce with onions and bell peppers and is crispy, sweet, tangy, and spicy.
4.75 from 4 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese, Indian, Pakistani
Servings 8 servings
Calories 488 kcal

Ingredients
  

  • 2 lb boneless chicken
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1 teaspoon kashmiri chili powder
  • ½ teaspoon black pepper
  • ¼ cup cornstarch (see notes)
  • 1 egg (see notes)
  • 1 cup cooking oil
  • 1 onion
  • 1 green bell pepper
  • ½ cup green onions
  • ½ cup cashews
  • 1 cup tomato ketchup
  • 2 teaspoon red chili powder

Instructions
 

  • cut the chicken into cubes.
  • Mix the garlic, ginger, Kashmiri chili powder, salt, black pepper, cornstarch, and egg, and use it to marinate the chicken for 30 minutes.
  • Thinly slice the onion and bell pepper, chop the green onions.
  • Chop all but two tablespoons of the cashews and set aside.
  • Grind the 2 tablespoons of cashew nuts in your spice grinder to make a paste.
  • After marination is complete, heat the oil and deep fry the chicken in batches. (see notes)
  • 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 notes)
  • 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

Cornstarch and egg - These are essential for the chicken to be crispy. Mixing them all in rather than dipping each piece in the cornstarch and egg separately is easier.
Frying the chicken - Batch-fry the chicken to ensure crispiness. Adding all of it to the oil at once will lower the temperature of the oil and cause the chicken to clump together, resulting in soggy chicken.
Don't discard the oil - I like to use the residual oil, which is flavored with the seasonings from the fried chicken and improves the sauce's taste. Of course, one cup is too much, so I discard half.
Making more sauce - If you like more sauce, add 1 cup of water mixed with 1 tablespoon of cornstarch to make a slurry and adjust the seasoning to taste.

Nutrition

Serving: 4ozCalories: 488kcalCarbohydrates: 17gProtein: 27gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 93mgSodium: 718mgPotassium: 647mgFiber: 1gSugar: 8gVitamin A: 558IUVitamin C: 17mgCalcium: 29mgIron: 2mg
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