Marinated Chilli Chicken

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

A must-have chicken dish for any form of social gathering - Chilli Chicken (marinated). This fiery starter consists of juicy chicken pieces along with a thick blend of spicy sauce. 

This mouth-watering chilli chicken makes an awesome party snack that will be enjoyed by everyone! This is undoubtedly an absolute treat for all chicken lovers. The well-marinated chicken chunks are deep-fried and then cooked along with the ingredients for sauce. 

The tasty chicken coated with the spicy sauce result in a finger-licking Chilli Chicken. Enjoy it with your favourite fried rice, noodles or any main course.

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 2 boneless chicken breasts (cut into cubes)
  • 1.5 cup - chicken stock
  • 1 egg
  • 2 to 3 tbsp - oil
  • 5 to 6 dry red chillies
  • 6 to 8 cloves garlic (finely chopped)
  • 2 to 3 spring onions (finely chopped)
  • 1/2 - ginger (finely chopped)
  • 1/2 tsp - ajinomoto
  • 2 tbsp - vinegar
  • 2 tsp - sugar
  • 2 tsp - soya sauce
  • salt and pepper (as per taste)
  • 2 tbsp - corn flour mixed with 1 tbsp flour (to marinate the chicken pieces)
  • 1 tbsp - corn flour mixed with little stock
  • oil for deep frying

How to Make Marinated Chilli Chicken

  • Wash the chicken pieces.
  • Beat the egg lightly in a bowl.
  • Add cornflour-flour mixture, pinch of salt, pepper and 1/2 tsp aji-no-motto to the beaten egg.
  • Add the chicken pieces.
  • Mix well and keep aside for 15 minutes.
  • Deep fry the chicken pieces on a medium flame till they tender. Keep aside.
  • Heat 2 to 3 tbsp oil in a non-stick pan.
  • Add garlic, ginger. Saute for 2 to 3 seconds.
  • Add spring onions, red chillies and fry for 2 to 3 minutes.
  • Add the fried chicken pieces, chicken stock, soya sauce, vinegar, remaining aji-no-motto, sugar, salt and pepper. Simmer for few minutes.
  • Add 1 tbsp cornflour mixed with little stock. Mix well .
  • Boil till the sauce thickens. Serve hot with fried rice.

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