This Chili Chicken dish is a must-have in your collection of Indian-Chinese recipes, perfect for holidays, game days, and gatherings. Featuring crispy, tender chicken bites coated in a mouthwatering hot, sweet, and tangy chili sauce, this restaurant-style fried chicken is sure to delight crowds at weekend meals, parties, game days, or potlucks.
What is Chilli Chicken?
Traditionally, chili chicken involves coating with flour mixture and deep frying, requiring significant time and being less healthy.
My Healthier Chilli Chicken Recipe
If you are looking for Chilli Chicken recipe that isn’t coated, deep-fried and fried piece by piece, you’ve found it. Enjoy a sweet and savory flavor using a healthier and simpler technique. Traditionally, chili chicken involves coating with flour mixture and deep frying, requiring significant time and being less healthy.
In this recipe, we use chicken breast which is halved in the centre to give us thinner breast slices. It is then shallow fried as a whole breast in some oil making this healthier and easier.
For the recipe, you’ll need:
Ingredients
- 1 kg (or 4 breasts) of chicken breast
- 1 large onion
- 1 large bell pepper
- Spring onion (optional)
- 1 tablespoon of ginger
- 1 tablespoon of garlic
For the sauces (mix in a cereal bowl):
- 4 tablespoons of soy sauce
- 2 tablespoons of Schezwan sauce
- 1 teaspoon of Dijon mustard
- 1/2 cup of Thai sweet chili sauce
- 1 tablespoon of ketchup
- A little water
Method:
- This recipe starts with chicken breast, halved in the center for thinner slices. After marinating with salt, pepper, and garlic powder for at least an hour, the chicken is shallow-fried in olive oil for 3-5 minutes on each side before being set aside to rest.
2. Meanwhile, dice a large onion and colorful bell peppers. I opt to finely chop the onions and bell peppers to ensure my kids will enjoy them.
3. Prepare the sauce mixture in a bowl, combining soy sauce, Thai sweet chili sauce, Dijon mustard, Schezwan sauce, and ketchup.
4. Once the chicken has cooled, cut it into bite-sized pieces.
5. In a pan, sauté onions with finely chopped ginger and garlic, or use ginger and garlic paste for a quicker option that doesn’t compromise on flavor.
6. Add the bell peppers and cook until soft, then pour in the liquid mixture and let it simmer for a few minutes.
7. Introduce the cooked chicken pieces, stirring them into the sauces until they thicken, typically within a couple of minutes.
8. Serve and savor!
For serving suggestions, pair this dish with fragrant basmati rice, fried rice, or noodles for a delicious meal.
