Meet Chilli Chicken – a sweet and spicy, forever favourite of Indo-Chinese food lovers. Be sure to watch the video!
Estimated reading time: 3 minutes
- My Tried and True Tips
- Watch Chilli Chicken Video
- Serving Suggestion
- Chilli Chicken Recipe
Have you ever wanted to indulge in sweet, spicy, crispy chicken? This Indian Chinese chilli chicken recipe is the answer.
Chilli Chicken is a widely popular Indian-Chinese style chicken prepared with boneless chicken pieces. The term chilli is used to denote the presence of – chillies and bell peppers in the dish.
Tender pieces of boneless chicken are deep-fried and then doused in a thick glaze that coats them. The dish has two versions: dry and gravy. The first is a saucy stir fry, whereas the latter comes with gravy to accompany side dishes like noodles or rice.
To make a vegetarian version of the dish , you can use paneer (cottage cheese) or mushroom. Like chilli paneer or chilli mushroom .
My Tried and True Tips
- Chicken: Use bite-size pieces of skinless, boneless chicken breast or thighs. Cut them into bite size pieces for even cooking.
- Marinade: The marination of 2 – 3 hours makes the chicken pieces juicy and flavoursome from the inside. Use a mix of – cornflour, all-purpose flour, salt, pepper, soy sauce, and egg . Egg works as a binding agent, helps the marinade adhere to the chicken, and gives it a crisp exterior.
- Frying: Fry chicken over medium heat rather than high heat to allow even cooking from inside, crispy texture, and avoid burning. Use a flavourless oil to fry the chicken. So that the aroma or taste of oil does not overpower the chicken.
- Sauce/Glaze: The garlic, ginger, peppers, and sauces together create a finger-licking glaze for the fried chicken. The cornstarch provides a thick texture and stickiness to the sauce.
Watch Chilli Chicken Video
Serving Suggestion
Serve chilli chicken with fried rice or chili garlic noodles for an Indian Chinese main course meal. On the side, serve salads like Cabbage Coleslaw , Smashed Cucumber Salad , or Crispy Noodles Salad. This is guaranteed to be perfect for nights when you crave Chinese takeout for dinner.
Chilli Chicken is always a hit finger food or appetizer for parties and get-togethers.
More Indian Chinese Recipes
- Crispy Corn
- Chilli Mushroom
- Gobi Manchurian
- Soya Manchurian
- Honey Chilli Potato
- Crispy Chilli Baby Corn
Ingredients
Ingredients For Marinade:
- ▢ 500 gram boneless chicken pieces
- ▢ ¼ Cup cornflour (cornstarch)
- ▢ ¼ Cup all-purpose flour (maida)
- ▢ 1 tablespoon soy sauce
- ▢ Salt and black pepper to taste
- ▢ 1 tablespoon ginger-garlic paste ( get recipe )
- ▢ 1 egg
Other Ingredients:
- ▢ 1 tablespoon chopped ginger
- ▢ 1 tablespoon chopped garlic
- ▢ 1 Cup diced onion
- ▢ 1 Cup diced capsicum
- ▢ 1 green chili, chopped
- ▢ 1 tablespoon white vinegar
- ▢ 1 tablespoon soy sauce
- ▢ 2 tablespoon red chili sauce
- ▢ ¼ Cup cornflour (cornstarch)
- ▢ 1 Cup water
- ▢ Oil for deep frying + for cooking
- ▢ Salt to taste
Ingredients For Garnish:
- ▢ 1 tablespoon white sesame seeds
- ▢ 1 tablespoon spring onion greens
Instructions
Marinate Chicken:
- To marinate the chicken first clean, wash and pat dry chicken pieces.
- Combine all the marinade ingredients along with chicken pieces. Rub marinade over the chicken pieces to coat each piece evenly with the marinade. Cover the bowl with a cling foil and keep in the fridge for at least 1 hour.
Fry Marinated Chicken:
- Heat oil in a frying pan over medium flame. Shallow or deep-fry marinated chicken pieces in small batches till crisp and golden from outside. Drain fried chicken in a plate lined with absorbent paper.
Prepare Sauce:
- Heat 2 tablespoons of oil in wok, throw in chopped ginger, garlic, green chili, and diced onion. Stir for a minute but do not brown the onion or garlic.
- Add capsicum, vinegar, sauces and salt. Sauté for 2 – 3 minutes over high heat.
- Combine cornflour with water and add to the pan. Mix nicely and simmer till sauce thickens.
- Add the fried chicken pieces and mix nicely.
- Sprinkle sesame seeds and spring onion greens. Simmer chicken over low heat for 2 – 3 minutes. Turn off the heat.
- Garnish with spring onion greens and serve hot with fried rice or garlic noodles .
Recipe Notes:
- Always arrange fried chicken on a metal sieve or colander for the excess oil to drip away.
- If you are planning to make chili chicken gravy, add more water, and double the amount of cornstarch.
- Store the leftover in an airtight container in the refrigerator for 1 – 2 days. Reheat in a microwave or on a stovetop in a pan.
Nutrition
We follow a strict NO SPAM Policy
Chilli Chicken Recipe
Equipment
- Mixing Bowl
- Stir Fry Pan
Ingredients
Ingredients For Marinade:
- 500 gram boneless chicken pieces
- ¼ Cup cornflour (cornstarch)
- ¼ Cup all-purpose flour (maida)
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- 1 tablespoon ginger-garlic paste ( get recipe )
- 1 egg
Other Ingredients:
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 Cup diced onion
- 1 Cup diced capsicum
- 1 green chili, chopped
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 2 tablespoon red chili sauce
- ¼ Cup cornflour (cornstarch)
- 1 Cup water
- Oil for deep frying + for cooking
- Salt to taste
Ingredients For Garnish:
- 1 tablespoon white sesame seeds
- 1 tablespoon spring onion greens
Instructions
Marinate Chicken:
- To marinate the chicken first clean, wash and pat dry chicken pieces.
- Combine all the marinade ingredients along with chicken pieces. Rub marinade over the chicken pieces to coat each piece evenly with the marinade. Cover the bowl with a cling foil and keep in the fridge for at least 1 hour.
Fry Marinated Chicken:
- Heat oil in a frying pan over medium flame. Shallow or deep-fry marinated chicken pieces in small batches till crisp and golden from outside. Drain fried chicken in a plate lined with absorbent paper.
Prepare Sauce:
- Heat 2 tablespoons of oil in wok, throw in chopped ginger, garlic, green chili, and diced onion. Stir for a minute but do not brown the onion or garlic.
- Add capsicum, vinegar, sauces and salt. Sauté for 2 – 3 minutes over high heat.
- Combine cornflour with water and add to the pan. Mix nicely and simmer till sauce thickens.
- Add the fried chicken pieces and mix nicely.
- Sprinkle sesame seeds and spring onion greens. Simmer chicken over low heat for 2 - 3 minutes. Turn off the heat.
- Garnish with spring onion greens and serve hot with fried rice or garlic noodles .
Video
Notes
- Always arrange fried chicken on a metal sieve or colander for the excess oil to drip away.
- If you are planning to make chili chicken gravy, add more water, and double the amount of cornstarch.
- Store the leftover in an airtight container in the refrigerator for 1 - 2 days. Reheat in a microwave or on a stovetop in a pan.
Nutrition
This Chinese Chop Suey is sweet, spicy, and saucy, packed with vegetables and served on crispy fried noodles. Be sure to watch the video!
Estimated reading time: 3 minutes
- The Story of Chop Suey
- Sweet and Spicy Sauce
- Crispy Fried Noodles
- Watch Chop Suey Video
- Serving Suggestion
- Veg Chinese Chop Suey Recipe
The Story of Chop Suey
Chop Suey is one of the most popular American Chinese fusion dishes. The Chinese migrants settled in America and gave birth to this fusion of cuisine suited for the local tastebuds.
The idea behind Chop Suey is to cook leftover vegetables, meat, and mushrooms in a thick sweet, spicy, savoury sauce and serve it with rice, noodles, or pasta as a meal.
Difference between American Chopsuey and Chinese Chopsuey
There are two types of Chop Suey Recipes – American and Chinese.
- The American Chopsuey is sweet and sour with a bright orangish-red colour. It is like a one-pot macaroni pasta meal cooked with beef and vegetables in a sweet tomato sauce. Whereas the Chinese Chop Suey is savoury and spicy, served with rice or noodles.
In the Indian-Chinese Fusion Cuisine , the chop suey is always served on a bed of crispy fried noodles.
I am sharing a fusion Indian Chinese style vegetarian chop suey recipe that I have grown up eating. It is so indulgent and delicious.
Sweet and Spicy Sauce
The best part of this Chop Suey recipe is undoubtedly the garlicky sweet and spicy sauce. It is finger-licking good. From vegetables to fried chicken, anything tastes good with it.
The highlights of this sauce are – garlic, ginger, celery, schezwan sauce , and tomato sauce. The perfect combination of sweet, spicy, garlicky, and earthy flavours.
Crispy Fried Noodles
The crispy fried noodles are the soul of Indian Chinese Chop Suey.
- You can fry boiled noodles in hot oil on a stovetop or air-fry them. I have tried both cooking methods, and my BIG THUMBS UP is for air fryer crispy noodles because there is less oil wastage, fewer calories, and the same crunch.
- Y ou can store fried noodles for 10 – 15 days . Use them as crunchy toppings for soup, stews, or even curries. I often make Indian-Chinese Style Noodle Salad (Bhel Puri) or Chinese Chicken Salad with them.
Watch Chop Suey Video
Serving Suggestion
Chop Suey is a main course dish and a meal in itself. You can serve it with my smashed cucumber salad or a fried egg on top of it.
Store the leftover sauce and fried noodles separately.
More Indian-Chinese Recipes
- Chilli Mushroom
- Chilli Paneer Gravy
- Chicken Fried Rice
- Crispy Chilli Chicken
- Veg Manchurian Gravy
- Vegetable in Hot Garlic Sauce
Ingredients
Ingredients for Fried Noodles:
- ▢ 200 gram noodles
- ▢ 6 Cup water (to boil noodles)
- ▢ 1 tablespoon Salt
- ▢ 2 Cup vegetable or refined oil
Ingredients for Chop Suey Sauce:
- ▢ ¼ Cup schezwan sauce ( get recipe )
- ▢ 1 tablespoon light soy sauce
- ▢ 4 tablespoon tomato sauce
Other Ingredients:
- ▢ 4 tablespoon cooking oil
- ▢ 1 tablespoon garlic, finely chopped
- ▢ 1 tablespoon ginger, finely chopped
- ▢ 1 tablespoon celery stalk, finely chopped
- ▢ ½ Cup onion, chopped
- ▢ ½ Cup capsicum, diced diced
- ▢ ½ Cup yellow bell pepper, diced diced
- ▢ ½ Cup carrot, diced
- ▢ ½ Cup mushroom, diced diced
- ▢ ½ Cup cabbage, shredded
- ▢ 2 tablespoon white vinegar
- ▢ 1 tablespoon cornflour (starch)
- ▢ 2 ¼ Cup water
- ▢ Salt & black pepper
- ▢ ¼ Cup spring onion, chopped
Instructions
How To Make Crispy Fried Noodles:
- Boil water in a saucepan with salt. Once the water starts bubbling, add noodles and cook till they are al dente or cooked through.
- Drain water from the boiled noodles, transfer them to a colander, and wash them under cold water to prevent more cooking. Let them sit in the colander to drain out all the water for 15 – 20 minutes. You can do this process at night and store the noodles in the refrigerator.
- Next heat oil in a deep-fry pan over medium-high flame. Deep fry boiled noodles in small batches in the hot oil till crisp from both sides. Drain on a paper towel to get rid of excess oil. Similarly, fry all the noodles. Set them aside.
Prepare Sauce:
- Once noodles are fried prepare the sauce for the chop suey. Combine soy sauce, red chili sauce, and tomato sauce. Stir to mix nicely. Set aside.
Prepare Chop Gravy:
- Heat oil in a work. Add chopped garlic, ginger, celery, and fry for 1 minute to release the flavor into the oil. No need to brown them.
- Add chopped onion and again stir fry over high heat for 1 minute.
- Next, add the diced vegetables, cabbage, and stir-fry over high heat for the next 1 -2 minutes to cook the vegetables yet keep them crunchy.
- Add salt, pepper, white vinegar, and stir fry for 10 – 20 seconds.
- Add the sauce mix and water. Stir to combine, and simmer the gravy for 2 – 3 minutes.
- Combine corn starch with water, make a smooth paste, and add to the bubbling gravy. Stir continuously to avoid any lump formation. Allow chop suey gravy to simmer for 2 – 3 minutes or till it thickens a bit. Turn off the heat.
Serving
- To serve the Chinese chop suey, in a bowl add the sauce topped with fried noodles or vice versa. Sprinkle chopped spring onion on top along with sesame seeds. Serve Chinese Chop Sue immediately.
Recipe Notes:
- Transfer the sauce to an airtight container and store it in the refrigerator for 1 week. Reheat to the desired temperature in a stovetop saucepan or a microwave before serving.
- The crispy fried noodles remain fresh at room temperature in an air-tight jar for 2 – 3 days.
Nutrition
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