Indo-Chinese chilli chicken is a popular recipe that you can easily prepare in your home. It’s a recipe cooked in Chinese flavours.





Chilli chicken is the most popular dish in Indo-Chinese cuisine as a starter or main course.

Indo-chinese chilli chicken and fried rice.

My first day in the kitchen I felt like too much to explore here, this sea is too vast for you to swim.

Honestly I didn’t see anything for the first couple of hours as I was behind three big bags of onions peeling and chopping. I was in a pool of tears. In that drown I even forget my house telephone number and address!!

In the afternoon session I thought it’s going to be the, last day of my life. I was in tandoor kitchen. First day of jim in my life. After mixing that 5 kg of dough for nan bread, I felt myself as a Mike Tyson in the ring. Taking out my first nan bread from that tandoor oven, I realised am working on a real furnace. Coming from a cushy college to a kitchen was like working for a day care then switching to coal mining. Then I knew many more suicidal episodes are waiting for you to come, and have to accept it.

Few new things I learnt on the day are:

  • Ask chef to taste dishes you have completed, his opinion is the law.
  • Warn everyone clearly and loudly when moving sharp and hot objects because you are too dangerous.
  • Don’t mistreat the dishwasher; he is the most important crew member because when he is gone you will hate your life.
  • Don’t mess around with the chef; a happy chef is the best boss ever.
  • Everything on TV shows about kitchen is fake. Forget it.
  • Learn sorry in all International languages, will come in use.
  • Always remember that you’re a new un-greased cog in an otherwise well-oiled machine. Find a way to fit into the mechanism in the most seamless way possible and you`ll quickly become valuable.

Few other wonders hooked on my eyes are:

Making sugar sculptures, ice carvings, butter sculptures, bread modelling, cheese carvings, vegetable and fruit carvings, tossing a romali roti, making kerala parathas and working on a wok in Chinese kitchen.

Chilli chicken is the most popular dish in Indo-Chinese cuisine as a starter or main course.

How to toss in a wok:
The first thing to know is that tossing should only be attempted in cookware with curved, sloping sides. The mechanics of food tossing is kind of like ski jumping, and ski jumpers race downhill towards a ramp, not a wall.



Chilli chicken is the most popular dish in Indo-Chinese cuisine as a starter or main course.

My first attempt in that wok was Indo-Chinese fried rice and chilli chicken which I am sharing the recipe here.

Chilli chicken is the most popular dish in Indo-Chinese cuisine as a starter or main course.

INDO-CHINESE FRIED RICE COOKING INSTRUCTIONS.

Preparation time – 15 minutes

Cooking time – 15 minutes

Serves 2 to 3

Ingredients:

  • Cooked basmati rice – 3 cups
  • Onion chopped – 1
  • Green chilli chopped –
  • Spring onions – 2
  • Green peas – 2 tbsp
  • Soy sauce – 3 tbsp
  • Ginger garlic paste – 1 tbsp
  • Eggs -3
  • Pepper and salt to taste
  • Sugar – 1/4 tbsp(optional)
  • Oil – 4 tbsp 

Method:

  1. Wash and dry vegetables.
  2. Chop all vegetables finely.
  3. Crack eggs into a bowl and season with some salt and pepper.
  4. Cook the rice with separated grains and allow it to cool down in a plate.
  5. Heat 2 tbsp of oil and pour in the seasoned eggs.
  6. Stir and cook till they are done.
  7. Keep them aside.
  8. Heat 2 tbsp oil in a butter and sauté onions and green chillies for 5 min. Add in the ginger garlic paste and sauté.
  9. Put  finely chopped vegetables and cook on low flame for exactly 5 to 7 minutes.
  10. Add soy sauce and keep the flame high for 3 min. Reduce the flame and add in rice, cooked eggs and give it a good mix. Sprinkle some spring onions and serve hot!

INDO-CHINESE CHILLI CHICKEN

Ingredients:

  • 500 -600 gms Boneless Chicken
  • 2 tbsp Soya Sauce
  • 1 Egg
  • 2 tbsp Corn Flour/Corn Starch
  • 5-6 Chopped Green Chilies
  • 2  Onion Chopped
  • 1 tsp Garlic Paste
  • Salt to taste
  • 1/2 tsp White Pepper Powder
  • 1 tsp Sugar
  • A pinch of ajinomoto (monosodium glutamate) optional
  • 2 cups chicken Broth/ Water
  • 1 tbsp Oil
  • Cubes of red, green and yellow peppers and onion (half each) and oil to fry

Method:

  1. Cut the boneless chicken pieces into 1 ” cubes.
  2. Take 1 tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
  3. Heat oil and deep fry the marinated chicken pieces till golden brown.
  4. Now in a separate wok heat 1 tbsp oil and add garlic paste and green chilies and sauté for few seconds.
  5. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt, ajinomoto and remaining Soya sauce.
  6. Add fried chicken pieces, peppers and onion cubes to it and cook for few minutes.
  7. Dissolve the remaining corn flour in 1/2 cup water and add to the gravy stirring constantly to avoid lumps. ( add only when it is really boiling) Cook for 2-3 minutes.
    Serve chinese chili chicken hot garnished with chopped green onion tops.

Indo-Chinese chili chicken goes well with fried rice. Enjoy cooking!!

 

 

More Similar recipes:

  1. Pea and mint risotto
  2. How to make ghee rice
  3. Curd rice recipe
  4. Lemon rice
  5. Seafood spaghetti
  6. Tortellini makhani sauce
I would like to hear from you, please feel free to share your feedback in the comments.
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Regards,
Sumith.

Chilli chicken is the most popular dish in Indo-Chinese cuisine as a starter or main course.

Indo-chinese chilli chicken and fried rice
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Indo-chinese chilli chicken and fried rice.

Indo-Chinese chilli chicken is a popular recipe that you can easily prepare in your home. It’s a recipe cooked in Chinese flavours.





Course Main Course
Cuisine Chinese, Indian, Indo-Chinese
Keyword chilli chicken, fried rice
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 721kcal
Author Sumith Babu

Ingredients

Ingredients for fried rice

  • 3 cups cooked basmati rice
  • 1 onions chopped
  • 1 green chilli chopped
  • 2 spring onions chopped
  • 1/4 cup green peas
  • 3 tbsp soy sauce
  • 1 tbsp ginger garlic paste
  • 3 eggs
  • pepper powder a pinch
  • 1/4 tsp sugar
  • 4 tbsp vegetable oil
  • salt to taste

Ingredients for chilli chicken

  • 500 gms chicken boneless
  • 2 tbsp soya sauce
  • 1 egg
  • 2 tbsp corn flour
  • 3 green chillies chopped
  • 2 onions chopped
  • 1 tsp garlic paste
  • 1/2 tsp pepper powder
  • 1/2 tsp sugar
  • 1/4 tsp monosodium glutamate ajinomoto (optional)
  • salt to taste
  • 2 cups chicken broth
  • 2 tsp vegetable oil
  • red / green / yellow peppers half each (cubed)
  • oil for frying

Instructions

Method for preparing fried rice

  • Wash and dry vegetables.


  • Chop all vegetables finely.


  • Crack eggs into a bowl and season with some salt and pepper.


  • Cook the rice with separated grains and allow it to cool down in a plate.


  • Heat 2 tbsp of oil and pour in the seasoned eggs.


  • Stir and cook till they are done.


  • Keep them aside.


  • Heat 2 tbsp oil in a butter and sauté onions and green chillies for 5 min. Add in the ginger garlic paste and sauté.


  • Add in the finely chopped vegetables and cook on low flame for exactly 5 to 7 minutes. Add soy sauce and keep the flame high for 3 min. Reduce the flame and add in rice, cooked eggs and give it a good mix. Sprinkle some spring onions and serve hot!


Method for preparing chilli chicken

  • Cut the boneless chicken pieces into 1 " cubes.


  • Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes



  • Heat oil and deep fry the marinated chicken pieces till golden brown.


  • Now in a separate wok heat 1 tbsp oil and add garlic paste and green chilies and sauté for few seconds.


  • Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt, ajinomoto and remaining Soya sauce.


  • Add fried chicken pieces, peppers and onion cubes to it and cook for few minutes.


  • Dissolve the remaining corn flour in 1/2 cup water and add to the gravy stirring constantly to avoid lumps. ( add only when it is really boiling) Cook for 2-3 minutes.



  • Serve chinese chili chicken hot garnished with chopped green onion tops.



Nutrition

Calories: 721kcal | Carbohydrates: 53g | Protein: 36g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 257mg | Sodium: 1995mg | Potassium: 639mg | Fiber: 4g | Sugar: 7g | Vitamin A: 646IU | Vitamin C: 27mg | Vitamin E: 2mg | Calcium: 83mg | Iron: 3mg
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