Chili chicken is a dish that looks good and tastes good, worth the effort to replicate in own kitchen. The best part that caught my attention was the strikingly tender and soft chicken pieces without any hint of bones and the skin. I thought it’s indeed an interesting idea and a clever twist.
The dish was actually developed by an immigrant Chinese in Calcutta and has been well accepted by the locals and became amazingly popular in India and across the globe, I guess. In fact it is one of the ubiquitous dishes in India, and now across the globe as well. We love Indo-Chinese fusion! It’s unique and distinctive in its own way.
I have a list of dishes that I enjoy eating at the restaurant. Chili chicken was one of them. But, the innate interest kept me focused on getting a good grip on its intricacies, I guess. I was sort of trying and testing various aspects of it in my mind until I get the perfect picture. Well, at least close to perfection would be the best fit. I still remember the taste and the texture of this dish from one of my favorite restaurants back home. Over time, I learned that using few feasible ingredients and unique Chinese techniques, it’s easy to replicate – if it done with finesse.
One vegetable I adore to add along would be green bell pepper. When I was served it for the first time, I really enjoyed the lavish amount of rough cut green bell pepper, and the green contrast was darn inviting. Oh, there is an option to add vegetables :). So, green bell pepper became sort of an inevitable ingredient in my chili chicken ever since. However, I don’t remember eating chili chicken as of like chicken curries, though. Succulent texture is what it makes chili chicken different from other chicken dishes and close to its roots.
Skinless boneless chicken, 1 cup, cleaned & cubed
Green bell pepper 1, cut into square pieces
yellow onion small, cut into square pieces
Green onions, 2 stalks, chopped
Finely chopped ginger & garlic, t tbsp
white vinegar 1 1/2 tsp
Soy sauce 1 tbsp
Thick molasses 1 tbsp
Corn flour tbsp
All purpose flour to dust the chicken cubes, 1/2 cup
Oil to deep fry the chicken
Combine the (cleaned & cubed) chicken and flour mixture, and dust ‘em well with the flour.
Heat 3 (or more) tbsp oil in a small pan, add 1 or 2 dry chili pieces and fry the chicken pieces in small batches.
In another medium pan heat 1 tbsp oil from the same oil that used to fry the chicken. Add onions and gently saute ‘em. Add bell pepper and give it a quick stir. Add the fried chicken pieces. Give another quick stir. Finally, add the mixture:
- Ginger & garlic
- Soy sauce
- Corn flour
- White vinegar
While mixing, make sure the corn flour dissolves well in the mixture. Check the consistency of sweet, salt and sour. Once everything blends well, pour it over the fried chicken and the vegetables. Give it a quick stir. Add green onions. Done! Enjoy with fried rice or even taste great with white plain rice.