Indo Chinese Starter-Chilli Chicken | How To Make Restaurant Style Chilli Chicken At Home

Who doesn’t like restaurant style chilli chicken with fried rice!!!! Favourite combo to order for take-out ?.

If you plan ahead it’s so easy to make delicious chilli chicken at home and that too fresh with a handful ingredients. With this post you will be able to make very juicy restaurant style chilli chicken and some flavorsome hot favourite fried Rice. How? Read further!!

A lot of times when I eat chilli chicken in any take-out or even restaurant I find the chicken to be too dry and chewy like rubber. It happens with flash frying of chicken which makes it rubber like. So in return the overall flavour is compromised.

Here I have used chicken breast for my restaurant style chilli chicken recipe. It cooks easily, doesn’t dry when cooked properly (will share how later) and tastes good as the meat is tender.

The amazing Whole 30 Air fried Chicken Nuggets recipe from the blog Bliss Full Eating is a must try if you are looking for a healthy chicken nugget recipe.

My secret for amazing chicken chilli is a juicy fried chicken dunked in the awesome combo of sauces aka soy sauce, ketchup, vinegar, red chili sauce. I like to add a lot of ginger and garlic; obviously optional but do try it; tastes delish.

Coming back to recipe follow it to T and you will get a plate just like mine?. And your family can enjoy Chinese at any time with a fraction of cost with the freshest ingredients.

Make sure you are ready with everything before you start making restaurant style chilli chicken. It helps in easy execution.

Directions to make restaurant style chilli chicken-

Ingredients:

450 gm chicken breast cleaned and chopped in bite size pieces

1 cup(250ml) buttermilk

1 cup flour

Salt & Pepper as per taste

1 tsp Garlic powder (optional)

1 tsp Onion powder (optional)

1 tsp Paprika or red chili powder

2 tbsp soy sauce

1/2 cup ketchup

1 tbsp vinegar

1 tbsp red chili sauce ( add more for spicy)

3 tbsp cornflour

2 onions chopped

1 capsicum chopped

Method:

Soak the chicken in buttermilk for at least 30 min till 90 min max.

*To make buttermilk add 2 tbsp curd to 220ml water.

*This ensures moist chicken after frying.

Now mix flour, salt, pepper, paprika, onion powder and garlic powder. Mix.

Now heat oil. One by one drain the chicken from buttermilk and dust in flour mix. Fry for 2-3 mins till golden.

* The flour actually helps to make chicken crispy.

Drain on a kitchen paper.

Now in a wok heat oil. Add ginger garlic. Cook for 10-20 sec.

Add onions and capsicum and cook for another min.

Add all the sauces. And let it cook.

Add fried chicken and mix.

* Remember to reach this step only when you are ready to serve.

Meanwhile add cornflour to half a cup of water and dissolve.

Mix the cornflour in sauce and chicken.

The mixture will start to thicken. At this point check seasoning and add salt & pepper as per your taste.

Transfer to a serving plate and garnish with spring onions.

Serve with fried rice.

Enjoy!!

Can’t make it now.

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