Chili Chicken


To Marinate:
Chicken breast, boneless: 2 lbs, cut into small pieces
Turmeric Powder: ¼ tsp
Black Pepper Powder: 1.5 tsp
Chili Powder: 1 tsp
Salt: ½ tsp
Corn Starch: 1.5 tsp
Egg: 1
Rest of the Ingredients:

Red Onion: 2 big, cut into chunks
Bell Pepper: 1 big, cut into chunks
Garlic: 8 cloves, thinly sliced
Ginger: 4” piece, minced
Spring Onion: 2 stalks, cut into small pieces
Green chili: 3, thinly cut
Tomato Ketchup: 5 Tbsp
Soy Sauce: 1.5 Tbsp
Oil: 5 Tbsp
  • Cut chicken into small pieces and marinate with the ingredients mentioned under “To Marinate” for 1-2 hours
  • In a pan heat the oil and shallow fry marinated chicken pieces in 2-3 batches and drain to a paper towel
  • Once the chicken pieces are shallow fried in the same pan add garlic and ginger (Add more oil if needed) and sauté for about 1-2 minutes in medium heat
  • To this add onion, sauté for 3 minutes and add bell pepper and green chilis and sauté for another 3 minutes
  • Add spring onion, ketchup, and soy sauce to the pan, mix well, and let it stay on the heat about a minute or two
  • Add fried chicken pieces to the pan, mix well and let it stay on the heat for 5 minutes without covering the pan.

Serve with fried rice, chapatti, naan or even as an appetizer!!
This dish always taste good when you serve it the next day. Enjoy!!