Chilli Chicken Dry Recipe – How To Make Chilli Chiken By Home Kitchen Video

Ingredients: Chilli Chicken Recipe / How to Make Restaurant Style Chilli Chicken Dry

*My 1 tbsp Oil = 50 ml or (One Ladle = 50 ml)

* 200 grams cubed boneless chicken medium size
* 3 to 4 Green Chilies
* 3 tablespoon Corn Flour for coating
* Spring Onion Chopped Large, 1 bunch (avg 3-4 per bunch)
* 1 Medium size Onion
* 1 Medium size Capsicum
* 1 tspn Black pepper powder (kali mirch)
* Soy sauce (3 tablespoon)
* Green Chilli Sauce (1 tablespoon)
* 2 tsp fresh Ginger garlic paste
* 1 large Egg white
* 1 teaspoon finely chopped Garlic
* Salt to Taste

One of my favourite foods to order on a take out is this chilli chicken. There is something so tasty about the restaurant style chilli chicken recipe. It is so delicious and kind of addictive, I have tried my hands on so many variety of chilli chicken recipe and finally got the best one. This is it!

Dry chilli chicken, easily the most popular Indian-Chinese chicken recipe for the meat lovers. It’s spicy (it’s called chilli chicken after all), it’s got a crunch from the flour coating over the chicken and the capsicum, and it’s really quite delicious. When TH asks what’s the one thing I’d say he’s missing being a vegetarian, my answer is usually a very confident “chilli chicken for sure”.

So yes, we all know it and love it but how do we make chilli chicken at home? If you’ve attempted to make any manchurian or Indian Chinese dishes at home, you’ve probably felt it’s not the same as what we get in the restaurants. The key reason for this is that they deep fry things without worrying about health or calories and we would probably hesitate. At least, that’s my theory. So this chilli chicken recipe is as close to how a restaurant would make it but I haven’t added any MSG which they are sure to add in chilli chicken. I also haven’t used any food colour because I really don’t think that’s necessary.

Hope you will give this a try and let me know how it turns out for you..