Let’s get started with some easy chilli chicken!
When it comes to easy chilli chicken I am pretty serious about it. It is mainly because I’ve been having it for so many years now and it is one of the first things I started to cook. Chilli chicken is a very easy recipe and that’s why I’m calling it an easy chilli chicken.
It is quite difficult to say where Chilli Chicken originated. But we can surely say it is a combination of Indian and Chinese cooking or we better know it as Indo Chinese cooking. Indo Chinese food can be tracked down to one small China Town in the city of Kolkata. It is called China town because native Chinese people still live there and we get the most authentic Chinese breakfast there at 4:00 in the morning. If you do get a chance please visit Chinatown in Kolkata some time.
I’m not saying chilli chicken originated there but we can definitely say Indo Chinese food or cooking started there.
Every state has its own version of easy chilli chicken in India. For example, the chilli chicken we get here in Hyderabad is a little different because the street vendors add curry leaves to it and it has a South Indian twist. So just like that, every state has its own version and it’s definitely delicious.
Now we will be breaking down this recipe into three easy parts. The first part is marinating the chicken, the second part is deep frying the chicken after coating it in a thick batter. And the last part is obviously the sauce.
So there is very basic marination for chilli chicken. Since it is an Indo Chinese Easy Chilli Chicken we will add both Chinese and Indian ingredients. So we need small cubes of chicken, then we will add some dark soya sauce, ginger and garlic paste, salt and finally some Ajinomoto if you want.
Marinate it for half an hour at least and you are good to go.
Now if you want to go for a street style easy chilli chicken we can go for a batter. Because that is how street vendors fry the chicken. But I have seen are a very interesting method and it is inspired by the American test kitchen. So basically in this method, we make a breading mixture. Take some soya sauce, vinegar, egg and if you want some ketchup.
Then we add that mixture to some flour and mix it properly. We have to mix it until and unless it forms bread crumb texture. And when we coat the chicken with this breading mixture and fry it, we get a really crisp skin with this method. But it is a little difficult to achieve that and I would like to make a separate post on that.
But here for the batter, you just need some refined flour, cornstarch and some water with a little salt. Once you have got yourself a batter with coating consistency you can coat the chicken and deep fry until golden brown and crisp.
This is the most flavourful part of the Easy Chilli Chicken. So for the sauce, you need to do all your preparation in advance. In Chinese cooking, you always need to do your preparation before you start cooking because everything is very fast and quick and it is done on high flame. So you have to make sure everything is ready and within your hands reach so that you don’t end up burning the sauce.
We use Chinese wok normally for Chinese cooking or stir-fries. Chinese wok is one of those pieces of equipment that you really really need for Chinese cooking, otherwise, you will not end up with the same taste and texture.
Now in the wok take some oil and let it smoke, once it comes to smoking temperature add your chopped ginger, garlic, and some chopped onions. Saute for 10 to 15 seconds and then add your chillies and bell peppers. Again cook for 20-30 seconds on a very high flame and then start adding your sauces. For the sauce, you will need to add some soya sauce, green chilli sauce, red chilli sauce, ketchup and some Ajinomoto.
Then give it a toss and now add around one bowl of water with some cornstarch in it. So that the sauce thickens, now add your fried chicken and give it a quick toss. Towards the end, you need to taste for seasoning and then adjust it. Garnish with some chopped spring onions.