The ULTIMATE Indo-Chinese Chili Chicken
The ULTIMATE Indo-Chinese Chilli Chicken has finally arrived!! Took me ages to finally come up with the perfect Chili chicken recipe ever. Through trial and error, I have finally achieved it. There are so many recipes for this dish and every one I tried, I didn't like at all and was not the taste I was looking for. I finally gave up and just put something together that was a sure fire win.
The Recipe:
For the Marinade:
~4 packages of chicken tenders cut into 1/2" pieces (this just leaves a lot for left overs the next day which taste just as good as the first day you made!)
~1 Tbsp Red chili curry paste (for my Swiss readers, in Coop in the International section) for US readers, any Indian store or if you are lucky in your International section of your local grocer.
~1 1/2 Tbsp minced garlic
~1 1/2 Tbsp minced fresh ginger
~1/4 Cup any white wine (NOT cooking wine)
~3 Tbsp Soy sauce
~1 Tbsp Rice vinegar
~1 Tsp Salt
~1 Tsp Ancho chili powder
~1 Tsp chili powder
~1/4 Tsp Coriander powder
~1/4 Tsp Cardamom powder
~1 Tbsp grape seed oil
~1/2 Cup corn starch (after marinating is done)
Let's get to work with the marinade:
1) Mix all the ingredients except chicken with a whisk until combined. Add chicken and toss to coat completely. Put in fridge for no less than 2 hours.
2) Remove from fridge and add corn starch and toss chicken in the bowl until all is coated. You can always add a touch more corn starch if needed if there is not enough coverage.
3) Heat very large pan on high heat with enough oil to cover bottom of pan. (I love my elongated cast iron pan from Le Creuset oval pan.
4) Add chicken pieces and saute until crispy looking, flipping every 2 minutes. Remove to a 13x9 pan and place in the oven to finish up the cooking for about 15 minutes on 300F.
In the meantime, here are the next ingredients needed for the rest of the recipe:
~2 Green peppers seeded and sliced into rings
~2 Large yellow onions sliced into rings
~Additional oil if needed
~1/2 Cup tomato paste
~ 1/4 to 1/2 cup of hot water
~1/4 tsp garlic powder
~2 Tbsp Soy sauce
~1/4 Tsp Coriander powder
Let's get to work!
1) Put the pepper rings and onion rings in the same pan the chicken was sauteed in and stir around until sweating (about 2 minutes). Add additional oil if needed at this point. A splash will do. Add soy sauce, tomato paste, garlic and coriander powder, and water and stir until thick. If still too thick, keep adding water until the sauce around looks pasty. Add the cooked chicken and toss together and serve. Took a lot of time to come up with such a custom recipe. Serve with a sprig of fresh coriander and chopped fresh onion for presentation. Don't forget the naan bread.
The Recipe:
For the Marinade:
~4 packages of chicken tenders cut into 1/2" pieces (this just leaves a lot for left overs the next day which taste just as good as the first day you made!)
~1 Tbsp Red chili curry paste (for my Swiss readers, in Coop in the International section) for US readers, any Indian store or if you are lucky in your International section of your local grocer.
~1 1/2 Tbsp minced garlic
~1 1/2 Tbsp minced fresh ginger
~1/4 Cup any white wine (NOT cooking wine)
~3 Tbsp Soy sauce
~1 Tbsp Rice vinegar
~1 Tsp Salt
~1 Tsp Ancho chili powder
~1 Tsp chili powder
~1/4 Tsp Coriander powder
~1/4 Tsp Cardamom powder
~1 Tbsp grape seed oil
~1/2 Cup corn starch (after marinating is done)
Let's get to work with the marinade:
1) Mix all the ingredients except chicken with a whisk until combined. Add chicken and toss to coat completely. Put in fridge for no less than 2 hours.
2) Remove from fridge and add corn starch and toss chicken in the bowl until all is coated. You can always add a touch more corn starch if needed if there is not enough coverage.
3) Heat very large pan on high heat with enough oil to cover bottom of pan. (I love my elongated cast iron pan from Le Creuset oval pan.
4) Add chicken pieces and saute until crispy looking, flipping every 2 minutes. Remove to a 13x9 pan and place in the oven to finish up the cooking for about 15 minutes on 300F.
In the meantime, here are the next ingredients needed for the rest of the recipe:
~2 Green peppers seeded and sliced into rings
~2 Large yellow onions sliced into rings
~Additional oil if needed
~1/2 Cup tomato paste
~ 1/4 to 1/2 cup of hot water
~1/4 tsp garlic powder
~2 Tbsp Soy sauce
~1/4 Tsp Coriander powder
Let's get to work!
1) Put the pepper rings and onion rings in the same pan the chicken was sauteed in and stir around until sweating (about 2 minutes). Add additional oil if needed at this point. A splash will do. Add soy sauce, tomato paste, garlic and coriander powder, and water and stir until thick. If still too thick, keep adding water until the sauce around looks pasty. Add the cooked chicken and toss together and serve. Took a lot of time to come up with such a custom recipe. Serve with a sprig of fresh coriander and chopped fresh onion for presentation. Don't forget the naan bread.
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