Dry Chili Chicken – Spicy Chicken Appetizer

Second in our list in easy to make party appetizers/starters….is this very popular chicken recipe called Dry Chili Chicken. If you hit in google you can find tons of variations of this recipe. I have tried many recipes and liked some of them but my favourite one is from ‘Fa’s Kitchen’. Chili Chicken is making its way in Muslim Wedding Menu’s in Andhra too. This spicy and dry chili chicken is often packed with family pack chicken biryani in many restaurants in Andhra.

You can even find chili chicken in many street side noodle stalls which serve noodles and fried rice. This easy to make chicken appetizer is much popular party recipe these days. If you want this to be kid friendly then just decrease the amount of spice. I am sure kids gonna love this chili chicken. I am allergic to soya sauce, so skipped it and used chili sauce. You can add soya sauce if you want. As I mentioned above that I tried this recipe from Fa’s Kitchen, I made little changes to her recipe to adapt to my taste buds. Do try this today and let me how it turned out…Stop by delicious Fa’s Kitchen to know what’s cooking on there…

NOTE: I messed up with my camera settings and landed on with bright shots…don’t be scared by seeing them. Currently working on fixing my camera settings…wish me luck….tell then dig into the recipe, try it and savor it…

Dry Chili Chicken

INGREDIENTS:

• 2 Chicken Breasts cut into 2’inch cubes
• 1 tbsp. Red chili powder
• 2 Green chilies, chopped
• ¾ tbsp. Ginger-Garlic paste
• ¼ tbsp. Garam Masala
• 1 Egg white, whisked
• Salt, as per taste
• Oil, for frying

FOR SAUCE:

• 1 Onion, peeled and diced
• 1 green Capsicum, diced
• ½ tbsp. Ginger, finely sliced
• 2 cloves Garlic, finely sliced
• ½ tbsp. white Pepper powder
• 2 tbsp. Cornflour
• 1 tbsp. Vinegar
• 1 tbsp. Chili sauce

PREPARATION:

• In a bowl marinate chicken pieces with red chili powder, ginger-garlic paste, green chilies, salt and garam masala for 3-4 or for overnight covered with a cling in fridge.
• Before you start to cook chili chicken, take out the marinated chicken and thoroughly mix in whisked egg white. Set this aside for 10-15 minutes.
• In the meantime make a thick mixture by combining cornflour, white pepper powder, pinch of salt  and water. Set this aside.
• Now in skillet heat oil and deep fry chicken pieces on medium heat for 4-6 minutes or until chicken is just tender. If you are using a small skillet then fry chicken in batches. Drain on to a kitchen tissue and set aside.
• In the same skillet or other skillet, add 2 tbsp. of oil (you can use above oil, in which we fried chicken) and fry in sliced ginger and garlic for a minute. Now add diced onion.
• When the onions start to turn translucent add diced capsicum. Sauté capsicum for 2-3 minutes and add in above fried chicken pieces. Saute on high for 2 minutes by adding chili sauce. Reduce the flame and stir in vinegar.
• On high flame, stir in above made cornflour mixture and saute for 2-3 minutes. Turn off the flame and serve hot as appetizer or as side dish with biryani or noodles or fried rice.
• Add love to make this chili chicken taste ‘Yummy’.

This dry chili chicken is going to be part of Muslim Food Blogger Challenge #11, where the theme for the month is ‘Bookmarked Recipe from Muslimah Blogger’.  Check out what my other fellow buddies have picked up to cook a treat for you…..