Restaurant Style Chili Chicken

Ingredients

• 500 g Chicken Breast (cut into bite‑size pieces)
• 1 tsp Salt (fine sea salt)
• 1 tbsp Ginger Garlic Paste (freshly made or store‑bought)
• 2 tbsp Chili Sauce (Sriracha or any hot chili sauce)
• 0.5 tsp Black Pepper Powder (freshly ground)
• 3 tbsp Cornflour (for coating the chicken)
• 1 large Egg (beaten)
• 1 tbsp Soy Sauce (regular or low‑sodium)
• 500 ml Vegetable Oil (for deep frying)
• 4 stalks Spring Onion (white part sliced, green part chopped for garnish)
• 2 pieces Green Chilies (sliced lengthwise)
• 1 medium Capsicum (Bell Pepper) (cut into triangular pieces)
• 2 medium Tomato (diced)
• 1 medium Onion (diced)
• 1 tsp Sugar (helps balance acidity)
• 2 tbsp Tomato Ketchup (regular)
• 1 tbsp Chili Sauce (same as above, extra for gravy)
• 1 tsp Soy Sauce (extra for gravy)
• 0.5 tsp White Vinegar (adds tang)
• 1 tsp Kashmiri Chili Powder (for color and mild heat)
• 240 ml Water (adjust for desired consistency)
• 1 tbsp Cornflour Slurry (mixed with 2 tbsp water, set aside)
• 1 tsp White Sesame Seeds (for garnish)

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine chicken pieces, salt, ginger‑garlic paste, chili sauce, black pepper, cornflour, beaten egg and soy sauce. Mix until every piece is evenly coated.

   Time: PT5M

2. Rest the Marinade

   Cover the bowl and let the chicken rest at room temperature for 30 minutes so the flavors penetrate and the coating adheres.

   Time: PT30M

3. Prepare the Veggies

   While the chicken rests, finely slice spring onion (white part), green chilies, cut the capsicum into triangles, dice tomatoes and onion. Set aside in separate bowls.

   Time: PT10M

4. Make Cornflour Slurry

   Mix 1 tbsp cornflour with 2 tbsp water until smooth. This will be used later to thicken the gravy.

   Time: PT2M

5. Heat Oil for Frying

   Pour about 500 ml vegetable oil into a deep frying pan and heat over medium‑high heat until it reaches 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

6. Fry the Chicken Pakoras

   Working in batches, gently lower the marinated chicken into the hot oil. Fry until golden brown and cooked through, about 3‑4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

7. Sauté Aromatics

   In a clean skillet, add a splash of oil and stir‑fry the white part of spring onion and sliced green chilies for 30 seconds over high flame.

   Time: PT1M

   Temperature: high flame

8. Add Capsicum and Paste

   Add the triangular capsicum pieces and 1 tsp ginger‑garlic paste. Stir‑fry for another 1 minute, keeping the heat high.

   Time: PT1M

   Temperature: high flame

9. Introduce Tomatoes and Onion

   Add diced tomatoes, diced onion and continue to stir‑fry for 2 minutes until they soften but remain slightly crunchy.

   Time: PT2M

   Temperature: high flame

10. Balance Sweetness

    Sprinkle 1 tsp sugar over the vegetables and stir quickly.

    Time: PT0.5M

    Temperature: high flame

11. Build the Sauce

    Add tomato ketchup, chili sauce, soy sauce, vinegar, salt, black pepper, and Kashmiri chili powder. Stir continuously for 1 minute.

    Time: PT1M

    Temperature: high flame

12. Add Water and Simmer

    Pour in 240 ml water, increase heat to bring the mixture to a rolling boil, then reduce to medium and simmer for 3 minutes.

    Time: PT3M

    Temperature: medium flame

13. Thicken the Gravy

    Stir the cornflour slurry to recombine and slowly pour it into the simmering sauce while stirring. Cook for another 2 minutes until the gravy is glossy and thick.

    Time: PT2M

    Temperature: medium flame

14. Combine Pakoras with Gravy

    Add the fried chicken pakoras to the thickened gravy. Toss gently to coat and let them heat through for 5 minutes on low flame.

    Time: PT5M

    Temperature: low flame

15. Finish and Garnish

    Turn off the heat. Sprinkle the remaining green part of spring onion and white sesame seeds over the top. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Breast: boneless chicken thigh
• Instead of Ginger Garlic Paste: minced ginger and garlic
• Instead of Chili Sauce: red pepper paste
• Instead of Cornflour: all‑purpose flour (will be less crisp)
• Instead of Egg: flax egg (for veg)
• Instead of Soy Sauce: tamari
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Spring Onion: scallions
• Instead of Green Chilies: bird’s eye chilies
• Instead of Capsicum (Bell Pepper): any color bell pepper
• Instead of Tomato: canned diced tomatoes
• Instead of Sugar: honey (use less)
• Instead of Soy Sauce: tamari
• Instead of White Vinegar: apple cider vinegar
• Instead of Kashmiri Chili Powder: paprika + a pinch cayenne
• Instead of Cornflour Slurry: arrowroot powder

Equipment Needed

• Large Mixing Bowl
• Deep Frying Pan or Wok
• Saucepan or Skillet for Gravy
• Knife
• Cutting Board
• Slotted Spoon or Spider Strainer
• Spatula
• Measuring Spoons
• Measuring Cup
• Small Bowl for Slurry
• Tongs (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Marinating the chicken for at least 30 minutes
• Maintaining oil temperature at 180 °C while frying
• High‑heat stir‑fry to keep vegetables crunchy
• Adding cornflour slurry gradually to avoid lumps
• Coating the fried pakoras quickly to retain crispness

Chef Tips from the Video

• Use a high smoke‑point oil like peanut or canola for the crispiest pakoras.
• Kashmiri chili powder gives a beautiful red hue without excessive heat.
• Garnish with fresh spring onion just before serving for a burst of freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat to keep pakoras from getting soggy.

Freezer: Not recommended – freezing will make the fried coating soggy.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Marinate the chicken a few hours ahead or overnight for deeper flavor.
• Pre‑chop all vegetables and store them in airtight containers.
• Prepare the cornflour slurry just before cooking the gravy.