Chili chicken is one of the best appetizers to be served for any party or get together. And of course it is one of my favorites from Chinese cuisine.Chili Chicken is one of my favorites and whenever I prepare it, I go for Pan Fried Chili Chicken instead of deep frying it.
It is usually said that Chinese means lots of oil, deep fried etc. etc. , but I have tried out many recipes without deep frying. Just by using little oil for quick sauting .
Whenever I cook something , I always wait for my family’s approval. And when they really like it , there is no limit to my joy. My husband likes the authentic food, especially Chinese food and he knows that I always try to cut short the fats wherever possible ;).But this time got tricked by my non fried chili chicken. He said it tasted just like restaurant’s. Didn’t even realize that it was prepared without deep frying. Later when I told him, he was surprised. 🙂 .So, I thought why not write about this recipe. Very simple, easy and quick to prepare.
Preparation time: 15 Minutes
Cooking Time: 20 Minutes
Serves : 3 People
- 1 Lb( 453 Grams)boneless Chicken breasts
- 3 Tablespoons olive oil
- 1 Red or yellow bell pepper cut into 1 inch size squares
- 1 Medium size onion
- 6-8 Garlic cloves , minced or chopped
- 6 Green chilies , slit vertically
- Few chopped green onions(Optional)
For chicken coating:
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Black Pepper powder(Or crushed black pepper)
- 1 Teaspoon red chili powder
- 1 Egg
- 1 Tablespoon rice flour
- 3 Tablespoons Soy sauce
- 1-2 Tablespoons red chili Sauce
- 2 Teaspoons tomato ketchup
- 1 Teaspoon crushed black pepper
- 2-3 Tablespoons honey
Wash the chicken breasts well with water and then cut them into vertical strips or even into small cubes.
In a bowl, beat the egg and mix all the ingredients mentioned for coating.
Add chicken strips, mix well.
Heat a skillet and drizzle oil. Place all the coated chicken pieces, well apart from each other. Let them fry on medium high heat till nice and soft on all the sides. They should change the color to golden brown.
Check with the toothpick if the chicken is cooked well.
While chicken is cooking , prepare the sauce by combining all the ingredients mentioned for sauce. Keep it aside.
Peel and cut the onion into halves. Cut each half into 2 and separate all the layers. Keep them aside.
Heat a tablespoon oil in a saucepan and add chopped garlic. Saute for few seconds and then add chilies, onions and bell pepper. Mix and cover. Let it cook on medium heat for 2-3 minutes.
Pour in the prepared sauce and mix.
Add the pan fried chicken and mix well.
Sprinkle some chopped green onions and mix.
Simmer on low heat for 5 minutes and remove from the heat.
Serve this delicious pan fried chili chicken with rice or as an appetizer.
This recipe has also been published on Archana’s Kitchen .Please check out my recipes there.