Dry Chilli Chicken

Ingredients

• 1 large chicken breast
• 1 tbsp ginger-garlic paste (heaped)
• salt (to taste, for the marinade)
• 1 tsp white pepper powder (for the marinade)
• 1 tsp red chili powder
• 1 whole egg
• 1 tsp lemon juice
• 3 tbsp corn flour
• oil (for shallow- or deep-frying the chicken)
• 4 tbsp oil (for the wok)
• 0.5 tsp cumin
• 1 tsp fresh ginger (chopped)
• 1 tbsp garlic (chopped)
• 2 green chilies (chopped; source gives a range of 2–3)
• 0.5 onion (chopped)
• salt (to taste, for the sauce)
• 2 tbsp hot red pepper paste
• 1 tbsp sriracha
• 1 tbsp ketchup
• 0.25 tsp vinegar
• 0.75 tsp soy sauce
• 0.5 tsp white pepper powder (for the sauce)
• cilantro (for garnish)
• green onions (for garnish)

Steps

1. 1

   Add the chicken breast, ginger-garlic paste, salt, 1 teaspoon white pepper powder, red chili powder, egg, lemon juice, and corn flour to a bowl. Mix everything well so the chicken is evenly coated.

2. 2

   Set the coated chicken aside for 20 minutes.

3. 3

   After the 20-minute marination, shallow-fry or deep-fry the chicken. Set the fried chicken aside.

4. 4

   Heat 4 tablespoons oil in a wok until really hot.

5. 5

   Add the cumin, chopped ginger, chopped garlic, green chilies, and chopped onion to the hot oil.

6. 6

   Sauté the aromatics for a few minutes.

7. 7

   Add salt, hot red pepper paste, sriracha, ketchup, vinegar, soy sauce, and 1/2 teaspoon white pepper powder.

8. 8

   Mix everything well to make the sauce.

9. 9

   Add the fried chicken and toss it in the sauce until evenly coated.

10. 10

    Garnish the chilli chicken with cilantro and green onions.

Notes

The source permits either shallow-frying or deep-frying but does not specify the oil temperature, frying time, or exact amount of frying oil. Both marinade and sauce use salt to taste.

Nutrition per serving

• main
• South Asian
• Indian
• Hyderabadi
• spicy
• chicken
• fried
• quick dinner