Chilli Chicken
A popular Indo-Chinese dish featuring crispy fried chicken tossed in a spicy and flavorful chilli sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Bagichaa Cafe, Bally
Chilli Chicken is a popular Indo-Chinese dish, a fusion cuisine that developed in India, particularly in Kolkata, where a significant Chinese immigrant community settled. It reflects the adaptation of Chinese cooking techniques and flavors to Indian palates and available ingredients.
Chilli Chicken holds a significant place in Indian culinary culture, particularly as a popular street food and restaurant dish. It represents the multicultural nature of Indian cuisine and the willingness to embrace global flavors.
Street Food Staple
Chilli Chicken is a ubiquitous street food item across India, readily available from food stalls and vendors, offering a quick and affordable meal.
Restaurant Favorite
It's a common fixture on the menus of Indo-Chinese restaurants throughout India and increasingly in other countries, reflecting its widespread popularity.
Social Gatherings
Chilli Chicken is a frequent choice for casual gatherings and parties, often served as an appetizer or a main course accompanied by fried rice or noodles.
Chilli Chicken is characterized by a balance of spicy, savory, and slightly sweet flavors, achieved through a combination of chili sauces, soy sauce, ginger, garlic, and other seasonings.
The dominant flavor profile involves a savory base from soy sauce and chicken broth (if used), a spicy kick from green chilies, red chili paste/sauce, and sometimes Szechuan peppercorns, and a touch of sweetness from sugar or honey. Ginger and garlic contribute aromatic warmth, while vinegar or lime juice adds a subtle tang. The chicken itself, often marinated, absorbs these flavors during cooking, and the vegetables add a fresh, crisp counterpoint.
Chicken Marination
Marinating the chicken in ginger-garlic paste, soy sauce, and a touch of vinegar or lemon juice tenderizes the meat and infuses it with flavor.
Battering Technique
A light and crispy batter is crucial. Using cornstarch along with all-purpose flour helps achieve this. Avoid over-battering, as it can result in a heavy and soggy coating.
Stir-frying at High Heat
Stir-frying the chicken and vegetables at high heat ensures quick cooking and a desirable sear, preventing the chicken from becoming tough and the vegetables from becoming mushy.
Sauce Consistency
Adjust the amount of cornstarch slurry added to the sauce to achieve the desired thickness. A slightly thickened sauce clings better to the chicken and vegetables.
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