Chili Chicken || Spicy Indo-Chinese Chicken ||
 
Prep time
Cook time
Total time
 
Bite size chicken pieces coated with ginger garlic paste, shallow fried and then coated with a spicy and tangy asian style sauce along with vegetables
Author:
Recipe type: Main Course, Appetizer
Cuisine: Indian, Chinese, Fusion
Serves: 4-6
RecipeIngredients
For ginger garlic paste:
  • 8 garlic cloves, peeled
  • 3 inch by 2 inch piece of fresh ginger
  • 2 tbsp olive oil
Cooking the chicken:
  • 2 lb boneless chicken, cut into small bites size pieces
  • 1 tsp salt
  • 2 tsp Kashmiri red chilli pow (use less if you want it mild, omit for AIP)
  • 1 tbsp ginger garlic paste (see below how to make this paste)
  • 2 tsp coconut aminos or soya sauce (Use coconut aminos for paleo)
  • 2 tbsp tapioca flour / tapioca starch
  • About ½ cup light olive oil for pan frying
For the sauce:
  • 2 tbsp olive oil or coconut oil
  • 4 scallions chopped
  • 1 tbsp ginger-garlic paste (see below)
  • 3 green chillies slit length-wise (optional , omit for AIP)
  • ½ tsp kashmiri red chilli powder (omit for AIP)
  • 2 tsp tamari or coconut aminos (use coconut aminos for paleo)
  • 2 tsp tapioca starch mixed in 2 tbsp water
  • About 1 cup water
  • sea salt as needed
RecipeInstructions
Making ginger garlic paste:
  1. Add all the ingredients listed under 'for ginger garlic paste' to a food processor and grind to a fine paste. Keep aside.
Frying Chicken pieces:
  1. In a large mixing bowl, add rest of the ingredients listed under 'cooking the chicken' and mix well. Add the chicken pieces to this and mix well using your hands to coat all the chicken pieces with marinade. (will not be too wet because of the starch)
  2. Heat a large frying pan with some oil to shallow fry the marinated chicken pieces in batches. Pan fry them on medium heat for about 4-5 minutes total turning them midway to cook both sides. Keep the fried chicken pieces aside.
Making the sauce:
  1. Heat a deep skillet or a medium size pot with a broad base and add the oil. When hot add the scallions, ginger garlic paste and the green chillies.Saute for about 1 minute and then add the red chilli powder, the tamari(or coconut aminos). Add the water. Check for seasoning and add salt accordingly if needed. Cook for about a minute till the water comes to a boil.
  2. Now lower the heat and add the tapioca starch slurry slowly stirring continuously till the sauce thickens. Finally, add the chicken pieces. Cook for about 2-3 mins. Turn heat off and serve immediately.
Notes
If you are making this ahead of dinner, then fry the chicken pieces and make the sauce and keep the sauce and the chicken separate. Just before serving, add the chicken pieces to the sauce and simmer for a couple mins and serve immediately.
You can also add vegetables (broccoli, cauliflower etc) to the sauce and cook them for a couple mins before adding the fried chicken for a complete meal.
Recipe by Cook2Nourish at https://cook2nourish.com/2014/01/chili-chicken-spicy-chicken.html