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
Cooking the chicken:
  • 1.5 lb boneless chicken, cut into small bites size pieces
  • 1 tsp sea salt
  • 1 tsp Kashmiri red chilli pow or ganthoda powder( use ganthoda for AIP)
  • 1 tbsp ginger garlic paste (see notes on how to make this paste)
  • 2 tbsp coconut aminos or tamari or GF soy sauce(Use coconut aminos for paleo)
  • 2 tbsp arrowroot starch / tapioca starch
  • About ½ cup avocado oil for pan frying
For the sauce:
  • About 2 tbsp avocado oil (or whatever is left in the pan)
  • 4 scallions chopped
  • 1 cup sliced mushrooms
  • 1 tbsp ginger-garlic paste
  • ⅔ green chillies chopped finely ( omit for AIP)
  • ½ tsp kashmiri red chilli powder or ganthoda powder (use ganthoda for AIP)
  • 2 cups water
  • 2 tbsp GF soy sauce, tamari or coconut aminos
  • 2 tbsp arrowroot starch / tapioca starch mixed in ½ cup water
  • sea salt as needed
  • black pepper or white pepper as needed
RecipeInstructions
Frying Chicken pieces:
  1. In a large mixing bowl, add all of the ingredients listed under 'cooking the chicken' except the oil and mix well. Mix well using your hands to coat all the chicken pieces with marinade. (will not be too wet because of the starch). keep aside for at least 15 mins.
  2. Heat a large frying pan with the oil to shallow fry the marinated chicken pieces in batches. Pan fry them on medium heat for about 3-4 minutes on each side. Keep the fried chicken pieces aside.
Making the sauce:
  1. In the same skillet add more oil (if needed). Then add the scallions, mushrooms, 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 arrowroot / tapioca starch slurry slowly stirring continuously till the sauce thickens. Finally, add the chicken pieces to this sauce and let simmer 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/2024/06/chili-chicken-spicy-chicken.html