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Chili Chicken

An easy to make Indo-Chinese chicken dish that combines the holy trinity of Indian cooking - turmeric, chili powder, ginger-garlic paste with soy sauce, msg, and wok cooking.

Servings 4 people

Ingredients

Chili Chicken

  • 1.5 lb boneless chicken thigh and/or breast
  • 4 tsp soy sauce
  • 3/4 tsp turmeric
  • 1 tsp ginger-garlic paste
  • 2 tsp paprika
  • 1 tsp chili powder (or to taste)
  • 1/2 bell pepper (finely diced)
  • 1 small green chilie
  • 2 tbsp ketchup
  • 1/4 tsp salt (or to taste)
  • 3/4 tsp msg or to taste
  • 1-2 tsp lime juice (or to taste)
  • 2 1/2 tsp oil
  • 2 tsp hot sauce (such as Frank's) optional

Instructions

  1. Begin by marinating your chicken. Combine soy sauce, turmeric, chilli powder, paprika and add to chicken. Mix well. Let sit for 30 minutes or keep in the fridge for up to 12 hours.

  2. Add oil to a frying pan or wok on medium-high heat. Add and sautee the finely diced bell pepper for a few minutes. 

  3. Now add chicken. Toss and cook for a few minutes. Then add in ketchup. 

  4. Allow liquid to evaporate. With time, the ketchup will caramelize and form a nice charred coating on the chicken. This process should take about 15 minutes. 

  5. Add in your lime juice, hot sauce, and salt. Taste and adjust for seasoning. Garnish with fresh cilantro.