Spicy Indo-Chinese Chili Chicken with Caramelized Onions
Experience the rich and dynamic flavors of Indo-Chinese cuisine with this spicy Chili Chicken dish. Originating from the vibrant streets of India, where Chinese culinary traditions have fused with local spices and ingredients, this recipe features tender chicken pieces expertly coated in cornstarch and fried to perfection. Topped with fragrant caramelized onions, fresh green chilies, and scallions, this dish is both savory and satisfying. Perfectly paired with steamed rice or a side of broccoli, this Chili Chicken promises a delightful meal for any occasion, whether it's a casual dinner or a festive gathering.
2-4
Servings
267
Calories
13
Ingredients
Ingredients
Onions
2 large (Chopped)
Vegetable oil
4 fluid ounces (For frying)
Ginger
1 tablespoon (Chopped finely)
Garlic
4 cloves (Minced)
Chicken thighs
3 (Skinned and boned, cut into bite-sized pieces)
Chicken breast
1/2 (Skinned and boned, cut into bite-sized pieces)
Cornstarch
As needed (For coating the chicken)
Green chilies
6 (Chopped coarsely)
Green onions
5 (Chopped)
Water
4 fluid ounces (For sauce)
Sugar
1 teaspoon (N/A)
Soy sauce
2 fluid ounces (For sauce)
Cornstarch
2 teaspoons (For sauce)
Instructions
1
In a large wok, heat the vegetable oil over medium-high heat until shimmering.
2
Add the chopped onions and sauté, stirring frequently, until they are thoroughly caramelized and golden brown, about 10-15 minutes.
3
While the onions are cooking, cut the skinned and boned chicken thighs and breast into bite-sized pieces.
4
Coat each piece of chicken evenly with cornstarch to create a crispy texture.
5
Once the onions are caramelized, push them to the sides of the wok to create space in the center.
6
Add the coated chicken pieces to the hot oil and fry them until they are browned with crispy edges, about 8-10 minutes.
7
Stir the caramelized onion mixture into the cooking chicken to combine the flavors.
8
Add the chopped green chilies and green onions to the wok, stirring just enough to warm them through, about 2 minutes.
9
Carefully push the chicken and vegetable mixture towards the sides of the wok to keep it crispy while preparing the sauce.
10
In a separate small bowl, whisk together 4 ounces of water, sugar, 2 teaspoons of cornstarch, and soy sauce until combined.
11
Pour the sauce mixture into the center of the wok, allowing it to come to a simmer.
12
Remove the wok from the heat and stir the sauce until it thickens, about 1-2 minutes.
13
Combine everything together in the wok so the sauce evenly coats the chicken and vegetables.
14
Serve hot with a generous side of steamed rice and broccoli, and enjoy with a cold beer.
Nutrition Information
13g
Fat
10g
Carbs
20g
Protein
1.67g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Indo-Chinese Chili Chicken?
Spicy Indo-Chinese Chili Chicken is a fusion dish originating from India that combines Chinese culinary traditions with local Indian spices, featuring crispy chicken and caramelized onions.
How many servings does this recipe yield?
This recipe is designed to serve between 2 and 4 people.
What type of chicken should I use for Chili Chicken?
The recipe calls for a combination of 3 skinned and boned chicken thighs and 1/2 of a chicken breast, cut into bite-sized pieces.
How many calories are in one serving of this dish?
There are approximately 267 calories per serving.
What makes the chicken texture crispy in this recipe?
The chicken pieces are coated evenly with cornstarch before being fried in hot oil to create a crispy outer layer.
How long does it take to caramelize the onions?
The chopped onions should be sauteed over medium-high heat for about 10-15 minutes until they are golden brown.
What ingredients are needed for the Chili Chicken sauce?
The sauce consists of 4 ounces of water, 1 teaspoon of sugar, 2 teaspoons of cornstarch, and 2 fluid ounces of soy sauce.
How many green chilies are used in this recipe?
This recipe uses 6 green chilies, chopped coarsely, to provide its signature heat.
What is the protein content of this Chili Chicken?
Each serving contains 20g of protein.
What are the recommended side dishes?
It is best served hot with a side of steamed rice and broccoli.
How much fat is in this dish?
This recipe contains 13g of fat per serving.
What is the carbohydrate count for this recipe?
There are 10g of carbohydrates per serving.
How much ginger and garlic are required?
You will need 1 tablespoon of finely chopped ginger and 4 cloves of minced garlic.
Can I use a regular pan instead of a wok?
While a wok is recommended for high-heat stir-frying, a large heavy-bottomed skillet can be used as a substitute.
How much sugar is in this recipe?
The dish contains approximately 1.67g of sugar per serving.
How do I thicken the sauce?
The sauce is thickened by whisking cornstarch with water, soy sauce, and sugar, then simmering it in the wok for 1-2 minutes.
Is this dish considered spicy?
Yes, with 6 green chilies and an Indo-Chinese flavor profile, this dish is intended to be spicy.
What kind of oil is best for frying the chicken?
The recipe specifies using 4 fluid ounces of vegetable oil for frying.
How many green onions are needed for garnish?
The recipe uses 5 chopped green onions added toward the end of the cooking process.
What is the total ingredient count?
There are 13 total ingredients used in this Spicy Indo-Chinese Chili Chicken recipe.
Should I cook the chicken and onions together from the start?
No, you should caramelize the onions first, then move them to the sides of the wok to fry the chicken in the center.
How long do the green chilies and scallions need to cook?
They only need to be stirred in for about 2 minutes, just enough to warm them through.
What is a good beverage pairing for this meal?
The recipe suggests enjoying this spicy dish with a cold beer.
Is there any fiber in this recipe?
The provided nutritional data indicates the fiber content is negligible or not measured.
Can I prepare the sauce in advance?
Yes, you can whisk the water, sugar, cornstarch, and soy sauce in a small bowl while the onions or chicken are cooking.
How large should the chicken pieces be?
The chicken should be cut into bite-sized pieces to ensure even cooking and a good sauce-to-meat ratio.
What is the specific role of cornstarch in the sauce?
Cornstarch acts as a thickening agent that gives the sauce its glossy, clingy consistency.
Does this recipe include salt?
Sodium content is not specified, but the 2 ounces of soy sauce provide the primary salty flavor for the dish.
Are the onions chopped or sliced?
The recipe specifically calls for the 2 large onions to be chopped.
What is the origins of Chili Chicken?
Chili chicken is a popular Hakka Indo-Chinese dish that emerged from the Chinese community in Kolkata, India.