How to make Chilli Chicken Restaurant Style at home easily. This Chilli Chicken Stir fry recipe is quick and easy and also a crowd-pleaser at any party or get-togethers.
This Dry Chilly Chicken Recipe which I also like to call Chilli Chicken Bites is a finger food recipe that is a hit at any parties. It is so simple and quick to make, with very few ingredients that you may already have in your pantry.
If you are hosting a party or making it for a larger crowd, please make them in bigger quantities because they vanish in a jiffy. This chilli chicken is just like the one you would order at any Chinese restaurant made in restaurant style.
Chilli Chicken Restaurant Style Recipe
- BRINE THE CHICKEN: To get tender and juicy chilli chicken bites like a restaurant, you must first brine the boneless chicken. There is no need to brine chicken if you are using packed ones like Zorabian or Godrej.
- To brine meat, immerse it in a solution of salt and water (2 tbsp salt to every liter of water) for 2 -3 hours in the refrigerator. You could also add some herbs to the water if you like. Then wash the meat well and cut it into bite-size cubes.
- MARINATE THE CHICKEN: Marinate the chicken pieces for at least 15 – 20 minutes with a little salt, pepper, red chilli paste/powder, and soya sauce. Marinating ensures that the sauces and spices penetrate into the chicken making it flavourful and juicy.
- After the marination time is completed, then add the egg and cornflour to the marinated chicken and allow it to rest for at least 5 to 10 minutes.
- Now heat a wok or a kadai and deep fry the chicken pieces for approx. 3 – 5 minutes or until they turn deep brown in colour. You will notice that the chicken is crispy on the outside and juicy on the inside just like the restaurant ones.
- PREPARE THE VEGETABLES: Cut the capsicums and onions into quarters. You could also use bell peppers. Slit the green chillies. You could use the yellow and red bell pepper as well.
- Finely chop garlic and ginger and the spring onions. Also, finely chop the green chillies. Keep the onion leeks aside for garnish at the end.
How to make Chilli Chicken Restaurant Style
- Heat oil in a wok, pan, or a broad Kadai. Always season your wok well before using to avoid sticking.
- When the oil is well heated add chopped ginger, garlic, and green chillies. Give it a quick stir and then add in the capsicums and onions. Let the flame be on high.
- Stir-fry the vegetables on high flame for 1 -2 minutes. Stir-frying is best done on a high flame to retain the crunch in vegetables. A slight crunch in the vegetables is the key to a perfect Restaurant style stir-fry.
- Now stir in the sauces, mix well and then add some stock. When the stock comes to a boil add a little cornflour slurry to thicken the sauce.
- Finally, add in the fried chicken pieces and continue to stir-fry till the vegetables, chicken, and sauces are well combined.
- Flavour the Chilli Chicken with a tbsp of sesame oil and your recipe is ready. Though adding sesame oil is optional, I like to use it as it gives a nutty flavour that compliments the chilli chicken recipe.
- Finally, garnish Chilli Chicken with some toasted sesame seeds and the onion leeks.
Serving Suggestions
Now that you know how to make chilli chicken restaurant-style, make it more often and enjoy it with Stir Fry Noodles or some fried rice. Serve Chilli Chicken as an appetizer or started during get-togethers or simply enjoy it with your favourite drink.
Other Appetizers you may like to try
Tuna Croquettes with potato
How to make Chilli Chicken Restaurant Style
Ingredients
- 500 grams Boneless Chicken, cut into cubes
- 2 tbsp Cornflour
- 1 Egg
- 1 tsp Red Chilly paste or chilly powder
- Salt to taste
- Oil for frying
For the Chilli Chicken Sauce
- 1 Onion quartered
- 2 Capsicum quartered
- 2 – 3 Spring Onions with leeks
- 7 – 8 Garlic cloves, finely chopped
- 1" Ginger, finely chopped
- 3 – 4 Green chillies ,cross cut
- 2 tbsp Soya sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Red Chilly Sauce
- 1 tbsp Sweet & Sour Sauce or tomato ketchup
- 1 tbsp Cornflour
- ½ tsp Pepper powder
- 2 tbsp Vegetable Oil
- 1 tbsp Roasted Sesame seeds for garnish
- 1 tbsp Sesame oil, optional
- 1 cup Chicken or vegetable stock Or dissolve one stock cube in 1 cup water
Instructions
How to make Chilli Chiken Restaurant Style
- Marinate boneless chicken pieces with cornflour, soya sauce, chilly paste and salt for 10 – 15 minutes. Add egg and deep fry the chicken pieces.
- In a wok, add 2 tbsp oil and stir fry the chopped ginger, garlic and chillies for a minute.
- In a bowl combine all the sauces. Then add the sauces to the wok and stir fry for one more minute
- Add one cup of stock to the wok and let the sauce come to a boil.
- Make a slurry of 1 tsp heaped cornflour in ½ cup water. Add 2 – 3 tsp of the cornflour slurry to the sauce.
- Add in the fried chicken pieces and mix well. Add pepper and salt to taste.
- Garnish with onion leeks, roasted sesame seeds, and sesame oil.
Notes
- Add a little vinegar to the sauce, if you like it a bit tangy.
- Adding sesame oil is optional. But this gives a nice nutty flavour to the chilly chicken. Not recommended to use sesame oil while stir-frying.
- Add salt sparingly as we are using soya sauce.
- Dissolve the stock cube in water and use it if you don’t have stock readily available.
If you tried this recipe then let me have your comments and views.
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