Chilli chicken is a popular Indo-Chinese dish that combines crispy fried chicken with a spicy and tangy sauce. The dish is made by marinating small pieces of chicken in a mixture of soy sauce, ginger, garlic, and other seasonings, then dredging them in cornstarch and frying them until crispy. The fried chicken is then stir-fried with a spicy sauce made with onions, peppers, tomato sauce, and red chili paste, along with other seasonings like sugar and vinegar. The resulting dish is a flavorful and spicy mix of crispy fried chicken and a tangy and spicy sauce that is perfect for serving with steamed rice or noodles. The level of spiciness can be adjusted according to your taste preferences by increasing or decreasing the amount of red chili paste used in the sauce. Chilli chicken is a popular dish in many Indian restaurants and is also commonly made at home for special occasions and gatherings.
Here are some tips and variations for making chicken batter:
Tips:
For an extra crispy coating, double-dip the chicken pieces in the batter.
Be sure to shake off any excess batter from the chicken before frying to prevent the coating from becoming too thick.
Use a mixture of flour and cornstarch to create a lighter and more delicate coating.
To add more flavor to the batter, try adding some grated Parmesan cheese or your favorite spice blend.
Variations:
Use panko breadcrumbs instead of flour to create a crispy and crunchy coating.
Add some heat to the batter by adding cayenne pepper or chili powder.
For a Southern-style chicken, add some buttermilk to the batter and let the chicken marinate for a few hours before frying.
For a gluten-free option, use a mixture of cornmeal and gluten-free flour as the coating.
Use beer or soda water instead of milk or water to create a lighter and airier batter.
With these tips and variations, you can create a range of delicious and unique chicken dishes with a variety of coatings and flavors.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1 cup milk or buttermilk
- 1-2 pounds of chicken pieces (legs, thighs, breasts)
Instructions:
In a large mixing bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder. Mix well until everything is well combined.
Add the milk or buttermilk to the dry ingredients, and whisk together until a smooth batter forms.
Dip each piece of chicken into the batter, making sure to coat it evenly.
Over medium-high heat, preheat the oil in a big pan or Dutch oven. Add the chicken to the hot oil, taking care not to overcrowd the pan. Fry the chicken until it is golden brown and fully cooked through, about 15-20 minutes depending on the size of the chicken pieces.
Remove the chicken from the oil using tongs, and drain on a paper towel-lined plate to remove excess oil.
Serve the chicken hot with your favorite dipping sauce, or use it to make a sandwich or wrap. You can also use the basic recipe as a starting point and experiment with different spices and liquids to create your own unique chicken batter.
