CHICKEN CHILLY DRY

 

This popular Indo-Chinese dish features tender, crispy chicken pieces tossed in a bold, aromatic, and dry (not saucy) coating of chilies, ginger, garlic, and peppers. It's perfect as a starter or a main course with fried rice.

Ingredients:

For Marination:

Boneless chicken breast or thigh, cut into 1-inch cubes: 500g

Soy sauce: 1 tbsp

Rice vinegar or white vinegar: 1 tsp

Black pepper powder: ½ tsp

Salt: ½ tsp

Cornstarch: 2 tbsp

All-purpose flour: 1 tbsp

Egg white (from 1 large egg): 1

Oil (for deep frying): 2-3 cups

For the Dry Fry:

Vegetable oil: 2 tbsp

Dried red chilies (whole Kashmiri or similar): 6-8

Fresh garlic, finely chopped: 1 tbsp

Fresh ginger, finely chopped: 1 tbsp

Fresh green chilies, slit lengthwise: 2-3 (adjust to heat preference)

Large onion, cut into 1-inch squares: 1

Capsicum (green bell pepper), cut into 1-inch squares: 1

Spring onions: 4-5, separate whites and greens

For the Sauce & Seasoning:

Soy sauce: 1 tbsp

Red chili sauce or Sriracha: 1 tbsp

Tomato ketchup: 1 tbsp

Vinegar: 1 tsp

Sugar: 1 tsp (balances heat)

Black pepper powder: ½ tsp

Salt: to taste

A pinch of MSG (optional, but authentic)

Method:

Step 1: Marinate & Fry the Chicken

In a large bowl, combine the chicken cubes with soy sauce, vinegar, black pepper, and salt. keep for 15 minutes

Add the cornstarch, all-purpose flour, and egg white. Mix thoroughly until each piece is evenly coated. The mixture should be sticky, not runny.

Heat oil for deep frying in a wok or kadai over medium-high heat (around 175°C/350°F).

Carefully add the chicken pieces in batches, ensuring not to overcrowd. Fry for 4-5 minutes until golden brown, crispy, and cooked through.

Remove with a slotted spoon and drain on a wire rack or paper towels.

Step 2: Prepare the Dry Fry

Heat 2 tbsp of oil in a separate large wok or pan over high heat.

Add the dried red chilies and stir for 10 seconds until they darken slightly and become aromatic.

Add the chopped ginger and garlic. Stir-fry for 30 seconds until fragrant.

Add the slit green chilies and the white parts of the spring onions. Stir-fry for another 30 seconds.

Add the cubed onions and capsicum. Toss on high heat for 2-3 minutes until they are slightly seared but still crunchy.

Step 3: Combine & Toss

Reduce heat to medium. Add all the sauce ingredients (soy sauce, chili sauce, ketchup, vinegar, sugar, black pepper, salt, and optional MSG) directly to the wok with the vegetables. Stir quickly for 20 seconds to combine.

Immediately add the fried chicken pieces. Increase the heat back to high.

Toss everything together vigorously for 1-2 minutes until the chicken pieces are uniformly coated in the glossy, dry sauce and everything is piping hot.

Step 4: Finish & Serve

Turn off the heat. Garnish generously with the chopped green parts of the spring onions.

Serve immediately

Chef's Tips for Best Results:

Double Fry for Extra Crispiness: For an even crispier texture, fry the chicken once at a lower temperature (160°C) to cook through, then again at a high temperature (190°C) for 45 seconds just before adding to the stir-fry.

Control the Heat: The key is high heat during stir-frying to get the wok hei (breath of the wok) without burning the aromatics.

Customize: For more sauce, add a splash of water or chicken stock with the sauces. Add  lemon

Vegetarian Version: Substitute chicken with paneer, tofu, or mushrooms, adjusting the frying time accordingly.