Tuesday , July 25 2017
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Boneless Chilli Chicken


350 gm boneless chicken, diced

1 egg, slightly beaten

1/2 cup corn flour

1 Tbsp salt or to taste

1/2 tsp garlic paste

1/2 tsp ginger paste

Oil for deep frying

2 cups onions, thickly sliced

2 tsp green chillies, thickly sliced (remove seeds if too hot)

1 Tbsp soy sauce (adjust according to strength)

2 Tbsp vinegar

Green chillies, slit, for garnish


Mix together the chicken, cornflour, egg, garlic and ginger paste, 2 tsp salt, and enough water so that the chicken pieces are ‘coated’ with the batter. Leave this for about 1/2 an hour.

Heat the oil and deep-fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through. Drain on absorbent paper.

Heat 2 tbsp of the oil in a wok, add onions and stir-fry over high heat till they are translucent.

Add the green chillies and stir a few times, add the remaining salt, soy sauce, vinegar, and the deep fried chicken.

Mix well, and serve garnished with the green chillies.