Recipe courtesy of Maneet Chauhan

Indian-Style Chile Chicken

Getting reviews...
I recently competed in a Chinese cooking competition that was broadcast internationally live from Times Square in New York City. The sheer ethnic display of this event, the flaming woks, and the gaze of the huge crowd not only inspired me, but drove me to delve further into this compelling cuisine. I and a host of other ''celebrity'' chefs were challenged to make a traditional version of a Chinese staple, Kung Pao Chicken, within a very short time frame—a pressure cooker indeed! As much as I enjoyed the process and ultimately the dish, I craved the addition of a couple of Indian spices. Indo-Chinese is enjoyed by many Indians, and I hope you enjoy one of my favorites in this genre.
Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Chicken:

Vegetables and Sauce:

Directions

  1. For the chicken, combine the chicken, red chili powder, white pepper, soy sauce, vinegar, ketchup, garlic-ginger paste and salt in a bowl and mix well. Let stand 10 to 15 minutes. Add the cornstarch and egg and mix well. Heat oil in a large skillet or deep-fryer to 325 to 350 degrees F. Fry the chicken until golden brown.
  2. For the vegetables and sauce, heat the oil in a skillet or wok over medium-high heat. Add the red onions, green onions, ginger, garlic, chiles and bell pepper. Saute for a few seconds. Add the broth and bring to a boil. Add the sugar, red chili powder, salt, white pepper, soy sauce and ketchup and mix well. Add the fried chicken. Cook, stirring, until chicken is coated with the sauce.
  3. Combine the cornstarch with 1/2 cup water and mix well. Add to the sauce, stirring constantly to prevent lumps. Cook for 2 to 3 minutes. Serve hot, garnished with green onion tops.

Cook’s Note

If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms. If you'd prefer not to eat the serranos, make a slit along the side of each. This will add the heat and flavor, then let you easily remove the chiles later.

Related Pages