Indo-Chinese Chili Chicken (Air Fryer)

 

Chili ChickenIt feels like April, rainy, cool, and somewhat green. I am ready for spicy, comforting, soul food. The Indo-Chinese kind of food. Right on top of that list is naturally Kolkata Style Chili Chicken. Here is my traditional recipe.  I am sharing with you my air-fryer version.

Air Fryer Love and Chili Chicken

I am thrilled with the results working with the Air Fryer I cannot believe that I can ditch the deep frying and still get such good results. The chicken in this recipe crisps up with just enough clingy batter to allow it to absorb the spicy sauce.  The essence of this recipe is deep soy sauce laden sauce and lots of green chilies. If you do not want it so spicy, you can add more thinly sliced green bell peppers.  It will get you close but not completely there.  This dish can be made fairly dry and enjoyed as an appetizer or somewhat saucier and more enjoyed with either rice or noodles. I am working on a recipe for burnt garlic fried rice as we speak.

Cooking with my baby boy!

After all, it is just the perfect weather for Indo- Chinese food.  I am feeling nostalgic after wrapping up Aadi’s last middle school awards night. Yes, my baby is growing up. BTW, as with all things new and food related he is quite excited about my new experiments with the CrispLid.  We have identified a few new recipes to try over the weekend.

Chili Chicken (air fryer)

Of course, like all weekends before school closes out, this promises to be quite a busy one.  I have signed myself up for a seminar in the Botanical Gardens this weekend. I hope the weather holds out. Much as I like the rain, it will be a waste to head out and not enjoy some flowers.

Chicken Chicken

Well, fast forward…  While today is a picture-perfect day, it is somewhat hot for walking trips. I also did not get as much sleep has, I would have liked so I am back home early to get some rest. Alright, the real reason is that I have the house to myself, and I am able to cook up quite the storm. I have tested a whole bunch of recipes and have gotten up close and personal.

Other fun recipes include these air fryer channa masala and this chili tofu.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

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Indo-Chinese Chili Chicken (Air Fryer)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6

Indo-Chinese Chili Chicken (Air Fryer)

An air fried lighter version of the classic deep fried recipe.

Ingredients

    For the Chicken
  • 1 tablespoon minced ginger
  • 1 and half pounds chicken, cut into 1 inch pieces
  • 2 teaspoons salt
  • 1 egg
  • 3/4 cup cornstarch
  • 1/2 cup flour (note you can use all cornstarch if you want to keep this gluten free
  • Enough water to make a thick batter
  • Cooking spray for cooking
    • For the sauce
  • 2 tablespoons oil
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1/2 cup soy sauce
  • 3 tablespoons vinegar
  • 3 tablespoons ketchup
  • 1 teaspoon sugar
  • 1 tablespoon hot sauce such as Sriracha
  • 8 to 10 green chilies such as Serrano, finely chopped
  • 3 onions, quartered and layers separated
  • 1 green bell pepper, finely chopped

Instructions

  1. Toss the chicken with the ginger and 1 teaspoon salt.
  2. Mix the remaining salt, egg, cornstarch, flour with enough water to form a thick batter.
  3. Layer the air fryer basket with foil. Dip the chicken pieces in the batter and place onto the basket. Spray well with cooking spray. Set the CrispLid or air fryer to 425 degrees, cook for 10 minutes.
  4. Turn the chicken spray with cooking spray and cook on the second side for 10 minutes.
  5. In the meantime, place the oil for the sauce in a large wide pan and heat well.
  6. Add in the ginger and garlic and cook for 2 minutes
  7. Add in the soy sauce, vinegar, ketchup, sugar, sriracha and the green chiclies with 1/2 cup water and bring to a simmer.
  8. Add in the chiclen and cook until the sauce thickens and coats the chicken. Add in the onions and bell pepper and cook for 4 minutes until the vegetables soften a little.
  9. Garnish with additional green chilies and serve hot.

Notes

If you want to reduce the heat in this recipe, you can replace some of the Serrano chilies with a milder green pepper.

https://spicechronicles.com/indo-chinese-chili-chicken-air-fryer/

 

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