The recipe for chili chicken and White Chicken Chili is loved by many and can be made in a luscious gravy or a dry form.
Chilli chicken is a popular dish in Indo-Chinese cuisine, often served as an appetizer or starter.
The process involves marinating the chicken in spices and sauces and cooking it perfectly.
You can choose between a saucy or dry version, both bursting with flavors.
The chili chicken recipe promises flavors that will leave you craving more.
The White Chicken Chili is a flavorful and comforting alternative to classic beef chili. It has hearty beans, succulent chicken, and a creamy broth.
Try making this delicious dish at home and impress your family and friends with your culinary skills.
What is chilli chicken made of?
Chilli chicken is a delectable and tantalizing dish that combines sweetness, spiciness, and a hint of sourness. This crispy appetizer uses tender chicken, vibrant bell peppers, aromatic garlic, and a harmonious chili sauce and soya sauce.
Prepare to be blown away by the ultimate crispness and sauciness of this fried chili chicken recipe, which undoubtedly reigns supreme when it comes to homemade versions.
There are countless variations of this beloved chicken appetizer. Still, the recipe I am sharing with you today is a personal creation that has garnered immense adoration from my friends and family.
For the ultimate Chinese chilli chicken experience, begin by marinating succulent boneless chicken cubes in a flavorful concoction of soya sauce, chili sauce, and pepper.
After allowing the flavors to meld together, the marinated chicken is expertly deep-fried until it reaches a delightful level of crispiness. Once perfectly fried, these golden chicken nuggets are further elevated by coating in a symphony of flavorful sauces.
Prepare to have your taste buds dazzled by this chili chicken’s explosion of flavors. Each bite will bring a delightful balance between mild heat, sweetness, and tanginess.
This dish is best enjoyed piping hot as an appetizer or paired with other delectable Chinese dishes such as veg fried rice, Schezwan fried rice, Hakka noodles, or Schezwan noodles.
Which country invented chilli chicken?
Before India stumbled upon the tantalizing flavors of Sichuan cuisine and before the creation of the delectable chicken Manchurian in bustling Bombay, there existed a culinary gem known as chili chicken.
Chilli chicken transcends the boundaries of a traditional recipe, as it embodies a captivating concept. It originated from the ingenious minds of Chinese chefs who sought to craft a dish to appease their Indian patrons.
Their primary focus was infusing copious amounts of fiery chilli rather than strictly adhering to notions of authenticity.
This delectable creation first came to life in the vibrant city of Calcutta courtesy of inventive Chinese restaurateurs who yearned to concoct a spicy masterpiece capable of enchanting the palates of their Indian clientele.
Fast forward to the present day, where every Chinese eatery scattered across the vast expanse of India boasts its unique rendition of chili chicken.
Variations abound, ranging from succulent bone-in versions to tender boneless renditions, from mouthwatering dry preparations to luscious gravy-laden delights.
Some establishments showcase this culinary delight as a delicious starter, while others elevate it to a hearty main course.
What does chilli chicken taste like?
Chilli Chicken is a delicious and flavorful appetizer trendy in Indo-Chinese cuisine. The chicken is marinated and then cooked until crispy, resulting in a delightful texture.
It is sautéed in a spicy and sweet sauce, adding flavor to the dish. Onions and bell peppers are added to enhance the taste and provide a colorful touch.
This versatile dish can be prepared as a dry appetizer or as a gravy to be enjoyed with rice. Chilli Chicken will satisfy your taste buds whether you prefer crispy or saucy.
CHILLI CHICKEN RECIPE
The Indo-Chinese Chilli Chicken appetizer is made with crispy fried chicken in a sweet, sour, and spicy chili sauce. It pairs perfectly with hot stir-fried noodles or fried rice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
INGREDIENTS (US CUP = 240ML)
- ¼ cup Oil or more for deep frying
To Fry the Chicken:
- 250 grams chicken boneless cubes (½ lb)
- 1 ½ teaspoon red chilli sauce (sweet & spicy, less spicy kind)
- 1 ½ teaspoon soya sauce (naturally brewed)
- ¼ teaspoon pepper powder (crushed pepper)
- 2 to 3 tablespoons cornstarch (white corn flour)
- 1½ to 2 tablespoons all-purpose flour (maida) (optional)
- ¼ teaspoon red chili powder (optional) or paprika or red chilli paste
- ⅛ teaspoon Salt or as needed
- 1 egg white (use only as needed) or 2 tbsps water (refer notes)
Seasoning for chilli chicken:
- 1 tablespoon soya sauce (naturally brewed)
- 2 tablespoons red chilli sauce (adjust to taste) (sweet and spicy)
- 2 tablespoons tomato ketchup
- ½ teaspoon red chilli powder (optional) or paprika or red chili paste
- ¼ teaspoon pepper powder
- ¾ to 1 teaspoon vinegar (any or apple cider)
- ½ to 1 teaspoon sugar
- 2 to 3 tablespoons water
Other ingredients (veggies):
- 1½ tbsp oil
- 1 medium onion thinly sliced or cubed
- 1 tablespoon chopped
- ¼ to ½ cup bell pepper (capsicum) – cubed
- 1 to 2 green chilies slit and deseeded (optional)
- 1 sprig of spring onion or scallions chopped (optional)
- 1 to 3 tablespoon Spring onion greens for garnish
- (Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy and succulent and to prevent it from drying up. Follow the instructions in the recipe notes below.
- Slice chicken into bite-sized pieces, about half-inch cubes. Add chicken to a mixing bowl. Ensure it is drained completely.
- Add soya sauce, red chilli sauce, black pepper powder, red chili powder (optional), and salt. (Quantities as mentioned under the section “To Fry the Chicken”).
- Then sprinkle corn flour & plain flour.
- Add the egg white or water to bind the flour with the chicken as needed. If the mixture is dry, add more egg white or sprinkle some water.
- Set this aside until you prepare the ingredients & the sauce. You can also refrigerate overnight and use it.
- Cube the onions & bell pepper. Separate the layers and slit green chilies.
- Prepare the sauce in a bowl. Add soya sauce, chili sauce, tomato ketchup, red chili powder, vinegar, sugar, and water to a bowl. (Quantities as mentioned under the section “seasoning for chili chicken”). Mix well. Set this aside.
- Heat oil in a pan for deep or shallow frying. It can also be grilled at 240°C for 20 to 25 minutes in a preheated oven.
- Check if the oil is hot enough by gently sliding a small quantity of batter into the hot oil. It must rise without browning.
- Now, add the chicken cubes one by one without crowding the pan.
- Fry on medium-high heat until crisp, golden, and evenly cooked from inside.
- Keep stirring to fry evenly. Do not over-fry, as the chicken tends to turn hard.
- When the chicken is cooked thoroughly, bubbles in the oil will begin to reduce. Drain on a kitchen tissue or a colander.
- After frying the entire chicken, refry them in hot oil for extra crispy chicken.
Seasoning Chilli Chicken:
- Heat oil in a wok or pan on high flame. Add garlic & fry for about a minute.
- Add onions, capsicum, spring onion whites, and green chilies.
- Fry until they turn slightly soft for about a minute or so. The veggies must still be crunchy.
- Pour the sauces. Let the sauces bubble up well & slightly thicken.
- Taste the sauce and chicken as well. Add more salt, spice, or sauce as needed.
- Add the fried chicken mix well. Sauté chili chicken on high flame for 1 minute.
- Toss until the chicken is coated well with the sauce. Garnish with spring onion greens.
- Serve chilli chicken immediately hot as an appetizer or with fried rice or noodles.
- This recipe works best by bringing chicken overnight in buttermilk as it tenderizes & keeps the meat more moist and juicy after frying. If you prefer to skip brining, then do use egg white.
- Brining chicken to skip egg: Mix 3 tbsp yogurt with 2 cups of water and 1/4 tsp salt. Add the chicken to this and leave it for 45 mins to 1 hour. Bringing in the fridge for 4 to 6 hours gives the best results. Drain the chicken completely & use it in the recipe.
- To make chili chicken gravy: Mix 2 tsp cornstarch with 1 cup water and pour it into the pan. Add 1 tbsp more soya sauce, 2 tbsp more chilli sauce, and 2 tbsp more tomato ketchup. Taste test and adjust the seasonings as needed. When the mixture thickens, turn off. Cool the sauce a bit, and then add the fried chicken.
- You can double the above quantities to triple the gravy. But note that you will have to add a lot of sauces, and the entire dish turns out to be so high in carbs due to starch and spices added. It is also high in sodium, so you may look for low-sodium products.
- Alternative quantities provided in the recipe card are for 1x only, the original recipe.
For best results, follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
|Nutrition Facts||Amount Per Serving|
|Calories from Fat||261|
|% Daily Value*|
|*Percent Daily Values are based on a 2000-calorie diet.|
Easy White Chicken Chili
This white chicken chili offers a delightful flavor that anyone can enjoy, particularly when seeking a quick and satisfying meal on a chilly winter day. A close friend and co-worker graciously shared this recipe with me, and I must say, it is truly the best!
What is in core life white chicken chili?
- Rotisserie chicken or leftover cooked chicken
- Fresh minced garlic
- Chicken broth (homemade if possible)
- Mild green chilies
- Cumin, paprika, oregano, and coriander
- Cannellini beans (or great northern beans)
- Frozen corn (or canned corn)
- Neufchatel cheese (or cream cheese)
- Fresh lime juice
- Cilantro (optional, to taste)
- Desired toppings: avocado, tortilla chips, cheese
|Nutrition Facts||Amount Per Serving|
|Calories from Fat||126|
|% Daily Value*|
- Percent Daily Values are based on a 2000-calorie diet.
What do you use to thicken white chicken chili?
Both all-purpose flour and cornstarch can be used to thicken chili, as well as sauces, soups, and stews. Instead of adding them directly to the recipe, it is recommended to create a slurry by whisking the flour or cornstarch with some warm liquid from the chili.
This slurry can then be slowly added to the pot to ensure proper incorporation and prevent clumping. Bringing the mixture to a boil will activate the thickening properties of the ingredient, resulting in an instant thickening of the dish.
When using flour or cornstarch, starting with a small amount is advisable and adjusting accordingly. If the chili is still too thin, another round of slurry can be added.
Why is my white chicken chili watery?
If you want to thicken your chili, there are a few common reasons your recipe may turn thin. These issues can be attributed to:
- Adding excessive stock, broth, or water: Too much liquid, such as beef or chicken broth, water, milk, or cream, can make your chili watery. Adding enough liquid to loosen the ingredients and avoid adding more than necessary is essential.
- Cooking for a short duration: Ideally, chili should simmer on low heat for an extended period. This allows some liquid to evaporate, resulting in a thicker consistency and richer flavor as the aromatics and spices infuse the dish.
- Incorporating excessive fresh or canned tomatoes: While fresh or canned tomatoes are commonly used in red chili recipes, they release a significant amount of water. Use tomato paste or sun-dried tomatoes to thicken your chili for a more concentrated flavor without adding moisture.
Can you thicken white chicken chili with flour?
To achieve a delectable velvety texture in your chili:
- Start by whisking together a generous amount of milk, which can be of any variety that suits your preference and flour.
- Fear not for those who require gluten-free options, as gluten-free flour will work perfectly fine.
- Combine these two ingredients in a small dish, ensuring they are thoroughly blended.
- Once this is accomplished, pour the mixture into the chili and give it a good stir to ensure even distribution.
- Cover the chili and cook on high heat for 30 minutes. This process will infuse your chili with a creamy thickness, enhancing its richness and flavor profile.
White Chicken Chili Recipe
This White Chicken Chili is not only hearty, but it is also incredibly warming and creamy, making it the perfect dish to cozy up with. Its comforting qualities are unparalleled, making it a great alternative to the more common beef chili.
With its simple yet completely delicious flavors, it’s no wonder that this chili has become a go-to dinner option for many.
The recipe yields about 8 cups of this delicious chili, ensuring that there will be plenty to enjoy and even some left over for later.
- Servings: 6 servings
- Prep: 15 minutes
- Cook: 35 minutes
- Ready in: 50 minutes
- Food processor (Cuisinart’s food processors recommended)
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper to taste
- 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken*
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterey Jack cheese, sliced avocado for serving (optional)
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 4 minutes. Add garlic and sauté for an additional 30 seconds.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander. Set aside whole beans and transfer 1 cup of beans to a food processor along with 1/4 cup of broth from the soup. Puree until nearly smooth**.
- Add Neufchatel cheese to the soup along with corn, whole beans, and pureed beans. Stir well and simmer for an additional 5-10 minutes.
- Stir in chicken, fresh lime juice, and cilantro. If desired, serve with Monterey Jack cheese, additional cilantro, avocado slices, and tortilla chips.
*Recipe updated to use pre-cooked shredded chicken. Rotisserie chicken is recommended for better flavor and to prevent overcooking.
**If you don’t have a food processor, you can skip the pureeing step. The soup will be less creamy without it.
Can I Make White Chicken Chili in a Crockpot?
Sure! Here’s a better version of the instructions for making White Chicken Chili in a crockpot:
- Start by using 1 lb. of raw chicken breasts. Add them to the crockpot along with the broth, spices, and chilies.
- Finely mince the onions or sauté them with garlic before adding them to the crockpot. This will prevent them from ending up crunchy.
- Cook on high for 3 hours or low for 5-6 hours or until the chicken is cooked. Once cooked, remove the chicken from the crockpot.
- Add softened light cream cheese to the crockpot and cook until melted.
- Stir in the pureed bean mixture, beans, corn, shredded chicken, lime juice, and cilantro. Heat everything through.
- Enjoy your delicious White Chicken Chili!
Can I eat chilli chicken everyday?
No, absolutely not. Consuming Chilli chicken daily is not recommended. While there are potential benefits to eating chicken chili, it is crucial to consider the ingredients used in its preparation.
Chicken chili is a widely enjoyed dish that harmonizes tender chicken, zesty chili peppers, and an array of nutritious vegetables, aromatic spices, and flavorful sauces.
However, the frequency of consumption should be moderated to ensure a balanced and healthy diet.
Can chicken chili be frozen?
Leftover white chicken chili is delicious and incredibly versatile regarding storage options. Whether you keep it in the fridge or freezer, rest assured that it will maintain its unique flavors and textures over time.
To maximize convenience, consider portioning it into 1-pint mason jars for single servings or opt for plastic freezer jars if you prefer more significant portions serving 2 or more people.
Doing so gives you a ready-to-eat meal at your fingertips whenever you’re in the mood for some hearty and comforting chili.
And the best part? You can freeze it for up to 3 months, allowing you to enjoy this tasty dish even on your busiest days.
So savor every spoonful of this delectable white chicken chili, knowing it’s always there to satisfy your cravings whenever you need it!
How long is chicken chili good for?
To ensure the optimal freshness of your delicious chicken chili, storing it in the refrigerator is recommended. After thoroughly cooling down your child, it can be transferred to an airtight container or multiple containers if you prefer to portion it for meal-prepping purposes.
It is essential to remove any additional toppings before storing the chili. Following these simple steps, your chicken chili can be safely stored in the fridge for approximately 5 days, allowing you to enjoy its savory flavors for multiple meals throughout the week.
How do you reheat chicken chili?
It is crucial to follow the proper steps to achieve the best results when reheating chili. Start by defrosting the chili, either by thawing it in the refrigerator overnight, submerging the container in cold water, or using the microwave.
Once defrosted, you have several options for reheating the chili: on the stove in a pot or pan, in the microwave, in the oven, or in a slow cooker.
Regardless of your chosen method, add a small amount of water (about half a cup for a whole pot, as suggested by MasterClass) to the chili and stir it before reheating to prevent it from drying out. If you are worried about diluting the flavor with water, use chicken stock or tomato sauce.