Chicken Chili Dry is a popular Pakistani-Chinese fusion dish that consists of stir-fried chicken pieces in a spicy sauce, served with crispy fried vegetables. Here’s the recipe for Chicken Chili Dry by renowned Pakistani chef Shireen Anwar.
The famous chef Shireen Anwar’s Chicken Chili Dry Recipe combines Pakistani and Chinese flavors to spice up your taste senses.
This delicious recipe comprises crispy-battered chicken stir-fried with spicy sauces and vegetables. This dish’s ideal heat-to-flavor ratio will leave you wanting more. Let’s begin this delicious cooking adventure!
Chicken Chili Dry Shireen Anwar Ingredients:
- 1/2 kg boneless chicken, cut into small cubes
- 2 tbsp cornflour
- 2 tbsp flour
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp black pepper
- 1 egg, beaten
- Oil, for frying
- 2 tbsp oil
- 1 tbsp garlic, chopped
- 2 green chilies, sliced
- 1 onion, sliced
- 1 capsicum, sliced
- 2 tbsp soy sauce
- 2 tbsp chili sauce
- 1 tbsp vinegar
- 1 tbsp tomato paste
- 1 tsp sugar
- Salt, to taste
- Spring onions, chopped (for garnishing)
How To Make Chicken Chili Dry Shireen Anwar At Home
In a bowl, mix the chicken cubes with cornflour, flour, salt, red chili powder, and black pepper. Add beaten egg and mix well.
Heat oil in a wok and fry the chicken until it turns golden brown. Drain the excess oil and set aside.
In the same wok, add 2 tbsp of oil, garlic, and green chilies. Saute for a minute.
Add onion and capsicum and stir-fry for 2-3 minutes.
Add soy sauce, chili sauce, vinegar, tomato paste, sugar, and salt. Mix well.
Add the fried chicken to the wok and stir-fry for 2-3 minutes.
Garnish with chopped spring onions and serve hot with steamed rice.
How To Serve Chicken Chili Dry
Chicken Chili Dry tastes best directly from the wok. It can be a main entrée with steamed rice or noodles. The stir-fried veggies give the dish crispness and taste, making it a meal. For color and freshness, sprinkle with chopped spring onions.
To temper, the heat, add spicy green chutney or sweet and sour sauce. It’s easy to make and serve family-style, making it ideal for a casual lunch or dinner group. Serve it hot and it will disappear quickly!
Chicken Chili Dry Recipe by Shireen Anwar
Ingredients
- 1/2 kg boneless chicken cut into small cubes
- 2 tbsp cornflour
- 2 tbsp flour
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp black pepper
- 1 egg beaten
- Oil for frying
- 2 tbsp oil
- 1 tbsp garlic chopped
- 2 green chilies sliced
- 1 onion sliced
- 1 capsicum sliced
- 2 tbsp soy sauce
- 2 tbsp chili sauce
- 1 tbsp vinegar
- 1 tbsp tomato paste
- 1 tsp sugar
- Salt to taste
- Spring onions chopped (for garnishing)
Instructions
- In a bowl, mix the chicken cubes with cornflour, flour, salt, red chili powder, and black pepper. Add beaten egg and mix well.
- Heat oil in a wok and fry the chicken until it turns golden brown. Drain the excess oil and set aside.
- In the same wok, add 2 tbsp of oil, garlic, and green chilies. Saute for a minute.
- Add onion and capsicum and stir-fry for 2-3 minutes.
- Add soy sauce, chili sauce, vinegar, tomato paste, sugar, and salt. Mix well.
- Add the fried chicken to the wok and stir-fry for 2-3 minutes.
- Garnish with chopped spring onions and serve hot with steamed rice.
