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  • Spicy Crispy Chilli Chicken Boneless Indo-Chinese Delight - chilli chicken - Buy Online at TAJ HOTEL

Spicy Crispy Chilli Chicken Boneless Indo-Chinese Delight

Chilli chicken is a popular Indo-Chinese dish that uses chicken, and is of Hakka Chinese heritage.[1][2] In India, this may include a variety of dry chicken preparations.[3] Though mainly boneless chicken is used in this dish, some recipes also use bone-in chicken.


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This chilli chicken is an authentic Indo-Chinese classic made with succulent chicken pieces marinated, fried to crisp perfection, and tossed in a spicy, tangy sauce with capsicum, onion, and aromatic spices. Ideal for those who love bold flavors, it works perfectly as a starter or side with fried rice or noodles. Home cooks, party hosts, and spice-lovers will appreciate its balanced heat and restaurant-style taste. Made to satisfy your street-food cravings, it delivers consistent quality and mouthwatering flavor every time. Carefully prepared for convenience, it lets you enjoy your favorite dish without the hassle of chopping or complex cooking at CANAL ROADKALESWARARAO MARKETVIJAYAWADA CANAL ROAD.

Made with tender, juicy chicken pieces
Authentic Indo-Chinese spicy tangy flavor
Perfect as starter or main course
Convenient, quick to prepare at home
Ideal for parties, gatherings, celebrations
Consistent restaurant-style taste every time

Keep refrigerated or frozen as indicated on the pack. For best results, thaw if frozen. Heat oil in a pan, stir-fry the chilli chicken on medium flame until heated through and slightly crisped. Toss well with any extra sauce provided. Serve hot with fried rice, noodles, or as a starter.

Chilli chicken is made from chicken pieces marinated with spices, coated lightly in flour or cornflour, and then deep-fried or pan-fried until crisp. The chicken is tossed in a spicy, tangy sauce with ginger, garlic, soy sauce, green chillies, onions, and capsicum for classic Indo-Chinese flavor.

Chilli chicken is generally moderately spicy, with heat from green chillies, red chilli sauce, or chilli powder balanced by soy sauce and a hint of sweetness. You can adjust the spice level by reducing chillies or using milder sauces, making it suitable for both spice-lovers and those who prefer medium heat.

Boneless chicken thigh is often considered best for chilli chicken because it stays tender and juicy after frying and stir-frying. However, boneless breast can also be used if marinated well. Some traditional recipes use bone-in pieces, but boneless cuts are more common in Indo-Chinese restaurants.

Chilli chicken pairs perfectly with Indo-Chinese sides like veg fried rice, egg fried rice, Hakka noodles, or Schezwan noodles. It can also be served as a dry starter with dips, or alongside simple steamed rice and sautéed vegetables for a complete, flavorful meal at home.

Chilli chicken and chicken Manchurian are different Indo-Chinese dishes. Chilli chicken focuses on spicy, chilli-forward flavors with capsicum and onions, often served dry or semi-dry. Chicken Manchurian usually has a thicker, tangy gravy with a milder chilli taste and more pronounced soy and umami notes.
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