Indian Chili Chicken With Onions Recipe

Name: Indian Chili Chicken With Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, chopped; 4 fluid ounces vegetable oil; ginger, chopped finely; 4 cloves garlic, minced; 3 chicken thighs, skinned and boned; 1/2 chicken breast, skinned and boned; corn starch for coating chicken; 6 green chilies, chopped coarsely; 5 green onions, chopped; 4 fluid ounces water; 1 teaspoon sugar; 2 fluid ounces soy sauce; 2 teaspoons cornstarch

Servings: persons

2 large onions, chopped
4 fluid ounces vegetable oil
ginger, chopped finely
4 cloves garlic, minced
3 chicken thighs, skinned and boned
1/2 chicken breast, skinned and boned
corn starch for coating chicken
6 green chilies, chopped coarsely
5 green onions, chopped
4 fluid ounces water
1 teaspoon sugar
2 fluid ounces soy sauce
2 teaspoons cornstarch

1
Heat oil in a wok; put in onions and fry until they are caramelized, stirring every so often.
2
While the onions are caramelizing, cut the chicken into bite size pieces.
3
Coat each piece with cornstarch.
4
Add ginger and garlic to onions and fry some more.
5
When the onions, ginger and garlic are done, push them up to the sides of the wok to make room for the chicken.
6
Add chicken pieces to the hot oil.
7
Fry until the chicken is brown and has crispy bits on the edges.
8
Stir onion mixture from the wok sides into the chicken.
9
Add green chilies and green onion.
10
Stir around just enough to warm the chilies and green onion.
11
Push the chicken mixture to the upper sides of the wok to keep it crispy as you make the sauce.
12
Mix together water, sugar, 2 teaspoons cornstarch, soy sauce in a small bowl.
13
Throw it into the centre of the wok.
14
Remove from heat and stir sauce until thickened.
15
Mix well with chicken and onions.
16
Serve with plenty of steamed rice, broccoli and beer.

1153

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large onions, chopped, 4 fluid ounces vegetable oil, ginger, chopped finely, 4 cloves garlic, minced, and more.

Yes, Indian Chili Chicken With Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Chili Chicken With Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions