Spicy Chicken Chilli Dry with Egg Fried Rice

Name: Spicy Chicken Chilli Dry with Egg Fried Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 3
Cuisine: Indo-Chinese
Ingredients: 500 grams Boneless Chicken (Cut into bite-sized pieces); 1/2 cup All-purpose flour or Cornflour (For coating chicken); 1 large Egg (For chicken marinade); 1 teaspoon Salt (Or to taste, for chicken and rice); 1/2 teaspoon Black Pepper (Or to taste, for chicken and rice); 1 cup Vegetable Oil (For deep frying chicken); 2 tablespoons Vegetable Oil (For stir-frying); 1 tablespoon Ginger-Garlic Paste (Finely minced ginger and garlic); 1 medium Onion (Diced or sliced); 1 large Bell Peppers (Mixed colors, sliced or diced); 2-3 pieces Green Chilies (Slit lengthwise or chopped, adjust to spice preference); 4 tablespoons Soy Sauce (Low sodium preferred); 2 tablespoons Chili Sauce (Like Sriracha or a Chinese chili sauce); 1 tablespoon Vinegar (White or rice vinegar); 3 cups Cooked Rice (Day-old rice works best for fried rice); 2 large Eggs (For fried rice, beaten); 3-4 stalks Spring Onions (Chopped, whites and greens separated for garnish and cooking)

This recipe combines the bold, spicy flavors of Indo-Chinese Chicken Chilli Dry with a classic, savory Egg Fried Rice. The Chicken Chilli Dry features crispy fried chicken pieces tossed in a vibrant sauce with bell peppers, onions, and green chilies. The Egg Fried Rice is light, flavorful, and a perfect accompaniment, made with day-old rice, scrambled eggs, and fresh aromatics. It's a satisfying meal that brings restaurant-style taste to your home kitchen, perfect for a hearty lunch or dinner.

#Chicken

#Fried Rice

#Spicy

#Indo-Chinese

#Dinner

#Takeout At Home

#Stir-fry

#Quick Meal

Spicy Chicken Chilli Dry

Recipe Information

25m

Prep Time

35m

Cook Time

Total Time

Servings

Medium

Indo-Chinese

English

Nutrition (per serving)

680

Calories

48g

Protein

65g

Carbs

28g

Fat

Flavorful Egg Fried Rice

Ingredients

Servings: 3

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Complete Meal Plating

Instructions

0/10 completed

1
Marinate the chicken pieces by coating them evenly with all-purpose flour (or cornflour), 1 large egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Ensure each piece is well coated.
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5m
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Marinate the chicken pieces by coating them evenly with all-purpose flour (or cornflour), 1 large egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Ensure each piece is well coated.
5m
For extra crispiness, you can double-coat the chicken by repeating the flouring process after the first coat.
2
Heat 1 cup of vegetable oil in a deep pan or wok over medium-high heat. Carefully add the marinated chicken pieces and deep fry them until golden brown and cooked through, about 5-7 minutes. Remove and drain excess oil on paper towels.
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7m
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Heat 1 cup of vegetable oil in a deep pan or wok over medium-high heat. Carefully add the marinated chicken pieces and deep fry them until golden brown and cooked through, about 5-7 minutes. Remove and drain excess oil on paper towels.
7m
Do not overcrowd the pan; fry chicken in batches to maintain oil temperature and ensure even cooking.
3
For the Chilli Dry sauce, heat 1 tablespoon of vegetable oil in a separate wok or large pan. Add ginger-garlic paste and sauté for 30 seconds until fragrant. Add the diced onions, bell peppers, and green chilies. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
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5m
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For the Chilli Dry sauce, heat 1 tablespoon of vegetable oil in a separate wok or large pan. Add ginger-garlic paste and sauté for 30 seconds until fragrant. Add the diced onions, bell peppers, and green chilies. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
5m
Keep the heat high for stir-frying to get that smoky 'wok hei' flavor and prevent vegetables from becoming soggy.
4
Pour in 2 tablespoons of soy sauce, 2 tablespoons of chili sauce, and 1 tablespoon of vinegar. Mix well to combine with the vegetables, scraping any bits from the bottom of the pan.
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2m
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Pour in 2 tablespoons of soy sauce, 2 tablespoons of chili sauce, and 1 tablespoon of vinegar. Mix well to combine with the vegetables, scraping any bits from the bottom of the pan.
2m
Adjust chili sauce quantity to your preferred spice level. A little water or chicken broth can be added here if you prefer a slightly saucier consistency.
5
Add the fried chicken pieces to the wok with the sauce and vegetables. Toss everything together until the chicken is thoroughly coated in the sauce. Cook for another 1-2 minutes to allow flavors to meld. Garnish with chopped spring onion greens (whites reserved for rice).
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3m
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Add the fried chicken pieces to the wok with the sauce and vegetables. Toss everything together until the chicken is thoroughly coated in the sauce. Cook for another 1-2 minutes to allow flavors to meld. Garnish with chopped spring onion greens (whites reserved for rice).
3m
Serve the Chicken Chilli Dry immediately to enjoy its crisp texture before it softens.
6
For the Egg Fried Rice, heat 1 tablespoon of vegetable oil in a clean wok or large pan over high heat. Add the remaining ginger-garlic paste (if any, or fresh if preferred) and the white parts of the chopped spring onions. Sauté quickly for about 1 minute until fragrant.
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2m
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For the Egg Fried Rice, heat 1 tablespoon of vegetable oil in a clean wok or large pan over high heat. Add the remaining ginger-garlic paste (if any, or fresh if preferred) and the white parts of the chopped spring onions. Sauté quickly for about 1 minute until fragrant.
2m
Ensure your wok is very hot before adding ingredients for the best fried rice texture.
7
Add the 3 cups of day-old cooked rice to the wok. Break up any clumps with your spatula and stir-fry vigorously for 2-3 minutes, ensuring the rice is heated through and slightly separated.
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3m
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Add the 3 cups of day-old cooked rice to the wok. Break up any clumps with your spatula and stir-fry vigorously for 2-3 minutes, ensuring the rice is heated through and slightly separated.
3m
Using cold, day-old rice is crucial for fried rice as it's drier and less likely to clump, resulting in individual grains.
8
Push the rice to one side of the wok to create an empty space. Pour the 2 beaten eggs into the empty space. Quickly scramble the eggs until just set, then mix them into the rice, incorporating them evenly.
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3m
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Push the rice to one side of the wok to create an empty space. Pour the 2 beaten eggs into the empty space. Quickly scramble the eggs until just set, then mix them into the rice, incorporating them evenly.
3m
Avoid overcooking the egg; scramble it just enough so it's moist before mixing with the rice.
9
Season the fried rice with the remaining 2 tablespoons of soy sauce, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon black pepper (or white pepper). Toss everything together for another 1-2 minutes until well combined and heated through. Garnish with the green parts of the spring onions.
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2m
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Season the fried rice with the remaining 2 tablespoons of soy sauce, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon black pepper (or white pepper). Toss everything together for another 1-2 minutes until well combined and heated through. Garnish with the green parts of the spring onions.
2m
Taste and adjust seasoning as needed. You can add a dash of sesame oil at the very end for extra aroma.
10
Serve the spicy Chicken Chilli Dry immediately alongside the fragrant Egg Fried Rice for a complete and delicious Indo-Chinese meal.
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1m
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Serve the spicy Chicken Chilli Dry immediately alongside the fragrant Egg Fried Rice for a complete and delicious Indo-Chinese meal.
1m
This meal pairs wonderfully with a side of hot and sour soup or a light cucumber salad.