Nepali chicken chili is a classic Indo-Chinese fusion dish that has become quite popular in Nepal. It is a dish full of flavour and a perfect balance of sweet and spicy. If you’re craving something flavorful, spicy and satisfying, then this Nepali chicken chili is the perfect dish for you.

Back home, chicken chili was always my go-to appetizer and always satisfied my craving for spicy food. The best part? It’s super simple to make. Just toss everything together, let it cook, and you’ve got a tasty, hearty meal in no time.

Ingredients

500 grams boneless chicken thigh

3 tablespoons of vegetable oil

4 green fresh chilly

4 cloves garlic (roughly sliced)

1 red bell pepper (large slices)

1 red onion (large slices)

4 stems spring onion (roughly sliced into diagonals)

4 sprigs coriander leaves for garnishing

1 tablespoon corn flour 

Red Chili Sauce Mix

4 red dried chili 

1 tomato

½ onion (roughly chopped)

2 teaspoons tomato puree

2 tablespoons of brown sugar

4 tablespoons of light soy sauce

1 tablespoon of dark soy sauce

2 tablespoons of lemon juice

½ teaspoon cinnamon powder

1 tablespoon of cornflour

½ cup water

Chicken Marinate

1 teaspoon black pepper powder

1 teaspoon garlic paste

1 teaspoon ginger paste

3 tablespoons soy sauce

1 teaspoon cumin powder

1 egg

2 tablespoons corn flour

2 tablespoons plain Flour

Directions

Soak the dried red chili in some water before you start the preparations below. Mix all the ingredients for the chicken to marinate in a large mixing bowl until you have a paste. Cut the chicken thighs into bite-sized pieces and add them to the large mixing bowl. Mix well to coat the chicken pieces evenly. Leave it to marinate for at least 30 minutes.

In a blender, add the soaked dried chili, chopped tomato and onion. Blend until you get a fine paste. Transfer the paste to a bowl and add the remaining sauce ingredients: light and dark soy sauce, tomato puree, brown sugar, lemon juice, water and corn flour. Mix well and set aside.

Heat enough vegetable oil in a deep fryer or a wok until hot. Add the marinated chicken pieces in batches, making sure not to overcrowd the wok. Deep fry them until golden brown and crispy. Remove from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat until all the chicken pieces are fried. Then set aside the chicken while you prepare the vegetables.

In a wok or a large frying pan, heat 2-3 tablespoons of vegetable oil over high heat. Add the sliced garlic and sliced fresh green chilies and stir-fry for 15-30 seconds until fragrant. Be careful not to burn them. Then, add the sliced onion, spring onions and bell peppers. Stir-fry quickly for 30 seconds to 1 minute. You want the vegetables to be undercooked and crunchy.

Give the prepared sauce a good mix. Then add the prepared sauce to the pan with the veggies and stir well for 1-2 minutes. Add the fried chicken pieces. Let it simmer for 3-5 minutes. As the sauce simmers, prepare the cornstarch. Mix the cornflour with 2 tablespoons of cold water, then add it to the sauce until the sauce thickens and becomes sticky.

Transfer the chicken chili to a serving dish and garnish with some fresh chopped coriander leaves. Pair it with some rice, noodles or whatever you have on hand. You don’t have to worry about leftovers, as this dish tastes just as good (if not better) the next day, making it perfect for lunch or a quick snack later in the week.

Edited by Anson Appelhanz and Arohi Rai