Chilli chicken
 Dry chilli chicken | |
| Course | Starters |
|---|---|
| Place of origin | Kolkata, India |
| Region or state | India |
| Serving temperature | Hot |
| Main ingredients | Chicken, ginger and garlic paste, lemon juice |
Chilli chicken is a popular Indo-Chinese dish that uses chicken, and is of 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.
Due to the large amount of Hakka migrants opening up Chinese-Indo restaurants in India, a large misconception is that Chilli Chicken is of Hakka origin, when infact it is of Cantonese origins. Many Hakkas that migrated to India are from the Cantonese regions of China and have brought Cantonese style cooking with them.
Recipes
[edit]Chilli chicken comes in several variations with differences in spices and seasoning, as well as its "sauce" and "dry" variants with differences in their quantity of sauce or gravy.[2] The South Asian contributions of this dish are in the spices used, while the Cantonese contributions include the sweet and savoury flavours along with the Chinese cooking techniques used in its preparation.[2]
Numerous recipes exist for the dish of the same name depending on the restaurateur, including:
- Green chilli chicken.
- Tangrai chilli chicken.
- Chinese chilli chicken.
- Bengal chilli chicken.
See also
[edit]
- Chili shrimp
- Laziji, similar dish in authentic Sichuan cuisine in China
- Indian Chinese cuisine
- List of chicken dishes
References
[edit]- ^ "Chilli Chicken". Khana Khazana. Retrieved 17 April 2012.
- ^ a b c Doss, Suresh (Nov 30, 2017). "People love this Hakka restaurant's chili chicken so much, they've tried to crack the recipe". CBC.ca.
- ^ "Live to eat". blog.sigsiv.com. Archived from the original on 9 May 2012. Retrieved 17 April 2012.
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