Chicken Chilli
Indian Chinese evolves in Nepal! Stir-fried Chicken with Sweet and Spicy Ketchup
Description
Originally a representative of 'Indian Chinese', but evolved uniquely in Nepali local diners into a national menu. Battered/fried chicken wok-tossed with bell peppers, onions, massive tomato ketchup, dark soy sauce, and green chilies. A sweet-sour, spicy 'local diner' flavor akin to a chicken version of JP 'Sweet and Sour Pork'.
Restaurants serving Chicken Chilli
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Bell pepper
- Onion
- Tomato ketchup
- Dark Soy Sauce
- Chili sauce
- Cornstarch
- Garlic
- Ginger
Instructions
- [Authentic Recipe]
- [Fry Chicken]: Cut chicken bite-sized, coat with ginger, garlic, cornstarch, and egg; deep-fry crispy.
- [Stir-fry Veg]: Heat oil, fry garlic, ginger, green chilies, add diced onion and bell pepper, frying until crunch remains.
- [Coat Sauce]: Return fried chicken, add a sauce mixed from massive tomato ketchup, soy sauce, chili sauce (or powder), and a dash of vinegar; toss instantly on high until the whole dish thickens.
Learn more Spice, substitutes, tips
Key spices
Tomato ketchup、Green Chili、Soy sauce
Substitutes at Japanese supermarkets
Buy JP 'Karaage', fry bell peppers/onions, and toss with ketchup and chili sauce
Pairing
Chow Mein (Fried Noodles) / Nepali Beer / White Rice
Trivia
While Indian 'Chilli Chicken' is often soy-heavy and dry, Nepali 'Chicken Chilli' features very strong ketchup sweetness and lots of gravy. Spicy yet sweet, a magical dish that suits Japanese palates 100%.
Eating tips & etiquette
Order with Chow Mein or Fried Rice, eating by coating the noodles/rice with the sweet-spicy thick sauce—the 'ultimate junk set meal' style for Nepali youth/students.
Allergen
Meat, Egg, Wheat/Soy (Soy sauce)