Indo-Chinese Chili Chicken

Indo-Chinese Chili Chicken

Boneless & skinless chicken thighs, I find, are more moist than chicken breasts and we purchase them in 6 lb. (approx. 3 kg.) packages from our membership club/supermarket.  After washing them and patting dry, they are cut into bite-sized pieces, mixed well with 
4 Tbsp. oil
2 Tbsp. ginger paste
2 Tbsp. garlic paste
2 Tbsp. Kashmiri mirch or paprika
salt to taste
and packed into 4 (1 quart) Ziploc bags. They are then pressed flat and marinated in the freezer until needed. The marinade ingredients are suitable for Indian or Asian styles of cooking. An individual bag can be refrigerated overnight to thaw or, if time is short, placed in a sinkful of tap water for half an hour. The Ziploc bag keeps the water from entering the inside of the bag.

Chili Chicken is a spicy dish that is a crowd-pleasing favourite in Chinese restaurants in India. These Indo-Chinese restaurants are now flourishing overseas and in Toronto, Canada, in particular. Here I provide my take on this popular chicken preparation which I relish any day of the week.