Best 7 Banana Chilli Chicken Recipes

ASIAN SWEET CHILI CHICKEN

Steps:

• Mix together the batter ingredients in a large bowl.
• Heat a frying pan up with oil deep enough to fry your chicken pieces without them touching the bottom of the pan, a couple inches should be enough space.
• Using a slotted spoon drain the batter as much as possible and slide the chicken into the pan.
• Break apart the chicken after the crust starts to form and cook until the chicken is golden brown (4-5 minutes)
• Work in batches to prevent the oil from dropping too far in temperature.
• Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan.
• Add the garlic and green onions to the pan and cook it on medium heat for 20-30 seconds.
• Add the chicken back in along with the sweet chili sauce and crushed red pepper.
• Toss to combine and serve immediately.
• Garnish with sesame seeds or green onions if desired.

EASY SWEET CHILI CHICKEN

Steps:

• Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray- I use a 10-inch casserole dish. Anything around this size works.
• Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside.
• Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce.
• Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional.
• Sprinkle sesame seeds and green onion on top and serve the chicken with sauce from the pan. Store leftovers in the refrigerator for up to 5 days.

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!

BANANA CHILLI CHICKEN

Steps:

• Chop chicken breasts into small cubes and brown in deep pan with olive oil, butter and chilli flakes.
• Slice the red pepper into thin strips. Thinly slice the chilli pepper and chop up the banana. Add them all to the pan.
• Pour in the salsa and the stock then finally simmer with a lid on for 15-60min.

WHITE CHICKEN CHILI

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

CHILI CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the first 8 ingredients. In another shallow bowl, beat egg. Dip chicken in egg, then roll in corn chip mixture. , In a large skillet, cook half of the chicken in 2 tablespoons butter for 8-10 minutes or until the meat is no longer pink. Repeat with remaining chicken and butter.