Chilli Eggs / Indo-Chinese Chili Eggs

5 from 91 votes

Chilli Eggs / Indo-Chinese Chili Eggs

Chilli eggs (or chili eggs) is a delightful Indo-Chinese dish made with hard-boiled eggs that are deep-fried and tossed with a medley of Chinese sauces, aromatics, and bell peppers.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Indian, Indo-Chinese

Diet: Diabetic, Hindu, Vegetarian

Servings:

Calories: 182kcal

Author: Shilpa Kerur

Equipment

Ingredients

6 eggs (hard-boiled)

For the batter paneer:

¼ cup all-purpose flour
¼ cup cornstarch
½ teaspoon salt
½ teaspoon pepper
Oil for deep frying

For the stir-fry:

2 tablespoon oil
1 inch ginger finely chopped
2 cloves garlic finely chopped
1 medium bell pepper cubed
1 medium onion cubed
3-4 green chili slit
¼ cup scallion whites chopped
2 tablespoon soy sauce
2 tablespoon vinegar
1 tablespoon chili sauce
3 tablespoon tomato ketchup
½ teaspoon salt
½ teaspoon ground pepper
¼ cup scallion greens for garnish

Instructions

Make the batter and fry the eggs:

Peel the boiled eggs and pat dry them, making sure there is no moisture. Cut them into halves.
In a large bowl, combine the flour, cornstarch, pepper, and salt. Add a little water and mix well to form a thick batter. Start with ¼ cup of water and add more if needed.
Heat oil in a saucepan. Dip the egg pieces in the prepared batter and deep fry until golden brown.
Drain them on a paper towel and set them aside.

Stir-fry:

In another frying pan or wok, heat two tablespoons of oil. Saute ginger and garlic for one minute.
Add onion, bell pepper, and green chili. Stir fry for 1-2 minutes on high heat.
In a small bowl, combine the sauces needed for the stir fry - soy sauce, vinegar, chili sauce, and tomato ketchup. Mix them well.
Add the prepared sauce mixture, salt, and pepper to the pan. Saute for one minute.
Add the fried eggs and toss gently. Simmer for one minute.
Turn off the heat and garnish with green onion. Serve hot with noodles or fried rice.

Notes

Ensure the hard-boiled eggs are completely dry before cutting and frying them to prevent splattering. Also, maintain the oil temperature between 350-375 F (175-190 C) to achieve a crispy exterior without burning the eggs.

Stir-fry the vegetables for 2-3 minutes only. Do not cover them. They should have a crunch in them.

Soy sauce is quite salty. So, adjust the salt level accordingly. I add tomato ketchup to balance the strong flavors. This is optional and can be skipped.

Nutrition