This recipe for chilli chicken is my gluten-free take on a famous Indo-Chinese dish made by sautéing juicy, fried chicken in a slightly sweet and spicy sauce. This flavor bomb of a sauce coats the pieces of fried chicken and makes this dish irresistible! You won’t be able to tell it’s gluten-free or paleo, trust me! When I was in college, Roby and I would first call our local Indian buffet (Milan in Charlottesville) to make sure they had chilli chicken on the menu. If not, it wasn’t worth a trip. It was my absolute favorite thing to eat up until I had to switch to a gluten-free diet. Giving up chilli chicken was a little heart breaking (along with my beloved chole bhature but that’s another sob story for another day). Thankfully, you can make chilli chicken yourself at home – and you can make it gluten-free! My version is a bit healthier, but it doesn’t taste healthier. The chicken is still deep fried (but I use avocado oil) and the sauce is just as delicious thanks to coconut aminos – though I’m sure tamari would be fine too. Indo-Chinese cuisine is crazy popular all over India but this type of cuisine was actually developed by a small Chinese community in India. Some other popular dishes you may have heard of: hakka noodles, manchurian, chilli paneer, garlic chicken/paneer, jalfrezi chicken, etc. While these recipes are not quite Indian and not quite Chinese… the combined flavors are out of this world tasty. It may just be the best fusion ever. I can’t wait to hear what you think of my gluten free chilli chicken! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
