Sweet and Spicy Sticky Chicken




Chicken! Don we all love a simple nice baked chicken? Like always Friday nights call for a nice treat and this time I dint wanna make anything too rich and unhealthy. So I made a sticky spicy baked chicken which was pretty much all that we had for dinner.


  1. Chicken – 1 kg ( i used only legs and breast pieces)
  2. Salt – 1 tbsp
  3. Water – 2 cups
  4. Balsamic Vinegar – 1/2 cup
  5. Soy Sauce – 1/2 cup
  6. Sugar – 3 tbsp ( I used brown sugar)
  7. Honey – 1/4th cup
  8. Chilly Powder – 3 tbsp
  9. Ginger Garlic Paster – 1 tbsp
  10. Corn Flour – 2 tbsp
  11. Water – 2 tbsp


  1. Clean the chicken well and drain water
  2. Then in a bowl add salt to 2 cups water and mix well. Then add the cleaned chicken into the water and let it sit for half n hour. I do this step every time I bake chicken so that it remains nice and juicy. Usually when you bake chicken it tends to get a little dry. This step helps the chicken remain nice and moist
  3. While the chicken rests in the salt water, in another bowl combine the rest of the ingredients apart from corn flour and water
  4. Mix well to for a nice dark runny sauce. This is your marinade. Add a little salt at this stage. Also check if you want a little more heat in the marinade.
  5. Once the chicken is ready, soak the chicken into the marinade for 2 hours or over night in the fridge
  6. Once you are ready to bake, pre heat your oven to 180C and line your baking tray with foil
  7. Now arrange the chicken on the baking tray and let it cook for 20 mins
  8. After 20 mins, turn the chicken pieces over and let it bake for another 10 mins
  9. During the baking time, in a sauce pan heat the remaining marinade (after taking the chicken out) . mix corn flour with the water and add to the hot marinade. Once you see the mixture thickening, stir continuously and then switch off the flame
  10. Once the chicken has baked, pull of out of the oven and brush with the corn flour mixed marinade.
  11. Place all the pieces on your serving dish and serve while nice and hot
  12. Enjoy πŸ™‚

Chilli Chicken / Indo Chinese Style/ Nadan Chilli Chicken

Chilli Chicken / Indo Chinese Style/ Nadan Chilli Chicken
Chilli Chicken / Indo Chinese Style/ Nadan Chilli Chicken

Street food is a big deal back in Kerala and by far the most sought after delicacy is the β€œChilly Chicken and Parrotta” that you will find in any and every β€œThattukadda” (a make shift restaurant that serves fast food). They usually open up by around 6Β in the evening and they serve a variety of fast food, like a 100 different kinds of Dosa’s ( Crepe) , Idilli, Vada, Chaya ( Tea), Kappi ( Coffee), Kappa & Meen Curry (boiled tapioca and fish curry), Chicken fry etc …

So I was in a mood for some street style β€œNandan” food and I love Chilly Chicken, so here it is…



For Marination –

  • Boneless Chicken – Β½ kg
  • Soya Sauce – 1 tsp
  • Pepper Powder – 1 tsp
  • Chilly Powder – 1 tsp
  • Yogurt – 3 tbsp
  • Salt – Β½ tsp

Β For the Main Dish

  • Cornflower – 2 tsp
  • Oil – 4 tbsp + 2 tbsp
  • Soya Sauce –1 tsp
  • Chilly Sauce –2 tsp
  • Vinegar –1tsp
  • Green Chillies – 3 chopped fine
  • Onions – 1 Cut into flour
  • Capsicum, Green Bell Pepper – Β½ (Optional)
  • Ginger garlic paste – 1 tsp
  • Spring Onions – 3 stems (cup small)


  • Clean the boneless chicken well and make sure you rinse it twice or thrice in clean water
  • Mix all ingredients for the marinade (except chicken) and make a nice thick paste. If you find that it marinade is not sufficient, add a more pepper powder and yogurt. Let the meat marinate for at least two hours. I usually leave mine in the fridge overnight. Some how the flavors just comes out better and the meat is nice and juicy
  • Once you are ready to make the chicken, mix corn flour with the chicken and coat the pieces well. This is what gives it that nice crispy coating, but you do not want to over do it cause then is just tastes like a big blob of corn flour. Heat oil in a pan and once hot fry chicken pieces till nice and golden brown. Set them aside on pieces of tissue to let the oil drains out
  • In another wok, heat 2 tbsp of oil and once nice and hot add ginger garlic paste. Then add onions ( big and spring onions, bell pepper and let it cook on low flame just for a minute
  • Mean while, make a mixture of the soya sauce, vinegar, chilly sauce and pour into the wok with the onions and bell pepper. Once the mixture starts to bubble add in the fried chicken and let the mixture coat the chicken well
  • Bump up the flame to high for just a min and then turn it off. Garnish with a cut chilly