Chicken chili dynamite is a spicy snack almost similar to a lumpia but is made with green chilies stuffed with meat and cheese, wrapped in spring roll wrappers and then fried until crispy and crunchy. It is widely known as one of the best pulutans, especially when partnered with an ice-cold beer. This finger food can also be enjoyed as an appetizer, snack or even an ulam. Expect to consume a lot of rice since it’s spice time!
CHICKEN CHILI DYNAMITE
If you are a fan of street foods, I bet you know what a chili dynamite is. This street food became very popular I think around 10 years ago. I was still in elementary back then and our favorite street food manong outside our school suddenly adds chili dynamite in his options. I can still remember that I was hesitant at first because why would I eat a whole chili???? I love spicy foods but am I brave enough to eat a whole chili??? But later on, I realized that it doesn’t work that way haha.
As far as I can remember, street food chili dynamite is really spicy. I cant really much taste the meat stuffing and the cheese, may be because all I can taste is pure spice. I partnered my chili dynamite with the sweet fishball sauce just to balance the taste.
A small reunion was held again at our home and my mom made some chili dynamites. I remember faking passing by just to get a stick of chili dynamite. Both of me and my mom are cheese lovers so my mom really put a generous amount of cheese strips in each. My mom also taught me about the hack on soaking the chilies in water to reduce the spice. This homemade chili dynamite was the best I’ve ever tasted. #SorryManong
Chili dynamite is not just a great pulutan but also a great afternoon snack. With all the spice hacks and the generous amount of cheese, I think even a child care bare the spice level of the chili dynamite.
HOW TO MAKE CHICKEN CHILI DYNAMITE
Chili dynamites are usually made using ground pork. But since pork is expensive nowadays, we will use ground chicken instead.
Try to get the longest chilies you can get. They are the most suitable ones for this recipe. Remove the seeds and the pith by making a slit on the side. Do not remove the stalk. Soak them in water to lessen the spice. Prepare the chicken mixture by sauteing the ground chicken with the aromatics and grated carrots. Some recipes I have read stuff their chilies with a raw meat mixture. For me, I preferred a pre-sauteed one, just to make sure it’s cooked.
Fill each green chili with the chicken mixture and add some cheese strips inside. If the chilies you have are a bit shorter than usual, you can add the cheese strips outside. Wrap and roll each stuffed green chili just like a lumpia. But be sure to keep the stalk visible. Deep fry until golden brown and then strain to drain excess oil.
So easy, right? Enjoy it with vinegar dipping sauce or a sweet fishball sauce.
Chicken Chili DynamiteCourse: Appetizer, Chicken Recipes
15 – 20 pieces green chilies
Spring roll wrappers
350 grams ground chicken
1 small carrot (grated)
1 medium onion (minced)
salt and pepper to taste
2 cloves of garlic (minced)
1 tablespoon oyster sauce (optional)
cheese strips (Eden cheese)
oil (for frying)
Water with a little bit of cornstarch (for sealing the wrapper)
- Make a lengthwise slit on the side of the green chili. Scrape the seeds and the pith gently. Repeat these steps with the rest of the green chilies.
- To lessen spiciness, soak the green chilies in water for about 15 minutes.
- Heat some oil in a pan. Saute the onions and garlic until aromatic. Add the ground chicken. Break them apart and saute until it changes color. Add the grated carrots and saute for a few minutes. Season with salt and pepper. Add the oyster sauce and cook for 3 – 5 minutes. Turn the heat off and let the chicken mixture cool down for a bit.
- Gently fill each green chili with the chicken mixture. Add some cheese strips. Repeat these steps with the rest of the ingredients.
- Lay a piece of spring roll wrapper in a clean flat surface. Wrap each green chili carefully then roll. Brush the edge with some water with cornstarch to help seal the edges. Repeat these steps with the rest of the green chilies.
- Heat a lot of oil in a pan. Deep fry the dynamite pieces until golden brown. Flip to cook the other side. Transfer the fried dynamite to a strainer or paper towel to drain excess oil.
- Transfer the chicken chili dynamite to a serving plate and serve with your favorite dipping sauce. Enjoy!
Chicken Chili Dynamite Recipe (TAGALOG)
- 15 – 20 piraso ng siling pansigang
- lumpia wrappers
- 350 grams giniling na manok
- 1 maliit na carrot (grated)
- 1 sibuyas (hiniwa ng maliliit)
- asin at paminta
- 2 butil ng bawang (hiniwa ng maliliit)
- 1 kutsara ng oyster sauce (optional)
- cheese strips (Eden cheese)
- mantika (pang-prito)
- tubig na may konting cornstarch (pang-seal ng wrapper)
- Hiwain ang gilid ng mga siling pansigang. Alisin ang mga buto nito sa loob. Gawin ang mga steps na ito sa lahat ng siling pansigang.
- Para mabawasan ang anghang, ibabad ang mga sili sa tubig ng 15 minuto.
- Magpainit ng konting mantika. Igisa ang sibuyas at bawang ng ilang minuto. Ilagay ang giniling na manok at igisa hanggang mag-iba na ang kulay. Ilagay ang grated carrots at igisa ng ilang minuto. Budburan ng asin at paminta. Ilagay ang oyster sauce at iluto ito ng 3 – 5 minuto. Patayin ang apoy at palamigin ng konti ang chicken mixture.
- Dahan-dahang lagyan ng chicken mixture ang loob ng bawat sili. Maglagay rin ng cheese strips. Ulitin ang mga steps na ito sa iba pang ingredients.
- Maglatag ng isang lumpia wrapper sa malinis at flat na surface. I-wrap ang bawat sili at I-roll. Lagyan ng tubig na may konting cornstarch ang dulo ng lumpia para mas ma-secure. Ulitin ang mga steps na ito sa iba pang sili.
- Magpainit ng maraming mantika. I-deep fry ang dynamite pieces hanggang maging golden brown. Baliktarin para maluto ang kabilang side. Ilipat ang mga napritong dynamite sa strainer o paper towel para tumulo ang sobrang mantika.
- Ilipat ang chicken chili dynamite sa serving plate at ihain kasama ng iyong favorite dipping sauce. Enjoy!