Flavorful Chilli Chicken Indo Chinese (Printable Version)
Crispy chilli chicken tossed in a tangy Indo-Chinese sauce with peppers and spring onions. Serve with rice or noodles.
# What You Need:
→ Chicken Marinade
01 - 1.1 lb boneless chicken thighs or breast, cut into bite-sized pieces
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice vinegar or white vinegar
04 - 1 tablespoon ginger-garlic paste
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon salt
07 - 3 tablespoons cornstarch
08 - 2 tablespoons all-purpose flour
09 - 1 egg (optional, for extra crispiness)
→ For Frying
10 - Oil, for deep frying
→ Chilli Sauce
11 - 2 tablespoons vegetable oil
12 - 1 medium onion, sliced
13 - 1 green bell pepper, sliced
14 - 2-3 green chillies, sliced
15 - 1 tablespoon garlic, minced
16 - 1 tablespoon ginger, minced
17 - 2 tablespoons soy sauce
18 - 1 tablespoon chilli sauce (adjust to taste)
19 - 1 tablespoon tomato ketchup
20 - 1 teaspoon rice vinegar or white vinegar
21 - 1 teaspoon sugar
22 - 1/2 cup water
23 - 1 tablespoon cornstarch mixed in 2 tablespoons water (slurry)
24 - Salt, to taste
25 - Freshly ground black pepper, to taste
26 - 2-3 spring onions, chopped (for garnish)
# Directions:
01 - In a mixing bowl, combine chicken pieces with soy sauce, vinegar, ginger-garlic paste, black pepper, salt, cornstarch, all-purpose flour, and egg if using. Toss thoroughly until every piece is evenly coated and let rest for at least 15 minutes.
02 - Heat oil in a deep pan or wok over medium-high heat. Fry the marinated chicken pieces in small batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels and set aside.
03 - In a large wok, heat 2 tablespoons of vegetable oil over high heat. Add minced garlic, ginger, and sliced green chillies. Sauté vigorously for about 1 minute until fragrant.
04 - Toss in the sliced onion and green bell pepper. Stir-fry on high heat for 2-3 minutes until slightly softened but still retaining a crisp bite.
05 - Pour in soy sauce, chilli sauce, tomato ketchup, vinegar, sugar, salt, and black pepper. Stir well to combine all the flavor components.
06 - Add the water and bring to a simmer. Stream in the cornstarch slurry while stirring constantly. Continue cooking until the sauce thickens to a glossy coating consistency.
07 - Add the fried chicken pieces to the wok and toss vigorously to coat each piece evenly in the sauce.
08 - Cook for another 2-3 minutes, tossing frequently, until the chicken absorbs the flavors and the sauce clings tightly to every piece.
09 - Transfer to a serving plate, garnish generously with chopped spring onions, and serve immediately while hot.
# Expert Tips:
01 -
- The double coating of cornflour and flour creates a crust that stays shatteringly crisp even after getting tossed in sauce, which took me forever to figure out.
- It comes together in under an hour but tastes like you spent all afternoon perfecting it.
02 -
- Do not skip the resting time for the marinade because those 15 minutes are what let the flour coating adhere properly so it does not slide off during frying.
- The cornflour slurry must be stirred right before you add it because it settles fast and lumps will ruin the texture of your sauce.
03 -
- Always test fry a single piece of chicken first to check your oil temperature, it should sizzle aggressively and float within seconds, and adjust the heat before committing to the whole batch.
- Tossing the chicken in the sauce off the heat for the final minute preserves more crunch than cooking it over direct flame.