Chilli Chicken Indo Chinese (Printable Version)
Crispy fried chicken in a tangy chili-soy glaze with bell peppers and spring onions; ready in 45 minutes.
# What You Need:
→ Chicken Marinade & Frying
01 - 1.1 lb boneless chicken breast or thighs, cut into bite-sized pieces
02 - 2 tablespoons soy sauce
03 - 1 tablespoon ginger-garlic paste
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon salt
06 - 1 large egg
07 - 1/2 cup cornstarch
08 - 1/4 cup all-purpose flour
09 - Oil, for deep frying
→ Sauce & Stir-Fry
10 - 2 tablespoons vegetable or sesame oil
11 - 1 medium onion, sliced
12 - 1 green bell pepper, cut into large dice
13 - 1 red bell pepper, cut into large dice
14 - 3-4 green chilies, slit lengthwise
15 - 2 tablespoons garlic, finely chopped
16 - 1 tablespoon ginger, finely chopped
17 - 2 tablespoons soy sauce
18 - 1 tablespoon red chili sauce
19 - 1 tablespoon tomato ketchup
20 - 1 teaspoon vinegar
21 - 1/2 teaspoon sugar
22 - 1/2 teaspoon ground black pepper
23 - Salt, to taste
24 - 1/2 cup water
25 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
26 - Spring onions, chopped (for garnish)
# Directions:
01 - In a large mixing bowl, combine the chicken pieces with soy sauce, ginger-garlic paste, black pepper, salt, egg, cornstarch, and all-purpose flour. Toss until every piece is evenly coated. Allow the chicken to marinate for at least 15 minutes at room temperature.
02 - Heat oil in a deep pan or wok to 350°F. Working in batches to avoid overcrowding, carefully lower the marinated chicken pieces into the hot oil. Fry until golden brown and crisp, approximately 4-5 minutes per batch. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
03 - In a clean wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for about 1 minute until fragrant and the aromatics release their essential oils.
04 - Add the sliced onion and diced bell peppers to the wok. Toss vigorously over high heat for 2 to 3 minutes, keeping the vegetables crisp-tender with a slight char. Avoid overcooking to maintain their vibrant color and crunch.
05 - Pour in the soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, black pepper, and a pinch of salt. Stir everything together thoroughly, then add 1/2 cup of water. Bring the mixture to a simmer.
06 - Slowly pour in the cornstarch slurry while stirring continuously. Cook for another minute or two until the sauce coats the back of a spoon and reaches a glossy, thick consistency.
07 - Add the fried chicken pieces back into the wok. Toss vigorously to coat every piece evenly with the sauce. Continue stir-frying for 2 to 3 minutes so the chicken absorbs the flavors while maintaining its crunch.
08 - Transfer to a serving dish and garnish generously with chopped spring onions. Serve immediately as a standalone starter or alongside steamed rice, fried rice, or noodles.
# Expert Tips:
01 -
- That addictive crunch on the chicken survives even after it gets tossed in sauce, which is the real magic of cornstarch coatings.
- The sauce walks a perfect line between spicy, tangy and slightly sweet, making it impossible to stop eating.
02 -
- If you crowd the pan during frying the chicken will steam instead of crisp, so patience and small batches are everything.
- Have every sauce ingredient measured and ready before you start the wok, because once the aromatics hit the oil things move faster than you expect.
03 -
- Let the oil come back up to temperature between batches of chicken, which is the single most important thing you can do for consistent crunch.
- A pinch of MSG in the sauce elevates the whole dish to restaurant quality, and once you try it you will never go back.