Flavorful Chilli Chicken Indo-Chinese (Printer-friendly)
Crispy chilli chicken tossed in a tangy Indo-Chinese glaze with peppers and spring onions, ready in 45 minutes.
# What You Need:
→ Chicken Marinade
01 - 1.1 lb boneless chicken breast or thigh, 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 - 2 tablespoons cornstarch
06 - 2 tablespoons all-purpose flour
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon salt
09 - 1 large egg
→ Sauce
10 - 2 tablespoons soy sauce
11 - 1 tablespoon chili sauce (Sriracha or Szechuan sauce)
12 - 1 tablespoon tomato ketchup
13 - 1 tablespoon oyster sauce
14 - 1 teaspoon sugar
15 - 1/4 cup water
→ Stir-Fry Aromatics and Vegetables
16 - 3 tablespoons vegetable oil, plus additional for frying
17 - 1 green bell pepper, diced
18 - 1 red bell pepper, diced
19 - 1 medium onion, diced
20 - 4-5 scallions, chopped, white and green parts separated
21 - 4-5 cloves garlic, finely minced
22 - 2-3 fresh green chilies, slit or chopped
23 - 2 teaspoons cornstarch blended with 2 tablespoons water for slurry
# How to Make It:
01 - In a large mixing bowl, combine the chicken pieces with soy sauce, vinegar, ginger-garlic paste, cornstarch, all-purpose flour, black pepper, salt, and egg. Toss thoroughly until every piece is evenly coated. Allow the chicken to marinate for at least 15 minutes at room temperature.
02 - Heat approximately 1 inch of oil in a deep pan or wok over medium-high heat. Working in batches to avoid overcrowding, fry the marinated chicken pieces for 3 to 5 minutes per batch until golden brown and crispy. Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
03 - In a separate large wok or skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the minced garlic, green chilies, and diced onion. Stir-fry for 1 to 2 minutes until the aromatics are fragrant and the onion has softened slightly.
04 - Add the diced green and red bell peppers along with the white parts of the scallions to the wok. Continue stir-frying for another 2 minutes, maintaining a crisp texture in the vegetables.
05 - In a small bowl, whisk together the soy sauce, chili sauce, tomato ketchup, oyster sauce, sugar, and water until well combined.
06 - Pour the prepared sauce mixture into the wok with the vegetables. Stir well and bring the liquid to a simmer. Add the fried chicken pieces and toss vigorously to coat each piece evenly in the sauce.
07 - Pour the cornstarch slurry into the wok while stirring continuously. Cook for 30 to 60 seconds as the sauce thickens and forms a glossy glaze that clings to the chicken and vegetables.
08 - Remove from heat and garnish with the reserved scallion greens. Serve immediately alongside steamed jasmine rice or fried rice.
# Expert Tips:
01 -
- The double fry technique gives you that restaurant quality crunch without needing a deep fryer or fancy equipment.
- Balancing the heat with a touch of ketchup and sugar creates a sauce that clings to every piece and keeps people reaching for more.
02 -
- Do not skip the resting time for the marinade because the cornstarch and egg need at least 15 minutes to form a proper coating that adheres during frying.
- Frying in small batches is the single most important factor in achieving a crisp exterior rather than a soggy one.
03 -
- Double fry the chicken for extra crunch by frying all batches once, letting them rest for 5 minutes, then frying them again briefly at a slightly higher temperature.
- Prepare every ingredient and measure every sauce before you turn on the heat because once cooking starts everything moves fast and there is no time to chop or pour.