Flavorful Chilli Chicken Indo-Chinese (Printer-friendly)
Crispy chicken tossed with peppers, onions and a spicy-sweet chilli sauce; great as an appetizer or with rice.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 2 tablespoons all-purpose flour
04 - 1 large egg
05 - ½ teaspoon kosher salt
06 - ½ teaspoon black pepper
07 - 1 teaspoon soy sauce
08 - 2 teaspoons ginger-garlic paste
09 - Vegetable oil, for deep frying
→ Sauce & Vegetables
10 - 2 tablespoons vegetable oil
11 - 1 medium yellow onion, cut into 1-inch squares
12 - 1 green bell pepper, cut into 1-inch squares
13 - 1 red bell pepper, cut into 1-inch squares
14 - 4 green chilies, slit lengthwise
15 - 2 tablespoons fresh ginger, finely chopped
16 - 2 tablespoons garlic cloves, finely chopped
17 - 2 tablespoons soy sauce
18 - 1 tablespoon chili sauce
19 - 1 tablespoon tomato ketchup
20 - 1 teaspoon white vinegar
21 - 1 teaspoon granulated sugar
22 - ½ teaspoon black pepper
23 - Kosher salt, to taste
24 - 2 teaspoons cornstarch dissolved in 3 tablespoons cold water (slurry)
25 - 2 scallions, thinly sliced, for garnish
# How to Make It:
01 - In a large mixing bowl, combine the chicken pieces with cornstarch, all-purpose flour, egg, salt, black pepper, soy sauce, and ginger-garlic paste. Toss until every piece is evenly coated. Cover and refrigerate for 15 minutes to allow the flavors to penetrate.
02 - Heat 2 to 3 inches of oil in a wok or deep heavy-bottomed pan to 350°F. Working in batches to avoid crowding, carefully drop the marinated chicken into the hot oil. Fry for 4 to 5 minutes per batch until the exterior is deep golden and crisp. Transfer to a paper towel-lined plate and set aside.
03 - Drain the frying oil from the wok and wipe it clean. Heat 2 tablespoons of fresh oil over high heat. Add the chopped ginger, garlic, and slit green chilies. Stir vigorously for 30 to 45 seconds until fragrant.
04 - Add the diced onion and both bell peppers to the wok. Toss on high heat for 2 to 3 minutes — the vegetables should soften slightly at the edges but retain their bright color and crunch.
05 - Pour in the soy sauce, chili sauce, tomato ketchup, vinegar, sugar, black pepper, and salt. Stir everything together, then return the fried chicken to the wok. Toss to distribute the sauce evenly across all pieces.
06 - Stream in the cornstarch slurry while continuously tossing the contents of the wok. Keep stirring for 1 to 2 minutes until the sauce becomes glossy, thickens, and clings tightly to each piece of chicken.
07 - Remove from heat and scatter the sliced scallions over the top. Serve immediately as a standalone appetizer or alongside steamed jasmine rice or vegetable fried rice as a main course.
# Expert Tips:
01 -
- The double texture of shatteringly crispy chicken coated in a sticky, glossy sauce is genuinely addictive and worth every bit of effort.
- It comes together in under an hour but tastes like something you would wait in a long line for at your favorite restaurant.
02 -
- Frying the chicken in batches is not optional, crowding the pan drops the oil temperature and you end up with greasy, soft coating instead of crunch.
- Have every ingredient measured and ready before you start the sauce because the wok moves fast and there is no time to hunt for the soy sauce once things get going.
03 -
- Pat the chicken pieces completely dry with paper towels before marinating because excess moisture is the fastest way to a soggy coating.
- Adding a tiny pinch of sugar to the frying oil helps the chicken brown more evenly and gives the crust an appealing golden color.