Flavorful Chilli Chicken Indo-Chinese (Printable)

Crispy chilli-coated chicken wok-tossed with peppers and onions in a spicy-sweet glaze; serve with rice or noodles.

# What You'll Need:

→ Chicken & Marinade

01 - 1.1 lbs boneless chicken breast or thigh, cut into bite-sized pieces
02 - 2 tablespoons cornflour
03 - 2 tablespoons all-purpose flour
04 - 1 large egg
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground 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 onion, diced into squares
12 - 1 green bell pepper, diced into squares
13 - 1 red bell pepper, diced into squares
14 - 4 green chilies, slit lengthwise
15 - 2 tablespoons ginger, finely chopped
16 - 2 tablespoons garlic, finely chopped
17 - 2 tablespoons soy sauce
18 - 1 tablespoon chili sauce
19 - 1 tablespoon tomato ketchup
20 - 1 teaspoon vinegar
21 - 1 teaspoon sugar
22 - 1/2 teaspoon ground black pepper
23 - Salt, to taste
24 - 2 teaspoons cornflour dissolved in 3 tablespoons water (slurry)
25 - Chopped spring onions, for garnish

# Steps:

01 - Combine chicken pieces with cornflour, all-purpose flour, egg, salt, black pepper, soy sauce, and ginger-garlic paste in a large mixing bowl. Mix thoroughly to coat and allow to marinate for 15 minutes.
02 - Heat vegetable oil in a wok or deep frying pan over medium-high heat. Fry the marinated chicken in batches until golden and crispy. Transfer cooked pieces to paper towels to absorb excess oil.
03 - In a clean wok, heat 2 tablespoons oil over medium heat. Add chopped ginger, garlic, and slit green chilies; sauté until aromatic and slightly golden.
04 - Add diced onions and both bell peppers. Stir-fry on high heat for 2 to 3 minutes, allowing vegetables to soften slightly while maintaining crispness.
05 - Return the fried chicken to the wok. Pour in soy sauce, chili sauce, tomato ketchup, vinegar, sugar, black pepper, and salt. Toss to ensure even distribution and full coating.
06 - Add cornflour slurry, stirring continuously until the sauce thickens and envelops the chicken and vegetables, approximately 1 to 2 minutes.
07 - Garnish with chopped spring onions and serve hot as an appetizer or main course with fried rice or noodles.

# Expert Advice:

01 -
  • The perfect balance of crispy chicken and sticky spicy sauce that hits every craving
  • Restaurant quality results that come together faster than delivery would arrive
  • Customizable heat level so everyone at the table leaves happy
02 -
  • Never skip resting the marinated chicken or the coating will slide right off during frying
  • Keep the oil temperature hot enough that a small piece of batter sizzles immediately but does not burn
  • The sauce will continue thickening for about 30 seconds after you remove it from heat
03 -
  • Pat the chicken pieces completely dry before marinating for better coating adhesion
  • Use room temperature eggs in the marinade for smoother coating consistency

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