Chilli Chicken Indo Chinese (Print Version)
Crispy fried chicken in tangy Indo-Chinese chili sauce with peppers and onions, perfect for starters or mains.
# What You'll 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 - Vegetable oil, for deep frying
→ Chili 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)
# How to Make It:
01 - In a large 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. Let the mixture rest and marinate for 15 minutes at room temperature.
02 - Heat oil in a wok or deep heavy-bottomed pan to 350°F. Working in batches to avoid overcrowding, fry the marinated chicken pieces until golden brown and crispy, about 4-5 minutes per batch. Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
03 - Heat 2 tablespoons of oil in a clean wok or large skillet over high heat. Add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for about 1 minute until fragrant. Add the sliced onion and diced bell peppers, then stir-fry vigorously for 2-3 minutes, keeping the vegetables crisp and vibrant.
04 - Pour in the soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, black pepper, and a pinch of salt. Stir everything together thoroughly. Add 1/2 cup of water and bring the mixture to a simmer.
05 - Pour the cornstarch slurry into the simmering sauce while stirring continuously. Cook for 1-2 minutes until the sauce thickens to a glossy coating consistency.
06 - Add the fried chicken pieces back into the wok. Toss vigorously to coat every piece evenly in the thickened sauce. Continue stir-frying for 2-3 minutes so the chicken reheats and absorbs the flavors. Garnish with chopped spring onions and serve immediately with fried rice or noodles.
# Expert Advice:
01 -
- The double texture of shatteringly crisp chicken against a glossy, tangy sauce is genuinely addictive.
- It comes together fast enough for a weeknight but feels special enough for a gathering.
02 -
- Frying the chicken in too large a batch drops the oil temperature and you end up with greasy, soft pieces instead of a crisp shell.
- Adding the cornstarch slurry to a barely simmering sauce instead of a full simmer gives you a grainy texture rather than a smooth, glossy glaze.
03 -
- Pat the chicken completely dry before marinating because excess moisture is the number one reason the coating slides off during frying.
- A pinch of sugar in the frying batter helps the exterior caramelize into a deeper, richer golden brown.