Flavorful Chilli Chicken Indo Chinese (Print Version)
Crispy fried chicken in a tangy, spicy Indo-Chinese chilli sauce — serves 4, ready in 45 minutes.
# What You'll Need:
→ Chicken Marinade
01 - 1.1 lb boneless chicken thighs or breast, 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 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon salt
07 - 3 tablespoons cornstarch
08 - 2 tablespoons all-purpose flour
09 - 1 egg (optional, for extra crispiness)
→ For Frying
10 - Oil, for deep frying
→ Chilli Sauce
11 - 2 tablespoons vegetable oil
12 - 1 medium onion, sliced
13 - 1 green bell pepper, sliced
14 - 2-3 green chillies, sliced
15 - 1 tablespoon garlic, minced
16 - 1 tablespoon ginger, minced
17 - 2 tablespoons soy sauce
18 - 1 tablespoon chilli sauce (adjust to taste)
19 - 1 tablespoon tomato ketchup
20 - 1 teaspoon rice vinegar or white vinegar
21 - 1 teaspoon sugar
22 - 1/2 cup water
23 - 1 tablespoon cornstarch mixed in 2 tablespoons water (slurry)
24 - Salt, to taste
25 - Freshly ground black pepper, to taste
26 - 2-3 spring onions, chopped (for garnish)
# How to Make It:
01 - In a mixing bowl, combine the chicken pieces with soy sauce, vinegar, ginger-garlic paste, black pepper, salt, cornstarch, all-purpose flour, and egg if using. Toss until evenly coated and let rest for at least 15 minutes.
02 - Heat oil in a deep pan or wok over medium-high heat. Fry the marinated chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels and set aside.
03 - In a large wok, heat 2 tablespoons of oil over high heat. Add the minced garlic, ginger, and sliced green chillies. Sauté vigorously for 1 minute until fragrant.
04 - Add the sliced onion and green bell pepper to the wok. Stir-fry on high heat for 2-3 minutes until slightly softened but still retaining a crisp bite.
05 - Pour in the soy sauce, chilli sauce, tomato ketchup, vinegar, sugar, salt, and black pepper. Stir well to combine all the flavor components.
06 - Add the water and bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy coating consistency.
07 - Add the fried chicken pieces to the wok and toss vigorously to coat every piece evenly in the sauce. Cook for an additional 2-3 minutes so the chicken absorbs the flavors.
08 - Transfer to a serving plate, garnish generously with chopped spring onions, and serve immediately while hot.
# Expert Advice:
01 -
- The sauce clings to every crackly piece of chicken like it was meant to be there, and nothing about it tastes like you cut corners.
- It lands somewhere between comfort food and something exciting, which makes it the dish people always ask you to bring.
02 -
- If your oil temperature drops too low during frying the chicken will absorb grease instead of crisping up so work in small batches.
- The cornflour slurry needs to be added while the sauce is actively simmering or it will not thicken properly.
03 -
- Pat the marinated chicken pieces lightly before frying to remove excess moisture and prevent violent oil splatters.
- Toss the chicken in the sauce just before serving to keep the coating as crisp as possible.