Flavorful Chilli Chicken Indo Chinese (Printable Version)
Crispy marinated chicken tossed in a spicy soy-chilli glaze with bell peppers and spring onion.
# What You'll Need:
→ Chicken Marinade
01 - 1.1 lbs 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 such as Sriracha or Schezwan sauce
12 - 1 tablespoon tomato ketchup
13 - 1 tablespoon oyster sauce (optional)
14 - 1 teaspoon sugar
15 - 1/4 cup water
→ Stir-Frying
16 - 3 tablespoons vegetable oil, plus more for frying
17 - 1 green bell pepper, diced
18 - 1 red bell pepper, diced
19 - 1 medium onion, diced
20 - 4 to 5 spring onions, chopped, reserve some green tops for garnish
21 - 4 to 5 cloves garlic, finely chopped
22 - 2 to 3 fresh green chilies, slit or chopped
23 - 2 teaspoons cornstarch mixed with 2 tablespoons water (for slurry)
# How to Make It:
01 - In a large mixing bowl, combine chicken pieces with soy sauce, vinegar, ginger-garlic paste, cornstarch, all-purpose flour, black pepper, salt, and egg. Mix thoroughly to ensure complete coverage. Let stand for at least 15 minutes.
02 - Heat vegetable oil in a deep pan or wok over medium-high heat. Fry the marinated chicken pieces in small batches for 3 to 5 minutes per batch until golden and crispy. Use a slotted spoon to transfer to a paper towel-lined plate.
03 - In a separate large wok or skillet, heat 3 tablespoons oil. Add chopped garlic, green chilies, and diced onion. Sauté for 1 to 2 minutes until fragrant and slightly softened.
04 - Add diced green and red bell peppers along with the white parts of the spring onions. Continue to sauté for 2 minutes, maintaining the vegetables’ crispness.
05 - In a small bowl, whisk together soy sauce, chili sauce, tomato ketchup, oyster sauce, sugar, and water until well combined.
06 - Pour the prepared sauce into the wok. Stir and simmer briefly. Add fried chicken pieces and toss to coat them evenly in the sauce.
07 - Add the cornstarch slurry while stirring. Continue cooking until the sauce thickens and forms a glossy coating over the chicken.
08 - Garnish with reserved chopped spring onion greens. Serve hot with steamed rice or fried rice.
# Expert Tips:
01 -
- The sauce creates that sticky glossy coating that makes restaurant Indo-Chinese so addictive
- Crispy chicken stays crunchier thanks to the double coating technique
- Heat levels are completely adjustable based on your spice tolerance
02 -
- Crowding the wok while frying chicken makes it soggy instead of crispy so always work in small batches
- The cornstarch slurry must be whisked until completely smooth or you will get unpleasant lumps in your sauce
03 -
- Pat chicken pieces dry before marinating so the coating actually sticks
- Let your oil get properly hot between batches or the chicken will absorb too much grease