Flavorful Chilli Chicken Indo Chinese (Printable)
Crispy marinated chicken with vibrant peppers and a tangy soy-chilli glaze; ready in about 40 minutes.
# Ingredient List:
→ Chicken & Marinade
01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - 2 tbsp cornstarch
03 - 2 tbsp all-purpose flour
04 - 1 large egg
05 - 1/2 tsp kosher salt
06 - 1/2 tsp black pepper
07 - 1 tsp soy sauce
08 - 2 tsp ginger-garlic paste
09 - Vegetable oil, for deep frying
→ Sauce & Vegetables
10 - 2 tbsp vegetable oil
11 - 1 medium onion, diced into 1-inch squares
12 - 1 green bell pepper, diced into 1-inch squares
13 - 1 red bell pepper, diced into 1-inch squares
14 - 4 green chilies, slit lengthwise
15 - 2 tbsp fresh ginger, finely chopped
16 - 2 tbsp fresh garlic, finely chopped
17 - 2 tbsp soy sauce
18 - 1 tbsp chili sauce
19 - 1 tbsp tomato ketchup
20 - 1 tsp white vinegar
21 - 1 tsp granulated sugar
22 - 1/2 tsp black pepper
23 - Salt, to taste
24 - 2 tsp cornstarch dissolved in 3 tbsp cold water (slurry)
25 - 2 tbsp scallions (green parts), thinly sliced for garnish
# Steps:
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 overcrowding, fry the marinated chicken pieces until golden brown and crispy, about 4 to 5 minutes per batch. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
03 - Heat 2 tablespoons of oil in a clean large wok over high heat. Add the chopped ginger, garlic, and slit green chilies. Stir-fry for 30 to 45 seconds until fragrant and lightly golden.
04 - Add the diced onion and both bell peppers to the wok. Toss vigorously on high heat for 2 to 3 minutes until the vegetables soften slightly but retain a crisp-tender bite.
05 - Return the fried chicken pieces to the wok and toss to combine with the vegetables. Pour in the soy sauce, chili sauce, tomato ketchup, vinegar, sugar, black pepper, and a pinch of salt. Stir well to coat everything evenly.
06 - Pour in the cornstarch slurry and continue tossing over high heat for 1 to 2 minutes until the sauce thickens into a glossy coating that clings to the chicken and vegetables.
07 - Remove from heat, scatter the sliced scallions over the top, and serve immediately as a standalone appetizer or alongside steamed jasmine rice or vegetable fried rice as a main course.
# Expert Advice:
01 -
- The crispy coating on the chicken stays crunchy even after tossing in sauce, a trick that took me embarrassingly long to master.
- It comes together in under an hour but tastes like you spent all day perfecting it.
- The balance of soy, vinegar, and ketchup creates a sauce that people genuinely lick off their fingers.
02 -
- Do not crowd the wok when frying or the chicken will steam instead of crisping up, which I learned after producing a very sad batch of soggy chunks.
- Have every ingredient prepped and measured before you start cooking because this moves fast and there is no time to chop garlic while things burn.
- The cornflour slurry should be mixed right before you add it, otherwise it settles and you end up with lumps instead of a smooth glaze.
03 -
- Double fry the chicken for extra crunch by giving it a quick second dip in hot oil right before adding it to the sauce.
- A dash of Schezwan sauce stirred in at the end changes the entire flavor profile and is worth trying at least once.