Flavorful Chilli Chicken Indo-Chinese (Print View)
Crisp fried chilli chicken tossed with bell peppers and spring onions in a tangy soy-chilli glaze; serves 4.
# Ingredient List:
→ Chicken Marinade
01 - 1.1 pounds 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 chilli 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 additional for frying
17 - 1 green bell pepper, diced
18 - 1 red bell pepper, diced
19 - 1 medium yellow onion, diced
20 - 5 spring onions, chopped, divided (reserve some greens for garnish)
21 - 5 cloves garlic, finely chopped
22 - 3 fresh green chillies, slit or chopped
23 - 2 teaspoons cornstarch, mixed with 2 tablespoons water
# How to Make:
01 - Combine chicken, soy sauce, vinegar, ginger-garlic paste, cornstarch, flour, black pepper, salt, and egg in a mixing bowl. Mix thoroughly to coat the pieces evenly and let marinate for at least 15 minutes.
02 - Heat vegetable oil in a deep frying pan over medium-high heat. Fry the marinated chicken pieces in batches for 3 to 5 minutes per batch until golden and crispy. Remove with a slotted spoon and drain on paper towels.
03 - In a wok or large skillet, heat 3 tablespoons oil over medium-high heat. Add chopped garlic, green chillies, and diced onion. Sauté for 1 to 2 minutes until fragrant and slightly softened.
04 - Add diced green and red bell pepper along with the white parts of the spring onions. Stir-fry for 2 minutes to maintain crisp texture.
05 - In a small bowl, whisk together soy sauce, chilli sauce, tomato ketchup, oyster sauce (if using), sugar, and water until uniform.
06 - Pour the sauce mixture into the wok. Stir well and allow it to simmer for 1 minute.
07 - Add the fried chicken pieces to the wok. Toss thoroughly to ensure all chicken is evenly coated with sauce.
08 - Pour in the cornstarch slurry and stir continuously as the sauce thickens to glaze the chicken.
09 - Garnish with the reserved green parts of the spring onions. Serve hot with steamed rice or fried rice.
# Expert Advice:
01 -
- You can control the spice and tang exactly how you love it, just like your favorite restaurant but even brighter.
- It turns any night into a special occasion—a dish that always surprises guests with its bold, addictive flavors.
02 -
- If you rush the marinade or skip preheating the oil properly, the chicken can end up soggy rather than shatteringly crisp.
- Lump-free slurry and adding it right at the end make sure the sauce stays glossy and coats each bite perfectly.
03 -
- Allow the coated chicken to rest 5 minutes before frying; it helps the batter puff up and stick better for unbeatable crunch.
- A dash of oyster sauce makes the flavor deeper, but don’t worry if you don’t have it—just a splash more soy can do the trick.