Flavorful Chilli Chicken Indo Chinese (Printer-Friendly)
Crispy, spicy-sweet Indo-Chinese chilli chicken with peppers, onions and spring onions—ready in 40 minutes.
# What You’ll Need:
→ 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 yellow onion, cut into 1-inch squares
12 - 1 green bell pepper, cut into 1-inch squares
13 - 1 red bell pepper, cut into 1-inch squares
14 - 4 green chilies, slit lengthwise
15 - 2 tbsp fresh ginger, finely minced
16 - 2 tbsp fresh garlic, finely minced
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 scallions, thinly sliced, for garnish
# How To Make It:
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. Let 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 crowding, fry the marinated chicken pieces until golden brown and crispy, about 4-5 minutes per batch. Transfer to a plate lined with paper towels to drain excess oil.
03 - In a clean wok or large skillet, heat 2 tablespoons of oil over high heat. Add the minced ginger, garlic, and slit green chilies. Stir-fry vigorously for 30-45 seconds until fragrant.
04 - Add the diced onion, green bell pepper, and red bell pepper to the wok. Stir-fry on high heat for 2-3 minutes until the vegetables are slightly softened but still retain their crunch and vibrant color.
05 - Add the fried chicken pieces back into the wok. Pour in the soy sauce, chili sauce, tomato ketchup, vinegar, sugar, black pepper, and a pinch of salt. Toss everything together thoroughly to coat evenly.
06 - Pour the cornstarch slurry into the wok while continuously tossing. Cook for 1-2 minutes until the sauce thickens to a glossy glaze that clings to the chicken and vegetables.
07 - Remove from heat and garnish generously with sliced scallions. Serve immediately as a standalone appetizer or alongside steamed jasmine rice or vegetable fried rice as a main course.
# Helpful Hints:
01 -
- The crispy chicken stays crunchy even after getting tossed in that sticky chilli sauce, a trick I learned after many soggy disappointments.
- It hits every flavor note you could want: sweet, spicy, savory, and just tangy enough to keep you reaching for more.
- You can serve it as a party appetizer or pile it over fried rice and call it dinner without anyone complaining.
02 -
- Do not crowd the frying pan because dropping too many chicken pieces at once tanks the oil temperature and turns crispy into greasy.
- Have every sauce measured and every vegetable chopped before you start cooking since this dish moves fast once the wok is hot.
- The cornflour slurry must be stirred right before pouring because it settles quickly and lumps will ruin the silky texture of your sauce.
03 -
- Use thigh meat instead of breast if you want the chicken to stay tender even after frying and saucing since breast dries out faster.
- A pinch of sugar in the marinade alongside the sugar in the sauce creates layers of sweetness that taste more complex than a single dose at the end.