Flavorful Chilli Chicken Indo Chinese (Print version)
Crispy, spicy Indo-Chinese chilli chicken in a tangy soy-chilli glaze with bell peppers and spring onions.
# What you need:
→ 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
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 onion, diced
20 - 4 to 5 spring onions, chopped, reserve greens for garnish
21 - 4 to 5 garlic cloves, finely chopped
22 - 2 to 3 fresh green chillies, slit or chopped
23 - 2 teaspoons cornstarch, mixed with 2 tablespoons water (slurry)
# Directions:
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 coat chicken evenly. Let marinate for at least 15 minutes.
02 - Heat oil in a deep frying pan or wok over medium-high heat. Fry the marinated chicken in batches for 3 to 5 minutes each, until golden brown and crisp. Remove chicken and drain on paper towels.
03 - In a separate large wok or skillet, heat 3 tablespoons oil. Add chopped garlic, green chillies, and onion. Sauté for 1 to 2 minutes until fragrant and slightly softened.
04 - Add diced green and red bell peppers and the white parts of spring onions. Continue to sauté for 2 minutes, ensuring vegetables remain crisp.
05 - In a small bowl, whisk together soy sauce, chilli sauce, tomato ketchup, oyster sauce if using, sugar, and water until well combined.
06 - Pour the prepared sauce into the wok and stir to combine. Bring the mixture to a gentle simmer.
07 - Add the fried chicken to the wok. Toss thoroughly to coat all pieces evenly in the sauce.
08 - Pour the cornstarch slurry into the wok, stirring swiftly as the sauce thickens and glosses over the chicken.
09 - Garnish generously with the green parts of spring onions. Serve hot with steamed rice or fried rice.
# Expert advice:
01 -
- The sauce clings to every piece like a glaze you cannot stop eating
- It hits your table faster than most takeout deliveries would arrive
02 -
- Overcrowding the pan while frying chicken drops the oil temperature and makes everything soggy
- The cornstarch slurry thickens fast once it hits the heat, so pour gradually and stir constantly
03 -
- Have all ingredients prepped and measured before you start cooking, the actual cooking happens fast
- Keep the fried chicken warm in a low oven while you make the sauce and vegetables