Flavorful Chilli Chicken Indo Chinese (Printable)
Crispy chicken tossed with peppers, onions and a tangy-spicy Indo-Chinese chilli sauce. Ready in 40 minutes.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 pounds boneless chicken breast or thigh, cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 2 tablespoons all-purpose flour
04 - 1 large egg
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground black pepper
07 - 1 teaspoon soy sauce
08 - 2 teaspoons ginger-garlic paste
09 - Vegetable oil, for deep frying
→ Sauce & Vegetables
10 - 2 tablespoons vegetable oil
11 - 1 medium yellow onion, diced into 1-inch squares
12 - 1 medium green bell pepper, diced into 1-inch squares
13 - 1 medium red bell pepper, diced into 1-inch squares
14 - 4 green chilies, slit lengthwise
15 - 2 tablespoons fresh ginger, finely chopped
16 - 2 tablespoons fresh garlic, finely chopped
17 - 2 tablespoons soy sauce
18 - 1 tablespoon chili sauce
19 - 1 tablespoon tomato ketchup
20 - 1 teaspoon vinegar
21 - 1 teaspoon granulated sugar
22 - 1/2 teaspoon ground black pepper
23 - Salt, to taste
24 - 2 teaspoons cornstarch, dissolved in 3 tablespoons water
25 - Chopped spring onions, for garnish
# Directions:
01 - Combine chicken pieces with cornstarch, all-purpose flour, egg, salt, ground black pepper, soy sauce, and ginger-garlic paste in a mixing bowl. Allow to marinate for 15 minutes.
02 - Heat vegetable oil in a wok or deep frying pan over medium-high heat. Fry marinated chicken in batches until the pieces are golden and crisp. Transfer to paper towels to drain excess oil.
03 - In a clean wok, heat 2 tablespoons vegetable oil over high heat. Add finely chopped ginger, garlic, and slit green chilies; stir-fry for 30 seconds until aromatic.
04 - Add diced onions, green bell pepper, and red bell pepper. Stir-fry on high heat for 2–3 minutes until vegetables become slightly tender but remain crisp.
05 - Return the fried chicken to the wok and toss well to incorporate with the vegetables.
06 - Pour in soy sauce, chili sauce, tomato ketchup, vinegar, sugar, ground black pepper, and salt. Stir thoroughly to coat all ingredients evenly.
07 - Add the prepared cornstarch slurry. Continuously toss over high heat for 1–2 minutes until sauce thickens and evenly glazes the chicken.
08 - Sprinkle chopped spring onions over the dish. Serve hot as an appetizer or alongside fried rice or noodles as an entrée.
# Expert Hints:
01 -
- The contrast between impossibly crispy chicken and that glossy, clinging sauce is absolutely addictive
- It comes together faster than delivery, and your kitchen will smell better than any takeout place
02 -
- Never skip letting the chicken marinate—even 15 minutes makes the difference between coating that sticks and coating that slides off
- The cornflour slurry must be dissolved completely before adding, or you will get lumpy sauce instead of smooth glossy perfection
03 -
- Keep the fried chicken on a wire rack instead of paper towels so air circulates and it stays crispy
- Have your cornflour slurry ready before you start cooking—once the sauce hits the heat, things move fast