Flavorful Chilli Chicken Indo Chinese (Print Page)
Crispy fried chicken in a tangy, spicy-sweet chilli sauce with bell peppers and spring onions.
# What You 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 - Kosher salt, to taste
24 - 2 tsp cornstarch dissolved in 3 tbsp cold water (slurry)
25 - 2 green onions, thinly sliced, for garnish
# Directions:
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 the chicken marinate at room temperature for 15 minutes.
02 - Pour vegetable oil into a wok or deep heavy-bottomed pan to a depth of about 2 inches and heat over medium-high heat to 350°F. Working in batches to avoid crowding, carefully lower the marinated chicken pieces into the hot oil. Fry each batch for 4 to 5 minutes, turning occasionally, until the exterior is deep golden brown and crisp. Transfer the fried chicken to a plate lined with paper towels to drain.
03 - In a clean large wok, heat 2 tablespoons of vegetable oil over high heat until it just begins to shimmer. Add the minced ginger, garlic, and slit green chilies. Stir-fry vigorously for 30 to 45 seconds until fragrant and the aromatics are lightly golden.
04 - Add the diced onion and both bell peppers to the wok. Toss continuously over high heat for 2 to 3 minutes, keeping the vegetables in constant motion. They should soften slightly at the edges while retaining a crisp, vibrant bite.
05 - Add the fried chicken pieces back into the wok and toss everything together so the chicken is well distributed among the vegetables.
06 - Pour in the soy sauce, chili sauce, tomato ketchup, vinegar, sugar, black pepper, and a pinch of salt. Stir thoroughly to coat every piece of chicken and vegetable in the sauce mixture.
07 - Give the cornstarch slurry a quick stir and pour it into the wok. Continue tossing over high heat for 1 to 2 minutes until the sauce thickens into a glossy coating that clings tightly to the chicken and vegetables.
08 - Remove the wok from the heat and scatter the sliced green onions over the top. Serve immediately as a standalone appetizer or alongside steamed jasmine rice or vegetable fried rice as a main course.
# Expert Tips:
01 -
- That sauce hits every note you crave: sweet, sour, salty, and deeply spicy all at once.
- The double texture of shatteringly crisp chicken against crunchy bell peppers is genuinely addictive.
02 -
- Overcrowding the wok during frying drops the oil temperature and you end up with soggy, greasy chicken instead of the crisp crust you want.
- Have every sauce measured and vegetables chopped before you start cooking because this moves fast and there is no time to prep mid stir fry.
03 -
- Let the fried chicken rest for a minute before adding it to the sauce so the crust sets and stays crunchier longer.
- A pinch of sugar in the frying batter helps the chicken brown faster and gives the coating a beautiful amber color.