Flavorful Chilli Chicken Indo Chinese (Print Page)
Crispy marinated chicken in a tangy soy-chilli glaze with peppers and spring onions, ready in 45 minutes.
# What You Need:
→ Chicken Marinade
01 - 1.1 lb 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 chili sauce (Sriracha or Schezwan)
12 - 1 tablespoon tomato ketchup
13 - 1 tablespoon oyster sauce (optional)
14 - 1 teaspoon sugar
15 - 1/4 cup water
→ Stir-Fry Aromatics and Vegetables
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 - 4-5 spring onions, chopped (reserve greens for garnish)
21 - 4-5 cloves garlic, finely chopped
22 - 2-3 fresh green chilies, slit or chopped
23 - 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
# Directions:
01 - In a large bowl, combine the chicken pieces with soy sauce, vinegar, ginger-garlic paste, cornstarch, all-purpose flour, black pepper, salt, and egg. Toss thoroughly until every piece is evenly coated. Allow the chicken to marinate for at least 15 minutes at room temperature.
02 - Heat about 1 inch of oil in a deep pan or wok over medium-high heat until it reaches 350°F. Fry the marinated chicken pieces in small batches for 3 to 5 minutes per batch, turning occasionally, until golden brown and crispy on all sides. Transfer each batch to a paper towel-lined plate to drain excess oil.
03 - In a large wok or skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the chopped garlic, green chilies, and diced onion. Sauté for 1 to 2 minutes, stirring frequently, until the aromatics are fragrant and the onions begin to soften.
04 - Add the diced green and red bell peppers along with the white parts of the spring onions. Stir-fry for another 2 minutes, keeping the vegetables crisp-tender with a slight char on the edges.
05 - In a small bowl, whisk together the soy sauce, chili sauce, tomato ketchup, oyster sauce, sugar, and water until well combined and the sugar has dissolved.
06 - Pour the sauce mixture into the wok with the vegetables and stir well to combine. Bring the sauce to a gentle simmer, allowing it to bubble and reduce slightly for about 1 minute.
07 - Add the fried chicken pieces to the wok and toss vigorously to coat every piece evenly in the sauce. Continue tossing for 1 to 2 minutes over medium-high heat.
08 - Pour the cornstarch slurry into the wok while stirring continuously. The sauce will thicken quickly and form a glossy glaze that clings to the chicken and vegetables. Stir for 30 seconds to 1 minute until the coating is uniform.
09 - Remove from heat and garnish generously with the reserved spring onion greens. Serve immediately while hot, accompanied by steamed jasmine rice or fried rice.
# Expert Tips:
01 -
- The double coating of cornstarch and flour creates that unmistakable restaurant style crunch that stays crispy even under sauce.
- You get the boldness of Indian spices married to Chinese technique, which means every bite delivers complexity without requiring a pantry full of rare ingredients.
- It comes together in under an hour, making it perfect for those weeknights when takeout cravings hit hard but your wallet disagrees.
02 -
- The oil temperature for frying must be hot enough that a small piece of chicken sizzles within two seconds, because oil that is too cool will make the coating greasy and soft rather than crisp.
- Always add the cornstarch slurry at the very end and stir constantly, because once it activates it thickens almost instantly and can clump if left sitting.
- The fried chicken loses its crunch if it sits too long in the sauce before serving, so have everything else ready and serve the moment the glaze coats the pieces.
03 -
- Test fry a single piece of chicken first and crack it open to check that the coating is crisp and the meat is cooked through, adjusting your oil temperature before committing to the whole batch.
- Assemble all your sauce ingredients and vegetables before you start cooking because once the wok is hot everything moves fast and there is no time to chop or measure mid stir fry.