Flavorful Chilli Chicken Indo Chinese (Print Version)
Crispy marinated chicken tossed in tangy soy-chilli glaze with peppers and spring onions.
# What You'll Need:
→ Chicken Marinade
01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - 2 tbsp soy sauce
03 - 1 tbsp rice vinegar or white vinegar
04 - 1 tbsp ginger-garlic paste
05 - 2 tbsp cornstarch
06 - 2 tbsp all-purpose flour
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp salt
09 - 1 egg
→ Sauce
10 - 2 tbsp soy sauce
11 - 1 tbsp chili sauce (Sriracha or Schezwan)
12 - 1 tbsp tomato ketchup
13 - 1 tbsp oyster sauce
14 - 1 tsp sugar
15 - 1/4 cup water
→ Stir-Fry
16 - 3 tbsp vegetable oil, plus extra 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 tsp cornstarch mixed with 2 tbsp water (slurry)
# How to Make It:
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 until every piece is evenly coated. Allow to marinate for at least 15 minutes.
02 - Heat oil in a deep pan or wok over medium-high heat. Fry the marinated chicken in batches for 3 to 5 minutes per batch until golden and crispy. Transfer to a plate lined with paper towels to drain.
03 - In a large wok or skillet, heat 3 tablespoons of oil over medium-high heat. Add the chopped garlic, green chilies, and diced onion. Sauté for 1 to 2 minutes until fragrant and slightly softened.
04 - Add the diced green and red bell peppers along with the white parts of the spring onions. Stir-fry for about 2 minutes, keeping the vegetables crisp-tender.
05 - In a small bowl, whisk together the soy sauce, chili sauce, tomato ketchup, oyster sauce, sugar, and water until well combined.
06 - Pour the sauce mixture into the wok and bring to a simmer. Add the fried chicken pieces and toss to coat evenly in the sauce.
07 - Pour in the cornstarch slurry and stir quickly. Continue tossing as the sauce thickens and forms a glossy glaze over the chicken and vegetables.
08 - Garnish with reserved spring onion greens. Serve immediately with steamed rice or fried rice.
# Expert Advice:
01 -
- The double fry on the chicken creates a crust so shatteringly crisp that even after tossing it in sauce, every bite retains an incredible crunch.
- Balancing sweet, salty, sour, and spicy in one pan means you never get bored eating it, and neither will anyone at your table.
02 -
- Crowding the pan during frying is the fastest way to end up with soggy chicken, so fry in small batches and give each piece room to breathe and crisp.
- Have every ingredient measured and ready before you turn on the stove because the stir fry moves fast and there is no time to chop garlic while things are burning in the wok.
03 -
- Double fry the chicken by giving it a second quick blast in hot oil right before adding it to the sauce, and you will achieve a crust that stays crunchy even after sitting in the glaze for ten minutes.
- A pinch of MSG in the sauce transforms it from very good to why does this taste like a restaurant, and once you try it you will never go back.