Flavorful Chilli Chicken Indo Chinese (Printable)
Crispy chicken glazed in spicy sauce with peppers and aromatics
# What You Need:
→ For the Chicken Marinade
01 - 1.1 lbs 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 - 0.5 tsp ground black pepper
08 - 0.5 tsp salt
09 - 1 egg
→ For the Sauce
10 - 2 tbsp soy sauce
11 - 1 tbsp chilli sauce such as Sriracha or Schezwan sauce
12 - 1 tbsp tomato ketchup
13 - 1 tbsp oyster sauce optional
14 - 1 tsp sugar
15 - 0.25 cup water
→ For Stir-Frying
16 - 3 tbsp vegetable oil plus more 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 some greens for garnishing
21 - 4-5 cloves garlic, finely chopped
22 - 2-3 fresh green chillies, slit or chopped
23 - 2 tsp cornstarch mixed with 2 tbsp water slurry
# How To Make It:
01 - In a large bowl, combine chicken with soy sauce, vinegar, ginger-garlic paste, cornstarch, all-purpose flour, black pepper, salt, and egg. Mix well to coat evenly. Marinate for at least 15 minutes.
02 - Heat oil in a deep pan or wok over medium-high heat. Fry the marinated chicken pieces in batches until golden and crispy, about 3-5 minutes each batch. Remove and drain on paper towels.
03 - In another large wok or skillet, heat 3 tablespoons oil. Add chopped garlic, green chillies, and onion. Sauté for 1-2 minutes until fragrant and slightly soft.
04 - Add diced bell peppers and white parts of the spring onions. Sauté for another 2 minutes, keeping vegetables crisp.
05 - In a small bowl, whisk together all sauce ingredients including soy sauce, chilli sauce, ketchup, oyster sauce, sugar, and water.
06 - Pour the sauce into the wok. Stir well and bring to a simmer.
07 - Add the fried chicken pieces to the wok. Toss to coat evenly with the sauce.
08 - Pour in the cornstarch slurry and stir quickly as the sauce thickens and glazes the chicken.
09 - Garnish with spring onion greens. Serve hot with steamed rice or fried rice.
# Expert Suggestions:
01 -
- The sauce strikes that perfect balance between spicy tangy and slightly sweet just like your favorite restaurant version
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
02 -
- Cold marinated chicken will drop your oil temperature dramatically so let it sit at room temperature while you prep vegetables
- The sauce thickens fast once you add the cornstarch slurry so have everything ready before this step
03 -
- Pat marinated chicken dry with paper towels before frying for extra crispy results
- Let your fried chicken rest on a wire rack instead of paper towels to maintain crunch