Flavorful Chilli Chicken Indo Chinese (Printable)
Crispy chilli chicken with bell peppers and onions in a spicy-sweet glaze, great with fried rice or as a bold starter.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb 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 - ½ teaspoon kosher salt
06 - ½ teaspoon 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, 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 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 white vinegar
21 - 1 teaspoon granulated sugar
22 - ½ teaspoon black pepper
23 - Kosher salt, to taste
24 - 2 teaspoons cornstarch dissolved in 3 tablespoons cold water (slurry)
25 - 2 scallions, thinly sliced, for garnish
# How To Make It:
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 mixture rest for 15 minutes at room temperature.
02 - Heat oil to 350°F in a wok or deep heavy-bottomed pan. Working in batches to avoid crowding, carefully lower the marinated chicken pieces into the hot oil. Fry until deeply golden and crisp, approximately 4 to 5 minutes per batch. Transfer the finished pieces to a paper towel-lined plate to drain.
03 - Heat 2 tablespoons of fresh oil in a clean wok over high heat. Add the chopped ginger, garlic, and slit green chilies. Stir vigorously for 30 to 45 seconds until fragrant and the aromatics begin to sizzle.
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 slightly softened yet still retaining a crisp bite.
05 - Return the fried chicken to the wok and pour in the soy sauce, chili sauce, tomato ketchup, vinegar, sugar, black pepper, and a pinch of salt. Stir vigorously to coat every piece evenly.
06 - Pour in the cornstarch slurry and continue tossing over high heat for 1 to 2 minutes until the sauce thickens into a glossy coating that clings to the chicken and vegetables.
07 - Transfer to a serving platter, scatter the sliced scallions over the top, and serve immediately as a standalone appetizer or alongside steamed jasmine rice or vegetable fried rice.
# Tips from dashanddishes:
01 -
- The crispy chicken stays crunchy even after getting tossed in that glossy sauce, which is honestly the hardest balance to nail with Indo Chinese cooking.
- You can serve it as a party appetizer or pile it over fried rice for a full dinner that feels special without exhausting you.
02 -
- Do not crowd the wok when frying because the oil temperature drops and you end up with soggy, greasy chicken instead of the crisp crust you want.
- Have every ingredient prepped and measured before you turn on the heat, because once the wok is hot everything moves in under five minutes.
03 -
- Dust the marinated chicken in a little extra dry cornflour right before frying for an even crispier crust that holds up longer against the sauce.
- A pinch of sugar in the frying oil helps the chicken brown more evenly and gives the coating a subtle caramelized edge.