Flavorful Chilli Chicken Indo Chinese (Print)
Crispy, saucy Indo-Chinese chilli chicken tossed with peppers and spring onions for bold, restaurant-style flavor.
# What You Need:
→ Chicken Marinade
01 - 1.1 pounds 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 such as Sriracha or Schezwan sauce
12 - 1 tablespoon tomato ketchup
13 - 1 tablespoon oyster sauce (optional)
14 - 1 teaspoon sugar
15 - 1/4 cup water
→ Stir-Frying and Finishing
16 - 3 tablespoons 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 spring onions, chopped (reserve some greens for garnish)
21 - 4 cloves garlic, finely chopped
22 - 2 fresh green chilies, slit or chopped
23 - 2 teaspoons cornstarch, mixed with 2 tablespoons water (slurry)
# How to Make:
01 - In a mixing bowl, combine chicken with soy sauce, vinegar, ginger-garlic paste, cornstarch, all-purpose flour, black pepper, salt, and egg. Mix thoroughly to ensure even coating and allow to marinate for a minimum of 15 minutes.
02 - Preheat oil in a deep frying pan over medium-high heat. Working in batches, fry marinated chicken pieces for 3 to 5 minutes each batch until golden and crisp. Transfer to paper towels to drain excess oil.
03 - Heat 3 tablespoons of vegetable oil in a wok or large skillet over high heat. Sauté chopped garlic, green chilies, and diced onion for 1 to 2 minutes until fragrant and starting to soften.
04 - Add diced green and red bell peppers, along with the white portions of the spring onions. Continue to sauté for 2 minutes while maintaining a crisp texture.
05 - In a small bowl, whisk together soy sauce, chili sauce, tomato ketchup, oyster sauce if using, sugar, and water until well blended.
06 - Pour the sauce mixture into the wok. Stir well and bring to a gentle simmer.
07 - Return the fried chicken pieces to the wok and toss thoroughly so the chicken is evenly coated in the sauce.
08 - Add the prepared cornstarch slurry while stirring. Allow the sauce to thicken and glaze the chicken, mixing rapidly for an even coating.
09 - Remove from heat, garnish with reserved spring onion greens, and serve immediately alongside steamed rice or fried rice.
# Expert Advice:
01 -
- You get that irresistible restaurant savoriness without stepping out or ordering in.
- The mix of crunchy, juicy chicken and punchy sauce makes it seriously hard to stop at one portion.
02 -
- If you rush the marinade, the flavor doesn&t make it all the way through—you&ll miss that deep savor.
- Trying to fry too much chicken at once drops the oil&s heat and makes it soggy instead of crisp, so always work in batches.
03 -
- Never skip the cornstarch—it&s the secret to crispy coating that doesn't fall off once sauced.
- Resting the fried chicken for a minute lets excess oil drain off, keeping each bite lighter and crunchier.