Flavorful Chilli Chicken Indo Chinese (Printable)
Crispy chilli-coated chicken with bell peppers, onions and a tangy soy-ketchup glaze.
# 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 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground 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 onion, diced into 1-inch pieces
12 - 1 green bell pepper, diced into 1-inch pieces
13 - 1 red bell pepper, diced into 1-inch pieces
14 - 4 green chillies, slit lengthwise
15 - 2 tablespoons finely chopped ginger
16 - 2 tablespoons finely chopped garlic
17 - 2 tablespoons soy sauce
18 - 1 tablespoon chilli sauce
19 - 1 tablespoon tomato ketchup
20 - 1 teaspoon white vinegar
21 - 1 teaspoon granulated sugar
22 - 1/2 teaspoon ground black pepper
23 - Salt to taste
24 - 2 teaspoons cornstarch dissolved in 3 tablespoons water (slurry)
25 - Chopped spring onions, for garnish
# How To Cook:
01 - Combine chicken pieces with cornstarch, all-purpose flour, egg, salt, black pepper, soy sauce, and ginger-garlic paste in a mixing bowl. Mix well and let marinate for 15 minutes.
02 - In a wok or deep frying pan, heat sufficient oil over medium-high heat. Carefully fry marinated chicken pieces in batches until golden and crispy. Transfer to paper towels to drain excess oil.
03 - Heat 2 tablespoons vegetable oil in a large wok over high heat. Add chopped ginger, garlic, and green chillies. Sauté until fragrant, about 1 minute.
04 - Add diced onions, green bell pepper, and red bell pepper to the wok. Stir-fry on high heat for 2 to 3 minutes until slightly softened yet crisp.
05 - Add fried chicken pieces to the wok with the vegetables. Toss to combine evenly.
06 - Pour in soy sauce, chilli sauce, tomato ketchup, vinegar, sugar, black pepper, and salt. Stir thoroughly to coat all components.
07 - Add cornstarch slurry and cook, tossing constantly, for 1 to 2 minutes until the sauce thickens and coats the chicken evenly.
08 - Top with chopped spring onions and serve immediately as an appetizer or with fried rice or noodles as main course.
# Expert Suggestions:
01 -
- This chilli chicken is a balance of fieriness and sweet tang, just like the best street stalls in Kolkata, only fresher.
- It’s a surefire hit for gatherings, where the crispy chicken disappears before you've finished plating the next batch.
02 -
- If your oil isn’t hot enough, the chicken will absorb it and lose its crunch—test with a little batter first.
- Adding the slurry too soon makes the sauce gummy; wait until just before serving for a shiny, clinging glaze.
03 -
- Chop all your veggies before you start frying so you can move fast and keep everything crisp.
- Fry in small batches, and don’t reuse the first batch of oil for the sauce—the fresh oil keeps flavors clean and true.