Description
Experience the bold fusion of Indo-Chinese cuisine with this crispy, succulent Chilli Chicken. Bite-sized pieces of poultry are marinated to perfection, flash-fried for an unbeatable crunch, and tossed in a vibrant, savory, and spicy glaze of soy sauce, aromatic ginger, and fresh green chillies. This restaurant-quality dish is designed for those who crave intensity and depth, offering a high-heat stir-fry experience that is both satisfying and simple to prepare at home for a quick weeknight dinner.
Ingredients
500g boneless chicken thigh, cut into bite-sized pieces
1 tbsp ginger-garlic paste
1 tbsp soy sauce
1/2 cup cornstarch
1/4 cup all-purpose flour
1 egg, lightly beaten
Salt and black pepper to taste
Oil for frying
2 tbsp vegetable oil (for stir-fry)
3 cloves garlic, minced
1-inch piece ginger, finely chopped
3-4 green chillies, slit lengthwise
1 medium onion, diced
1 green bell pepper, diced
2 tbsp soy sauce
1 tbsp white vinegar
1 tsp chili paste or sriracha
1/2 cup chicken stock (halal)
1 tsp cornstarch mixed with 2 tbsp water (slurry)
Fresh spring onions for garnish
Instructions
In a bowl, marinate the chicken with ginger-garlic paste, soy sauce, salt, and pepper for 30 minutes.
Add the egg, cornstarch, and flour to the chicken, mixing well to ensure every piece is evenly coated.
Heat oil in a wok or deep pan and deep-fry the chicken pieces in batches until golden brown and crispy. Drain on paper towels.
In a separate clean wok, heat 2 tbsp of oil over high heat.
Add the ginger, garlic, and green chillies, stir-frying for 30 seconds until fragrant.
Add the onions and bell peppers, stir-frying for 1-2 minutes until they are crisp-tender.
Add the soy sauce, vinegar, and chili paste, then pour in the chicken stock.
Bring to a simmer and stir in the cornstarch slurry, allowing the sauce to thicken into a glossy glaze.
Add the fried chicken to the wok and toss rapidly to coat every piece evenly in the sauce.
Remove from heat, garnish with spring onions, and serve immediately.
Notes
Ensure the oil is hot enough for the chicken to crisp immediately without absorbing excess grease. Adjust the quantity of green chillies based on your spice preference. Use low-sodium soy sauce if you are conscious of salt intake. Store leftovers in an airtight container for up to 2 days; reheat in a pan to maintain some crispness.
- Prep Time: 70
- Cook Time: 15
- Category: Meals
- Method: Stir-fry
- Cuisine: Indo-Chinese