Flavorful Chilli Chicken Indo Chinese (Printable)
Crispy fried chicken in a tangy, spicy-sweet chilli sauce with bell peppers and spring onions.
# 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, diced into 1-inch squares
12 - 1 green bell pepper, diced into 1-inch squares
13 - 1 red bell pepper, diced 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
# Directions:
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. Cover and refrigerate for 15 minutes to allow the flavors to penetrate.
02 - Heat oil to 350°F in a wok or deep heavy-bottomed pan. Working in small batches to avoid overcrowding, fry the marinated chicken pieces for 4–5 minutes until deeply golden and crisp. Transfer to a paper towel–lined plate to drain excess oil.
03 - Heat 2 tablespoons of oil in a clean wok over high heat. Add the chopped ginger, garlic, and slit green chilies. Stir-fry for 30–45 seconds until fragrant and lightly toasted.
04 - Add the diced onion and both bell peppers to the wok. Toss vigorously over high heat for 2–3 minutes — the vegetables should soften slightly at the edges while retaining their crunch and bright color.
05 - Return the fried chicken to the wok and pour in the soy sauce, chili sauce, tomato ketchup, vinegar, sugar, black pepper, and salt. Toss everything together over high heat so the sauce clings to each piece.
06 - Pour in the cornstarch slurry and continue tossing for 1–2 minutes until the sauce thickens into a glossy coating that evenly enrobes 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.
# Expert Tips:
01 -
- The crispy coating on the chicken stays crunchy even after getting tossed in that glossy sauce, which honestly feels like a small kitchen miracle.
- You get restaurant quality Indo Chinese flavors without needing a commercial burner or any special equipment beyond a solid wok.
02 -
- Do not crowd the wok when frying the chicken because overlapping pieces steam instead of crisp, leaving you with a soggy coating.
- Have every sauce measured and ready before you start the wok work because this dish moves fast and there is no time to hunt for bottles once the heat is on.
03 -
- Dry the chicken pieces with paper towels before marinating because excess moisture is the enemy of a crispy coating.
- Double fry the chicken for extra crunch by frying once at a lower temperature, resting briefly, then hitting it with a hotter fry for just a minute more.