Flavorful Chilli Chicken Indo Chinese (Printable)
Crispy chilli chicken in a spicy-sweet soy glaze 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 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 (Sriracha or Schezwan)
12 - 1 tablespoon tomato ketchup
13 - 1 tablespoon oyster sauce
14 - 1 teaspoon sugar
15 - 1/4 cup water
→ Stir-Fry
16 - 3 tablespoons vegetable oil, plus additional for frying
17 - 1 green bell pepper, diced
18 - 1 red bell pepper, diced
19 - 1 medium onion, diced
20 - 4–5 spring onions, chopped, greens reserved for garnish
21 - 4–5 cloves garlic, finely chopped
22 - 2–3 fresh green chilies, slit or chopped
23 - 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
# Directions:
01 - In a large bowl, combine the chicken pieces with soy sauce, vinegar, ginger-garlic paste, cornstarch, all-purpose flour, black pepper, salt, and egg. Toss until every piece is evenly coated. Let the chicken marinate for at least 15 minutes at room temperature.
02 - Heat about 1 inch of oil in a deep pan or wok over medium-high heat. Fry the marinated chicken in batches for 3 to 5 minutes per batch until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
03 - In a separate large wok or skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the chopped garlic, green chilies, and diced onion. Sauté for 1 to 2 minutes until fragrant and the onions begin to soften.
04 - Add the diced green and red bell peppers along with the white parts of the spring onions. Stir-fry for another 2 minutes, keeping the vegetables crisp and vibrant.
05 - In a small bowl, whisk together the soy sauce, chili sauce, tomato ketchup, oyster sauce, sugar, and water until well combined.
06 - Pour the sauce mixture into the wok with the vegetables and bring to a simmer. Add the fried chicken pieces and toss vigorously to coat everything evenly in the sauce.
07 - Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens into a glossy glaze that clings to the chicken and vegetables.
08 - Finish with a generous sprinkle of reserved spring onion greens. Serve immediately alongside steamed rice, fried rice, or noodles.
# Expert Tips:
01 -
- The sweet, sour, and spicy sauce clings to every crispy piece like it was born to be there, and honestly nothing else at the table matters once this lands.
- It comes together fast enough for a weeknight but tastes like you spent hours perfecting it.
02 -
- Do not crowd the pan when frying or the chicken will steam instead of crisp, and you will end up with soggy pieces that never recover.
- Have every ingredient measured and ready before you start cooking because this moves fast and there is no time to chop once the wok is hot.
03 -
- Let the fried chicken rest for just a minute before adding it to the sauce so the coating stays crisp longer.
- Always cook the sauce until it barely coats the back of a spoon before adding the slurry, because it will thicken more than you expect.