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Crispy chilli chicken tossed in a spicy and tangy sauce, perfect for Indian-Chinese cuisine.

Chilli Chicken

A spicy and crispy Indo-Chinese dish featuring bite-sized chicken coated in a flavorful sauce, perfect for satisfying cravings without the takeout fee.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Indo-Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 500 grams boneless chicken thighs or breasts Cut into bite-sized pieces
  • 2 tablespoons cornstarch For coating
  • 2 tablespoons all-purpose flour For additional structure
  • 1 each egg Beaten
  • 1 teaspoon salt To taste
  • 1 teaspoon black pepper To taste
For the Sauce
  • 2 tablespoons soy sauce For depth of flavor
  • 1 tablespoon chili sauce For heat
  • 1 tablespoon tomato ketchup For sweetness
  • 2 cloves garlic Minced
  • 1 teaspoon ginger Minced
For Garnish
  • 1 each green bell pepper Sliced
  • 2 each green chilies Sliced

Method
 

Preparation
  1. Dry the chicken pieces with paper towels.
  2. In a bowl, combine cornstarch, flour, salt, and pepper. Mix well.
  3. Add the egg to the dry mixture and whisk until combined.
  4. Coat each chicken piece with the batter mixture.
Cooking
  1. Heat oil in a deep pan over medium-high heat.
  2. Fry the coated chicken in batches until golden and crispy. Remove and drain on paper towels.
  3. In a separate pan, heat a little oil and sauté garlic and ginger until fragrant.
  4. Add soy sauce, chili sauce, tomato ketchup, and mix well.
  5. Quickly toss the fried chicken in the sauce until well coated and serve immediately with garnish.

Notes

For best results, fry the chicken in hot oil and serve immediately to maintain crispiness. You can prepare the chicken and sauce separately if making ahead of time. Serve with fried rice or noodles for a complete meal.