Chilli Chicken
A flavourful Indo-Chinese chilli chicken recipe that perfectly balances crispy chicken with a delicious, spicy sauce. This quick and easy dish is great for weeknight dinners or entertaining guests.
Equipment
- Large skillet or wok
- Mixing bowls
- whisk
- Tongs
- Measuring cups and spoons
- Deep fryer (optional)
Ingredients
- Primary Ingredients:
- 450 g boneless chicken thighs cut into bite-sized pieces
- 2 tablespoons cornflour
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg beaten
- 3 tablespoons vegetable oil for frying
- Sauce Ingredients:
- 1 tablespoon soy sauce
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper adjust to taste
- 2-3 green chilies finely chopped
- Vegetables & Garnish:
- 1/2 onion diced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1 spring onion chopped (for garnish)
- Toasted sesame seeds optional
Instructions
- Marinate the Chicken: In a bowl, mix chicken with cornflour, all-purpose flour, salt, pepper, and egg. Let it marinate for at least 20 minutes.
- Fry the Chicken: Heat oil in a skillet over medium-high heat. Fry chicken in batches for 4-5 minutes until golden and crispy. Remove and set aside.
- Prepare the Sauce: In the same pan, add 1 tablespoon oil. Sauté ginger-garlic paste and green chilies for 30 seconds. Stir in soy sauce, red chili sauce, vinegar, sugar, and sesame oil. Simmer for 2 minutes.
- Add Vegetables: Toss in onions and bell peppers. Cook for 2 minutes, keeping them slightly crisp.
- Combine Everything: Return the fried chicken to the pan. Stir well to coat with sauce. Cook for another 2 minutes.
- Serve: Garnish with chopped spring onions and toasted sesame seeds. Serve hot with steamed rice or noodles.