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.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 searving

Course: dinner, Main Course

Cuisine: asian, Chinese, indo

Calories: 250

Ingredients Equipment Method

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

Equipment

Large skillet or wok
Mixing bowls
whisk
Tongs
Measuring cups and spoons
Deep fryer (optional)

Method

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.