Chilli Chicken
Indo-Chinese crispy chilli chicken with peppers and soy sauce.
Ingredients
- Indian masala soul + Chinese fire + a LOT of green chilies.
- 🐔 What You’ll Need (Serves 3–4 Hungry People):
- 300g boneless chicken (cut into small chunks)
- 1 tbsp cornflour
- 1 tbsp maida (all-purpose flour)
- 1 tsp soy sauce
- 1 tsp ginger-garlic paste
- Salt ' pepper
- Oil for frying
- 1 tbsp chopped garlic
- 1 tsp grated ginger
- 1–2 green chilies, chopped
- 1 onion, cut into petals
- 1 capsicum, diced
- 1 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tsp red chili sauce
- ½ tsp vinegar
- ½ tsp sugar (for that glossy balance)
- Salt ' pepper to taste
- 1 tsp cornflour slurry (1 tsp cornflour + 2 tbsp water)
- Spring onions for garnish
Instructions
- Marinate the Magic
- Mix chicken with soy sauce, cornflour, maida, ginger-garlic paste, salt, pepper. Let it chill for 20–30 minutes.
- Fry to Perfection
- Heat oil and fry the chicken till golden and crisp. Set aside — try not to snack on it all right now.
- Sauce It Up, Desi Style
- In a hot pan, add garlic, ginger, green chilies. Sauté for 30 seconds.
- Add onions and capsicum. Stir-fry just till they soften but still crunch.
- Add soy sauce, ketchup, chili sauce, vinegar, sugar. Stir like you mean it.
- Bring It All Together
- Add cornflour slurry. Let it thicken slightly.
- Toss in the fried chicken. Coat every crispy bit in that glossy, spicy sauce.
- Garnish with spring onions. Serve hot and dramatic.