Flavorful Chilli Chicken Indo Chinese (Printable)
Crispy marinated chicken tossed in a tangy soy-chilli 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 tbsp soy sauce
03 - 1 tbsp rice vinegar or white vinegar
04 - 1 tbsp ginger-garlic paste
05 - 2 tbsp cornstarch
06 - 2 tbsp all-purpose flour
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp salt
09 - 1 egg
→ Sauce
10 - 2 tbsp soy sauce
11 - 1 tbsp chilli sauce (such as Sriracha or Schezwan sauce)
12 - 1 tbsp tomato ketchup
13 - 1 tbsp oyster sauce (optional)
14 - 1 tsp sugar
15 - 1/4 cup water
→ Stir-Fry
16 - 3 tbsp vegetable oil (plus more 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 (reserve some greens for garnishing)
21 - 4–5 cloves garlic, finely chopped
22 - 2–3 fresh green chillies, slit or chopped
23 - 2 tsp cornstarch mixed with 2 tbsp 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. Mix thoroughly to coat every piece evenly. Let the chicken marinate for at least 15 minutes.
02 - Heat oil in a deep pan or wok over medium-high heat. Fry the marinated chicken pieces in batches until golden and crispy, about 3–5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
03 - In a large wok or skillet, heat 3 tbsp oil. Add chopped garlic, green chillies, and onion. Sauté for 1–2 minutes until fragrant and slightly softened.
04 - Add the diced bell peppers and white parts of the spring onions. Stir-fry for another 2 minutes, keeping the vegetables crisp-tender.
05 - In a small bowl, whisk together soy sauce, chilli sauce, tomato ketchup, oyster sauce, sugar, and water until well combined.
06 - Pour the sauce mixture into the wok with the vegetables. Stir well and bring to a simmer. Add the fried chicken pieces and toss to coat evenly in the sauce.
07 - Pour in the cornstarch slurry and stir quickly as the sauce thickens and forms a glossy glaze over the chicken.
08 - Garnish with reserved spring onion greens. Serve hot with steamed rice or fried rice.
# Expert Tips:
01 -
- The double coating of cornstarch and flour creates a crust that stays crunchy even after drowning in sauce.
- It captures that elusive restaurant wok hei flavor right in your home kitchen.
- You can dial the heat up or down depending on who is eating with you.
02 -
- Do not crowd the pan when frying or the chicken will steam instead of crisping up properly.
- Have every ingredient measured and ready before you start cooking because the stir fry moves fast.
03 -
- Let the marinated chicken rest in the fridge rather than at room temperature for firmer coating and better food safety.
- Double frying the chicken for just one minute on the second pass makes it impossibly crunchy.