Chinese · Dinner
Crispy Spicy Chili Chicken
Indo-Chinese Chilli Chicken
Crispy fried chicken tossed in a fiery tangy sauce of soy, vinegar, green chilli, and capsicum, a street dish born from Hakka Chinese immigrants in Kolkata.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
32gFat
28gCarbs
5gSugar
1gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Cut 300g boneless chicken thigh into 3cm pieces. Mix 3 tbsp cornstarch, 2 tbsp flour, 0.25 tsp salt, 0.25 tsp white pepper. Beat 1 egg. Mince 3 garlic cloves, grate 1.5 tsp ginger, slice 2 green chillies. Cut 1 medium green bell pepper and 1 small yellow onion into 2cm pieces. Mix sauce: 2 tbsp soy, 1.5 tbsp ketchup, 1 tbsp rice vinegar, 1 tbsp chilli sauce, 1 tsp sugar, 1 tsp cornstarch with 2 tbsp water.
2
Fry
Heat 400ml neutral oil to 175°C in a deep pan. Coat chicken in beaten egg, toss in cornstarch mixture. Fry in batches 4–5 minutes until golden and crisp. Drain on paper towel.
3
Saute
Heat 1 tbsp oil in a wok over high heat. Stir-fry garlic, ginger, green chilli, onion, and pepper 2–3 minutes until lightly charred with slight crunch.
4
Build
Pour mixed sauce into the wok over medium heat, stir 1–2 minutes until thickened and glossy.
5
Crisp and plate
Return fried chicken to the wok, toss over high heat 1 minute until fully coated. Scatter 2 sliced spring onion stalks on top. Serve immediately over steamed rice.
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Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) boneless chicken thigh
- 3 tbsp cornstarch
- 2 tbsp plain flour
- 1 large egg
- 0.25 tsp fine sea salt
- 0.25 tsp white pepper
- 400ml (1 3/4 cup) neutral oil
- 1 medium green bell pepper
- 1 small yellow onion
- 3 garlic cloves
- 1.5 tsp fresh ginger
- 2 fresh green chillies
- 2 tbsp soy sauce
- 1.5 tbsp tomato ketchup
- 1 tbsp rice vinegar
- 1 tbsp chilli sauce
- 1 tsp sugar
- 2 tbsp water
- 2 scallions