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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Build
Pour mixed sauce into the wok over medium heat, stir 1–2 minutes until thickened and glossy.
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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