Description
Crispy, spicy Indo-Chinese Chilli Chicken made with juicy fried chicken tossed in a bold chilli-soy sauce with peppers and onions, just like restaurant style.
Ingredients
Scale
- 1 1/2 lbs boneless chicken, cut into bite-sized pieces
- 1/2 small onion
- 3–4 slices fresh ginger
- 2–3 garlic cloves
- 1 teaspoon black pepper
- 1/2 tablespoon chilli powder
- 1 1/2 tablespoons soy sauce
- 3–4 tablespoons water
- 6–7 tablespoons cornstarch
- 1/2 green bell pepper, chopped
- 1/2 onion, chopped
- 5–6 green chillies, sliced
- 1 1/2 tablespoons dark soy sauce
- 2 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons chilli powder
- 1/2 cup water
- 2 teaspoons cornstarch mixed with 4 teaspoons water
Instructions
- Blend onion, ginger, and garlic into a smooth paste and reserve 2 tablespoons.
- Marinate chicken with remaining paste, black pepper, chilli powder, soy sauce, and water for 1 hour.
- Add cornstarch to the marinated chicken and mix until evenly coated.
- Deep fry chicken in hot oil until golden and crispy, then drain.
- Heat oil in a wok and sauté the reserved paste until fragrant.
- Add onions and bell peppers and stir-fry briefly.
- Mix green chillies, dark soy sauce, soy sauce, vinegar, honey, chilli powder, water, and cornstarch slurry.
- Pour sauce into the wok and cook until thickened.
- Add fried chicken and toss until well coated.
- Serve hot.
Notes
For dry chilli chicken, reduce the water in the sauce by half and toss quickly over high heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: chilli chicken, indo chinese chicken, spicy chicken, restaurant style chilli chicken