Description
Crispy chilli chicken delivers a spicy symphony of Chinese-inspired flavors that dance across your palate. Crunchy golden bites kissed with zesty chilli sauce promise a delightful culinary journey you’ll savor with every mouthwatering bite.
Ingredients
Scale
Protein:
- 500 grams (17.6 ounces) boneless chicken
Marinade and Coating Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- Salt to taste
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- Oil for deep frying
Sauce Ingredients:
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2–3 green chilies (sliced diagonally)
- 1 onion (diced)
- 1 bell pepper (diced)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon sugar
- 1/2 teaspoon vinegar
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- Salt to taste
Instructions
- Infuse chicken pieces with a zesty blend of soy sauce, minced garlic, and grated ginger for optimal flavor absorption, allowing 15-20 minutes of marination.
- Thoroughly coat each marinated chicken piece in a light, even layer of cornstarch, ensuring complete coverage for maximum crispiness.
- Prepare a deep skillet with vegetable oil heated to 350°F, carefully frying chicken until achieving a golden-brown exterior and crisp texture, approximately 4-5 minutes.
- In a separate cooking vessel, gently sauté finely chopped garlic, fresh ginger, and vibrant red chili peppers until fragrant and slightly translucent.
- Craft a dynamic sauce by incorporating soy sauce, rice vinegar, granulated sugar, and a subtle salt seasoning, allowing the mixture to simmer and reduce for 2-3 minutes.
- Gently fold crispy chicken pieces into the prepared sauce, ensuring each morsel is thoroughly and evenly coated with the spicy, tangy glaze.
- Elevate the dish’s presentation by sprinkling freshly chopped green onions across the surface, creating a visually appealing and aromatic final touch.
Notes
- Use chicken thighs for extra juiciness and richer flavor that stays tender during frying.
- Allow chicken to sit at room temperature before marinating to ensure even cooking and better absorption of marinade.
- Pat chicken pieces completely dry with paper towels before coating with cornstarch to achieve maximum crispiness.
- Adjust chili pepper quantity based on personal spice tolerance, using mild peppers for less heat or adding extra for more kick.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Indian-Chinese
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg