Description
Crispy Chilli Chicken is a popular Indo-Chinese dish made with battered and fried chicken pieces tossed in a spicy, tangy, and slightly sweet chilli sauce. It’s crispy, flavorful, and perfect as an appetizer or main dish.
Ingredients
- 500g boneless chicken thighs, cut into bite-sized pieces
- 3 tbsp cornflour (cornstarch)
- 2 tbsp plain flour (all-purpose flour)
- 1 egg
- Salt to taste
- 1/2 tsp black pepper
- Oil for deep frying
- 1 tbsp oil (for stir-frying)
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2 green chillies, sliced
- 1 small onion, chopped into chunks
- 1 small green pepper, chopped into chunks
- 2 tbsp tomato ketchup
- 1 tbsp chilli sauce
- 1 tbsp dark soy sauce
- 1 tsp vinegar
- 1 tsp sugar
- Spring onions for garnish (optional)
Instructions
- In a bowl, add the chicken pieces, cornflour, plain flour, egg, salt, and pepper. Mix well until the chicken is evenly coated.
- Heat oil in a deep pan and fry the chicken pieces in batches until golden and crispy. Remove and drain on paper towels.
- In a separate pan or wok, heat 1 tbsp oil and sauté the garlic, ginger, and green chillies until fragrant.
- Add the chopped onion and green pepper, stir-fry for 2-3 minutes.
- Stir in the tomato ketchup, chilli sauce, soy sauce, vinegar, and sugar. Mix well and let the sauce simmer for a minute.
- Add the fried chicken pieces to the sauce and toss until well coated.
- Garnish with chopped spring onions and serve hot.
Notes
- Adjust the spice level by varying the amount of green chillies and chilli sauce.
- For extra crispiness, double fry the chicken pieces.
- Use boneless chicken thighs for juicier results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying, Stir-Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
