Chilli Chicken
A popular Indo-Chinese delicacy featuring golden, crispy pieces of chicken coated in a bold, tangy-sweet, and spicy sauce. This dish serves beautifully as a starter or as a side with noodles or fried rice.
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Ingredients
For the Chicken Coating and Frying
- Around ¼ cup cooking oil or more, as needed, for frying
- 2 to 3 tablespoons cornstarch white corn flour, preferably organic
- 1 egg white or approximately 2 tablespoons water as required for binding
- 1½ tablespoons all-purpose flour optional; preferably organic
- 250 grams ½ pound chicken breast, boneless and diced into bite-sized cubes
- ⅛ teaspoon fine salt or to preference
- ¼ teaspoon coarsely ground black pepper
- 1½ teaspoons red chili sauce choose a mild sweet-spicy version
- ¼ teaspoon Kashmiri red chili powder or red chili paste optional
- 1½ teaspoons naturally fermented soy sauce
For the Chilli Sauce
- ½ teaspoon red chili powder or paprika optional, for hue and heat
- 1 tablespoon naturally brewed soy sauce
- 2 to 3 tablespoons water adjust for sauce consistency
- 2 tablespoons tangy tomato ketchup adjust according to brand and taste
- ¾ to 1 teaspoon apple cider vinegar or rice vinegar
- 2 tablespoons sweet and spicy red chili sauce adjust to desired heat
- ¼ teaspoon black pepper freshly ground
- ½ to 1 teaspoon white sugar
Vegetables & Aromatics
- ¼ to ½ cup bell pepper capsicum, cubed
- 1 medium onion cut into petals or cubes
- 1 tablespoon finely minced garlic
- 1½ tablespoons neutral oil
- 1 to 2 green chilies slit and deseeded (optional)
- 1 stalk spring onion scallion, chopped (optional)
- 1 to 3 tablespoons spring onion greens for garnish
Instructions
- Cut the chicken into small, uniform pieces, approximately 1 inch by ½ inch. Place them in a mixing bowl.
- Add the soy sauce, chili sauce, black pepper, chili powder (if using), salt, cornstarch, and all-purpose flour. Mix thoroughly.
- Incorporate the egg white or a few spoonfuls of water gradually, just enough to bind the dry ingredients with the chicken. Mix until evenly coated. Set aside to marinate while preparing the remaining components. Refrigeration overnight is optional.
- Prepare the vegetables by cubing the onion and bell pepper. Separate the onion layers. Slit the green chilies lengthwise and set aside.
- In a small bowl, combine soy sauce, chili sauce, ketchup, red chili powder (if using), vinegar, sugar, and water to form the sauce base. Stir until smooth and set aside.
- Heat approximately one inch of oil in a frying pan over medium heat. To check readiness, drop a small amount of batter into the oil—it should sizzle and rise steadily without excessive browning.
- Gently slide in the chicken pieces one by one, taking care not to overcrowd the pan.
- Fry over medium-high heat, turning occasionally, until the chicken becomes golden, crisp, and cooked through. Avoid overcooking to retain juiciness.
- Once cooked, remove the chicken and let excess oil drain on a paper towel or wire rack. For added crispness, you may re-fry briefly over medium heat.
- In a separate wok or pan, heat the oil on high flame. Add the chopped garlic and sauté for about one minute until fragrant.
- Add the onions, capsicum, green chilies, and white parts of the spring onions. Stir-fry for about a minute until slightly softened but still crunchy.
- Pour the prepared sauce mixture into the wok. Let it bubble and slightly thicken. Taste and adjust seasoning or spice levels as desired.
- Toss in the fried chicken and stir well to coat every piece thoroughly with the sauce. Continue to stir-fry over high heat for one minute.
- Finish by sprinkling a pinch of black pepper and garnishing with chopped spring onion greens. Serve hot as a standalone appetizer or as an accompaniment to fried rice or stir-fried noodles.
Notes
Using egg white helps lock in moisture, ensuring the chicken remains tender. If avoiding egg, consider brining the chicken beforehand.
To make a gravy version: Combine 2 teaspoons of cornstarch with 1 cup of water, and stir into the pan after the vegetables. Increase the quantities of sauces accordingly—add 1 tablespoon soy sauce, 2 tablespoons chili sauce, and 2 tablespoons ketchup. Allow to simmer and thicken before adding the fried chicken. Let it cool slightly before mixing in the chicken.
For more gravy, the proportions can be scaled up, but keep in mind that doing so will increase starch, sodium, and sugar content. Opt for low-sodium alternatives if preferred.