Description
Crispy Chilli Chicken is a popular Indo-Chinese dish that combines crispy chicken pieces with a savory and spicy sauce. This dish is packed with bold flavors from the chili, soy sauce, and garlic, with a hint of sweetness that perfectly complements the heat. The crispy texture of the chicken contrasts beautifully with the silky, flavorful sauce, making it an irresistible appetizer or main dish. Whether you’re serving it at a party, for dinner, or just craving something spicy, Crispy Chilli Chicken is sure to be a crowd-pleaser.
Ingredients
Scale
For the Chicken:
- 500g boneless chicken breast or thighs, cut into bite-sized pieces
- ½ cup cornflour (cornstarch)
- ¼ cup all-purpose flour
- 1 teaspoon ginger-garlic paste
- 1 tablespoon soy sauce
- 1 teaspoon white vinegar
- 1 egg, beaten
- Salt and pepper to taste
- Oil for frying
For the Sauce:
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 3–4 green chilies, slit (adjust to desired spice level)
- 1 tablespoon ginger-garlic paste
- 1–2 tablespoons soy sauce
- 1 tablespoon chili sauce (adjust to spice preference)
- 1 tablespoon tomato ketchup
- 1 teaspoon sugar
- 1 tablespoon vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)
- Salt to taste
- Fresh coriander or spring onions for garnish
Ingredient Highlights
- Cornflour: The cornflour helps create that signature crispiness on the chicken, making it extra crunchy and light.
- Soy Sauce: Adds a savory depth of flavor to the sauce and marinates the chicken.
- Chili Sauce & Green Chilies: Provides the heat and spice that make this dish so bold and flavorful.
- Vinegar: Adds acidity to balance the sweetness and heat of the sauce.
Instructions
Prepare the Chicken:
- Marinate the Chicken: In a bowl, mix the chicken pieces with cornflour, all-purpose flour, ginger-garlic paste, soy sauce, vinegar, salt, and pepper. Add the beaten egg and coat the chicken evenly. Let it marinate for about 10-15 minutes.
- Heat Oil for Frying: Heat oil in a deep frying pan over medium heat. Once hot, fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Remove from the oil and set aside on a paper towel to drain excess oil.
Prepare the Sauce:
- Stir-Fry the Vegetables: In another pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and bell pepper, stir-frying for 2-3 minutes until they soften but still have a bit of crunch.
- Add the Aromatics: Add the green chilies and ginger-garlic paste, and stir-fry for another 30 seconds until fragrant.
- Prepare the Sauce: Add soy sauce, chili sauce, ketchup, vinegar, and sugar. Stir everything together and let it simmer for a minute to combine.
- Thicken the Sauce: Add the cornstarch-water mixture to the pan and stir until the sauce thickens to your desired consistency, about 1-2 minutes. Adjust salt to taste.
Combine and Serve:
- Add the Chicken: Once the sauce is ready, add the fried chicken pieces to the pan and toss them in the sauce until evenly coated. Cook for another 2-3 minutes to allow the chicken to absorb the flavors.
- Garnish and Serve: Garnish with freshly chopped coriander or spring onions and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 15g
- Carbohydrates: 18g
- Protein: 22g