Description
Chinese Crispy Chilli Chicken is a popular Indo-Chinese dish known for its crispy, golden chicken pieces tossed in a spicy, flavorful sauce. This dish combines the crunchiness of deep-fried chicken with a tangy, spicy sauce made from soy sauce, garlic, ginger, and a variety of seasonings. The crispy coating adds texture while the sauce adds depth and heat, making it a favorite among spice lovers. Perfect for a starter, appetizer, or main course, this dish is a must-try for anyone who loves bold, vibrant flavors.
Ingredients
Scale
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For the Chicken Marinade:
- 500g boneless chicken (cut into bite-sized pieces)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or white vinegar
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cornstarch
- 1 egg
- Salt to taste
- ½ teaspoon black pepper
- ½ teaspoon red chili powder (adjust to taste)
For the Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2–3 green chilies (sliced)
- 1 onion (finely chopped)
- 1 bell pepper (finely chopped, optional)
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce (adjust to heat preference)
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch (mixed with 2 tablespoons water)
- Salt to taste
- 1 tablespoon sesame oil (optional for added flavor)
- Fresh coriander leaves (for garnish)
Ingredient Highlights
- Chicken: Boneless, skinless chicken breasts or thighs work best for this dish, ensuring juicy, tender bites that crisp up beautifully in the batter.
- Soy Sauce: Soy sauce adds depth to the dish and helps balance out the heat from the chili.
- Chili Sauce: The chili sauce brings both heat and a touch of sweetness, essential for the perfect crispy chili chicken.
- Garlic and Ginger: Freshly chopped garlic and ginger create a strong aromatic base that infuses the sauce with bold flavors.
- Green Chilies: These add an extra kick of heat, enhancing the overall spicy profile of the dish.
Instructions
Marinate the Chicken:
- Prepare the Chicken: Cut the boneless chicken into bite-sized pieces and place them in a bowl.
- Marinate the Chicken: Add soy sauce, rice vinegar, ginger-garlic paste, cornstarch, egg, salt, black pepper, and red chili powder to the chicken. Mix well to coat the chicken evenly and let it marinate for about 10-15 minutes.
Fry the Chicken:
- Heat the Oil: Heat vegetable oil in a deep frying pan or wok over medium-high heat.
- Fry the Chicken: Once the oil is hot, carefully drop the marinated chicken pieces into the oil, a few at a time, so they don’t stick together. Fry until the chicken is golden and crispy, about 5-6 minutes. Remove the chicken from the oil and drain on paper towels to remove excess oil.
Prepare the Sauce:
- Cook the Aromatics: In a separate pan, heat 2 tablespoons of oil over medium heat. Add the chopped garlic, ginger, and green chilies. Sauté for about 1-2 minutes until aromatic.
- Add the Vegetables: Add the chopped onion and bell pepper (if using). Stir-fry for 2-3 minutes, until the vegetables soften but still retain some crunch.
- Add the Sauces: Stir in soy sauce, tomato ketchup, chili sauce, vinegar, and sugar. Mix well to combine.
- Thicken the Sauce: Add the cornstarch-water mixture to the sauce, stirring continuously. Let it cook for another 1-2 minutes until the sauce thickens slightly.
Combine and Serve:
- Toss the Chicken: Add the fried chicken pieces into the sauce and toss gently to coat the chicken evenly with the sauce. Cook for another 2-3 minutes, allowing the sauce to cling to the chicken.
- Garnish and Serve: Drizzle sesame oil over the dish for extra flavor (optional) and garnish with freshly chopped coriander leaves.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 15g
- Carbohydrates: 20g
- Protein: 20g