Description
Crispy Chilli Chicken is a popular Indo-Chinese dish featuring juicy, fried chicken bites tossed in a flavorful, spicy sauce. This recipe strikes the perfect balance between crispy chicken and a savory, tangy sauce that will leave your taste buds craving for more.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for deep frying
For the Stir-Fry:
- 2 tablespoons oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 2–3 dried red chilies
- 2 green onions, chopped
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce (like Sriracha)
- 1 tablespoon ketchup
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Chicken: In a large bowl, mix cornstarch, flour, egg, salt, and pepper. Coat chicken pieces in the batter.
- Fry the Chicken: Deep fry chicken until golden and crispy. Drain on paper towels.
- Make the Stir-Fry: Stir-fry bell peppers, garlic, ginger, and chilies in oil. Add sauce ingredients and thicken.
- Combine: Toss fried chicken in the sauce until coated. Garnish with green onions.
- Serve: Enjoy hot with rice or noodles.
Notes
- Adjust spice level to taste.
- Best served immediately for optimal crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying, Stir-Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
