Description

Crispy Chilli Chicken is an Indo-Chinese favorite that’s delightfully crunchy, spicy, and coated in a tangy sauce. This quick stir-fry features tender chicken strips, peppers, and onions tossed with a vibrant blend of soy sauce, chili, and garlic—perfect as an appetizer or a crowd-pleasing main course.

Ingredients

Units Scale

For the Chicken:

500g boneless chicken breast or thighs, cut into thin strips
2 tablespoons cornflour
2 tablespoons all-purpose flour
1/2 teaspoon black pepper powder
1/2 teaspoon salt
1 large egg, beaten
Oil, for deep frying

For the Sauce:

1 tablespoon vegetable oil
4 garlic cloves, finely chopped
1-inch piece ginger, finely chopped
2–3 green chilies, sliced
1 medium onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chili sauce (like Sriracha or red chili sauce)
1 teaspoon vinegar
1/2 teaspoon sugar
Salt, to taste
1/4 cup water
1 teaspoon cornflour (mixed with 2 teaspoons water, for slurry)
2 spring onions, chopped (for garnish)

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Instructions

Prepare the Chicken: In a large bowl, combine the cornflour, all-purpose flour, black pepper, and salt. Add the chicken strips and toss well. Add the beaten egg and mix until the chicken is coated with the batter.
Fry the Chicken: Heat enough oil in a deep frying pan over medium-high heat. Fry the coated chicken pieces in small batches until golden, crispy, and cooked through, about 3-4 minutes per batch. Drain on paper towels and set aside.
Sauté Aromatics: In a large wok or skillet, heat 1 tablespoon oil over high heat. Add chopped garlic, ginger, and green chilies. Stir-fry for 30 seconds until fragrant.
Cook Vegetables: Add sliced onions, green and red bell peppers to the wok. Stir-fry for 1-2 minutes until just softened but still crisp.
Make the Sauce: Lower the heat slightly. Add soy sauce, tomato ketchup, chili sauce, vinegar, sugar, salt, and water to the vegetables. Stir well to combine and let it come to a simmer.
Thicken the Sauce: Add the cornflour slurry to the pan and cook for 1-2 minutes until the sauce thickens and becomes glossy.
Toss the Chicken: Add the crispy fried chicken to the wok and toss everything together, ensuring the chicken is well coated with the sauce.
Garnish and Serve: Turn off the heat. Garnish with chopped spring onions and serve hot, either as an appetizer or with steamed rice or fried rice.

Notes

For extra crispiness, double fry the chicken: fry once until pale golden, rest, and fry again until deep golden and crispy.
Adjust the quantity of chili sauce for your preferred spice level.
You can substitute chicken with paneer or mushrooms for a vegetarian version.
Serve immediately for best texture; the chicken will soften if left in sauce too long.

Nutrition

Serving Size: 1/4 of recipe
Calories: 390
Sugar: 4g
Sodium: 900mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 27g
Cholesterol: 95mg