Flavorful Chilli Chicken Indo Chinese (Printable)
Crispy chicken with vibrant peppers in a spicy-sweet chilli glaze — bold Indo-Chinese flavors in 40 minutes.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 2 tablespoons all-purpose flour
04 - 1 large egg
05 - 1/2 teaspoon kosher salt
06 - 1/2 teaspoon ground black pepper
07 - 1 teaspoon soy sauce
08 - 2 teaspoons ginger-garlic paste
09 - Vegetable oil, for deep-frying
→ Sauce & Vegetables
10 - 2 tablespoons vegetable oil
11 - 1 medium yellow onion, diced into squares
12 - 1 green bell pepper, diced into squares
13 - 1 red bell pepper, diced into squares
14 - 4 green chilies, slit lengthwise
15 - 2 tablespoons fresh ginger, finely chopped
16 - 2 tablespoons fresh garlic, finely chopped
17 - 2 tablespoons soy sauce
18 - 1 tablespoon chili sauce
19 - 1 tablespoon tomato ketchup
20 - 1 teaspoon distilled white vinegar
21 - 1 teaspoon granulated sugar
22 - 1/2 teaspoon ground black pepper
23 - Salt, to taste
24 - 2 teaspoons cornstarch, dissolved in 3 tablespoons water
25 - Chopped spring onions, for garnish
# How-To Steps:
01 - Combine chicken, cornstarch, all-purpose flour, egg, salt, black pepper, soy sauce, and ginger-garlic paste in a mixing bowl. Toss thoroughly to coat each piece. Marinate for 15 minutes.
02 - Heat enough vegetable oil in a wok or deep frying pan over medium-high heat. Fry marinated chicken in batches until golden brown and crisp, about 4–5 minutes per batch. Transfer to paper towels to drain excess oil.
03 - In a clean wok, heat 2 tablespoons oil over medium-high heat. Add ginger, garlic, and green chilies; stir-fry until aromatic, about 30 seconds.
04 - Add diced onions, green bell pepper, and red bell pepper. Stir-fry on high heat for 2–3 minutes until slightly softened yet still crisp.
05 - Return fried chicken to the wok and toss to combine evenly with vegetables.
06 - Stir in soy sauce, chili sauce, tomato ketchup, vinegar, sugar, black pepper, and salt. Mix well to incorporate all ingredients.
07 - Pour in cornstarch slurry and cook, tossing constantly, until sauce thickens and evenly glazes the chicken and vegetables, about 1–2 minutes.
08 - Garnish with chopped spring onions. Serve hot as an appetizer or with fried rice or noodles for a main course.
# Expert Advice:
01 -
- The sauce gets this gorgeous glossy sheen that makes restaurant quality totally achievable at home
- That contrast between impossibly crispy chicken and tender crisp vegetables is what keeps everyone reaching for seconds
- It comes together faster than delivery would arrive, plus you control exactly how spicy it gets
02 -
- Crowding the pan while frying chicken will make the coating soggy instead of crispy
- High heat is essential during the vegetable stir fry to maintain texture and develop those slight charred edges
03 -
- Schezwan sauce adds an incredible depth of flavor if you want to kick up the spice level
- Let the fried chicken rest on a wire rack instead of paper towels to maintain crispiness