Description
A deliciously crispy and spicy Indo-Chinese appetizer, Crispy Chilli Chicken features battered and fried boneless chicken pieces tossed in a tangy, flavorful chili sauce with vibrant bell peppers and aromatic spices. This dish balances crunch with a savory, mildly spicy sauce, perfect as a snack or main course for lovers of bold, fusion flavors.
Ingredients
Scale
Batter and Chicken
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon red chili powder
- 1/2 cup water
- 500 grams boneless chicken (cut into bite-sized pieces)
Vegetables and Sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1/2 onion (sliced)
- 1/2 red bell pepper (sliced)
- 1/2 green bell pepper (sliced)
- 2-3 green chilies (sliced)
- 1 tablespoon ginger (minced)
- 1 tablespoon garlic (minced)
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce
- 1 tablespoon vinegar
- 1/4 cup water
- 1 tablespoon sesame seeds
- Fresh coriander leaves (for garnish)
Instructions
- Prepare the Batter: In a medium-sized bowl, combine cornstarch, all-purpose flour, baking powder, salt, black pepper, garlic powder, ginger powder, and red chili powder. Whisk them together until evenly mixed to make the dry batter mix.
- Make the Batter Consistency: Gradually add water to the dry ingredients while stirring continuously until you get a smooth, lump-free batter perfect for coating chicken pieces.
- Coat the Chicken: Toss the bite-sized boneless chicken pieces into the batter, ensuring each piece is thoroughly coated with the batter mixture for crispiness upon frying.
- Heat Oil for Frying: Warm vegetable oil in a large frying pan or wok over medium-high heat, preparing for shallow frying the battered chicken pieces.
- Fry the Chicken: Carefully add the coated chicken pieces in a single layer to the hot oil. Fry in batches if needed, cooking each piece for 4-5 minutes, turning occasionally to achieve golden brown and crispy exteriors.
- Drain Excess Oil: Once fried, transfer the chicken pieces to a paper towel-lined plate to absorb excess oil and retain crispiness.
- Prepare Stir Fry Base: In a separate pan, heat sesame oil over medium heat. Add sliced onion, red bell pepper, and green bell pepper. Stir-fry them for 2-3 minutes until tender but still crisp.
- Add Aromatics: Introduce sliced green chilies, minced ginger, and minced garlic to the pan. Stir-fry for an additional 1-2 minutes until fragrant and well mixed.
- Mix Sauce Ingredients: In a small bowl, combine soy sauce, tomato ketchup, chili sauce, vinegar, and water. Stir well to create the flavorful sauce base for the dish.
- Combine Sauce and Vegetables: Pour the prepared sauce into the vegetable stir fry and let it simmer for 2-3 minutes until it thickens slightly, coating the vegetables evenly.
- Add Fried Chicken to Sauce: Return the crispy chicken pieces to the pan. Toss everything well so that the chicken is fully coated with the sauce and heated through.
- Finish and Garnish: Sprinkle sesame seeds over the chicken and toss again to distribute. Garnish with fresh coriander leaves right before serving to add freshness and color.
Notes
- Ensure the oil is hot enough before frying; this helps achieve a crispy texture and prevents sogginess.
- Do not overcrowd the frying pan to maintain consistent frying temperature and crispiness.
- Adjust the amount of green chilies or red chili powder to control the spiciness according to your preference.
- The dish is best served immediately to enjoy the crispiest chicken texture.
- You can substitute boneless chicken thighs for more juiciness if preferred.
