Chilli Chicken Recipe (Crispy Restaurant Style)

Ingredients

• 250 g boneless chicken (preferably breast, sliced into 1 x 0.5 inch bite-sized pieces)
• 1.5 tsp red chilli sauce (sweet and spicy, less spicy kind; for marinade)
• 1.5 tsp soya sauce (naturally brewed; for marinade)
• 0.25 tsp ground black pepper (pepper powder; for marinade)
• 0.25 tsp Kashmiri red chili powder (optional, or paprika or red chilli paste; for marinade)
• 0.125 tsp Salt (or as needed; for marinade)
• 3 tbsp cornstarch (organic white corn flour; for marinade)
• 2 tbsp all-purpose flour (preferably organic, optional; for marinade)
• 1 egg white (use only as needed to bind; or 2 tbsps water)
• 0.25 cup Oil (or more for deep frying)
• 1 tbsp soya sauce (naturally brewed; for sauce)
• 2 tbsp red chilli sauce (adjust to taste, sweet and spicy; for sauce)
• 2 tbsp tomato ketchup (adjust to taste; for sauce)
• 0.5 tsp Kashmiri red chilli powder (optional, or paprika or red chili paste; for sauce)
• 0.25 tsp ground black pepper (pepper powder; for sauce)
• 1 tsp vinegar (rice or apple cider; for sauce)
• 1 tsp sugar (for sauce)
• 3 tbsp water (for sauce)
• 1.5 tbsp oil (for stir-frying sauce)
• 1 onion (medium, thinly sliced or cubed)
• 1 tbsp garlic (fine chopped)
• 0.5 cup bell pepper (capsicum, cubed)
• 2 green chilies (slit and deseeded (optional))
• 1 sprig spring onion (or scallions chopped (optional))
• 3 tbsp Spring onion greens (to garnish)

Steps

1. 1

   Slice the chicken into bite-sized pieces, approximately 1 by ½ inch slices or cubes, and place them in a mixing bowl.

2. 2

   Add the soya sauce, red chilli sauce, black pepper, red chili powder (if using), salt, cornstarch, and all-purpose flour to the chicken.

3. 3

   Add the egg white or water only as needed to bind the flour with the chicken. If the mixture is too dry, add a little more egg white or sprinkle with water. The coating should be thick and cling to the chicken.

4. 4

   Set the marinated chicken aside while you prepare the other ingredients. For better flavor, you can refrigerate it overnight.

5. 5

   Cube the onions and bell peppers, separating the layers of the onion. Slit the green chilies.

6. 6

   In a separate small bowl, prepare the sauce by mixing together the soya sauce, chili sauce, tomato ketchup, red chili powder, vinegar, sugar, and water. Mix well and set aside.

7. 7

   Heat about 1 inch of oil in a pan over medium flame for frying. Test the temperature by dropping a small piece of batter; it should sizzle and rise to the surface steadily without browning immediately.

8. 8

   Add the chicken pieces to the hot oil one by one, being careful not to crowd the pan.

9. 9

   Fry the chicken on medium-high heat, stirring often after the first 2 minutes, until crisp, golden, and cooked through. Avoid overcooking to prevent the chicken from drying out.

10. 10

    Once cooked (bubbles in the oil will reduce), remove the chicken to a kitchen tissue or a wire rack to drain.

11. 11

    Optional: For extra crispy chicken, refry the pieces in hot oil again on medium heat for a short duration.

12. 12

    Heat 1.5 tablespoons of oil in a wok or large pan on a high flame. Add the chopped garlic and fry for about 1 minute until fragrant.

13. 13

    Add the onions, bell peppers, spring onion whites, and green chilies to the wok.

14. 14

    Stir-fry for about a minute until the vegetables turn slightly soft but still retain their crunch.

15. 15

    Pour in the prepared sauce mixture. Let it bubble up and thicken slightly. Taste and adjust salt, spice, or sauce if necessary.

16. 16

    Add the fried chicken pieces to the wok and toss well until every piece is thoroughly coated with the sauce.

17. 17

    Sauté the chilli chicken on high flame for 1 minute and sprinkle with additional black pepper.

18. 18

    Garnish with spring onion greens and serve immediately while hot as an appetizer or with fried rice or noodles.

Notes

Egg white is essential for keeping the chicken juicy; if omitted, consider brining the chicken in a buttermilk mixture (3 tbsp yogurt + 2 cups water + 1/4 tsp salt) for 1-4 hours. Kashmiri chilli powder is used for a vibrant red color without excessive heat. Serve with Hakka noodles or Vegetable Fried Rice for a complete meal.

Nutrition per serving

• appetizer
• main
• Indo-Chinese
• spicy
• fried
• chicken
• street food
• restaurant style