Tangra Style Dry Chilli Chicken

Ingredients

• 500 g Boneless chicken thighs (Diced)
• 1 tsp Salt (For the chicken)
• 1 Egg (For the chicken coating)
• 3 tbsp All-purpose flour (maida) (For coating the chicken)
• 5 tbsp Cornflour (For the chicken coating)
• 1 tbsp Vinegar (For the chicken marinade)
• 1 tsp Garlic juice (Optional)
• Oil (For deep-frying; amount not specified. Approximately 60 g is estimated as absorbed/retained in the finished dish.)
• 1 tbsp Dark soy sauce (For the sauce mix)
• 2 tbsp Red chilli sauce (For the sauce mix)
• 1.5 tbsp Tomato ketchup (For the sauce mix)
• 1 tbsp Oyster sauce (Optional; for the sauce mix)
• 0.25 tsp Salt (For the sauce; or to taste)
• 1.5 tbsp Garlic (Finely chopped; for the wok)
• 1 tbsp Ginger (Finely chopped; for the wok)
• 3 Green chillies (Sliced; source specifies 3–4)
• 1 Onion (Medium, diced)
• 1 Green capsicum (Medium, diced)
• 0.5 tsp Chicken broth powder (For the wok)
• 2 tbsp Spring onions (Chopped, for finishing)
• 2 tbsp Reserved chicken-frying oil (Reserved from frying the chicken; the method later specifies heating 2 tsp in the wok, while the ingredient list states 2 tbsp)
• 1 tsp Cornflour (Optional slurry)
• 2 tbsp Water (Optional slurry)

Steps

1. 1

   Place the diced chicken thighs in a bowl. Add 1 teaspoon salt, the egg, vinegar, and the optional garlic juice, then mix thoroughly until the chicken is evenly coated.

2. 2

   Add the all-purpose flour and 5 tablespoons cornflour. Mix until the coating is slightly sticky and thick enough to cling to every piece of chicken.

3. 3

   Heat enough oil for deep-frying. Fry the chicken in batches until golden and crispy, then set it aside. For extra crunch, fry the pieces a second time for 30–45 seconds.

4. 4

   In a separate bowl, mix the dark soy sauce, red chilli sauce, tomato ketchup, and optional oyster sauce. Taste the mixture before adding any additional salt.

5. 5

   Heat 2 teaspoons of the reserved chicken-frying oil in a wok over high heat.

6. 6

   Add the chopped garlic, chopped ginger, and sliced green chillies. Stir-fry for 15–20 seconds.

7. 7

   Add the diced onion and green capsicum. Toss over high heat for 30–45 seconds, keeping the vegetables crunchy rather than soft.

8. 8

   Add the prepared sauce and ½ teaspoon chicken broth powder. Toss quickly to combine with the vegetables.

9. 9

   Add the crispy chicken and toss aggressively over high heat for 30–60 seconds, until every piece is coated with the sauce.

10. 10

    Finish by adding the chopped spring onions.

11. 11

    For a slightly saucier result, mix the optional cornflour with the water to make a slurry. Add it little by little while tossing until the desired consistency is reached.

Notes

Do not cook the onion and capsicum until soft. The source emphasizes a high-heat, quick toss that preserves their crunch. The ingredient list specifies 2 tablespoons reserved frying oil, while step 5 says to heat 2 teaspoons; follow the step's 2-teaspoon amount and reserve the remainder if desired.

Nutrition per serving

• main
• appetizer
• Indo-Chinese
• deep-fried
• stir-fried
• spicy
• chicken
• chakhna