Sure, here is a recipe for Crispy Chilli Chicken:
Crispy Chilli Chicken is a popular Indo-Chinese dish perfect for a quick and flavorful weeknight meal. Marinated chicken pieces are coated in a crispy batter and tossed in a sweet, spicy, and tangy chilli sauce. This recipe is sure to become a family favorite!
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs, cut into bite-sized pieces | 1 kg |
| Cornstarch | 1/2 cup |
| Eggs, beaten | 2 |
| All-purpose flour | 1 cup |
| Soy sauce | 1 teaspoon |
| Rice vinegar | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Garlic powder | 1/4 teaspoon |
| Black pepper | 1/4 teaspoon |
| Vegetable oil, for frying | |
| For the chilli sauce: | |
| Vegetable oil | 2 tablespoons |
| Onion, chopped | 1 |
| Green bell peppers, chopped | 2 |
| Red chillies, chopped (adjust to your spice preference) | 2 |
| Garlic, minced | 2 cloves |
| Ginger, minced | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Ketchup | 1 tablespoon |
| Rice vinegar | 1 tablespoon |
| Chicken broth | 1/2 cup |
| Cornstarch | 1 tablespoon |
| Salt and pepper to taste | |
| Chopped scallions, for garnish (optional) |
Cooking Guide
- Marinate the chicken: In a large bowl, combine the chicken pieces with soy sauce, rice vinegar, ginger, garlic powder, and black pepper. Mix well and marinate for at least 30 minutes.
- Prepare the batter: In a separate bowl, whisk together the cornstarch and eggs. In another bowl, combine the all-purpose flour.
- Fry the chicken: Heat enough vegetable oil in a large wok or frying pan over medium-high heat. Dip each chicken piece in the cornstarch mixture, then coat it in the flour. Carefully add the chicken to the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Make the chilli sauce: In a wok or pan used for frying the chicken, heat vegetable oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the bell peppers, chillies, garlic, and ginger, and cook for another 2 minutes.
- Stir in the soy sauce, ketchup, rice vinegar, and chicken broth. Bring to a simmer and cook for a few minutes until the sauce thickens slightly. In a small bowl, whisk together the cornstarch with a little water to form a slurry. Gradually add the slurry to the sauce, whisking constantly, until it reaches your desired consistency.
- Toss the chicken in the chilli sauce: Add the fried chicken pieces to the wok with the chilli sauce and toss to coat evenly. Heat through for a minute or two.
- Serve the Crispy Chilli Chicken hot over steamed rice, garnished with chopped scallions (optional). Enjoy!
Tips
- For extra crispy chicken, double coat the chicken pieces in the batter and flour before frying.
- Adjust the amount of chillies to your spice preference. You can also use a combination of red and green chillies for a more colorful dish.
- Serve the Crispy Chilli Chicken with a side of steamed vegetables or fried rice for a complete meal.
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