Description
Crispy Chilli Chicken is a delicious and flavorful dish featuring crispy fried chicken pieces tossed in a spicy and tangy sauce with colorful vegetables.
Ingredients
Scale
- 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)
- 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
- In a medium-sized bowl, combine 1/2 cup of cornstarch, 1/2 cup of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of ginger powder, and 1/2 teaspoon of red chili powder.
- Whisk the dry ingredients together until they are evenly mixed.
- Gradually add 1/2 cup of water to the dry mixture, stirring continuously to form a smooth batter.
- Place 500 grams of boneless chicken, cut into bite-sized pieces, into the batter and toss them until they are evenly coated.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
- Once the oil is hot, carefully add the battered chicken pieces to the pan in a single layer.
- Fry the chicken in batches if necessary to avoid overcrowding the pan.
- Fry the chicken pieces for about 4-5 minutes, turning them occasionally to ensure they cook evenly and become golden brown and crispy.
- Once fried, remove the chicken pieces from the pan and set them aside on a paper towel-lined plate to drain excess oil.
- In a separate pan, heat 1 tablespoon of sesame oil over medium heat.
- Add 1/2 onion, sliced, 1/2 red bell pepper, sliced, and 1/2 green bell pepper, sliced to the pan.
- Stir-fry the vegetables for about 2-3 minutes until they are tender but still crisp.
- Add 2-3 green chilies, sliced, along with 1 tablespoon of minced ginger and 1 tablespoon of minced garlic to the pan.
- Stir-fry the mixture for an additional 1-2 minutes until the garlic and ginger are fragrant.
- In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of tomato ketchup, 1 tablespoon of chili sauce, 1 tablespoon of vinegar, and 1/4 cup of water.
- Pour the sauce mixture into the pan with the vegetables and stir to combine.
- Let the sauce simmer for 2-3 minutes until it thickens slightly.
- Add the fried chicken pieces back into the pan with the sauce and vegetables.
- Toss the chicken and vegetables in the sauce until everything is well coated and heated through.
- Sprinkle 1 tablespoon of sesame seeds over the chicken and toss again.
- Garnish with fresh coriander leaves just before serving.
Notes
- Adjust the spice level by adding more or fewer green chilies.
- For extra crunch, double fry the chicken pieces.
- Serve immediately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg