PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR | SERVINGS: 4
This is a famous Indian Chinese take-out with pieces of battered crispy chicken lightly tossed in a spicy chilli sauce. Serve this over rice for a savoury and filling meal. Enjoy both worlds with this Chili Chicken perfect for the entire clan!
INGREDIENTS
½ green pepper
1 ½ pound boneless chicken (preferably dark meat)
2 tbsp garlic-ginger-onion mix (reserved from marinade)
½ onion
Chicken Marinade:
3-4 slices of ginger
½ small onion
2-3 cloves garlic
1 ½ tbsp soy sauce
3-4 tbsp water
6-7 tbsp corn starch (mix this in with the chicken after marinating and right before deep frying)
½ tbsp chilli powder (or cayenne pepper)
1 tsp black pepper
Sauce:
1 tbsp rice vinegar
1 tbsp honey
5-6 green chilli (or green Thai chillis if you like it spicier) use 2-3 for a less spicy dish
1 ½ tsp chilli powder (or cayenne pepper)
2 tsp corn starch (mixed with 4 teaspoons of water)
½ c. water
1 ½ tbsp dark soy
2 ½ tbsp soy sauce
How to make Chilli Chicken
Step 1: Blitz the ginger, garlic, and half a small onion with a food processor until you have a fine paste. Set aside 2 tbsp of this mixture for browning the onions and green peppers.
Step 2: Into small bite-sized inch pieces, cut up the chicken and place in a bowl with the ginger-garlic-onion paste, soy sauce, chilli powder, black pepper, and water. Place in the fridge and marinate for about an hour.
Step 3: Into bite-sized pieces, slice the green peppers and the rest of the onion. Set aside.
To make the Sauce:
Step 4: Slice the chillis, keep the seeds, then add them to a small bowl. Add the remaining sauce ingredients except for the cornstarch.
Step 5: Whisk 2 tsp cornstarch with 4 tbsp cold water in a small bowl, then stir this into the sauce. Set aside.
Put everything together:
Step 6: Heat the oil in a wok, frying pan, or deep fryer to 375 degrees F or 191 degrees C.
Step 7: To the chicken, add 6 to 7 tbsp cornstarch and mix until blended and the chicken is lightly coated.
Step 8: Add the chicken in batches to the oil once hot and cook for about 5 to 6 minutes. On a plate with a paper towel or newspaper, transfer the cooked chicken once done.
Step 9: Add 2 tbsp oil in a hot wok or frying pan over medium to medium-high heat. Add reserved 2 tbsp ginger-garlic-onion mixture to the pan once the oil is hot and cook for about a minute or two until toasty and brown. Be very careful not to burn it.
Step 10: To the pan, add the onions and green pepper chunks. Cook for approximately 2 minutes.
Step 11: Before adding the sauce into the wok, give this a quick stir first. Add to the wok and stir constantly until the sauce has thickened and is translucent.
Step 12: Add the chicken to the thickened sauce and toss until the chicken is completely coated. Turn the heat off when done and serve right away with rice. Enjoy!
NUTRITION FACTS:
Serving: 1Serving | Calories: 574kcal | Carbohydrates: 44g | Protein: 53g | Fat: 25g | Sodium: 2129mg | Sugar: 10g
Ingredients
- ½ green pepper
- 1 ½ pound boneless chicken (preferably dark meat)
- 2 tbsp garlic-ginger-onion mix (reserved from marinade)
- ½ onion
- Chicken Marinade:
- 3-4 slices of ginger
- ½ small onion
- 2-3 cloves garlic
- 1 ½ tbsp soy sauce
- 3-4 tbsp water
- 6-7 tbsp corn starch (mix this in with the chicken after marinating and right before deep frying)
- ½ tbsp chilli powder (or cayenne pepper)
- 1 tsp black pepper
- Sauce:
- 1 tbsp rice vinegar
- 1 tbsp honey
- 5-6 green chilli (or green Thai chillis if you like it spicier) use 2-3 for a less spicy dish
- 1 ½ tsp chilli powder (or cayenne pepper)
- 2 tsp corn starch (mixed with 4 teaspoons of water)
- ½ c. water
- 1 ½ tbsp dark soy
- 2 ½ tbsp soy sauce
Instructions
Step 1: Blitz the ginger, garlic, and half a small onion with a food processor until you have a fine paste. Set aside 2 tbsp of this mixture for browning the onions and green peppers.
Step 2: Into small bite-sized inch pieces, cut up the chicken and place in a bowl with the ginger-garlic-onion paste, soy sauce, chilli powder, black pepper, and water. Place in the fridge and marinate for about an hour.
Step 3: Into bite-sized pieces, slice the green peppers and the rest of the onion. Set aside.
To make the Sauce:
Step 4: Slice the chillis, keep the seeds, then add them to a small bowl. Add the remaining sauce ingredients except for the cornstarch.
Step 5: Whisk 2 tsp cornstarch with 4 tbsp cold water in a small bowl, then stir this into the sauce. Set aside.
Put everything together:
Step 6: Heat the oil in a wok, frying pan, or deep fryer to 375 degrees F or 191 degrees C.
Step 7: To the chicken, add 6 to 7 tbsp cornstarch and mix until blended and the chicken is lightly coated.
Step 8: Add the chicken in batches to the oil once hot and cook for about 5 to 6 minutes. On a plate with a paper towel or newspaper, transfer the cooked chicken once done.
Step 9: Add 2 tbsp oil in a hot wok or frying pan over medium to medium-high heat. Add reserved 2 tbsp ginger-garlic-onion mixture to the pan once the oil is hot and cook for about a minute or two until toasty and brown. Be very careful not to burn it.
Step 10: To the pan, add the onions and green pepper chunks. Cook for approximately 2 minutes.
Step 11: Before adding the sauce into the wok, give this a quick stir first. Add to the wok and stir constantly until the sauce has thickened and is translucent.
Step 12: Add the chicken to the thickened sauce and toss until the chicken is completely coated. Turn the heat off when done and serve right away with rice. Enjoy!
