Ingredients
Chicken Marinade
- 1 1/2 lbs boneless chicken (preferably dark meat), cut into 1-inch bite-sized pieces
- 2-3 slices ginger
- 2-3 cloves garlic
- 1/2 small onion
- 1 teaspoon black pepper
- 1/2 tablespoon chilli powder
- 1 1/2 tablespoon soy sauce
- 3-4 tablespoons water
For Deep Frying
- 6-7 tablespoons corn starch
- Oil for deep frying
Vegetables
- 1/2 green pepper, chopped into bite-sized pieces
- 1/2 onion, chopped into bite-sized pieces
Sauce Ingredients
- 5-6 green chillis (or green Thai chillis for spicier taste, use 2-3 for less heat), chopped with seeds
- 1 1/2 tablespoon dark soy sauce
- 2 1/2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 1/2 teaspoon chilli powder
- 1/2 cup water
- 2 teaspoons corn starch mixed with 4 teaspoons water (slurry)
For Stir-Frying
- 2 tablespoons reserved garlic-ginger-onion paste (from marinade)
- 2 tablespoons oil
Instructions
- Preparation: In a food processor, blitz the ginger, garlic, and half a small onion until it forms a fine paste. Reserve 2 tablespoons of this paste for later use in stir-frying the vegetables.
- Marinate the Chicken: Cut chicken into small bite-sized 1-inch pieces. In a bowl, combine chicken with the prepared ginger-garlic-onion paste, soy sauce, chilli powder, black pepper, and water. Mix well and refrigerate for 1 hour or overnight for best flavor absorption. Do not add corn starch yet.
- Prepare Vegetables: Chop the green pepper and remaining onion into bite-sized pieces and set them aside.
- Make the Sauce: Chop the green chillis into slices, keeping the seeds for extra heat. In a small bowl, combine the chillis, dark soy sauce, soy sauce, rice vinegar, honey, chilli powder, and water. In another small bowl, mix 2 teaspoons corn starch with 4 teaspoons cold water to create a slurry, then add this slurry to the sauce mixture and stir well. Set aside.
- Coat the Chicken: Add 6-7 tablespoons of corn starch to the marinated chicken and mix until all pieces are lightly and evenly coated.
- Deep-Fry the Chicken: Heat oil in a wok, frying pan, or deep fryer to 350°F (177°C). Fry the chicken pieces in batches, being careful not to overcrowd the oil to maintain temperature. Cook for about 5-6 minutes or until golden and cooked through. Remove and drain on paper towels or newspaper.
- Stir-Fry Vegetables: In a wok or frying pan, heat 2 tablespoons oil over medium to medium-high heat. Add the reserved 2 tablespoons of ginger-garlic-onion paste and cook for 1-2 minutes until toasty and brown, taking care not to burn it. Then add chopped onions and green peppers and stir-fry for about 2 minutes, keeping the vegetables crisp.
- Add the Sauce: Stir the prepared sauce to recombine corn starch slurry, then pour into the pan with vegetables. Stir continuously until the sauce thickens significantly.
- Combine Chicken and Sauce: Turn off the heat, add the deep-fried chicken pieces to the pan, and toss thoroughly until the chicken is well coated with the thickened chilli sauce.
- Serve and Enjoy: Serve the chilli chicken hot with steamed rice or your choice of side dish, and enjoy the spicy, crispy, and flavorful experience!
Notes
- Marinating the chicken overnight intensifies the flavor.
- Adjust the number of chillis according to your spice tolerance.
- Ensure the oil temperature remains steady during frying to avoid greasy chicken.
- The vegetables should be slightly crisp to add texture to the dish.
- Use dark soy sauce for a richer color and deeper flavor in the sauce.
- Serve immediately for best texture, as the sauce can soften the fried chicken if left too long.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Indo-Chinese
