Description
This classic Indo-Chinese chilli chicken recipe features tender, bite-sized chicken pieces stir-fried in a spicy, tangy sauce with bell peppers, onions, and green chilies. Perfectly balanced with a hint of sweetness and heat, it’s an irresistible main course that pairs wonderfully with fried rice or noodles.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 egg
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Stir-Frying
- 3 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, chopped
- 2 to 3 green chilies, sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
Sauce
- 2 tablespoons ketchup
- 1 tablespoon chili sauce
- 1 tablespoon soy sauce (extra for sauce)
- 1 teaspoon sugar
- 1/4 cup water
Garnish
- 2 green onions, chopped
Instructions
- Marinate the chicken: In a bowl, combine chicken pieces with 2 tablespoons soy sauce, cornstarch, egg, salt, and black pepper. Mix well so the chicken is evenly coated. Allow it to rest for 15 minutes to absorb the flavors and help tenderize the meat.
- Fry the chicken: Heat 3 tablespoons of vegetable oil in a pan or wok over medium-high heat. Fry the marinated chicken pieces until they turn golden brown and are cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside on a plate.
- Sauté aromatics and vegetables: In the same pan, add a little more oil if needed. Add minced garlic, ginger, and sliced green chilies. Stir-fry for about 30 seconds until fragrant. Then add sliced onions and chopped green bell pepper. Stir-fry these for 2 to 3 minutes until they become slightly tender but remain crisp.
- Prepare and add the sauce: In a small bowl, mix ketchup, chili sauce, 1 tablespoon soy sauce, sugar, and water. Pour this sauce mixture into the pan with the vegetables. Bring it to a gentle simmer to combine the flavors and slightly thicken the sauce.
- Combine chicken with sauce: Return the cooked chicken pieces back to the pan. Toss everything together to ensure the chicken is well coated with the sauce. Cook for an additional 2 to 3 minutes until the sauce thickens and glazes the chicken evenly.
- Garnish and serve: Remove from heat and garnish with chopped green onions. Serve hot, ideally accompanied by fried rice or noodles for a complete meal experience.
Notes
- For an extra crispy texture, double-fry the chicken by frying twice, allowing it to rest briefly between frying sessions.
- Adjust the spice level by increasing or reducing the amount of green chilies and chili sauce according to your preference.
- Serve this dish with fried rice, steamed rice, or noodles to make a satisfying meal.
