The best Indo chinese chilli chicken appetizer made with crisp fried chicken tossed in sweet sour & spicy chilli sauce. Pair it with hot stir fried noodles or fried rice.
For best results follow my detailed step-by-step photo instructions and tips.
1½ teaspoonred chilli sauce(sweet & spicy, less spicy kind)
1½ teaspoonsoya sauce(naturally brewed)
¼teaspoonground black pepper(pepper powder)
¼teaspoonKashmiri red chili powder(optional) or paprika or red chilli paste
⅛teaspoonSalt or as needed
2 to 3tablespoonscornstarch(organic white corn flour)
1½ to 2tablespoonsall-purpose flour (preferably organic, optional)
1egg white (use only as needed)or 2 tbsps water (refer notes)
¼cupOil or more for deep frying
For the Chilli Sauce
1tablespoonsoya sauce(naturally brewed)
2tablespoonsred chilli sauce(adjust to taste) (sweet & spicy)
2tablespoonstomato ketchup(adjust to taste, can vary depending on brand)
½teaspoonKashmiri red chilli powder(optional) or paprika or red chili paste
¼teaspoonground black pepper(pepper powder)
¾ to 1teaspoonvinegar(rice or apple cider)
½ to 1teaspoonsugar
2 to 3tablespoonswater
Other ingredients (veggies)
1½tbspoil
1medium onionthinly sliced or cubed
1tablespoongarlicfine chopped
¼ to ½cupbell pepper(capsicum) - cubed
1 to 2green chiliesslit and deseeded (optional)
1sprig spring onionor scallions chopped (optional)
1 to 3tablespoonSpring oniongreens to garnish
How to make the recipe
Slice chicken to bite sized pieces, about 1 by ½ inch slices or cubes and add to a mixing bowl.
Add soya sauce, red chilli sauce, black pepper, red chili powder (optional), salt, corn starch and all-purpose flour. (Quantities as mentioned under the section "To Fry the Chicken").
Add the egg white or water only as needed to bind the flour with the chicken. If the mixture is dry add more egg white or sprinkle some water.
Keep this aside until you prepare the ingredients & the sauce. You can also refrigerate overnight.
Cube the onions & bell pepper. Separate the layers and slit green chilies.
Prepare the sauce in a bowl. Add soya sauce, chili sauce, tomato ketchup, red chili powder, vinegar, sugar and water to a bowl. (Quantities as mentioned under the section "for the chilli sauce"). Mix well. Keep this aside.
Fry Chicken
On a medium flame, heat oil (about 1 inch) in a pan to deep or shallow fry. The oil is hot enough to fry, when a small portion of batter dropped, sizzles and rises to the surface steadily without browning.
Add the chicken pieces one by one without crowding the pan.
Fry on a medium high heat stirring often until crisp, golden and evenly cooked from inside. Do not overcook as it can dry out the chicken.
When the chicken is cooked completely, bubbles in the oil will begin to reduce. Remove to a kitchen tissue or a wired rack.
For extra crisp chicken, refry them in hot oil again on a medium heat.
Make Chilli Chicken Sauce
Heat oil in a wok or pan on a high flame. Add garlic & fry for about a min.
Add onions, bell peppers, spring onion whites and green chilies.
Fry till they turn slightly soft for about a minute or so. The veggies must still be crunchy.
Pour the sauces. Let the sauces bubble up well & slightly thicken. Taste the sauce and chicken as well. Add more salt, spice or sauce as needed.
Add the fried chicken & toss well until it is coated with the sauce. Sauté chili chicken on a high flame for 1 minute and sprinkle black pepper.
Garnish with spring onion greens. Serve chilli chicken immediately hot as appetizer or with fried rice or noodles.