1 ½ teaspoonred chilli sauce(sweet & spicy, less spicy kind)
1 ½ teaspoonsoya sauce(naturally brewed)
¼teaspoonpepper powder(crushed pepper)
2 to 3tablespoonscornstarch(white corn flour)
1½ to 2tablespoonsall-purpose flour (maida) (optional)
¼teaspoonred chili powder(optional) or paprika or red chilli paste
1/8teaspoonSalt or as needed
1egg white (use only as needed)or 2 tbsps water (refer notes)
Seasoning for chilli chicken
1tablespoonsoya sauce(naturally brewed)
2tablespoonsred chilli sauce(adjust to taste) (sweet and spicy)
½teaspoonred chilli powder(optional) or paprika or red chili paste
¾ to 1teaspoonvinegar(any or apple cider)
½ to 1teaspoonsugar
2 to 3tablespoonswater
Other ingredients (veggies)
1medium onionthinly sliced or cubed
¼ to ½cupbell pepper(capsicum) - cubed
1 to 2green chiliesslit and deseeded (optional)
1sprig spring onionor scallions chopped (optional)
1 to 3tablespoonSpring oniongreens for garnish
How to make the recipe
Preparation for chilli chicken
(Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy, succulent and to prevent from drying up. Follow the instruction in recipe notes below.
Slice chicken to bite sized pieces about half inch cubes. Add chicken to a mixing bowl. Ensure it is drained completely.
Then add 1½ tsp soya sauce, 1½ tsp chilli sauce, ¼ tsp pepper powder, ¼ tsp red chili powder (optional) and 1 pinch of salt.
Then sprinkle corn flour & plain flour.
Add the egg white or water just as needed to bind the flour with the chicken. If the mixture is dry add more egg white or sprinkle some water.
Set this aside until you prepare the ingredients & the sauce. You can also refrigerate overnight and use.
Cube the onions & bell pepper. Separate the layers and slit green chilies.
Prepare the sauce in a bowl. Add 1 tbsp soya sauce, 2 tbsps chili sauce, 2 tbsps tomato ketchup, ½ tsp red chili powder, 1 tsp vinegar and ½ to 1 tsp sugar to a bowl. Pour 2 tbsps of water and mix well. Set this aside.
How to make chilli chicken
Heat oil in a pan for deep or shallow fry. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.
Check if the oil is hot enough by gently sliding a small quantity of batter to the hot oil. It must rise without browning.
Now add the chicken cubes one by one without crowding the pan.
Fry on a medium high heat until crisp, golden and evenly cooked from inside.
Keep stirring to fry evenly. Do not over fry as the chicken tends to turn hard.
When the chicken is cooked completely, bubbles in the oil will begin to reduce. Drain on a kitchen tissue or a colander.
For extra crisp chicken, once done frying the entire chicken refry them in hot oil.
Seasoning chilli chicken
Heat 1½ tbsp oil in a wok or pan on a high flame.
Add garlic & fry for about a min.
Then add onions, capsicum, spring onions 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 add more salt, spice or sauce as needed.
Also taste the chicken first and add accordingly.
Then add the fried chicken, Mix well. Saute chilli chicken on a high flame for 1 minute.
Toss until the chicken is coated well with sauce. Garnish with green parts of the spring onions.
Serve chilli chicken immediately hot as appetizer or with fried rice or noodles.