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Restaurant-Style Chilli Chicken | Easy Indo-Chinese Recipe

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Restaurant-Style Chilli Chicken

Crispy fried chicken tossed in a tangy Indo-Chinese sauce

Prep35 mins (+ marination)
Cook20 mins
Serves4
CuisineIndo-Chinese

Indo-Chinese chilli chicken — bite-sized chicken breast marinated in cornflour, egg and sauces, deep-fried until crisp, then tossed in a wok with capsicum, onion, ginger, garlic and a glossy ketchup–soy–chilli sauce. A spicy, crowd-pleasing starter or side.

Ingredients

For Marinating Chicken

  • 500 g chicken breast, washed and cut into small cubes
  • 2 tbsp cornstarch (cornflour)
  • 2 tbsp all-purpose flour
  • 1 egg
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp ginger-garlic paste
  • 1 tsp soy sauce
  • 1 tsp red chilli sauce
  • 1 tbsp green chilli sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp oil

For the Sauce

  • ½ capsicum, cubed
  • ½ onion, cubed
  • ¼ cup oil (for frying chicken and sauce)
  • Ginger and garlic, chopped
  • 4 green chillies, sliced
  • Spring onion, chopped
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 tsp green chilli sauce
  • 1 tsp red chilli sauce
  • 3 tbsp tomato ketchup
  • 1 tbsp soy sauce
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  1. Marinate. 0:20 Combine all marination ingredients in a bowl with the chicken cubes and mix well. Rest for 30 minutes.
  2. Prep sauce vegetables. 1:56 Chop ginger, garlic, spring onion, capsicum, onion, and green chillies for the sauce.
  3. Fry the chicken. 1:36 Heat oil in a pan and deep-fry the marinated chicken in batches until golden brown. Drain and set aside.
  4. Make the sauce. 2:36 In a wok, heat ¼ cup oil. Sauté ginger, garlic, and green chillies for 3 minutes. Add onion and capsicum and stir-fry 3 minutes more. Add the chilli sauces, ketchup, and soy sauce.
  5. Toss and serve. 2:45 Stir in the cornstarch slurry, season with salt and pepper, then add the fried chicken and toss until evenly coated. Garnish with spring onion and serve hot.

Pro tip: Keep the oil hot when frying so the coating stays crisp, and toss the chicken in the sauce just before serving — that way it stays crunchy on the outside and saucy on the outside edges.

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