Chilli Chicken Indian Style

Ingredients

For Frying Chicken:

• 250g boneless chicken (breast), cut into 1" pieces
• 1½ tsp soy sauce
• 1½ tsp red chili sauce (sweet & spicy)
• ¼ tsp black pepper
• ⅛ tsp salt
• 2–3 tbsp cornstarch
• 1½–2 tbsp all-purpose flour
• 1 egg white (or 2 tbsp water)
• Oil for frying

For Chili Sauce:

• 1 tbsp soy sauce
• 2 tbsp red chili sauce
• 2 tbsp tomato ketchup
• ½ tsp Kashmiri red chili powder (optional, for color)
• ¾–1 tsp vinegar
• ½–1 tsp sugar
• 2–3 tbsp water

Vegetables:

• 1 medium onion, sliced
• 1 tbsp garlic, minced
• ¼–½ cup bell pepper, cubed
• 1–2 green chilies (slit, deseeded)
• Spring onions (for garnish)

Instructions

1. Marinate & Fry Chicken

• Combine chicken with soy sauce, chili sauce, pepper, salt, cornstarch, flour, and egg white. Mix until coated.
• Heat oil (1" deep) in a pan. Fry chicken on medium-high until golden and crispy (~3–4 minutes). Drain on a wire rack.

2. Prepare Sauce

• Mix all sauce ingredients in a bowl. Adjust sweetness/heat to taste.

3. Sauté Vegetables

• Heat 1½ tbsp oil in a wok. Add garlic, then onions, bell peppers, and green chilies. Sauté 1–2 minutes until slightly tender but crisp.

4. Combine

• Pour sauce into the wok. Let it thicken slightly (~1 minute). Add fried chicken, toss to coat, and cook 1 minute on high heat. Garnish with spring onions.

Pro Tips

• Crispy Chicken: For extra crunch, refry the chicken briefly before adding to the sauce.
• Egg Substitute: Brine chicken in buttermilk (3 tbsp yogurt + 2 cups water + ¼ tsp salt) for 1–4 hours if avoiding egg.
• Healthier Options: Air fry at 375°F (180°C) for 7–8 minutes or bake at 390°F (200°C) for 25–30 minutes

Serve with hakka noodles or fried rice for a complete Indo-Chinese meal