Chilli Chicken Chinese Style
Savor the bold and irresistible flavors of Chilli Chicken Chinese Style, a beloved Indo-Chinese classic that brings restaurant-style flair to your home kitchen. This dish features tender, crispy fried chicken bites coated in a vibrant, tangy, and spicy sauce made with soy sauce, ketchup, red chili sauce, and a hint of vinegar for that signature umami punch. Stir-fried with aromatic garlic, crunchy bell peppers, and slit green chilies, every bite is packed with a medley of textures and flavors. Perfectly garnished with fresh spring onions, this quick and easy recipe is ideal for a cozy meal with fried rice or noodles. Elevate your weeknight dinners with this crowd-pleasing favorite that’s bursting with bold spices and mouthwatering aromas!
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Recipe Information
Ingredients
- 500 grams Boneless chicken (cut into bite-sized pieces)
- 4 tablespoons Cornflour
- 2 tablespoons All-purpose flour
- 1 large Egg
- 4 tablespoons Soy sauce
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 500 milliliters Vegetable oil (for frying)
- 4 pieces Green chilies (slit lengthwise)
- 1 medium Green bell pepper (diced)
- 1 large Onion (cubed)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Ketchup
- 1 tablespoon Red chili sauce
- 1 teaspoon Vinegar
- 1 teaspoon Sugar
- 2 tablespoons Spring onions (chopped for garnish)
- 2 tablespoons Water
Instructions
In a large mixing bowl, marinate the chicken pieces with cornflour, all-purpose flour, egg, 2 tablespoons of soy sauce, ginger-garlic paste, red chili powder, and salt. Let it sit for 15 minutes.
Heat oil in a deep frying pan over medium heat. Fry the marinated chicken pieces in batches until golden brown and crispy. Remove and set them aside on a plate lined with paper towels.
In a large wok or skillet, heat 2 tablespoons of oil over high heat. Add the minced garlic and green chilies, and stir-fry for 30 seconds until aromatic.
Add the cubed onion and diced green bell pepper. Stir-fry for 2-3 minutes until slightly soft but still crunchy.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, ketchup, red chili sauce, vinegar, sugar, and 2 tablespoons of water. Add this prepared sauce to the wok and stir well.
Once the sauce starts to bubble, add the fried chicken pieces to the wok. Toss everything together until the chicken is well coated with the sauce.
Garnish with chopped spring onions and serve hot with fried rice or noodles.
Nutrition Facts
Calories |
5623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 528.3 g | 677% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 5490 mg | 239% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 23.3 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 200 mg | 15% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2439 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
