Chilli chicken recipe | How to make chinese chilli chicken

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Cut the chicken into bite-sized pieces, about 1 by ½ inch, and put them in a bowl.
2. Add the soy sauce, red chilli sauce, black pepper, optional red chilli powder, salt, cornstarch and flour (amounts under the frying section).
3. Add egg white or water only as needed to bind the coating to the chicken; add more if it is dry.
4. Set aside while you prepare the vegetables and sauce. The chicken can also be refrigerated overnight.
5. Cube the onion and bell pepper, separate the onion layers, and slit the green chilies.
6. Mix the soy sauce, chilli sauce, ketchup, chilli powder, vinegar, sugar and water in a bowl. Stir well and set aside.
7. Heat about 1 inch of oil in a pan over medium heat. The oil is ready when a small drop of batter sizzles and rises steadily without browning.
8. Fry the chicken pieces a few at a time, without crowding, stirring often over medium-high heat until crisp, golden and cooked through. Do not overcook.
9. When the bubbling in the oil slows and the chicken is cooked, drain on paper towels or a wire rack.
10. For extra crispness, fry again in hot oil over medium heat.
11. Heat oil in a wok or pan over high heat and fry the garlic for about 1 minute.
12. Add the onions, bell peppers, spring onion whites and green chilies, and fry for about 1 minute until slightly soft but still crunchy.
13. Pour in the sauce and let it bubble and slightly thicken. Taste and adjust salt, spice or sauce.
14. Add the fried chicken and toss well to coat. Cook over high heat for 1 minute and sprinkle with black pepper.
15. Garnish with spring onion greens and serve hot right away.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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