Chilli Chicken Recipe

Step 1

(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.

Step 2

Slice chicken to bite sized pieces about half inch cubes. Add chicken to a mixing bowl. Ensure it is drained completely.

Step 3

Add soya sauce, red chilli sauce, black pepper powder, red chili powder (optional) and salt. (Quantities as mentioned under the section "To Fry the Chicken").

Step 4

Then sprinkle corn flour & plain flour.

Step 5

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.

Step 6

Set this aside until you prepare the ingredients & the sauce. You can also refrigerate overnight and use.

Step 7

Cube the onions & bell pepper. Separate the layers and slit green chilies.

Step 8

Prepare the sauce in a bowl. Add soya sauce, chili sauce, tomato ketchup, red chili powder, vinegar, sugar and water to a bowl. (Quantities as mentioned under the section "seasoning for chili chicken"). Mix well. Set this aside.

Step 9

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.

Step 10

Check if the oil is hot enough by gently sliding a small quantity of batter to the hot oil. It must rise without browning.

Step 11

Now add the chicken cubes one by one without crowding the pan.

Step 12

Fry on a medium high heat until crisp, golden and evenly cooked from inside.

Step 13

Keep stirring to fry evenly. Do not over fry as the chicken tends to turn hard.

Step 14

When the chicken is cooked completely, bubbles in the oil will begin to reduce. Drain on a kitchen tissue or a colander.

Step 15

For extra crisp chicken, once done frying the entire chicken refry them in hot oil.

Step 16

Heat oil in a wok or pan on a high flame. Add garlic & fry for about a min.

Step 17

Add onions, capsicum, spring onion whites and green chilies.

Step 18

Fry till they turn slightly soft for about a minute or so. The veggies must still be crunchy.

Step 19

Pour the sauces. Let the sauces bubble up well & slightly thicken.

Step 20

Taste the sauce and chicken as well. Add more salt, spice or sauce as needed.

Step 21

Add the fried chicken, Mix well. Sauté chili chicken on a high flame for 1 minute.

Step 22

Toss until the chicken is coated well with sauce. Garnish with spring onion greens.

Step 23

Serve chilli chicken immediately hot as appetizer or with fried rice or noodles.