Description
A crispy, spicy Indo-Chinese dish that’s perfect for game nights, family dinners, or a midnight snack, featuring a sticky spicy sauce full of garlic and ginger.
Ingredients
For the Chicken
- 500 grams Chicken (boneless), cut into bite-size pieces (Boneless chicken thighs are recommended for juiciness.)
- 1 piece Egg (Helps the coating cling.)
- 4-5 tablespoons Cornstarch (For an extra crispy bite.)
- 2 tablespoons All purpose flour (Optional for added crunch.)
- Salt (To taste.)
- 1 teaspoon Black pepper
- 1 teaspoon Red chili powder or cayenne (Adjust to taste.)
- 1 tablespoon Soy sauce (For marinade and sauce.)
- 1 teaspoon Vinegar (White or rice vinegar.)
- 6-8 cloves Garlic, chopped
- 1 tablespoon Ginger, chopped or grated
- 2-3 pieces Green chilies, sliced
- 1 medium Onion, cubed
- 1-2 pieces Bell peppers (mix colors if desired)
- 2-3 tablespoons Ketchup
- 1-2 tablespoons Chili sauce
- 1-2 teaspoons Honey or brown sugar (For balance.)
- Oil (For frying plus 1 tablespoon for stir fry.)
- Sesame seeds and spring onions (For topping.)
Instructions
Preparation and Marinade
- In a bowl, mix chicken with soy sauce, salt, pepper, chili powder, vinegar, and the egg. Let it sit for 15 to 30 minutes.
- Add cornstarch and optionally flour, tossing until every piece looks coated. Let the coated chicken rest for 5 minutes before frying.
Cooking the Chicken
- Heat oil for frying, and fry the chicken in batches until golden and crispy. Do not crowd the pan.
- Remove chicken to a rack or paper towels.
Stir-fry and Sauce Mixing
- In a wok or large pan, heat 1 tablespoon of oil. Add garlic, ginger, and green chilies, stirring for about 20 seconds.
- Add onions and bell peppers. Stir fry on high heat to keep them crisp.
- In a small bowl, mix ketchup, chili sauce, honey or brown sugar, soy sauce, and water. Pour this mixture into the pan and let it bubble for 30 to 60 seconds.
- Add fried chicken to the pan and toss quickly to coat.
- Finish with sesame seeds and spring onions on top.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use an oven or air fryer for crispness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Indo-Chinese