Crispy Chilli Chicken

Crispy Chilli Chicken is the ultimate Indo-Chinese fusion dish—juicy chicken pieces fried to golden perfection and tossed in a spicy, tangy sauce with peppers, garlic, and chillies. It’s bold, fiery, and absolutely addictive. Whether you’re making it for dinner, parties, or just because, this dish delivers restaurant-style flavor right from your kitchen.

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Why You’ll Love This Recipe
Crispy Perfection – Each bite is coated in a light, crunchy crust.
Bold Flavors – Sweet, spicy, and savory all in one dish.
Easy to Make – Uses pantry staples and simple techniques.
Versatile – Serve as an appetizer, side, or main course with rice or noodles.
Crowd Favorite – Always a hit at gatherings and game nights.

Ingredients You’ll Need

For the Chicken Marinade:
1 lb boneless chicken breast or thighs (cut into bite-sized pieces)
2 tbsp cornflour
2 tbsp all-purpose flour
1 egg
1 tbsp soy sauce
1 tsp ginger garlic paste
½ tsp salt
½ tsp black pepper
Oil for deep frying

For the Chilli Sauce:
1 tbsp oil (vegetable or sesame)
3 cloves garlic, minced
1-inch piece of ginger, finely chopped
2–3 green chillies, sliced
1 small onion, sliced
1 small green bell pepper, cubed
1 small red bell pepper, cubed
2 tbsp soy sauce
1 tbsp chilli sauce (adjust to taste)
1 tbsp tomato ketchup
1 tsp vinegar (white or rice vinegar)
1 tsp sugar
¼ cup water
1 tsp cornflour mixed with 2 tbsp water (slurry)
Salt to taste
Spring onions, chopped (for garnish)

Tools You’ll Need

Mixing bowls
Deep frying pan or wok
Slotted spoon
Tongs
Paper towels
Large skillet or wok for tossing
Measuring spoons and cups

Step-by-Step Instructions

Step 1: Marinate the Chicken
In a large bowl, mix chicken pieces with cornflour, all-purpose flour, egg, soy sauce, ginger garlic paste, salt, and black pepper.
Coat well and let it sit for at least 15–20 minutes while you prep the sauce ingredients.

Step 2: Fry the Chicken
Heat oil in a deep pan over medium-high heat.
Once the oil is hot (test by dropping a small batter bit—it should sizzle), carefully add the marinated chicken in batches.
Fry until golden brown and crispy, about 5–6 minutes per batch.
Drain on paper towels and set aside.

Step 3: Prepare the Sauce Base
In a large skillet or wok, heat 1 tbsp oil.
Add minced garlic, chopped ginger, and green chillies. Sauté for 30 seconds until aromatic.
Toss in sliced onion and bell peppers. Stir-fry for 2–3 minutes on high heat until slightly softened but still crisp.

Step 4: Make the Sauce
Lower the heat and add soy sauce, chilli sauce, ketchup, vinegar, and sugar.
Mix well, then pour in ¼ cup water and bring to a simmer.
Stir in the cornflour slurry to thicken the sauce slightly.
Taste and adjust salt or spice if needed.

Step 5: Toss the Chicken
Add the crispy chicken pieces to the skillet and toss to coat them evenly in the sauce.
Stir-fry on high heat for another 1–2 minutes until everything is well combined and heated through.

Step 6: Garnish and Serve
Turn off the heat and garnish with chopped spring onions.
Serve immediately while hot and crispy.

Tips for Crispy Chicken
Use Thigh Meat – Juicier and more flavorful than breast.
Fry in Small Batches – Prevents crowding and helps maintain oil temperature.
Drain Well – Use paper towels to soak excess oil for extra crispiness.
Double Fry (Optional) – Fry once to cook, then again quickly to get extra crunch.
Serve Immediately – This dish is best enjoyed fresh and hot.

Serving Suggestions
Fried Rice – Classic combo with egg or vegetable fried rice.
Garlic Noodles – Tossed noodles make a great pairing.
Steamed Jasmine Rice – Lets the sauce shine.
Spring Rolls – Serve as an appetizer platter for guests.
Cucumber Salad – A cool, crunchy side to balance the spice.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 2 days.
Freeze: Not recommended, as the chicken loses its crispiness.

Reheating:
Stovetop: Reheat in a hot pan with a splash of water to loosen the sauce.
Oven: Bake at 375°F for 10 minutes to re-crisp the chicken slightly.
Avoid microwave if possible—it softens the coating.

Frequently Asked Questions

1. Can I make this gluten-free?
   Yes! Use gluten-free soy sauce and replace flour with rice flour or more cornflour.
2. Can I make it less spicy?
   Use fewer chillies and a mild chilli sauce. You can also add extra ketchup to balance heat.
3. What’s the best oil for frying?
   Use a neutral oil with a high smoke point, like vegetable or sunflower oil.
4. Can I bake the chicken instead of frying?
   You can bake at 400°F (200°C) for 20–25 minutes, flipping halfway. It won’t be as crispy, but still tasty.
5. What if I don’t eat chicken?
   Try the same recipe with cauliflower or paneer for a delicious vegetarian version.

Final Thoughts
Crispy Chilli Chicken is a fiery, flavor-packed dish that brings the excitement of street-style Indo-Chinese cuisine straight to your home. With a crunchy coating, spicy sauce, and colorful veggies, it’s a dish that excites every sense. Whether you’re cooking for family dinner or entertaining friends, this recipe is a guaranteed crowd-pleaser.

So go ahead, spice up your dinner with this irresistible favorite!

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cuisine: Indo-Chinese

Nutritional Information (Per Serving):
Calories: 410 | Protein: 27g | Carbohydrates: 22g | Fat: 24g | Fiber: 2g | Sodium: 580mg

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