Chilli Chicken

Classic indo Chinese chilli chicken. Crowd pleaser!

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Step 1

1. Prep the chicken Wash and pat dry the chicken breast. Cut into 1-inch bite-sized pieces.

Step 2

2. Marinate Add: salt, pepper, soy sauce, ginger garlic paste, cornflour, maida, and egg. Mix until every piece is well coated (thick, sticky batter). Rest for 30 minutes.

Step 3

3. Prep everything else (do this while marinating) Chop garlic and ginger. Slice green chillies. Cut onion and capsicum into thick slices. Mix cornflour + water to make slurry (keep it ready, it settles fast).

Step 4

4. Fry the chicken Heat oil on medium heat. Drop chicken pieces one by one (don’t overcrowd). Fry until light golden (about 4–5 mins). Remove and set aside. 👉 Don’t overcook—breast dries fast.

Step 5

5. Start the base (high heat from here) Heat 2 tbsp oil in a wok/pan. Add chopped garlic + ginger → stir fry 15 seconds. Add green chillies → fry 30 seconds.

Step 6

6. Add vegetables Add onions → toss 30 seconds (keep crunch). Add capsicum → stir fry 1 minute.

Step 7

7. Bring it together Add fried chicken. Toss on high heat for 1 minute.

Step 8

8. Add sauces Pour in chilli sauce, tomato sauce, soy sauce, vinegar. Mix well and cook 1 minute on high heat.

Step 9

9. Make the gravy Stir the corn slurry (important—cornflour settles). Pour it in slowly while mixing. Cook 1–2 minutes until it thickens into a glossy gravy.

Step 10

10. Finish Add spring onion greens. Toss for 30 seconds. Turn off heat.