Indo Chinese Chilli Chicken

A simple Indo-Chinese chilli chicken made without spring onions: crispy fried chicken tossed in a spicy, tangy sauce with garlic, ginger, capsicum and onion.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate the chicken: In a bowl, mix the chicken pieces with ginger-garlic paste, red chili powder, salt, and pepper. Add cornflour, all-purpose flour, and the beaten egg. Mix well so the chicken is evenly coated. Let it marinate for at least 30 minutes.

Step 2

Fry the chicken: Heat oil in a deep pan or wok. Once the oil is hot, fry the marinated chicken pieces until golden brown and cooked through. Remove and drain on paper towels. Set aside.

Step 3

Prepare the sauce: In another pan or wok, heat 1 tablespoon of oil. Add the chopped garlic, ginger, and slit green chilies. Sauté for a minute until fragrant.

Step 4

Add vegetables: Add the diced onions and bell pepper. Stir-fry on high heat until slightly tender but still crisp.

Step 5

Add sauces: Add soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well and let it cook for a minute.

Step 6

Combine chicken and sauce: Add the fried chicken pieces to the pan. Toss everything together so the chicken is well coated with the sauce.

Step 7

Final touches: Adjust salt and pepper to taste. If the sauce is too thick, add a little water to get the desired consistency.

Step 8

Garnish and serve: Optionally, garnish with chopped cilantro before serving. Serve hot with steamed rice, fried rice, or noodles.