Meal Prep · Indian
Chilli Chicken
A popular Indo-Chinese appetizer or main course featuring crispy chicken in a spicy, tangy sauce.
Ingredients
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Step-by-step- **Marinate the chicken:** In a bowl, combine chicken pieces with 2 tbsp cornflour, egg white, 1 tsp ginger-garlic paste, salt, and pepper. Mix well and let it marinate for at least 15 minutes.
- **Fry the chicken:** Heat oil for deep frying in a pan or wok. Once hot, carefully add the marinated chicken pieces in batches and fry until golden brown and cooked through. Remove and drain excess oil on paper towels.
- **Prepare the sauce base:** In a separate wok or large pan, heat 1 tbsp oil. Add chopped garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
- **Add vegetables:** Add the cubed onions and bell peppers. Sauté on high heat for 2-3 minutes until they are slightly tender-crisp.
- **Make the sauce:** Add soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar (if using). Stir well to combine.
- **Thicken the sauce:** Pour in the chicken broth or water and bring to a simmer. Add the cornflour slurry, stirring continuously until the sauce thickens to your desired consistency.
- **Combine:** Add the fried chicken pieces to the sauce and toss gently to coat them evenly.
- **Serve:** Garnish with chopped spring onion greens and serve hot with fried rice, noodles, or as an appetizer.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chilli Chicken in an airtight container. The chicken may soften slightly upon storage.
Freezer Not recommended
Freezing is not ideal as the texture of the fried chicken and vegetables will degrade significantly upon thawing.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if the sauce is too thick. Alternatively, microwave in short bursts until heated through.
Chef’s Corner
- For extra crispy chicken, you can double fry it: fry once until lightly golden, then remove, let it cool slightly, and fry again until deep golden and extra crisp.
- Adjust the amount of green chilies and red chili sauce to control the spice level according to your preference.
- Using a high flame when cooking the sauce and vegetables helps retain their crunch and gives that signature ‘wok hei’ flavor.
- For a healthier version, you can bake or air-fry the marinated chicken instead of deep frying, though the texture will be different.
