Meal Prep · Indian (Indo-Chinese)
Chilli Chicken
A fiery and flavourful Indo-Chinese classic, perfect for a vibrant meal.
Ingredients
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Step-by-step- In a bowl, combine chicken pieces with 2 tbsp cornstarch, egg white, 1 tsp ginger-garlic paste, and salt. Mix well and let it marinate for at least 15 minutes.
- Heat oil in a deep pan or wok for frying. Once hot, carefully deep fry the marinated chicken pieces in batches until golden brown and cooked through. Remove and drain excess oil on paper towels.
- In a separate large pan or wok, heat 2 tbsp oil. Add chopped ginger, garlic, and slit green chillies. Sauté for 30 seconds until fragrant.
- Add diced onions and bell peppers. Stir-fry on high heat for 2-3 minutes until they are slightly tender but still crunchy.
- Pour in soy sauce, red chilli sauce, tomato ketchup, vinegar, and black pepper powder. Mix well and cook for 1 minute.
- Add the chicken stock or water and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
- Add the fried chicken pieces to the sauce. Toss well to coat the chicken evenly.
- Cook for another 1-2 minutes, ensuring the chicken is well coated and heated through. Garnish with fresh spring onion greens and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 30 g |
| Fat | 22 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chilli Chicken in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Not recommended
While technically freezable, the texture of the chicken and vegetables may become soggy upon thawing. Best enjoyed fresh.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat until warmed through, adding a splash of water if the sauce is too thick. Alternatively, microwave in short bursts, stirring occasionally.
Chef’s Corner
- For extra crispiness, double-fry the chicken: fry once until lightly golden, then remove, let cool slightly, and fry again until deep golden and crispy.
- Adjust the spice level by increasing or decreasing the number of green chillies and red chilli sauce.
- Use a wok for stir-frying to achieve higher heat and better caramelization, which enhances the flavour.
- Don’t overcook the vegetables; they should retain a slight crunch for optimal texture.
