Meal Prep · Chinese
Chilli Chicken
A fiery Indo-Chinese classic, perfect for a flavorful weeknight meal or special occasion.
Ingredients
Tap to check offMethod
Step-by-step- Marinate chicken: In a bowl, combine chicken pieces with 2 tbsp cornflour, 1 tbsp all-purpose flour, beaten egg, ginger-garlic paste, black pepper, and salt. Mix well and let it marinate for at least 15-20 minutes.
- Fry chicken: Heat oil in a deep pan or wok for deep frying. Fry the marinated chicken pieces in batches until golden brown and cooked through. Drain excess oil and set aside on paper towels.
- Prepare sauce: In a large wok or pan, heat 2 tbsp oil. Add chopped garlic, ginger, and green chilies. Sauté for a minute until fragrant.
- Add vegetables: Add diced onions and bell peppers. Stir-fry on high heat for 2-3 minutes until they are slightly tender-crisp.
- Build flavor: Pour in soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Mix well and cook for another minute.
- Thicken sauce: Add chicken broth or water and bring to a simmer. Stir in the cornflour slurry and cook, stirring continuously, until the sauce thickens to your desired consistency.
- Combine: Add the fried chicken pieces to the sauce and toss gently to coat evenly. Cook for 1-2 minutes to allow the chicken to absorb the flavors.
- Garnish and serve: Garnish with fresh 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 | 20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chilli Chicken in an airtight container in the refrigerator once it has completely cooled. Ensure it’s sealed well to maintain freshness and prevent odor transfer.
Freezer Up to 2 months
Place cooled Chilli Chicken in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating. Note that the texture of the sauce and chicken may change slightly upon freezing and thawing.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water or chicken broth if the sauce has thickened too much or to prevent drying out. Alternatively, microwave in short intervals, stirring occasionally, until heated through.
Chef’s Corner
- For extra crispy chicken, consider double-frying: fry once until light golden, then remove, increase heat, and fry again briefly until deep golden brown.
- Adjust the spice level by increasing or decreasing the number of green chilies and red chili sauce according to your preference. A pinch of red chili flakes can also be added for more heat.
- Do not overcook the vegetables (onions, bell peppers) in the sauce; they should retain a slight crunch for the best texture and freshness.
