Chilli Chicken Dry Crispy Spicy (Print Version)
# Ingredients:
→ Marination Ingredients
01 -
500g boneless chicken, cut into cubes
02 -
1 egg
03 -
3 tablespoons cornflour
04 -
2 tablespoons all-purpose flour (maida)
05 -
1 tablespoon ginger-garlic paste
06 -
2 tablespoons soy sauce
07 -
1 tablespoon red chili sauce
08 -
1 tablespoon green chili sauce
09 -
1 teaspoon vinegar
10 -
1/2 teaspoon pepper powder
11 -
Salt, to taste
12 -
Oil, for frying
→ Tossing Ingredients
13 -
1 tablespoon garlic, chopped
14 -
1 teaspoon ginger, chopped
15 -
2–3 green chilies, slit
16 -
1 medium onion, diced
17 -
1 capsicum, diced
18 -
Spring onion greens, for garnish
19 -
1 tablespoon soy sauce
20 -
1 tablespoon red chili sauce
21 -
1 tablespoon tomato ketchup
# Instructions:
01 -
Mix the chicken with egg, cornflour, all-purpose flour, ginger-garlic paste, soy sauce, red chili sauce, green chili sauce, vinegar, pepper powder, and salt. Rest for 30 minutes.
02 -
Deep fry the marinated chicken in hot oil until golden and crispy. Set it aside.
03 -
In a wok, heat 2 tablespoons of oil. Sauté garlic, ginger, and green chilies until fragrant.
04 -
Add diced onions and capsicum. Stir-fry over high heat for 2 minutes.
05 -
Add soy sauce, red chili sauce, tomato ketchup, and vinegar to the pan. Mix thoroughly.
06 -
Toss in the fried chicken and coat evenly. Stir-fry over high heat for 2–3 minutes.
07 -
Garnish with spring onion greens and serve hot as a starter.
# Notes:
01 -
For best results, fry the chicken in small batches to maintain even crispiness.