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Chili Chicken Dry

A hot and crunchy chicken starter with fried chicken pieces tossed in a tangy, spicy sauce, ready in about 30–40 minutes.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Snack, Starter
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Marinade Ingredients
  • 500 g Boneless chicken, cut into cubes
  • 1 Egg
  • 3 tbsp Cornflour
  • 2 tbsp All-purpose flour (maida)
  • 1 tbsp Ginger-garlic paste
  • 2 tbsp Soy sauce Plus 1 tbsp for later in the recipe
  • 1 tbsp Red chili sauce Plus 1 tbsp for later in the recipe
  • 1 tbsp Green chili sauce
  • 1 tsp Vinegar
  • 1/2 tsp Pepper powder
  • Salt, to taste
  • Oil, for frying
For Stir-Frying
  • 1 tbsp Garlic, chopped
  • 1 tsp Ginger, chopped
  • 2-3 Green chilies, slit
  • 1 medium Onion, diced
  • 1 Capsicum, diced
  • 1 tbsp Tomato ketchup

Method
 

Preparation
  1. Mix chicken with egg, cornflour, maida, ginger-garlic paste, soy sauce, pepper, and salt in a bowl. Rest for 30 mins.
Cooking
  1. Deep fry the marinated chicken till golden and crispy. Set aside.
  2. In a wok, heat 2 tbsp oil. Sauté garlic, ginger, and green chilies till fragrant.
  3. Add onions and capsicum. Stir-fry on high for 2 mins.
  4. Add soy sauce, chili sauce, ketchup, and vinegar. Mix well.
  5. Toss in the fried chicken and coat everything evenly. Stir-fry on high for 2–3 mins.
  6. Garnish with spring onion greens. Serve hot as a starter!

Notes

Cut chicken into even pieces for uniform cooking. Marinate for better taste. Fry till fully crisp and use a hot wok to retain vegetable crunch. Adjust spiciness by varying chili and ketchup amounts.