If you’re thinking about Indo-Chinese cuisine, Chilli Chicken has got to be one of the hot favourites. It’s the best way to spice up a portion of fried rice or hakka noodles. If you live for the spice, you probably order it along with Schezwan Rice/Noodles too.
Today, we have for you a simple Chilli Chicken recipe that is crispy, yet succulent. Know why? Because it is made with our signature Chilli Chicken Cut – boneless pieces of chicken that are meticulously wrapped individually in chicken skin. Not only does this add to the flavour of the meat, but it also helps retain the juices, so you don’t end up with a dry, fibrous Chilli Chicken.
When cooking Chinese food, it is recommended to use a Wok instead of a frying pan. While it isn’t absolutely essential, the U-shape of a wok distributes heat more evenly, requires lesser oil than a frying pan, and ensures that food tossed during stir-frying lands back in the pan and not on the stove.
- Mix all the ingredients for batter and add enough water to make a thick batter. Add the chicken pieces, and coat evenly.
- Heat oil for deep frying. When smoking hot, add the batter-coated chicken pieces and fry on medium heat until golden brown. Drain and set aside.
- In a frying pan, heat oil and add the onions, ginger, garlic, and green chillies. Sauté until the onions turn transparent and soft. Then add the soya sauce, vinegar or lemon juice, and tomato ketchup, and sauté for 2 more minutes.
- Add the fried chicken pieces and capsicum, sprinkle some water and cook on low heat for about 5 minutes.
- Give it one last toss, and remove from heat. Garnish with spring onions or coriander leaves. Serve hot. Works well as an appetizer or side dish with fried rice or noodles.