Chilli Chicken is a popular Indo-Chinese dish that is a favorite among spice lovers. Marinated chicken pieces are deep fried and then sauteed in a blend of sauces, bell peppers and onions. This versatile dish can be served as a main course or as a tantalizing appetizer. Bright and colorful, it is a delightful medley of flavors that are bound to tantalize your taste buds.
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500g
1
3 teaspoons
1/2 teaspoon
2 teaspoons
2
2
1 teaspoon
1 teaspoon
1 teaspoon
1/4 cup
1/4 cup
1 teaspoon
Combine the chicken, egg, 2 teaspoons cornflour, white pepper powder, 1 teaspoon soy sauce and salt to make the marinade. Let the chicken marinate for at least 20 minutes.
Deep fry the marinated chicken until golden brown and set aside.
Sauté the bell peppers and onions in a large pan until they are slightly wilted, but still crispy. Set them aside.
In the same pan, add the ginger, garlic and green chilli pastes, sauté until fragrant.
Add the tomato sauce, chilli sauce, vinegar and remaining soy sauce to the pan and mix well.
Dissolve the remaining cornflour in a tablespoon of water and add it to the pan, stirring constantly to prevent lumps.
Add the fried chicken pieces to the pan and stir well to ensure they are well coated with the sauce.
Toss in the sautéed bell peppers and onions and stir to mix well.
Serve the chilli chicken hot, garnished with spring onion greens.