Crispy Chilli Chicken Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with soy sauce, ginger-garlic paste, red chili powder, and salt. Let it sit for 30 minutes.
• STEP 2.In a separate bowl, mix all-purpose flour, cornstarch, salt, and water to make a thick batter.
• STEP 3.Dip the marinated chicken pieces into the batter, ensuring they are well coated.
• STEP 4.Heat oil in a deep pan or wok. Fry the chicken pieces in batches until they turn golden and crispy. Drain on a paper towel to remove excess oil.
• STEP 5.In another pan, heat some oil and sauté chopped garlic and ginger until fragrant.
• STEP 6.Add chopped onions, bell peppers, and green chilies. Stir-fry for a few minutes until they are slightly softened.
• STEP 7.Add soy sauce, vinegar, red chili paste, and a pinch of sugar. Mix well.
• STEP 8.Add the fried chicken pieces to the sauce and toss until they are evenly coated.
• STEP 9.Garnish with spring onions and serve hot as an appetizer or with steamed rice or noodles as a main course.

Cooking Tips

• Make sure the chicken pieces are evenly coated with the batter to achieve a crispy texture.
• Adjust the amount of red chili paste according to your spice preference.
• For a healthier version, you can also bake the chicken instead of deep-frying it.

Storage and Serving

• Leftover crispy chili chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a preheated oven or microwave until heated through.
• Serve the crispy chili chicken as an appetizer with a side of sweet chili sauce or as a main course with steamed rice or noodles.