Description
Crispy chilli chicken emerges as a delightful fusion of Chinese and Indian culinary traditions. Spicy, crunchy pieces of chicken tantalize taste buds with complex layers of flavor. Diners love the balanced heat and textural contrast.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Dry Coating:
- 1 cup (120 grams) cornstarch
- 1/2 cup (60 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Wet Ingredients:
- 2 large eggs, beaten
- Oil for frying (vegetable or canola oil)
Instructions
- Craft a zesty seasoning blend using cornstarch, flour, baking powder, and aromatic spices to create a flavorful coating for the chicken.
- Dredge chicken pieces through whisked eggs, then meticulously enrobe with the spiced flour mixture, ensuring complete coverage.
- Heat oil to 350°F in a deep skillet, carefully frying chicken until achieving a golden, crisp exterior, approximately 4-5 minutes per batch.
- Transfer crispy chicken to a paper towel-lined plate, allowing excess oil to drain and maintaining crunchiness.
- In a separate wok, sauté sliced onions and bell peppers over medium-high heat until they become translucent and slightly caramelized.
- Introduce minced garlic, fiery red chillies, and freshly grated ginger, releasing their intense aromatics for one minute.
- Pour in a vibrant sauce mixture combining soy sauce, tangy vinegar, tomato ketchup, spicy chilli sauce, and sweet honey.
- Incorporate chicken broth, bringing the sauce to a gentle simmer and developing complex flavor layers.
- Create a cornstarch slurry and integrate into the sauce, stirring continuously until achieving a glossy, thick consistency.
- Gently fold the crisp chicken pieces into the sauce, ensuring each morsel is luxuriously coated.
- Elevate the dish by sprinkling freshly chopped green onions and cilantro, serving immediately while piping hot.
Notes
- Enhance crispiness by double-coating chicken through dipping in egg wash and flour mixture twice for extra crunchy texture.
- Maintain consistent oil temperature around 350-375°F while frying to prevent soggy or burnt chicken pieces.
- Substitute gluten-free flour and tamari sauce for a celiac-friendly version without compromising taste and texture.
- Balance heat levels by adjusting red chili quantity according to personal spice tolerance, using mild or hot peppers strategically.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 0 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg