Fiery Indo-Chinese Chilli Chicken

Indulge in the bold flavors of Fiery Indo-Chinese Chilli Chicken, a crispy, spicy, and tangy stir-fry with the perfect balance of heat, ginger, garlic, and savory seasonings.

Ingredients

• 1 lb boneless chicken thighs
• Oil for frying
• For marinating the chicken: 1 tbsp ginger-garlic paste
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp hot chili sauce
• 1 egg
• 2-3 tbsp cornstarch
• 2 tbsp all-purpose flour
• For the stir-fry: 3 tbsp oil
• ½-inch ginger, finely chopped
• 2-3 cloves garlic, finely chopped
• 1 cup diced bell peppers (red and green)
• 1 medium onion, diced
• 2-3 slit green chilies
• ¼ cup scallion whites
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp hot chili sauce
• 2 tbsp ketchup
• ½ tsp salt
• ½ tsp pepper
• 2 tbsp chopped green onions

Directions

1. Cut the chicken into small cubes and place them in a bowl.
2. To this, add ginger garlic paste, soy sauce, vinegar, and hot chili sauce.
3. Mix well and let it marinate for one hour.
4. Crack one egg in a small bowl and whisk it well. We will need 2 tablespoons of the whisked egg for this recipe.
5. Add 2 tablespoons of whisked egg, cornflour, all-purpose flour, and salt to the marinated chicken. Mix well and make sure all the chicken cubes are coated.
6. Heat oil in a frying pan. Deep fry the chicken pieces until they are golden and crispy. Drain on a paper towel and set them aside.
7. Stir-fry: In a wok or frying pan, heat oil and add ginger and garlic. Saute for a few seconds.
8. Add onion, bell peppers, and green chili. Stir fry on high heat for 2-3 minutes.
9. Add vinegar, soya sauce, hot chili sauce, tomato ketchup, salt, and pepper. Mix well and stir fry for one minute.
10. Add cornflour water mixture
11. Add the fried chicken and stir fry on high heat for 2 minutes.
12. Turn off the heat and garnish with green onion. Serve hot.