Description
A delicious and crispy fried chicken coated in a spicy chili sauce, perfect for serving with rice.
Ingredients
Scale
- ½ teaspoon salt
- 1 teaspoon ginger garlic paste
- 1 pinch baking soda
- 2 teaspoons rice vinegar
- 1 pound boneless skinless chicken (500 g, cut into ½-inch pieces)
- 3 tablespoons cornstarch (cornflour)
- 3 tablespoons all-purpose flour (maida)
- 2–3 cups oil (for frying the chicken)
- 2 tablespoons cornstarch (cornflour)
- 3 tablespoons oil
- 2 tablespoons finely chopped garlic
- 2 teaspoons finely chopped ginger
- 2–3 red chilies (slit into half)
- 1 green bell pepper (capsicum) (cut into 1-inch pieces)
- 1 medium onion (cut into 1-inch pieces, petals separated)
- 2 tablespoons red chili paste
- 2 tablespoons soy sauce
- 3 teaspoons tomato ketchup
- 2 tablespoons chopped spring onion greens
Instructions
- Mix salt, ginger garlic paste, baking soda, and vinegar in a medium mixing bowl.
- Rinse the chicken with water and drain as much water as possible. Pat the pieces with paper towels to remove as much moisture as possible. Add the pieces to the bowl with the ginger-garlic paste and mix well to coat with the marinade. Keep aside for 30 minutes.
- Now add cornstarch and all-purpose flour to the bowl and mix well to coat the chicken with the dry mixture.
- Heat 2-3 cups of oil in a nonstick pan over medium-high heat to fry the chicken pieces.
- Deep-fry the chicken pieces in batches until they are golden brown, then set them aside. Before adding the chicken pieces to the hot oil, shake off all the excess dry flour from them.
- Note – I fried this amount in 3 batches. Do not overload the chicken while frying; otherwise, it will not turn crispy.
- Mix cornflour in 2 and ½ cups of water and keep this mixture aside.
- Now heat oil in a nonstick wok.
- When the oil is hot, add garlic, ginger, and chilies to the wok and saute for 40-50 seconds or until the garlic is slightly browned.
- Add green bell pepper and onion, and saute for 1 minute.
- Now add the cornflour slurry to the wok.
- Add red chili paste, soy sauce, and tomato ketchup. Cook until the sauce thickens, stirring continuously.
- Add fried chicken pieces to the wok and mix well.
- Check for salt and sauces, and add more if needed.
- Garnish with chopped spring onion greens and serve hot with fried rice or steamed rice.
Notes
- Ensure that the chicken pieces are not overcrowded while frying for a crispy texture.
- You can adjust the level of spiciness by increasing or decreasing the number of chilies used.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg