Indo-Chinese style fried chicken coated in a spicy garlic, ginger, pepper, onion, and kecap manis sauce.
Indian Chilli Chicken
Indo-Chinese style fried chicken coated in a spicy garlic, ginger, pepper, onion, and kecap manis sauce.
Ingredients
Batter
- 2 tbsp corn flour
- 1 tbsp plain flour
- 1/2 tsp Kashmiri chilli powder or mild paprika
- 1/2 tsp coarsely ground black pepper
- 1 tsp garlic and ginger paste
- salt pinch
- 1 tbsp vinegar
- 3 tbsp water
- chicken pieces source extraction does not state quantity
Sauce
- 2 tbsp vegetable oil
- 4 spring onions finely chopped; reserve green ends for garnish
- 1 green chilli cut in three; more to taste
- 8-10 garlic cloves finely chopped
- 1/2 inch ginger finely chopped
- 220 g green pepper diced
- 80 g red onion diced
- 1 tbsp chilli garlic sauce
- 3 tbsp kecap manis
- 50 ml water
- 1 tsp corn flour mixed with 2 tsp water
- salt to taste
Instructions
- Heat frying oil in a wide saucepan or wok to about 1 cm depth.
- Mix the batter ingredients. Add chicken pieces and coat well.
- Fry chicken in batches for 1-2 minutes until lightly colored. Drain on kitchen paper and set aside.
- For the sauce, heat vegetable oil in a wok or kadhai. Fry the white spring onion briefly, then add green chilli, garlic, and ginger.
- Add green pepper and red onion and saute 1-2 minutes until beginning to soften.
- Stir in chilli garlic sauce and kecap manis. Add water, bring to a boil, and simmer 1 minute.
- Add the corn-flour slurry, season to taste, and simmer about 2 minutes until thickened.
- When ready to serve, add fried chicken to the sauce and coat evenly. Simmer 1 minute and garnish with green spring onion.
Notes
The extracted source text refers to chicken pieces but does not preserve a chicken quantity. Verify the desired amount before cooking.
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Source: Source document
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