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Indian Chilli Chicken

Indo-Chinese style fried chicken coated in a spicy garlic, ginger, pepper, onion, and kecap manis sauce.
Print Recipe
Course Main Course
Cuisine Indian
Status To Try

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.
Keyword main-dishes-poultry
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