Chili Garlic Chicken Recipe (Indo-Chinese Style)
Fiery hot and full of garlic flavor, this Indo-Chinese Chili Garlic Chicken is a super delicious recipe. Enjoy it with fried rice or plain steamed rice. Here is how to make it.
Servings: 6 people
Ingredients
To Fry The Chicken
- ½ teaspoon salt
- 1 teaspoon ginger garlic paste
- 1 pinch baking soda
- 2 teaspoons rice vinegar
- 500 grams boneless skinless chicken cut into ½-inch pieces
- 3 tablespoons cornstarch (cornflour)
- 3 tablespoons all-purpose flour (maida)
- 2 cups oil for frying the chicken
To Make The Sauce
- 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
- 1 tablespoon tomato ketchup
- 2 tablespoons chopped spring onion greens
Instructions
Coat The Chicken
- 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.
Fry The Chicken
- Heat 2 cups of oil in a nonstick pan over medium-high heat until it reaches 180°C (350°F).
- 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.
If the oil is not hot enough, the chicken will absorb oil and become greasy, and if the oil is too hot, the outside will burn while the inside remains undercooked.
I fried this amount in 3 batches. Do not overload the chicken while frying; otherwise, it will not turn crispy.
Make The Sauce
- Mix cornstarch 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 cornstarch 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 to coat with the sauce.
- Check for salt and sauces, and add more if needed.
- Garnish with chopped spring onion greens and serve hot.
Serve within 5 minutes of tossing the chicken into the sauce. The crust softens over time.
Video
Notes
Do not cut the chicken into large pieces; otherwise, they will not cook properly when frying.
The proportions of ingredients make a big difference in this spicy chicken recipe, so stick to the measurements in the recipe.
Gather all the ingredients before starting to make the recipe. When making Indo-Chinese food, it’s essential to add ingredients one by one; having them readily available ensures the dish turns out perfectly.
To make a dry version of this recipe, use 1 tablespoon of cornstarch instead of 2 tablespoons, and dissolve it in 1 cup of water instead of the 2 ½ cups used in the regular recipe. Keep the rest of the recipe the same.
You can adjust the amount of red chilies and red chili paste in the recipe as per your taste.
Nutrition
Calories: 296kcal | Carbohydrates: 14g | Protein: 16g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 668mg | Potassium: 291mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 23mg | Calcium: 17mg | Iron: 1mg
