Chilli Chicken delivers the signature balance of chili heat, soy umami, and tang. Marinated boneless chicken is lightly battered and fried till golden, then wok‑tossed on high flame with garlic, ginger, green chilies, onions, and bell peppers. A glossy sauce—built with red chili paste, soy, and vinegar, rounded with a touch of ketchup—clings to each piece for that restaurant‑style savory kick. Finished with spring onions and optional sesame, it’s a perfect starter or side with fried rice/noodles.
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Taste profile: spicy‑savory with soy depth and a lively vinegar tang.
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Texture: crisp‑edged chicken in a clingy, glossy sauce; peppers and onions stay crisp‑tender.
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Ideal for: starters, party platters, and sides to Indo‑Chinese mains.
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Serving suggestion: garnish with spring onions and sesame; add a squeeze of lime for brightness.
What You Get
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Chilli Chicken: 6 bite‑sized pieces (starter portion), available dry (sauce‑coat) or semi‑gravy.
Key Highlights
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High‑heat wok toss for light smoky notes.
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Double‑fry option to keep chicken extra crisp under sauce.
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Heat easily adjustable without losing flavor.
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Made fresh to order; packed hot.
Ingredients
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Chicken: boneless thigh/breast pieces; onion, capsicum/bell pepper, spring onion, garlic, ginger, green chilies.
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Batter: cornflour, refined flour (maida), salt, pepper; egg optional; oil for frying.
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Sauce: red chili paste/sauce, soy sauce, vinegar, tomato ketchup (or schezwan), sugar (pinch), stock/water, cornflour slurry, black pepper.
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Optional: toasted sesame seeds, butter for sheen, coriander.
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