This Indo‑Chinese classic is all about high‑heat sear and a clingy, not saucy finish. Marinated boneless chicken is lightly battered and double‑fried for lasting crunch, then tossed on a smoking wok with chopped garlic, ginger, slit green chilies, onions, and bell peppers. A concentrated chilli blend—red chili paste, soy, vinegar, and a touch of ketchup for balance—coats each piece without pooling into gravy. Finished with spring onions, it’s a punchy starter that pairs effortlessly with fried rice or noodles.
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Taste profile: spicy‑savory with deep garlic notes and a lively vinegar tang.
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Texture: crisp‑edged chicken with a dry, glossy coat; 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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Dry Chilli Chicken: 6 bite‑sized pieces (starter portion), dry (sauce‑coat, no gravy).
Key Highlights
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True “dry” finish—no excess sauce.
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Double‑fry option to keep chicken extra crisp.
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High‑heat wok toss for light smoky notes.
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Heat easily adjustable without losing flavor.
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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Dry sauce coat: red chili paste/sauce, soy sauce, vinegar, tomato ketchup (or schezwan), sugar (pinch), stock/water splash, cornflour slurry, black pepper.
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Optional: toasted sesame seeds, butter for sheen, coriander.
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