Chilli Chicken (Crispy, Spicy & Saucy)
By Meeta Arora · pipingpotcurry.com
50 min + 20 min marinatingServes 4
Crispy fried chicken thighs tossed in a spicy, gingery sauce with peppers and onions.
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| prepPreheat oven to 350°F / 175°C if using stovetop (for keeping cooked chicken warm) | |||||
| prepIf using air fryer, preheat to 380°F / 190°C for 3 minutes | |||||
| 450 g boneless chicken thighs | Cut chicken into 1-inch pieces | Marinate chicken 20 min | Fry chicken 350°F / 177°C, 5–8 min per batch | Toss in fried chicken, coat 1 min | Garnish with spring onion greens & sesame seeds |
| 1 teaspoon ginger paste | |||||
| 1 teaspoon garlic paste | |||||
| 1 egg white | |||||
| 1 teaspoon light soy sauce | |||||
| 1 teaspoon dark soy sauce (optional, mainly to enhance color) | |||||
| 1 teaspoon chili sauce (adjust to taste) | |||||
| 1 teaspoon vinegar | |||||
| 15 g cornstarch (for marinade) | |||||
| 15 g all-purpose flour | |||||
| 1/2 teaspoon salt | |||||
| 1/4 teaspoon black pepper | |||||
| Oil (for frying chicken) | |||||
| 1 tablespoon light soy sauce | Add sauce & slurry, cook until thickened | ||||
| 1 tablespoon red chilli sauce (adjust to taste) | |||||
| 1 teaspoon vinegar | |||||
| 1 teaspoon sugar | |||||
| Salt (add to taste) | |||||
| 1/4 teaspoon black pepper (adjust to taste) | |||||
| 1 tablespoon ketchup (optional) | |||||
| 80 ml water | |||||
| 15 g cornstarch (for slurry) | Whisk cornstarch & water until smooth | ||||
| 30 ml oil (for stir-fry) | |||||
| 12 cloves garlic (finely diced) | Heat oil, sauté garlic, ginger & chili 1 min | Add onions & peppers, sauté 1–2 min | Add spring onion whites, sauté 1 min | ||
| 2.5 cm ginger (finely diced) | |||||
| 3–4 green chili peppers (cut lengthwise, adjust to taste) | |||||
| 300 g red onions (cut into squares, layers separated) | |||||
| 150 g red bell pepper (cut into squares) | |||||
| 150 g green bell pepper (cut into squares) | |||||
| 1/4 cup spring onion whites (separated) | |||||
| 1/4 cup spring onion greens (separated) | |||||
| Sesame seeds (for garnish) | |||||
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