Indochinese Style Chilli Chicken Indochinese Style Chilli Chicken
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Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Marination for chicken
  • 400 g Boneless chicken (cut into cubes)
  • 1 tsp Freshly cracked black peppercorn
  • 1 tsp Soy sauce
  • 2 tbsps Corn flour
  • Salt for seasoning
Sauce
  • 1 tsp Dark soy sauce
  • 2 tbsps Tomato ketchup
  • 2 tbsps Oyster sauce
  • 1 tsp Green chilli sauce
Stir frying
  • 2 Cups of cubed red onions
  • 1 Cup of cubed green capsicum
  • 1 Inch of ginger (julienned)
  • 3 Garlic cloves (finely chopped)
  • 7 Green chilies
  • ½ Cup of green onions (chopped longitudinally)

Indochinese Style Chilli Chicken

  1. Marinate the chicken with all the ingredients mentioned under the section "Marination for chicken" except the corn flour and keep aside for 20-30 minutes. Then add the corn flour and mix well before you start shallow frying. Heat some oil in a wok and shallow fry the chicken cubes in batches till they are lightly golden brown and cooked through. Remove the fried chicken from the wok with a slotted spoon and keep aside.
  2. Mix all the ingredients mentioned under the section "Sauce" and keep aside.
  3. Clean the wok and add 1 tbsp of oil and add the ginger, garlic and finely slit green chilies and sauté for a couple of minutes to flavour the oil. Then add the cubed red onion and fry till the onions are lightly translucent but still retains a crunch.
  4. Add the green capsicum and sauté for another couple of minutes.
  5. Add back the fried chicken pieces and give it a toss. Then add the sauce and toss everything well to ensure that all the pieces of chicken are coated with the sauce.
  6. Reduce the heat and let it simmer for 1-2 minutes and then check the seasoning.
  7. Note - This is a dry chilli chicken recipe, however if you prefer a dish with a little bit of gravy then feel free to add some water mixed with a little corn flour to ensure it thickens and produces a velvety gravy for the chicken.
  8. Switch off the heat and add the chopped green onions and give it a final toss. Garnish with some more green chilies and green onions.
Indochinese Style Chilli Chicken Indochinese Style Chilli Chicken
favorite
print
rate

Indochinese Style Chilli Chicken

Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Marination for chicken
  • 400 g Boneless chicken (cut into cubes)
  • 1 tsp Freshly cracked black peppercorn
  • 1 tsp Soy sauce
  • 2 tbsps Corn flour
  • Salt for seasoning
Sauce
  • 1 tsp Dark soy sauce
  • 2 tbsps Tomato ketchup
  • 2 tbsps Oyster sauce
  • 1 tsp Green chilli sauce
Stir frying
  • 2 Cups of cubed red onions
  • 1 Cup of cubed green capsicum
  • 1 Inch of ginger (julienned)
  • 3 Garlic cloves (finely chopped)
  • 7 Green chilies
  • ½ Cup of green onions (chopped longitudinally)
  1. Marinate the chicken with all the ingredients mentioned under the section "Marination for chicken" except the corn flour and keep aside for 20-30 minutes. Then add the corn flour and mix well before you start shallow frying. Heat some oil in a wok and shallow fry the chicken cubes in batches till they are lightly golden brown and cooked through. Remove the fried chicken from the wok with a slotted spoon and keep aside.
  2. Mix all the ingredients mentioned under the section "Sauce" and keep aside.
  3. Clean the wok and add 1 tbsp of oil and add the ginger, garlic and finely slit green chilies and sauté for a couple of minutes to flavour the oil. Then add the cubed red onion and fry till the onions are lightly translucent but still retains a crunch.
  4. Add the green capsicum and sauté for another couple of minutes.
  5. Add back the fried chicken pieces and give it a toss. Then add the sauce and toss everything well to ensure that all the pieces of chicken are coated with the sauce.
  6. Reduce the heat and let it simmer for 1-2 minutes and then check the seasoning.
  7. Note - This is a dry chilli chicken recipe, however if you prefer a dish with a little bit of gravy then feel free to add some water mixed with a little corn flour to ensure it thickens and produces a velvety gravy for the chicken.
  8. Switch off the heat and add the chopped green onions and give it a final toss. Garnish with some more green chilies and green onions.