Try this restaurant-style Chilli Chicken at home with this easy recipe. Crispy and flavorful is how I would describe this Chilli Chicken. Boneless chicken is marinated in chinese sauces, fried until crispy, this is stir fried with lots of ginger, garlic, onions, bell peppers and sauces.
Ingredients1 lb Chicken thighs boneless
Oil for frying
2 tablespoon Oil for stir fry
12 cloves Garlic finely diced
1 inch Ginger finely diced
3-4 Green Chili Pepper cut lengthwise, adjust to taste
2 cup Red Onions cut into squares and layers separated
1 cup Red Bell Pepper cut into squares
1 cup Green Bell Pepper cut into squares
¼ cup Spring Onions whites and green separated
1 tablespoon Cornstarch
⅓ cup Water
Sesame seeds for garnish
For The Chicken Marinade1 teaspoon Soy Sauce
1 teaspoon Chili Sauce adjust to taste
1 Egg white
1 teaspoon Vinegar
1 teaspoon Ginger paste
1 teaspoon Garlic paste
2 tablespoon Cornstarch
2 tablespoon All purpose flour
½ teaspoon Salt
¼ teaspoon Black Pepper
For The Stir Fry Sauce1 tablespoon Soy Sauce
1 tablespoon Red Chilli Sauce adjust to taste
1 teaspoon Vinegar
1 teaspoon Sugar
Salt to taste
¼ teaspoon Black Pepper adjust to taste
Method
Marinate The Chicken- Cut the chicken into thin slices about an inch in size. Put them in a large bowl.
- Add all the marinade ingredients to the bowl and mix well with the chicken.
- Set aside for about 20 minutes. You can also refrigerate overnight. While the chicken is resting, prep the stir fry ingredients.
For The Chicken- Stovetop option: Heat oil in a shallow pan with about ½ inch oil. Once the oil is hot, add chicken pieces and fry for 5-8 minutes. Turn couple of times till chicken is golden brown on both sides. Make sure to not overcook. Take the chicken out in a bowl lined with kitchen towel paper. (see notes to air fry)
- Air Fryer option: Preheat the air fryer to 380F for 3 minutes. Place the chicken pieces in the air fryer basket in a single layer. Air fry for 10-12 minutes. Shake basket half way through.
For Sauce- Mix all the stir fry sauces in a bowl.
- Make a slurry wiith mixing the cornstarch and water.
- In a wok or pan, heat oil for the stir fry on high heat. Add ginger, garlic and green chili pepper. Saute for a minute.
- Add onions, red and green bell pepper. Saute for 1-2 minutes. Add the white part of the spring onions and saute for another minute.
- Add the mixed sauces. Then add the cornstarch slurry. Mix and cook till the sauce thickens.
- Add the chicken and toss for a minute till the sauce coats the chicken.
- Garnish with green part of spring onions and sesame seeds. Serve immediately.