Indian Chinese Chilli Chicken Recipe

Serves: 4
Cooking time: 20 minutes

Cuisine : Indian
Course : Main
Skill Level : Easy

For the grilled chicken:

  • 500 g chicken breasts,
    (cut into 3 equal strips, then sliced thin)
  • 1 tbsp corn flour
  • Salt
  • ½ tsp ground black pepper
  • 20 ml rapeseed oil

For the sauce:

  • 30 ml rapeseed oil
  • 6 dried red chillies, de-seeded and broken into 3 pieces each
  • 4 green chillies, cut into thick diagonal slices
  • 2 inch ginger, peeled and thinly sliced
  • 1 red onion, diced large squares
  • 1 green pepper, diced large
  • 2 tbsp dark soy
  • 1 tbsp light soy
  • 250 ml chicken stock or 2 chicken stock cubes dissolved in 250 ml hot water
  • 2 tbsp corn flour
  • 3 spring onions, cut the bulb into quarters and the leaves into 1 inch long pieces
  • 1 tbsp toasted sesame oil
  • Sea salt

Sprinkle corn flour, salt and pepper on chicken pieces and toss well.

Heat 20 ml oil in a large wok or non-stick saucepan and pan-grill chicken (in batches if required) on high heat. Turn the chicken over after a minute and grill both sides. Remove the chicken with a slotted spoon and set aside.

Add the remaining oil, add red chillies and saute until darkened. Add green chillies and ginger; stir-fry for 2-3 minutes. Add onions and toss well for 1 minute. Add green peppers, dark and light soy and mix well. Add stock and bring mixture to a boil.

Dissolve the corn flour in 1 ½ tbsp of cold water; mix well.

Once the stock begins to boil, add the corn flour paste stirring vigorously to avoid any lumps. Add the grilled chicken, spring onions, and cook for a further 2 minutes on high heat. Check seasoning, drizzle sesame oil and serve hot with vegetable or egg fried rice.

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