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Indo-Chinese Chilli Chicken
Indo-Chinese Chilli Chicken is a traditional Indo-Chinese recipe (from the norteastern India) for a classic dish of chicken and bell peppers in a soy sauce, ketchup and chilli sauce base. The full recipe is presented here and I hope you enjoy this classic Indo-Chinese version of: Indo-Chinese Chilli Chicken.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Additional Time:
(+30 minutes marinating)
Serves:
4
Rating: 
Tags : Spice RecipesChicken RecipesFusion RecipesIndian Recipes
Chinese immigrants introduced this dish to India. Over the years, it has been adapted to Indian taste and now this is a classic example of Indo-Chinese fusion cuisine. It’s also very easy to prepare, delicious, and deserves a wider audience.
Ingredients:
300g (2/3 lb) boneless chicken, cut into small pieces
35g (¼ cup) cornflour (cornstarch)
1 small egg, lightly beaten
1 tsp ginger paste
1 tsp garlic paste
60g (1 cup) small onion, diced
120g (1 cup) bell pepper (any color), diced
5-6 garlic cloves, sliced
1cm (½ in) fresh ginger, sliced
2 tbsp soy sauce
4 tbsp
tomato ketchup
1 tsp
sweet chilli sauce
¼ tsp hot chilli sauce (optional)
25g (¼ cup) spring onion greens, coarsely chopped (optional)
Stalk of 1 spring onion, chopped, to garnish
Salt, to taste
Oil, for frying.
Method:
In a bowl, beat together the cornflour, beaten egg, garlic paste, ginger paste, and salt, to taste. Add the chicken pieces and toss to coat. Allow to marinate in the refrigerator for half an hour. After this time, heat oil in a wok or frying pan and shallow fry the chicken pieces until golden brown. Take off the heat, turn into a bowl and set aside until needed.
Add more oil into the same pan, and use to fry sliced ginger and garlic. Continue cooking for about 4 minutes, or until the onion is soft and translucent. Add the bell pepper and cook for 2 minutes before adding the soy sauce, tomato ketchup, sweet chilli sauce, and hot chilli sauce. Stir in enough water to make a thick sauce. Bring the mixture to a boil, reduce to a simmer and cook for 5 minutes.
Now add the cooked chicken pieces, return to a simmer and cook for another 5 minutes. Add the spring onion leaves at this point and cook for 2-4 minutes.
Turn into a serving dish, garnish with chopped spring onions and serve immediately.
