Description
A popular Indo-Chinese appetizer featuring crispy fried chicken pieces tossed in a spicy, tangy sauce.
Ingredients
Scale
- 500g boneless chicken thighs, cut into 2cm cubes
- 1 tablespoon ginger-garlic paste
- 1 tablespoon light soy sauce
- 1 tablespoon red chilli sauce
- ½ teaspoon black pepper
- ½ teaspoon Kashmiri red chilli powder
- 1 egg white
- 3 tablespoons cornstarch
- 2 tablespoons plain flour
- Salt to taste
- Oil for deep frying
- 1½ tablespoons dark soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon sesame oil
- 3 tablespoons water
- 2 tablespoons neutral oil
- 1 tablespoon ginger, finely chopped
- 6 cloves garlic, finely chopped
- 5–8 green chilies, slit lengthwise
- 1 large onion, cut into 2cm cubes
- 1 green capsicum (bell pepper), cut into 2cm cubes
- 4 spring onions, white and green parts separated
Instructions
- Marinate the chicken. In a large bowl combine the chicken with ginger-garlic paste, light soy sauce, red chilli sauce, black pepper, Kashmiri chilli powder, egg white and salt. Mix well so every piece is coated. Add the cornstarch and plain flour and mix again until the chicken is evenly coated. Rest for at least 30 minutes.
- Mix the sauce. In a small bowl whisk together the dark soy sauce, light soy sauce, red chilli sauce, ketchup, vinegar, sugar, sesame oil and water until smooth. Set it right beside the wok.
- Fry the chicken. Heat oil to 350°F (175°C) in a deep pan or wok, enough oil to submerge the pieces. Fry in batches for 5–6 minutes until golden brown and cooked through. Remove to a wire rack or paper towels.
- Double fry for maximum crispness. Return the oil to 375°F (190°C) and fry all the chicken again for 90 seconds until deeply golden and shatteringly crisp. Drain immediately.
- Stir-fry the aromatics and vegetables. Heat 2 tablespoons of fresh oil in a wok over high heat. Add chopped ginger and garlic, stir constantly for 20 seconds. Add slit green chilies and spring onion whites, stir for 15 seconds. Add cubed onion and capsicum. Stir-fry on high heat for 2 minutes.
- Add the sauce and chicken. Pour the pre-mixed sauce into the wok and stir to coat the vegetables. Let it bubble for 30 seconds. Add the double-fried chicken pieces and toss vigorously for 1–2 minutes until every piece is glossy.
- Finish and serve. Remove from heat and scatter the spring onion greens generously over the top. Serve immediately.
Notes
Serve as an appetizer or starter with toothpicks. Pairs well with hakka noodles or egg fried rice.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg