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Chili Garlic Chicken Recipe (Indo-Chinese Style)

Savor the Spice: Chili Garlic Chicken Recipe Indo-Chinese Style

Delicious Chili Garlic Chicken offers a quick and flavorful dinner option bursting with Indo-Chinese flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Marination Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Indo-Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 teaspoon Salt helps enhance the overall flavor of the dish
  • 2 tablespoons Ginger Garlic Paste adds a warm, aromatic base
  • 1/2 teaspoon Baking Soda tenderizes the chicken
  • 1 tablespoon Rice Vinegar provides a tangy note
  • 1 pound Boneless Skinless Chicken ensures quick cooking
For the Coating
  • 1/2 cup Cornstarch gives crispy texture
  • 1/2 cup All-Purpose Flour helps create a crunchy exterior
For Frying
  • 2-3 cups Oil for Frying choose a neutral oil like vegetable or canola
For the Sauce
  • 1 tablespoon Additional Cornstarch used in the slurry to thicken the sauce
  • 3 tablespoons Oil enhances the aroma
  • 4 cloves Garlic (Finely Chopped) brings a fragrant punch
  • 1 tablespoon Ginger (Finely Chopped) pairs perfectly with garlic
  • 2 pieces Red Chilies add spice and vivid color
  • 1 cup Green Bell Pepper provides a crunchy texture
  • 1 medium Onion adds sweetness and depth
  • 2 tablespoons Red Chili Paste infuses rich heat
  • 2 tablespoons Soy Sauce gives savory umami flavor
  • 2 tablespoons Tomato Ketchup adds sweetness and tanginess
  • 2 tablespoons Chopped Spring Onion Greens for garnish

Equipment

  • Mixing Bowl
  • nonstick pan
  • wok
  • Small Bowl

Method
 

Preparation Steps
  1. In a medium mixing bowl, stir together the salt, ginger garlic paste, baking soda, and rice vinegar.
  2. Rinse the chicken with water and drain well. Pat dry and add to the marinade.
  3. Sprinkle cornstarch and all-purpose flour over the marinated chicken and mix well.
  4. Heat oil in a pan over medium-high heat. Deep-fry the chicken until golden brown.
  5. In a small bowl, mix the cornstarch with water to create a slurry.
  6. Heat oil in a wok, add garlic, ginger, and red chilies. Sauté until golden.
  7. Add green bell pepper and onion, sauté for an additional minute.
  8. Pour the cornstarch slurry into the wok, followed by red chili paste, soy sauce, and ketchup.
  9. Add the fried chicken back into the wok and toss well.
  10. Garnish with chopped spring onion greens and serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Serve with fried rice or steamed rice for a complete meal. Optional: provide soy sauce for dipping.

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