Chilipi Chilli Chicken Recipe

Prepare and marinate chicken

Trim chicken into uniform 1-inch pieces. In a bowl combine soy sauce (2 tbs), cornstarch (2 tbs), yogurt or egg (2 tbs), salt (1 tsp) and black pepper (1 tsp). Add chicken and toss until each piece is coated. Cover and refrigerate for at least 20 minutes (up to 2 hours).

Make batter and heat oil

In a shallow bowl whisk together all-purpose flour (1 cup), additional cornstarch (1/2 cup) and baking powder (1/2 tsp). Gradually add cold water (about 1/2 cup) and stir to a thick but dippable batter — adjust water so it coats the back of a spoon. Heat oil in a deep skillet or wok to 350°F (175°C) or until a small drop of batter sizzles and browns quickly.

Coat and fry chicken

Remove marinated chicken and let excess marinade drip off. Dip pieces into the batter, shaking off excess, and carefully lower into the hot oil in batches to avoid crowding. Fry for 4–6 minutes per batch until golden brown and cooked through (internal temperature 74°C / 165°F). Remove with a slotted spoon and drain on a rack or paper towels. Keep warm while finishing the sauce.

Prep sauce mix and vegetables

In a small bowl combine tomato ketchup (3 tbs), chilli sauce (2 tbs), light soy sauce (1 tbs), dark soy sauce (1 tsp), vinegar (1 tsp), sugar (1 tsp) and water or stock (1/4 cup). Stir until smooth. In another small cup mix cornstarch slurry (1 tbs cornstarch + 2 tbs water). Slice the onion into wedges, cut bell pepper into 1-inch pieces, mince garlic and ginger, and slice green chillies and spring onions.

Stir-fry aromatics and vegetables

Heat 2 tbs oil in a large wok or skillet over high heat until shimmering. Add dried red chillies (6 pcs) and whole green chillies (3 pcs) and fry briefly for 10–15 seconds to bloom flavor. Add minced garlic (1 tbs) and minced ginger (1 tsp), stir for 15–20 seconds until fragrant (do not burn). Add onion wedges and bell pepper pieces and stir-fry for 1–2 minutes — they should remain crisp-tender.

Add sauce and thicken

Pour the prepared sauce mixture into the wok, bring to a simmer for 30 seconds. Taste and adjust salt/pepper. Slowly whisk in the cornstarch slurry; cook 1 minute until the sauce thickens and becomes glossy. If sauce gets too thick, add 1–2 tbs water to reach desired coating consistency.

Toss in fried chicken

Add the fried chicken pieces to the wok, using tongs to toss thoroughly so each piece is evenly coated with the sauce and vegetables. Stir for 1–2 minutes over high heat until everything is hot and well combined. Finish with sesame oil (1/2 tsp) and sprinkle sliced spring onion (2 stalks) and additional black pepper to taste.

Serve

Transfer Chilipi Chilli Chicken to a warm serving plate. Serve immediately as an appetizer with lemon wedges or as part of a larger meal.