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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Chilli Chicken Recipe

Chilli Chicken Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Chilli Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indo-Chinese
Ingredients: 1 lb boneless chicken thighs or breasts, cut into 1" pieces; 3 tbs cornstarch (for marinade); 2 tbs all-purpose flour; 1 unit egg; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp ginger-garlic paste; 1 cup vegetable oil (for frying); 1 tbs vegetable oil (for sauce); 6 cloves garlic, thinly sliced; 1 tbs ginger, julienned; 2 unit green chilies, slit (adjust to taste); 4 stalks spring onions / scallions, white and green separated, sliced; 1 unit red bell pepper, julienned; 2 tbs soy sauce; 1 tsp dark soy sauce (for color, optional); 1 tsp vinegar (white or rice vinegar); 3 tbs tomato ketchup; 1 tbs chili sauce or Sriracha (adjust to heat); 1 cup chicken stock or water; 2 tsp cornstarch (for slurry); 2 tsp cold water (for slurry); 1 tsp sugar; 1 tsp black pepper, freshly ground; 0.5 tsp salt; 2 stalks spring onion greens, thinly sliced; 0.5 tsp sesame oil (optional); 1 tsp toasted sesame seeds (optional)

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time45m

Serves4

Indo-Chinese chicken (Gravy/Dry).

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Ingredients

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Marinade & Chicken

1 lb boneless chicken thighs or breasts, cut into 1" pieces

3 tbs cornstarch (for marinade)

2 tbs 00 bread flour

1 unit Egg

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp ginger-garlic paste

1 cup vegetable oil (for frying)

Sauce & Aromatics

1 tbs vegetable oil (for sauce)

6 cloves garlic, thinly sliced

1 tbs ginger, julienned

2 unit green chilies, slit (adjust to taste)

4 stalks spring onions / scallions, white and green separated, sliced

1 unit red bell pepper, julienned

2 tbs Aged soy sauce

1 tsp dark soy sauce (for color, optional)

1 tsp vinegar (white or rice vinegar)

3 tbs tomato ketchup

1 tbs chili sauce or Sriracha (adjust to heat)

1 cup chicken stock or water

2 tsp cornstarch (for slurry)

2 tsp cold water (for slurry)

1 tsp sugar

1 tsp Black pepper, freshly ground

1/2 tsp Celtic sea salt

Garnish

2 stalks spring onion greens, thinly sliced

1/2 tsp sesame oil (optional)

1 tsp toasted sesame seeds (optional)

Method

Marinade & Frying

Prepare chicken and marinade

Pat the chicken pieces dry with paper towel. In a bowl combine cornstarch (3 tbs), all-purpose flour (2 tbs), egg (1), salt (1 tsp), black pepper (1 tsp) and ginger-garlic paste (1 tsp). Add the chicken and toss thoroughly so each piece is evenly coated. Let it sit for 10–15 minutes while you heat the oil.

Heat oil

In a deep skillet or wok, heat about 1 cup vegetable oil over medium-high heat until it reaches 350°F (175°C) or until a small bit of batter sizzles and browns quickly.

Fry chicken

Fry the battered chicken in batches to avoid crowding—about 4–6 minutes per batch—until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels. For slightly crispier texture, fry a second time for 1–2 minutes per batch after cooling briefly (optional). Reserve the fried chicken while you prepare the sauce.

Sauce & Assembly

Prep aromatics and vegetables

Slice garlic thinly, julienne ginger, slit green chilies, separate and slice the white parts of the spring onions and the green parts for garnish, and julienne the red bell pepper. Have soy sauces, ketchup, chili sauce, vinegar, sugar and stock measured and ready.

Sauté aromatics

Wipe out excess oil from the wok leaving about 1 tablespoon. Heat that oil over high heat until shimmering. Add sliced garlic and stir-fry 20–30 seconds until fragrant (do not burn). Add julienned ginger and slit green chilies; stir for another 15 seconds.

Add vegetables

Add the white parts of the spring onion and the red bell pepper. Stir-fry on high heat for 30–45 seconds; vegetables should remain crisp-tender.

Make the sauce

Add soy sauce (2 tbs), dark soy sauce (1 tsp), tomato ketchup (3 tbs), chili sauce (1 tbs), vinegar (1 tsp), sugar (1 tsp), and chicken stock or water (1 cup) to the wok. Stir to combine and bring to a gentle simmer.

Thicken the sauce

Mix the cornstarch slurry: 2 tsp cornstarch with 2 tsp cold water until fully dissolved. Pour the slurry into the simmering sauce slowly while stirring. The sauce will thicken within 30–60 seconds. Taste and adjust salt (start with 1/2 tsp) and black pepper (1 tsp). If you prefer a thicker glaze for dry chilli chicken, use half the stock (1/2 cup) or add a tiny bit more slurry; for gravy, keep the full 1 cup stock.

Combine chicken with sauce

Add the fried chicken pieces to the wok and toss gently to coat evenly with the sauce over medium-high heat for 1–2 minutes so the chicken heats through and absorbs flavor. If making dry Chilli Chicken, cook down the sauce until it clings to the chicken; for gravy version, leave a saucier consistency.

Finish and garnish

Turn off the heat and stir in the spring onion greens (reserve some for garnish) and 1/2 tsp sesame oil if using. Transfer to a serving platter and sprinkle toasted sesame seeds and remaining sliced green onions on top.