Tangy Indo-Chinese appetizer with crispy chicken tossed in a flavorful sauce with green chilies, curry leaves, and yogurt.

In a bowl combine yogurt, ginger paste, garlic paste, salt (1 tsp), black pepper (1/2 tsp), egg, cornstarch (1/2 cup) and all-purpose flour (1/4 cup). Whisk until smooth and slightly thick.

Prepare marinade

Add the cut chicken pieces to the marinade. Toss until each piece is well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours).

Marinate chicken

Heat 1/2 cup vegetable oil in a wide skillet or shallow pan over medium-high heat. When oil is hot (about 350°F/175°C or a small piece sizzles), working in batches so the pan isn’t overcrowded, add marinated chicken pieces in a single layer. Fry until golden brown and cooked through, about 3–4 minutes per side depending on size. Transfer to a paper towel-lined tray to drain. Use remaining oil for the sauce step (reserve about 3 tbsp in pan).

Shallow-fry chicken

In a small bowl, mix tomato ketchup (3 tbs), soy sauce (1.5 tbs), rice vinegar (1 tbs), hot red chili sauce (1 tbs), sugar (1 tsp), water (1/4 cup), cornstarch (1 tsp) and lemon juice (1 tbs). Stir until the cornstarch is mostly dissolved to make a thin slurry. Taste and adjust heat/sweetness: this forms the Apollo-style tangy sauce base.

Prep sauce components

With about 3 tablespoons of the reserved oil in the skillet, increase heat to medium-high. Add sliced garlic and ginger; sauté for 20–30 seconds until fragrant but not browned. Add slit green chilies and curry leaves; sauté another 20 seconds until they crisp and become aromatic. Add sliced onion and bell pepper; stir-fry for 1–2 minutes until they begin to soften but stay crunchy.

Sauté aromatics

Give the sauce slurry a quick stir and pour it into the hot pan with the vegetables. Stir constantly as the sauce comes to a boil and thickens (about 1 minute). Reduce heat to medium and add the fried chicken pieces to the pan. Toss gently but thoroughly to coat each piece in the sauce. Cook together for 1–2 minutes so the chicken absorbs the flavors. Taste and add salt (about 1/2 tsp) and black pepper (1/4 tsp) as needed.

Combine chicken and sauce

Turn off heat and finish with chopped cilantro, sliced spring onions, and toasted sesame seeds if using. Toss briefly and transfer to a serving platter.

Serve immediately as an appetizer or with steamed rice/noodles. Estimated serving temperature: hot. Leftovers: refrigerate up to 2 days and reheat gently to avoid drying the chicken.

boneless chicken thighs or breast, cut into 1" pieces

plain yogurt

cornstarch

all-purpose flour

ginger paste

garlic paste

salt

black pepper

vegetable oil (for shallow-frying and cooking)

green chilies, slit lengthwise (mild-hot; adjust to taste)

fresh curry leaves

garlic, thinly sliced

ginger, julienned

white or yellow onion, medium, sliced into half-moons

bell pepper (red or green), sliced into strips

tomato ketchup

soy sauce

rice vinegar or white vinegar

hot red chili sauce (adjust)

sugar

water

cornstarch (slurry)

fresh lemon juice

salt (to taste)

black pepper (to taste)

fresh cilantro, chopped

spring onions, thinly sliced (green parts)

toasted sesame seeds (optional)

Naga's Special Apollo Chicken

Make Naga's Special Apollo Chicken Recipe in just 50m. Tangy Indo-Chinese appetizer with crispy chicken tossed in a flavorful sauce with green chilies, curry leaves, and yogurt.

Naga's Special Apollo Chicken Recipe

Frequently paired with

Local Coupons