Recipe- Beat The Mid Week Blues With Chilli Chicken

Try this restaurant-style Chilli Chicken at home with this easy recipe. Crispy and flavorful is how I would describe this Chilli Chicken. Boneless chicken is marinated in chinese sauces, fried until crispy, this is stir fried with lots of ginger, garlic, onions, bell peppers and sauces.

Ingredients

1 lb Chicken thighs boneless
Oil for frying
2 tablespoon Oil for stir fry
12 cloves Garlic finely diced
1 inch Ginger finely diced
3-4 Green Chili Pepper cut lengthwise, adjust to taste
2 cup Red Onions cut into squares and layers separated
1 cup Red Bell Pepper cut into squares
1 cup Green Bell Pepper cut into squares
¼ cup Spring Onions whites and green separated
1 tablespoon Cornstarch
⅓ cup Water
Sesame seeds for garnish

For The Chicken Marinade

1 teaspoon Soy Sauce
1 teaspoon Chili Sauce adjust to taste
1 Egg white
1 teaspoon Vinegar
1 teaspoon Ginger paste
1 teaspoon Garlic paste
2 tablespoon Cornstarch
2 tablespoon All purpose flour
½ teaspoon Salt
¼ teaspoon Black Pepper

For The Stir Fry Sauce

1 tablespoon Soy Sauce
1 tablespoon Red Chilli Sauce adjust to taste
1 teaspoon Vinegar
1 teaspoon Sugar
Salt to taste
¼ teaspoon Black Pepper adjust to taste

Method

Marinate The Chicken

- Cut the chicken into thin slices about an inch in size. Put them in a large bowl.

- Add all the marinade ingredients to the bowl and mix well with the chicken.

- Set aside for about 20 minutes. You can also refrigerate overnight. While the chicken is resting, prep the stir fry ingredients.

For The Chicken

- Stovetop option: Heat oil in a shallow pan with about ½ inch oil. Once the oil is hot, add chicken pieces and fry for 5-8 minutes. Turn couple of times till chicken is golden brown on both sides. Make sure to not overcook. Take the chicken out in a bowl lined with kitchen towel paper. (see notes to air fry)

- Air Fryer option: Preheat the air fryer to 380F for 3 minutes. Place the chicken pieces in the air fryer basket in a single layer. Air fry for 10-12 minutes. Shake basket half way through.

For Sauce

- Mix all the stir fry sauces in a bowl.

- Make a slurry wiith mixing the cornstarch and water.

- In a wok or pan, heat oil for the stir fry on high heat. Add ginger, garlic and green chili pepper. Saute for a minute.

- Add onions, red and green bell pepper. Saute for 1-2 minutes. Add the white part of the spring onions and saute for another minute.

- Add the mixed sauces. Then add the cornstarch slurry. Mix and cook till the sauce thickens.

- Add the chicken and toss for a minute till the sauce coats the chicken.

- Garnish with green part of spring onions and sesame seeds. Serve immediately.