Restaurant-Style Chili Chicken: Crispy, Tangy, and Irresistible
1 hour 45 minutes
1189 reads
About Restaurant-Style Chili Chicken: Crispy, Tangy, and Irresistible
Craving crispy, tangy, restaurant-style Chili Chicken? This recipe delivers an explosion of flavor that's perfect for a quick weeknight dinner or a fun weekend feast. Get ready to impress!Tender chicken, brined for ultimate juiciness, is coated in a flavorful batter and fried until golden brown. Imagine that satisfying crunch!And the sauce? A vibrant, glossy masterpiece bursting with ginger, garlic, chilies, and a touch of sweetness. It clings to every piece, creating a truly unforgettable Chili Chicken experience.
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Recipe Time & More
Prep1 hour
Cook45 minutes
Total1 hour 45 minutes
Ingredients
For Brining the Chicken
- 350 gm Chicken Breasts
- 1/2 cup Water cold
- 1/2 tsp Vinegar white
- 1/2 tsp Sugar
- 1/2 tsp Salt
For the Chicken Marinade
- 1 tbsp Ginger-Garlic Paste
- 1/2 tsp Pepper black, crushed
- 1/2 cup All-Purpose Flour
- 1/4 cup Corn Flour
- 1 tbsp Oil
For the Chili Sauce
- 1 cup Scallions white and green parts separated
- 1 large Bell Peppers cut into large squares
- 1 medium Onion cut into squares
- 1 tbsp Garlic finely chopped
- 1 tbsp Ginger finely chopped
- 2 tsp Chili-Garlic Sauce
- 2 tsp Soy Sauce
- 1 tsp Vinegar optional
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Sugar
- 1/2 tsp Pepper black
- 1 tbsp Tomato Ketchup
For the Cornstarch Slurry
- 1/4 cup Water
- 1 tsp Corn Flour
Instructions
- Cut the chicken breasts into bite-sized pieces. In a bowl, combine the chicken with cold water, white vinegar, sugar, and salt. This brine helps tenderize the chicken. Cover and refrigerate for at least 1 hour, or up to 4 hours.
- After brining, drain the chicken and pat it dry. In a bowl, combine the chicken with ginger-garlic paste, black pepper, all-purpose flour, corn flour, and oil. Mix well to coat the chicken evenly.
- Heat oil in a wok or large skillet over medium-high heat. Ensure the oil is hot before adding the chicken. Fry the chicken in batches until golden brown and crispy. Set aside.
- In the same wok, add a little more oil if needed. Sauté the onions until translucent. Add the white parts of the scallions, bell pepper, ginger, and garlic. Sauté for a few minutes until slightly softened but still crisp-tender.
- Add the chili-garlic sauce, soy sauce, water, and black pepper to the wok. Stir well to combine.
- In a small bowl, whisk together the cornstarch and water to create a slurry. This will thicken the sauce. Add the slurry to the wok and stir continuously until the sauce thickens to your desired consistency.
- Reduce the heat to low, then add salt, sugar, and optional vinegar. Stir well. Add the tomato ketchup and stir to combine. Remove from heat.
- Add the fried chicken to the sauce and toss to coat evenly. If the chicken has cooled, you can quickly re-fry it for extra crispiness before adding it to the sauce. Garnish with the green parts of the scallions. Serve hot and enjoy!
Recipe Notes
Good To Know
- For extra crispiness, after frying the chicken pieces, let them rest on a wire rack instead of paper towels. This prevents steam from softening the coating and keeps the chicken crunchy.
- If you prefer a saucier chili chicken, reserve some of the sauce before mixing it with the fried chicken. Then, add it gradually until you reach your desired consistency and glaze.
- For a colorful and nutritious twist, toss in diced bell peppers, onions, and spring onions during the final stir-fry. Sauté them just until slightly tender to retain their vibrant crunch and flavor.
- To make a vegetarian version, substitute paneer or tofu for chicken. Press tofu well and lightly coat with cornstarch before frying to mimic the classic crispy texture.
Expert Tips
- For an authentic chili chicken flavor, use a combination of dried red chilies, such as Kashmiri chilies for color and Szechuan chilies for heat.
- Don't overcrowd the pan when frying the chicken. Frying in batches ensures even cooking and optimal crispiness.
- Balance the sweetness and spiciness of the sauce by adjusting the amount of sugar and chili garlic sauce to your preference.
Storage Instructions
- Store leftover chili chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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Recipe Nutrition
Calories: 181kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1520mgFiber: 2gSugar: 4g
Neha Paliwal
Articles: 87
5 Comments
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This is awesome! Can’t wait to cook it.
Thanks for the inspiration! Looks tasty.
This is so inspiring! Can’t wait to cook it.
This is wonderful! Can’t wait to taste it.
Looks so good! Can’t wait to try it.