Photograph of the finished Chilli chicken Indian

India · Gà chiên xào ớt kiểu Ấn Trung

Chilli chicken Indian

45 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.1 lb
  • Photograph of Cornstarch Cornstarch 8.5 oz
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Onion Onion 2
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Tomato ketchup Tomato ketchup 4.9 oz
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Green finger chillies Green finger chillies 16
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the chicken into cubes and marinate with soy sauce and cornstarch for 30 minutes.
  2. 2 Fry in oil at 180 degrees for 5 minutes until the crust is crispy, then remove and drain.
  3. 3 Sauté minced garlic over high heat for 40 seconds, then add onion and bell pepper and stir for 90 seconds.
  4. 4 Mix soy sauce with ketchup, vinegar, and cornstarch dissolved in water to make a sauce.
  5. 5 Pour in the sauce and simmer for 40 seconds until the sauce thickens.
  6. 6 Add the chicken and stir for 20 seconds, then turn off immediately. Stirring for too long will make the crispy crust soggy.

With an appliance

  • Air fryer 40 min

    Step 2: Spray evenly with oil, then steam in a hot air pot at 200 degrees for 16 minutes, flipping at minute 9.

Start cooking