Description
This crispy chicken stir-fry features tender, deep-fried chicken pieces tossed with vibrant vegetables and a savory sauce, making it a delightful option for both quick weeknight dinners and special occasions.
Ingredients
Scale
- 500 grams of boneless chicken, cut into bite-sized pieces
- 1 cup of cornflour
- 1/2 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of ginger powder
- 1 egg, beaten
- 1/2 cup of water (adjust as needed)
- Oil for deep frying
- 2 tablespoons of vegetable oil (for stir-frying)
- 1 medium onion, sliced
- 1 bell pepper, sliced (red or green)
- 2–3 green chilies, slit
- 3–4 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of chili sauce
- 1 tablespoon of tomato ketchup
- 1 tablespoon of vinegar
- 1 teaspoon of sugar
- Spring onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- In a large mixing bowl, combine the cornflour, all-purpose flour, baking powder, salt, black pepper, red chili powder, garlic powder, and ginger powder. Mix well.
- Add the beaten egg to the dry mixture and stir to combine.
- Gradually add water, stirring continuously until you achieve a smooth batter. Adjust the water as needed for the right consistency.
- Add the chicken pieces to the batter, ensuring they are well-coated. Let marinate for 15-20 minutes.
- Heat oil in a deep frying pan or wok over medium-high heat.
- Carefully add the marinated chicken pieces in batches, avoiding overcrowding.
- Fry for 5-7 minutes or until golden brown and crispy. Use a slotted spoon to turn occasionally.
- Remove the chicken and place on paper towels to absorb excess oil. Repeat with remaining chicken.
- In a separate pan, heat 2 tablespoons of vegetable oil over medium heat.
- Add sliced onions and bell peppers; stir-fry for 2-3 minutes until softened.
- Add slit green chilies, minced garlic, and ginger; stir-fry for another 1-2 minutes.
- Pour in soy sauce, chili sauce, tomato ketchup, and vinegar. Stir to combine.
- Add sugar and stir until well-coated. Cook for an additional minute.
- Add the fried chicken pieces to the pan with the sauce and vegetables. Toss gently to coat.
- Cook for another 2-3 minutes on medium heat, allowing flavors to meld. Adjust seasoning if necessary.
- Garnish with chopped spring onions and sesame seeds (if using). Serve hot.
Notes
- Adjust the spice level by varying the amount of chili powder and green chilies.
- For a healthier option, you can bake the chicken instead of deep frying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes