The most fun part about fusion cooking is using taking the best of each type of cuisine and molding them together to form masterpieces. That is exactly the case with this Indo-Chinese chilli chicken, it is the perfect combination of sweet and savoury with a delightful kick of chilli at the end.
I love serving it up with veggies for a lighter option or for a more filling and Indian inspired twist, rolled into soft garlic naan breads and dipped into a little raita. This dish is a favourite from one of the restaurants we visit and I’ve tried to recreate it at home so that we may enjoy it at any time. Besides the time taken to marinate, it is a very quick dish to cook.
Let’s get cooking…
To start, marinate the chicken and allow to sit in the marinade for minimum of 4 hours or overnight if possible. Allow the chicken to come to room temperature before cooking, heat a small amount of oil in a pan and add chicken pieces, fry for 4 minutes per side and drain properly once cooked. Do not crowd the pan otherwise the chicken will not get crisp.
While the chicken is frying, combine all the ingredients for the sauce and allow to simmer, add chicken to the sauce and toss thoroughly to coat
Serve with charred broccoli and sweet potato wedges for a light option or go full blown Indian and serve in warm, fluffy garlic naan breads. It is delicious either way!
Indo-Chinese chilli chicken
• 500g chicken thigh, large dice
• 1 tblsp vinegar
• 2 tblsp soy sauce
• 1 small egg
• 8 tblsp cornflour
• 4 tblsp flour
• Oil to shallow fry
• 1 large onion, finely diced
• 2 tblsp ginger and garlic paste
• 4 chillies, finely chopped
• 2 tblsp vinegar
• 4 tblsp soy sauce
• 1 tsp sugar
- Marinate the chicken and allow to sit in the marinade for minimum 4 hrs or overnight if possible
- Allow it to come to room temp, heat oil in the pan and add chicken pieces, fry for 4 minutes per side and drain properly once cooked. Do not crowd the pan otherwise the chicken will not get crisp
- Add chicken to the sauce and toss thoroughly to coat
- Serve with charred broccoli and sweet potato wedges