The perfect "fake-away" style dish that is bursting with flavour in every bite.
Indo-Chinese dishes are generally a flavour explosion, combining to of the most stunning cuisines - we're definitely on board!
This dish is crispy fried chicken and stir-fried veg coated in a sticky, spicy and slightly sweet sauce. If you'd rather not fry, you can put them in the oven which we've noted in the recipe below.
Despite what looks like a long list of ingredients, it's relatively simple to prep. You'll see a couple of the ingredients are repeated in the marinade and the sauce!
Ingredients (feeds 2-3):
- 300g boneless cubed chicken thighs (about 6 thighs)
- Oil for frying
- 3 cloves of chopped garlic
- 2 green chillies
- 1/2 bell pepper (chopped into chunks)
- 1 onion (chopped into chunks)
- 3 spring onions (chopped)
- Rice or noodles to serve (optional)
For chicken marinade:
- 1 1/2 tsp soy sauce
- 1 1/2 tsp chilli sauce (we used Ching's secret green chilli sauce)
- 1/3 tsp ground black pepper
- 1 tsp chilli powder
- 1tbsp plain flour
- 1 tbsp potato flour
- 1 egg white
For sauce:
- 1 tbsp soy sauce
- 1/2 tsp vinegar
- 1/2 tsp sugar
- 1/2 tsp chilli powder
- 2 tbsp chilli sauce (we used Ching's secret green chilli sauce)
- 2 tbsp ketchup
- 2 tbsp water
Method:
Make your marinade by mixing the soy sauce, chilli sauce, paprika, black pepper, plain flour, potato flour and egg white. Add the chicken to the marinade and set aside.
Add oil to a pan (enough to fry in) and heat to approximately 180°C
Whilst the oil is heating, make the sauce by mixing together all of the ingredients and set aside.
Fry the chicken in batches until they're golden and crispy. Test one to make sure they're cooked through. (We double fried them for extra crispiness). If you'd rather not fry, you could also place them in the oven for 20-25 minutes at about 220°C fan.
Heat a pan or wok and add a little cooking oil. Add the garlic, green chillies and spring onions (save some to sprinkle on top) and fry until fragrant
Add the bell pepper and the onion and stir fry until slightly tender
Add the sauce and the chicken and stir fry on a high heat for about 1 minute until everything is thoroughly coated and lovely and sticky.
Top with the remaining spring onions and serve with some rice or noodles. Enjoy!
If you try this recipe, be sure to tag us @TheFoodInstatution. We'd love to see your creations!
R & J x
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