Equipment
* optional
Ingredients
Chicken Marinade
- 500 g chicken breast, cut into 2.5cm cubes
- 1 egg, beaten
- 15 ml soy sauce
- 15 g ginger garlic paste
- 30 g cornstarch
- 30 g all-purpose flour
- 2 g black pepper, ground
Frying
- 500 ml vegetable oil
Sauce Base
- 30 ml vegetable oil
- 15 g garlic, finely minced
- 10 g ginger, finely minced
- 2 green chilies, sliced
- 100 g red onion, large dice
- 100 g green bell pepper, large dice
Sauce Liquids
- 60 g ketchup
- 30 g red chili sauce
- 15 ml soy sauce
- 5 ml white vinegar
- 5 g sugar
- 120 ml chicken stock or water
- 5 g cornstarch
Garnish
- 20 g spring onions, finely chopped
Nutrition (per serving)
Method
In a mixing bowl, combine chicken cubes with beaten egg, soy sauce, ginger garlic paste, black pepper, cornstarch, and all-purpose flour. Mix thoroughly until the chicken is evenly coated in a sticky batter.
Heat frying oil in a deep pot to 180°C/350°F. Carefully drop chicken pieces into the oil one by one to prevent sticking. Fry in batches for 5-6 minutes until golden brown, crisp, and cooked through (internal temp 74°C/165°F). Drain on a wire rack.
In a wok or large skillet, heat 30ml oil over high heat. Add minced garlic, ginger, and green chilies. Sauté for 30-60 seconds until fragrant but not browned.
Add the diced onion and bell pepper. Stir-fry vigorously on high heat for 2 minutes. The vegetables should remain crunchy and vibrant.
Lower heat to medium. Add ketchup, red chili sauce, soy sauce, vinegar, sugar, and the chicken stock (or water). Simmer for 1-2 minutes until bubbling.
Stir in the cornstarch slurry (mix the 5g cornstarch with 15ml water first). Cook for 30-60 seconds until the sauce thickens and becomes glossy.
Add the fried chicken to the wok. Toss quickly to coat every piece in the sauce. Turn off the heat immediately to preserve crispness.
Garnish generously with chopped spring onions and serve immediately.
Chef's Notes
- The key to authentic 'Desi Chinese' flavor is the specific combination of Indian red chili sauce and ketchup; do not substitute with Sriracha alone as it lacks the necessary sweetness and garlic profile.
- Double-frying the chicken (frying once at a lower temp, then flash frying at high heat) yields the ultimate restaurant-style crunch that stands up better to the sauce.
- Keep your wok extremely hot when stir-frying the vegetables to impart a slight 'wok hei' (breath of the wok) smoky flavor without overcooking them.
- For a 'gravy' version to eat with rice, double the liquid ingredients (stock, soy, chili sauce, ketchup) and cornstarch.
Storage
Refrigerator: 3 days — Coating will lose crispness; reheat in oven or air fryer to restore texture.
Reheating: Reheat in an oven at 180°C/350°F for 10-15 minutes or use a skillet over medium heat.
