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Crispy fried chicken bites tossed in a vibrant, sticky sauce that's perfectly balanced with sweet honey and spicy chilli. This popular Indo-Chinese starter is a guaranteed crowd-pleaser, ready in under an hour.
For 4 servings
In a bowl, combine the chicken pieces, ginger-garlic paste, 1 tbsp of the soy sauce, black pepper, and salt. Mix well. Add the beaten egg, all-purpose flour, and 3 tbsp cornstarch. Mix until the chicken is evenly coated. Let it rest for 15 minutes.
Heat oil for deep frying in a wok or deep pan over medium-high heat. Once the oil is hot, carefully drop the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in batches. Fry for 5-6 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken with a slotted spoon and drain on paper towels.
Heat 2 tbsp of oil in a clean wok or large pan over high heat. Add the chopped garlic, ginger, and green chillies. Sauté for 30 seconds until fragrant. Add the cubed onion and capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still have a crunch. Reduce the heat to medium. Add the remaining 1 tbsp soy sauce, red chilli sauce, vinegar, and honey. Mix well.
Pour in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water). Stir continuously until the sauce thickens, about 1 minute. Add the fried chicken pieces to the wok. Toss gently to coat all the pieces evenly in the sauce. Cook for 1-2 minutes until everything is heated through. Do not overcook, or the chicken will lose its crispiness. Garnish with chopped spring onion greens and toasted sesame seeds. Serve immediately.
Crispy fried chicken bites tossed in a vibrant, sticky sauce that's perfectly balanced with sweet honey and spicy chilli. This popular Indo-Chinese starter is a guaranteed crowd-pleaser, ready in under an hour.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 1250.33 calories per serving with 32.72g of protein, it's a moderately challenging recipe perfect for appetizer or side or dinner.
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Replace the chicken with 250g of paneer cubes, cauliflower florets (gobi), or mushrooms. Coat and fry them in the same way.
Instead of deep-frying, bake or air-fry the coated chicken pieces at 400°F (200°C) for 15-20 minutes, flipping halfway through, until crispy and cooked.
Use tamari or gluten-free soy sauce. Replace the all-purpose flour with rice flour and ensure your cornstarch is certified gluten-free.
Use firm tofu or cauliflower instead of chicken. Omit the egg in the marinade and use a bit more cornstarch and water to create a coating batter. Use a vegan honey substitute like maple syrup or agave.
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