Tangra Style Dry Chilli Chicken
Tangra Style Dry Chilli Chicken
Ingredients
For the chicken
- 500 g boneless chicken thighs, diced
- 1 teaspoon salt
- 1 egg
- 3 tablespoons maida/all-purpose flour
- 5 tablespoons cornflour
- 1 tablespoon vinegar
- 1 teaspoon garlic juice, (optional)
- as needed oil, for deep frying
Sauce mix
- 1 tablespoon dark soy sauce
- 2 tablespoons red chilli sauce
- 1 1/2 tablespoons tomato ketchup
- 1 tablespoon oyster sauce, (optional)
- 1/4 teaspoon salt, or to taste
For the wok
- 1 1/2 tablespoons garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 3-4 green chillies, sliced
- 1 medium onion, diced
- 1 medium green capsicum, diced
- 1/2 teaspoon chicken broth powder
- 2 tablespoons spring onions, chopped
- 2 tablespoons reserved chicken-frying oil
Optional slurry
- 1 teaspoon cornflour
- 2 tablespoons water
Instructions
- 1
In a bowl, combine the 500 g diced boneless chicken thighs, 1 teaspoon salt, 1 egg, 1 tablespoon vinegar, and the optional 1 teaspoon garlic juice. Mix these ingredients thoroughly until well combined.
⏱️ 3 min
- 2
Add 3 tablespoons maida/all-purpose flour and 5 tablespoons cornflour to the chicken mixture. Mix until the chicken pieces are evenly coated. The coating should be slightly sticky and thick enough to cling to the chicken.
⏱️ 2 min
- 3
Heat oil for deep frying in a pan over medium-high heat. Once hot, deep-fry the coated chicken in batches until they turn golden and crispy. For an extra crunch, fry the chicken a second time for 30-45 seconds. Once fried, remove the chicken and set aside, reserving 2 tablespoons of the frying oil for later use.
⏱️ 10 min
- 4
In a separate bowl, combine 1 tablespoon dark soy sauce, 2 tablespoons red chilli sauce, 1 1/2 tablespoons tomato ketchup, and the optional 1 tablespoon oyster sauce. Taste the mixture before adding salt; add 1/4 teaspoon salt, or to taste, as needed.
⏱️ 2 min
- 5
Heat 2 tablespoons of the reserved chicken-frying oil in a wok on high heat.
⏱️ 1 min
- 6
Add 1 1/2 tablespoons finely chopped garlic, 1 tablespoon finely chopped ginger, and 3-4 sliced green chillies to the hot oil. Stir-fry for 15-20 seconds.
⏱️ 1 min
- 7
Add 1 medium diced onion and 1 medium diced green capsicum to the wok. Toss on high heat for 30-45 seconds, ensuring the vegetables remain crunchy.
⏱️ 1 min
- 8
Add the prepared sauce mixture and 1/2 teaspoon chicken broth powder to the wok. Toss quickly to combine.
⏱️ 1 min
- 9
Add the crispy fried chicken to the wok and toss aggressively on high heat for 30-60 seconds, ensuring every piece of chicken is coated with the sauce.
⏱️ 1 min
- 10
Finish the dish by stirring in 2 tablespoons chopped spring onions.
⏱️ 1 min
- 11
If a slightly saucier consistency is desired, prepare the optional cornflour slurry by mixing 1 teaspoon cornflour with 2 tablespoons water. Add the slurry little by little to the wok while tossing until the desired consistency is achieved.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tangra Style Dry Chilli Chicken
For the chicken
- 500 g boneless chicken thighs, diced
- 1 teaspoon salt
- 1 egg
- 3 tablespoons maida/all-purpose flour
- 5 tablespoons cornflour
- 1 tablespoon vinegar
- 1 teaspoon garlic juice, (optional)
- as needed oil, for deep frying
Sauce mix
- 1 tablespoon dark soy sauce
- 2 tablespoons red chilli sauce
- 1 1/2 tablespoons tomato ketchup
- 1 tablespoon oyster sauce, (optional)
- 1/4 teaspoon salt, or to taste
For the wok
- 1 1/2 tablespoons garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 3-4 green chillies, sliced
- 1 medium onion, diced
- 1 medium green capsicum, diced
- 1/2 teaspoon chicken broth powder
- 2 tablespoons spring onions, chopped
- 2 tablespoons reserved chicken-frying oil
Optional slurry
- 1 teaspoon cornflour
- 2 tablespoons water
Instructions
- 1
In a bowl, combine the 500 g diced boneless chicken thighs, 1 teaspoon salt, 1 egg, 1 tablespoon vinegar, and the optional 1 teaspoon garlic juice. Mix these ingredients thoroughly until well combined.
⏱️ 3 min - 2
Add 3 tablespoons maida/all-purpose flour and 5 tablespoons cornflour to the chicken mixture. Mix until the chicken pieces are evenly coated. The coating should be slightly sticky and thick enough to cling to the chicken.
⏱️ 2 min - 3
Heat oil for deep frying in a pan over medium-high heat. Once hot, deep-fry the coated chicken in batches until they turn golden and crispy. For an extra crunch, fry the chicken a second time for 30-45 seconds. Once fried, remove the chicken and set aside, reserving 2 tablespoons of the frying oil for later use.
⏱️ 10 min - 4
In a separate bowl, combine 1 tablespoon dark soy sauce, 2 tablespoons red chilli sauce, 1 1/2 tablespoons tomato ketchup, and the optional 1 tablespoon oyster sauce. Taste the mixture before adding salt; add 1/4 teaspoon salt, or to taste, as needed.
⏱️ 2 min - 5
Heat 2 tablespoons of the reserved chicken-frying oil in a wok on high heat.
⏱️ 1 min - 6
Add 1 1/2 tablespoons finely chopped garlic, 1 tablespoon finely chopped ginger, and 3-4 sliced green chillies to the hot oil. Stir-fry for 15-20 seconds.
⏱️ 1 min - 7
Add 1 medium diced onion and 1 medium diced green capsicum to the wok. Toss on high heat for 30-45 seconds, ensuring the vegetables remain crunchy.
⏱️ 1 min - 8
Add the prepared sauce mixture and 1/2 teaspoon chicken broth powder to the wok. Toss quickly to combine.
⏱️ 1 min - 9
Add the crispy fried chicken to the wok and toss aggressively on high heat for 30-60 seconds, ensuring every piece of chicken is coated with the sauce.
⏱️ 1 min - 10
Finish the dish by stirring in 2 tablespoons chopped spring onions.
⏱️ 1 min - 11
If a slightly saucier consistency is desired, prepare the optional cornflour slurry by mixing 1 teaspoon cornflour with 2 tablespoons water. Add the slurry little by little to the wok while tossing until the desired consistency is achieved.
⏱️ 2 min