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
For the 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
For the optional slurry
- 1 teaspoon cornflour
- 2 tablespoons water
Instructions
- 1
In a bowl, combine the diced chicken, 1 teaspoon of salt, 1 egg, 1 tablespoon of vinegar, and the optional 1 teaspoon of garlic juice. Mix thoroughly to combine.
⏱️ 3 min
- 2
Add 3 tablespoons of maida (all-purpose flour) and 5 tablespoons of 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 deep pan or wok. Once hot, deep-fry the chicken in batches until golden brown and crispy. For extra crunch, fry each batch a second time for 30-45 seconds. Remove the chicken and set aside, reserving 2 tablespoons of the frying oil for later.
⏱️ 8 min
- 4
In a small bowl, mix together the dark soy sauce, red chilli sauce, tomato ketchup, and the optional oyster sauce. Taste the mixture before adding 1/4 teaspoon of salt, or adjust to your preference.
⏱️ 2 min
- 5
Heat 2 tablespoons of the reserved chicken-frying oil in a wok over high heat.
⏱️ 1 min
- 6
Add the finely chopped garlic, finely chopped ginger, and sliced green chillies to the hot wok. Stir-fry quickly for 15-20 seconds until fragrant.
⏱️ 1 min
- 7
Add the diced onion and diced green capsicum to the wok. Toss on high heat for 30-45 seconds, ensuring the vegetables remain crunchy.
⏱️ 1 min
- 8
Pour the prepared sauce mixture into the wok along with the chicken broth powder. Toss quickly to combine with the vegetables.
⏱️ 1 min
- 9
Add the crispy fried chicken to the wok. Toss aggressively on high heat for 30-60 seconds, ensuring every piece of chicken is thoroughly coated with the sauce.
⏱️ 1 min
- 10
Finish by stirring in the chopped spring onions.
⏱️ 1 min
- 11
If you prefer a slightly saucier consistency, mix 1 teaspoon of cornflour with 2 tablespoons of water to create a slurry. Add the slurry little by little to the wok while tossing, until you achieve your desired sauce thickness.
⏱️ 1 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
For the 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
For the optional slurry
- 1 teaspoon cornflour
- 2 tablespoons water
Instructions
- 1
In a bowl, combine the diced chicken, 1 teaspoon of salt, 1 egg, 1 tablespoon of vinegar, and the optional 1 teaspoon of garlic juice. Mix thoroughly to combine.
⏱️ 3 min - 2
Add 3 tablespoons of maida (all-purpose flour) and 5 tablespoons of 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 deep pan or wok. Once hot, deep-fry the chicken in batches until golden brown and crispy. For extra crunch, fry each batch a second time for 30-45 seconds. Remove the chicken and set aside, reserving 2 tablespoons of the frying oil for later.
⏱️ 8 min - 4
In a small bowl, mix together the dark soy sauce, red chilli sauce, tomato ketchup, and the optional oyster sauce. Taste the mixture before adding 1/4 teaspoon of salt, or adjust to your preference.
⏱️ 2 min - 5
Heat 2 tablespoons of the reserved chicken-frying oil in a wok over high heat.
⏱️ 1 min - 6
Add the finely chopped garlic, finely chopped ginger, and sliced green chillies to the hot wok. Stir-fry quickly for 15-20 seconds until fragrant.
⏱️ 1 min - 7
Add the diced onion and diced green capsicum to the wok. Toss on high heat for 30-45 seconds, ensuring the vegetables remain crunchy.
⏱️ 1 min - 8
Pour the prepared sauce mixture into the wok along with the chicken broth powder. Toss quickly to combine with the vegetables.
⏱️ 1 min - 9
Add the crispy fried chicken to the wok. Toss aggressively on high heat for 30-60 seconds, ensuring every piece of chicken is thoroughly coated with the sauce.
⏱️ 1 min - 10
Finish by stirring in the chopped spring onions.
⏱️ 1 min - 11
If you prefer a slightly saucier consistency, mix 1 teaspoon of cornflour with 2 tablespoons of water to create a slurry. Add the slurry little by little to the wok while tossing, until you achieve your desired sauce thickness.
⏱️ 1 min