Crispy Smoked Chilli Chicken
Crispy Smoked Chilli Chicken
Ingredients
For the Crispy Chicken
- 1 cup potato starch, as needed for coating
- 1 cup plain flour, as needed for coating
- 1 pinch salt
- 1 pinch MSG
- 1 pinch white pepper
- 4 chicken breast, cut into thin strips
- 2 egg whites, enough to coat chicken
- 4 cups vegetable oil, for deep frying
For the Stir-fry
- 2 tablespoons vegetable oil, for stir-frying
- 3 spring onions, cut
- 3 cloves fresh garlic, minced
- 1 pinch salt
- 1 pinch MSG
- 1 medium onions, sliced
- 1 medium green peppers, sliced
- 1/2 teaspoon white pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili flakes, or to taste
- 1 red chilies, sliced, for optional garnish
Instructions
- 1
In a bowl or shallow dish, combine the potato starch, plain flour, a pinch of salt, a pinch of MSG, and a pinch of white pepper. Mix these dry ingredients together thoroughly. (Potato starch is preferred over corn starch for crispier chicken and better thickening).
⏱️ 2 min
- 2
Take the thin strips of chicken breast and add them to the dry starch mix. Coat the chicken thoroughly.
⏱️ 3 min
- 3
Remove the chicken from the dry mix, shaking off any excess. Place the coated chicken into a separate bowl. Add the egg whites to the chicken and mix well by hand until the chicken is evenly coated and slightly sticky.
⏱️ 3 min
- 4
Return the egg-white-coated chicken to the dry starch mix. Coat the chicken thoroughly again, ensuring each piece is well-dredged.
⏱️ 3 min
- 5
Heat a generous amount of vegetable oil in a wok or deep pan to 180°C (300°F).
⏱️ 5 min•🌡️ 180
- 6
Carefully add the coated chicken strips to the hot oil. Fry the chicken for 6 to 8 minutes until golden brown and crispy all the way through. (Frying for this extended period makes double-frying unnecessary).
⏱️ 8 min•🌡️ 180
- 7
Remove the fried chicken from the oil and place it on a paper towel-lined tray to drain excess oil.
⏱️ 1 min
- 8
In a clean wok or frying pan, add the vegetable oil for stir-frying and heat it until hot.
⏱️ 2 min
- 9
Once the oil is hot, quickly add the spring onions and fresh minced garlic directly on top. Work fast to avoid burning the garlic.
⏱️ 1 min
- 10
Add a pinch of salt and a pinch of MSG to the spring onions and garlic. Cook this off, stirring constantly.
⏱️ 1 min
- 11
Add the sliced onions and green peppers to the wok. Toss and mix the vegetables with the aromatics.
⏱️ 2 min
- 12
Introduce the previously fried crispy chicken strips to the wok with the vegetables.
⏱️ 1 min
- 13
Add another pinch of salt, a pinch of MSG, a little bit of white pepper, and the smoked paprika.
⏱️ 1 min
- 14
Pass the ingredients through, mixing everything well. Cook for an additional 20-30 seconds to combine the flavors and ensure everything is heated through.
⏱️ 1 min
- 15
Sprinkle the chili flakes over the dish and mix them in. (Optional: add sugar if desired, though the creator prefers without).
⏱️ 1 min
- 16
Transfer the Crispy Smoked Chilli Chicken to a serving plate.
⏱️ 1 min
- 17
Garnish with sliced red chilies, if using.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Smoked Chilli Chicken
For the Crispy Chicken
- 1 cup potato starch, as needed for coating
- 1 cup plain flour, as needed for coating
- 1 pinch salt
- 1 pinch MSG
- 1 pinch white pepper
- 4 chicken breast, cut into thin strips
- 2 egg whites, enough to coat chicken
- 4 cups vegetable oil, for deep frying
For the Stir-fry
- 2 tablespoons vegetable oil, for stir-frying
- 3 spring onions, cut
- 3 cloves fresh garlic, minced
- 1 pinch salt
- 1 pinch MSG
- 1 medium onions, sliced
- 1 medium green peppers, sliced
- 1/2 teaspoon white pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili flakes, or to taste
- 1 red chilies, sliced, for optional garnish
Instructions
- 1
In a bowl or shallow dish, combine the potato starch, plain flour, a pinch of salt, a pinch of MSG, and a pinch of white pepper. Mix these dry ingredients together thoroughly. (Potato starch is preferred over corn starch for crispier chicken and better thickening).
⏱️ 2 min - 2
Take the thin strips of chicken breast and add them to the dry starch mix. Coat the chicken thoroughly.
⏱️ 3 min - 3
Remove the chicken from the dry mix, shaking off any excess. Place the coated chicken into a separate bowl. Add the egg whites to the chicken and mix well by hand until the chicken is evenly coated and slightly sticky.
⏱️ 3 min - 4
Return the egg-white-coated chicken to the dry starch mix. Coat the chicken thoroughly again, ensuring each piece is well-dredged.
⏱️ 3 min - 5
Heat a generous amount of vegetable oil in a wok or deep pan to 180°C (300°F).
⏱️ 5 min•🌡️ 180 - 6
Carefully add the coated chicken strips to the hot oil. Fry the chicken for 6 to 8 minutes until golden brown and crispy all the way through. (Frying for this extended period makes double-frying unnecessary).
⏱️ 8 min•🌡️ 180 - 7
Remove the fried chicken from the oil and place it on a paper towel-lined tray to drain excess oil.
⏱️ 1 min - 8
In a clean wok or frying pan, add the vegetable oil for stir-frying and heat it until hot.
⏱️ 2 min - 9
Once the oil is hot, quickly add the spring onions and fresh minced garlic directly on top. Work fast to avoid burning the garlic.
⏱️ 1 min - 10
Add a pinch of salt and a pinch of MSG to the spring onions and garlic. Cook this off, stirring constantly.
⏱️ 1 min - 11
Add the sliced onions and green peppers to the wok. Toss and mix the vegetables with the aromatics.
⏱️ 2 min - 12
Introduce the previously fried crispy chicken strips to the wok with the vegetables.
⏱️ 1 min - 13
Add another pinch of salt, a pinch of MSG, a little bit of white pepper, and the smoked paprika.
⏱️ 1 min - 14
Pass the ingredients through, mixing everything well. Cook for an additional 20-30 seconds to combine the flavors and ensure everything is heated through.
⏱️ 1 min - 15
Sprinkle the chili flakes over the dish and mix them in. (Optional: add sugar if desired, though the creator prefers without).
⏱️ 1 min - 16
Transfer the Crispy Smoked Chilli Chicken to a serving plate.
⏱️ 1 min - 17
Garnish with sliced red chilies, if using.
⏱️ 1 min