Indo-Chinese Chili Chicken
Sometimes nicknamed “Chindu” cuisine, it’s the result of Chinese immigrants in India who adapted their recipes to local flavors and produced some of the happiest accidents of Asian-fusion.
This sauce combines sweet soy, garlic, ginger, and spicy peppers. Ask your butcher for “muslos deshuesados,” or boneless chicken thighs. They will remain juicy and delicious throughout the cooking and reheating of this dish.
Ingredients for about 6 servings
- 500 grams of boneless chicken thighs
- oil for frying
For the batter
- 3 tablespoons of cornstarch
- 2 tablespoons of flour
- 1/2 teaspoon of powdered cayenne pepper
- 1/2 teaspoon of ground black pepper
- 3 to 4 garlic cloves finely chopped
- 1 tablespoon of grated ginger
- 1 pinch of salt
- 1 tablespoon of rice wine vinegar
- 3 tablespoons of water
For the sauce
- 3 tablespoons of vegetable oil
- 3 green onions (scallions) thinly sliced
- 1 jalapeno pepper or more to taste
- 8 to 10 cloves of garlic, finely chopped
- 1 tablespoon of shredded ginger
- 1/2 small red or green bell pepper, thinly sliced
- 1 tablespoon of sriracha sauce
- 1 tablespoon of ketchup
- 1/2 cup of good quality soy sauce
- 4 tablespoons of brown sugar
- 1/2 cup of cold water mixed with 2 teaspoons of cornstarch
Directions
- Cut the boneless thighs in 1 inch pieces and prepare batter ingredients.
- Coat the chicken as seen in picture.
- Fry in batches in a shallow pan with the vegetable oil. Drain on paper towels.
- Prepare sauce. Heat oil in a pan and fry the green onion, garlic, bell pepper, ginger, and jalapeno until fragrant.
- Add the sriracha ketchup, soy sauce, and sugar.
- Add the water/cornstarch mixture and heat until the sauce thickens.
- Mix in the fried chicken pieces, garnish with cilantro leaves or sliced green onion tops, serve with rice or noodles.