Entree: South Africa – Durban Indian – Chilli Chicken (Crispy fried chicken tossed in a sweet, spicy Indo-Chinese chilli sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large egg (approx. 50 g)
- 1/2 cup (60 g) cornstarch
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) vegetable oil, for deep frying
- 2 tbsp (30 ml) vegetable oil, for sauce
- 3 cloves (9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 small (approx. 10 g) green chilies, sliced (adjust to taste)
- 1 medium (110 g) yellow onion, cut into wedges
- 1 red bell pepper, sliced, about 6 oz (170 g)
- 1 green bell pepper, sliced, about 6 oz (170 g)
- 3 stalks (approx. 30 g) spring onions, cut into 1-inch pieces
- 3 tbsp (45 ml) tomato ketchup
- 2 tbsp (30 ml) red chilli sauce or Sriracha
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) white vinegar
- 1 tsp (4 g) granulated sugar
- 1/3 cup (80 ml) chicken stock or water
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry
- 1 tsp (5 ml) sesame oil (optional)
- Lemon wedges, for serving

Instructions

1. In a large bowl, season the chicken pieces with 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) pepper. Stir in the egg, then toss with 1/2 cup (60 g) cornstarch and 1/4 cup (30 g) flour until pieces are evenly coated.
2. Heat 2 cups (480 ml) vegetable oil in a heavy skillet or wok to 350°F (175°C). Fry chicken in batches until golden and cooked through, about 4–5 minutes per batch. Drain on paper towels and set aside.
3. Discard all but 2 tbsp (30 ml) oil from the wok. Over medium-high heat, add 2 tbsp (30 ml) oil, then sauté garlic, ginger, and sliced green chilies until fragrant, about 30 seconds.
4. Add the onion and bell peppers and stir-fry 2–3 minutes until slightly softened but still crisp.
5. Stir in ketchup, red chilli sauce, soy sauce, vinegar, sugar, and the remaining 1/2 tsp (2.5 g) salt. Add chicken stock or water and bring to a simmer.
6. Return the fried chicken to the wok and toss to coat. Stir in the cornstarch slurry and cook 1–2 minutes until sauce thickens and becomes glossy.
7. Finish with sesame oil if using, add spring onions, adjust seasoning with extra soy or vinegar to taste, and serve immediately with lemon wedges and steamed rice.