Chicken Thigh Chilli Dry, Indo-Chinese Style
Crisp-edged thigh pieces tossed with capsicum, spring onion and a hot, tangy sauce. The takeaway favourite, at home.
Raw materials
Thigh stays juicy inside the crisp coating.
Ingredients
Method
Fry in small batches so the coating stays crisp.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Cut the thigh into 3 cm pieces.
- 02Coat
Mix the batter ingredients to a thick coating and toss the chicken through it. Rest for 10 minutes.
- 03Fry
Heat the oil and shallow fry in batches for 5 to 6 minutes, turning, until golden and crisp. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer. Drain on paper.
- 04Stir-fry the base
Heat 1 tablespoon oil in a wok. Fry the garlic and chillies for 20 seconds, then the onion and capsicum for 2 minutes on high.
- 05Toss
Add the soy sauce, chilli sauce and vinegar, then the chicken. Toss for 1 minute.
- 06Serve
Finish with spring onion and serve at once while crisp.
Questions
How do I keep it crisp?+
Fry in batches, drain well, and toss with the sauce only at the last minute.
Can I air fry the chicken?+
Yes. Spray lightly with oil and air fry at 200 °C for 12 minutes, turning once.