Tangra-Style Dry Chilli Chicken
- ⏱ 40 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
An excessively addictive dry chilli chicken chakhna for a drinks night.
Adapted from Sougata Ghosh.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Tangra-Style Dry Ch...
0/0
COOK 1COOK 2
1Mise en Place
Finely chop the garlic
2Fry the chicken
In hot oil, deep-fry the chicken in batches until...
3Mix the sauce
+ 15 more steps in the app
Tangra-Style Dry Ch...
0/0
COOK 2COOK 1
1Mise en Place
Dice the boneless chicken thighs
Slice the green chillies
2Fry the chicken
3Mix the sauce
In a bowl, mix together the dark soy sauce, red...
Taste before adding more salt
+ 15 more steps in the app
Ingredients
- 500 g boneless chicken thighs (diced)
- 1 tsp salt for the chicken
- 1 egg
- 3 tbsp maida/all-purpose flour
- 5 tbsp cornflour for the coating
- 1 tbsp vinegar
- 1 tsp garlic juice
- oil, to taste (for deep frying)
- 1 tbsp dark soy sauce
- 2 tbsp red chilli sauce
- 1½ tbsp tomato ketchup
- 1 tbsp oyster sauce
- ¼ tsp salt for the sauce
- 1½ tbsp garlic (finely chopped)
- 1 tbsp ginger (finely chopped)
- 3–4 green chillies (sliced)
- 1 onion (diced)
- 1 green capsicum (diced)
- ½ tsp chicken broth powder
- 2 tbsp spring onions (chopped)
- 2 tbsp reserved chicken-frying oil
- 1 tsp cornflour for the slurry
- 2 tbsp water
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Dice the boneless chicken thighs
- COOK 1 Slice the green chillies
- COOK 1 Dice the green capsicum
- COOK 1 Chop the spring onions
- COOK 1 In a bowl, add the diced boneless chicken thighs, salt, egg, vinegar and optional garlic juice, Mix well
- COOK 1 In the mixing bowl, add the maida/all-purpose flour and cornflour for the coating and mix until the chicken is evenly coated, The coating should be slightly sticky and thick enough to cling to the chicken
- COOK 2 Finely chop the garlic
- COOK 2 Finely chop the ginger
- COOK 2 Dice the onion
2. Fry the chicken
- COOK 2 In hot oil, deep-fry the chicken in batches until golden and crispy, For extra crunch, fry a second time for 30–45 seconds, Keep aside
🤝 Cook 1 hands over the coating and mix.
Meanwhile: Mix the sauce
- COOK 1 In a bowl, mix together the dark soy sauce, red chilli sauce, tomato ketchup and oyster sauce
- COOK 1 Taste before adding more salt
3. Heat the wok
- COOK 1 In a wok, heat 2 tbsp of the same frying oil on high heat
- COOK 1 In the wok, add the garlic, ginger and green chillies, Stir-fry for 15–20 seconds
- COOK 1 In the wok, add the onion and green capsicum
- COOK 1 Toss on high heat for 30–45 seconds
- COOK 1 Keep them crunchy
- COOK 1 In the wok, add the prepared sauce and ½ tsp chicken broth powder, Toss quickly
- COOK 1 In the wok, add the crispy chicken and toss aggressively on high heat for 30–60 seconds, until every piece is coated
- COOK 1 Finish with the spring onions
- COOK 1 If you want it slightly saucy, add the cornflour slurry little by little while tossing until you get the consistency you like
🤝 Cook 2 hands over the garlic, ginger and onion.
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