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Indo-Chinese Chilli Chicken

Our Chilli Chicken is a simple yet tasty dish that is bursting with a fusion of Indo-Chinese flavours.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
25 mins Preparation

Ingredients

Serves 4 people

Marinade

  • 500g Chicken thigh boneless diced 50-60mm
  • 1/2 Patak's Madras Paste Pot
  • 2 tbsp corn flour
  • 20ml Blue Dragon Dark Soy Sauce
  • 30ml water
    • Oil for frying


Stir Fry

  • 150g Mixed peppers roughly cut into big chunks
  • 50g red onion roughly cut into big chunks
  • 2 tbsp oil
  • 1/2 Patak's Madras Paste Pot
  • 1 tbsp chopped ginger
  • 2 tbsp sliced garlic
  • 2 sliced green chilli
  • 100ml water
  • 100g tomato ketchup
  • 35ml Blue Dragon Dark Soy Sauce
  • 1 sliced spring onion

Method

  1. Mix all the ingredients of the chicken marinade and keep in the fridge for at least 2 hours.
  2. Cook in the deep fryer or alternatively in the oven at 200C for 10-12 minutes.
  3. Heat oil in the wok and add ginger, garlic, green chillies and sauté until the garlic is golden brown.
  4. Add Madras paste and 50ml water and cook the paste until all the water is evaporated.
  5. Add tomato ketchup and Blue Dragon dark soy sauce with 50ml water and chicken cooked before.
  6. Add peppers and red onions to the wok and toss until all the chicken, peppers and onions are coated with the sauce.
  7. Garnish with sliced spring onion and serve hot.

  • Serves 4 people

    Marinade

    • 500g Chicken thigh boneless diced 50-60mm
    • 1/2 Patak's Madras Paste Pot
    • 2 tbsp corn flour
    • 20ml Blue Dragon Dark Soy Sauce
    • 30ml water
      • Oil for frying


    Stir Fry

    • 150g Mixed peppers roughly cut into big chunks
    • 50g red onion roughly cut into big chunks
    • 2 tbsp oil
    • 1/2 Patak's Madras Paste Pot
    • 1 tbsp chopped ginger
    • 2 tbsp sliced garlic
    • 2 sliced green chilli
    • 100ml water
    • 100g tomato ketchup
    • 35ml Blue Dragon Dark Soy Sauce
    • 1 sliced spring onion
    1. Mix all the ingredients of the chicken marinade and keep in the fridge for at least 2 hours.
    2. Cook in the deep fryer or alternatively in the oven at 200C for 10-12 minutes.
    3. Heat oil in the wok and add ginger, garlic, green chillies and sauté until the garlic is golden brown.
    4. Add Madras paste and 50ml water and cook the paste until all the water is evaporated.
    5. Add tomato ketchup and Blue Dragon dark soy sauce with 50ml water and chicken cooked before.
    6. Add peppers and red onions to the wok and toss until all the chicken, peppers and onions are coated with the sauce.
    7. Garnish with sliced spring onion and serve hot.

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