By High Tide Food Group
Prep Time:
30 Min
Cook Time:
20 Min
Servings:
4 People
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Description:
High Tide Food Group — Crispy Chilli Chicken (Indo-Chinese)
A crowd-pleasing starter or quick main: bite-size chicken, flash-fried for crunch, then tossed with gingery, garlicky peppers in a sweet-spicy glaze. Includes wok and air-fryer options.
Allergen & Prep Notes
Contains soy, egg, and gluten (AP flour, some chili sauces). Use tamari and a GF chili sauce to make gluten-reduced; skip egg white and add 1 extra tbsp cornstarch if needed.
Ingredients:
Chicken & Aromatics
1 lb (450 g) boneless, skinless chicken thighs, sliced ~1 in / 2.5 cm
12 garlic cloves, finely minced
1-inch (2.5 cm) fresh ginger, finely minced
3–4 green chilies, slit lengthwise (to taste)
2 cups red onion, cut in squares, layers separated
1 cup red bell pepper, squared
1 cup green bell pepper, squared
¼ cup spring onions (scallions), whites and greens separated
Neutral oil for shallow-frying + 2 tbsp for stir-fry
Sesame seeds, for garnish (optional)
Marinade (for the chicken)
1 tsp soy sauce
1 tsp red chili sauce (to taste)
1 egg white
1 tsp white vinegar
1 tsp ginger paste
1 tsp garlic paste
2 tbsp cornstarch
2 tbsp all-purpose flour
½ tsp fine salt
¼ tsp black pepper
Stir-Fry Sauce
1 tbsp soy sauce
1 tbsp red chili sauce (to taste)
1 tsp white vinegar
1 tsp sugar
Pinch of salt, ¼ tsp black pepper
Slurry
1 tbsp cornstarch + ⅓ cup (80 ml) water, mixed smooth
Instructions:
Marinate
Toss chicken with all marinade ingredients until evenly coated. Rest 20 minutes (or cover and refrigerate up to overnight).
Piping Pot Curry
Fry the chicken (choose one)
Shallow-fry: Heat ~½ in (1.25 cm) oil in a skillet over medium-high. Fry chicken 5–8 minutes, turning for even golden color. Drain on paper towel. Do not overcook.
Piping Pot Curry
Air-fry: Preheat to 380°F (193°C). Arrange in a single layer; cook 10–12 minutes, shaking halfway.
Piping Pot Curry
Stir-fry & glaze
Heat 2 tbsp oil in a wok on high. Add ginger, garlic, and green chilies; sauté ~1 minute. Add onions and both peppers; toss 1–2 minutes until bright and crisp-tender. Add the white parts of scallions and cook 1 minute. Pour in the stir-fry sauce, then the cornstarch slurry, stirring until glossy and slightly thick (~1 minute). Add fried chicken; toss just to coat. Finish with scallion greens and sesame seeds. Serve immediately.
Chef's Notes:
High Tide Notes & Swaps
Heat control: Use Kashmiri chili powder or a dash of Schezwan chutney for extra heat + a deeper red hue; reduce green chilies for milder.
Piping Pot Curry
Make it a main: For a saucier version, add ~1 cup (240 ml) water to the slurry before step 3 and simmer to desired gravy thickness; serve with Hakka noodles or fried rice.
Piping Pot Curry
Protein swap: Paneer cubes work great—air-fry or bake for a lighter take.
Piping Pot Curry
Catering scale (approx. per 1 kg chicken): 2 tsp soy, 2 tsp chili sauce, 2 egg whites, 2 tsp vinegar, 2 tsp each ginger/garlic paste, 4 tbsp cornstarch, 4 tbsp flour, 1 tsp salt, ½ tsp pepper. Stir-fry sauce: 2 tbsp soy, 2 tbsp chili sauce, 2 tsp vinegar, 2 tsp sugar.
Service Ideas (High Tide Style)
Top with a squeeze of lime and a few cilantro leaves.
Pair with a crisp slaw and steamed jasmine rice, or plate as finger food with toothpicks and extra Schezwan on the side.
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