Chilli Chicken

Servings

2–3

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Indo-Chinese

Category

Ninja CRISPI

Crispy, juicy chicken tossed with colourful bell peppers, onion and a spicy, tangy stir-fry sauce, made in the Ninja CRISPi.

 

Chilli Chicken

Ingredients

  • For chicken marination: Cornstarch/corn flour – 2 tbsp (38 g);
  • Maida – ¾ tbsp (18 g);
  • Dark soy sauce – ½ tsp (2.5 ml);
  • Minced garlic – 1 tsp (5 g);
  • Salt – to taste;
  • Black pepper powder – ¼ tsp (1.25 g);
  • Egg – 1;
  • Red chilli powder – ½ tsp (2.5 g);
  • Skinless boneless chicken – 220–260 g;
  • Oil – 10 ml.
  • For stir-fry base & sauce: Onion, cut into small cubes – 40 g;
  • Bell peppers (green, red and yellow) – 80 g;
  • Minced garlic – 10 g;
  • Spring onion – 15 g;
  • Soy sauce – ½ tbsp (8 ml);
  • Red chilli sauce – 1 tbsp (15 g);
  • Green chilli sauce – ½ tbsp (8 ml);
  • Ketchup – ½ tbsp (8 ml);
  • Vinegar – ½ tbsp (8 ml);
  • Brown sugar – ¼ tsp (1.25 g);
  • Sesame seeds – 2 g;
  • Oil – 20 ml;
  • Water – 40–50 ml;
  • Salt – to taste.

Directions

  1. Prepare the base gravy: Add onion, bell peppers, minced garlic, spring onion, soy sauce, red chilli sauce, green chilli sauce, ketchup, vinegar, brown sugar, sesame seeds, oil, water and salt to the Ninja CRISPi container. Mix well.

  2. Prepare the chicken: In a separate bowl, combine cornstarch, maida, dark soy sauce, minced garlic, salt, black pepper, egg and red chilli powder. Add the chicken and mix until evenly coated.

  3. Set up the CRISPi: Place the crisper tray over the prepared base gravy in the CRISPi container. Arrange the marinated chicken in a single layer on the crisper tray.

  4. Cook: Cook for 15 minutes at airfry mode. Carefully flip the chicken halfway through cooking for even browning.

  5. Combine: Once cooked, carefully remove the crisper tray and transfer the chicken into the base gravy. Toss well to coat the chicken evenly with the sauce.

  6. Serve: Serve hot, garnished with spring onion if desired.