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No. 0153 Indian Free recipe

Indo-Chinese Chili Chicken with Sesame Rice

Crisp cornstarch-coated chicken is tossed in a sticky, tangy glaze of soy, chili sauce and vinegar with blistered red chilies and scallion batons. A neat dome of sesame-flecked rice sits beside it to soak up the sauce. Hot, sweet, sour and savory all hit at once.

4.5 from 1,376 cooks

Glossy chili chicken with red chilies and scallions beside molded sesame rice in black bowl
Photo: Huzaifa Bukhari on Pexels
Prep
25 min
Cook
20 min
Total
45 min
Serves
3
Level
Medium
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Method 6 steps

  1. Toss the chicken with egg white, a pinch of salt and all but 1 tbsp of the cornstarch until each piece is coated.

  2. Heat the oil to 350 F and fry the chicken in batches for 4 to 5 minutes until crisp and golden. Drain on a rack.

  3. Pour off all but 1 tbsp oil. Stir-fry the garlic, chilies and scallions over high heat for 1 minute until fragrant and blistered.

  4. Add soy sauce, chili sauce, vinegar and honey, plus the reserved cornstarch mixed with 3 tbsp water. Bubble 30 seconds until glossy.

  5. Toss in the fried chicken and coat quickly so it stays crisp.

  6. Mix half the sesame seeds into the rice, pack into a small cup and turn out onto the plate. Spoon the chicken beside it and scatter the remaining seeds.

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