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Close-up of crispy dry Gobi Manchurian garnished with fresh green chilies and onions in a metal bowl.

Spicy Tangra-Style Chili Chicken

This vibrant Indo-Chinese Chili Chicken is a delightful explosion of flavors, featuring tender fried chicken tossed in a spicy, tangy, and slightly sweet sauce with crisp bell peppers and onions. Perfect for a weeknight dinner or entertaining!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Indian, Indo-Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade & Frying
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Soy Sauce regular or light
  • 1 tsp Vinegar white or rice vinegar
  • 1/2 tsp Black Pepper freshly ground
  • 1/2 tsp Salt or to taste
  • 1 large Egg
  • 2 tbsp All-purpose Flour
  • 2 tbsp Cornstarch
  • 3 cups Oil for deep frying (e.g., vegetable, canola)
For the Chili Sauce
  • 2 tbsp Oil neutral cooking oil
  • 1 tbsp Garlic finely minced
  • 1 tbsp Ginger finely minced
  • 2-4 Green Chilies slit lengthwise (adjust to spice preference)
  • 1 medium Onion cut into 1-inch squares
  • 1 medium Green Bell Pepper cut into 1-inch squares
  • 1 medium Red Bell Pepper cut into 1-inch squares
  • 3 tbsp Soy Sauce regular or light
  • 1 tbsp Chili Sauce (e.g., Sriracha, schezwan, or hot chili garlic sauce)
  • 1 tbsp Tomato Ketchup
  • 1 tsp White Vinegar
  • 1 tsp Sugar or to taste
  • 1/2 cup Water or Chicken Broth
  • 1 tbsp Cornstarch
  • 2 tbsp Water for cornstarch slurry
For Garnish
  • 2 tbsp Spring Onions chopped, green parts only

Equipment

  • Large mixing bowls
  • Deep Skillet or Wok
  • Tongs
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Wire Rack

Method
 

Marinate the Chicken
  1. In a large mixing bowl, combine the chicken pieces with ginger-garlic paste, 1 tbsp soy sauce, 1 tsp vinegar, black pepper, and salt. Mix well.
  2. Crack in the egg and mix until well combined.
  3. Add the all-purpose flour and 2 tbsp cornstarch. Mix thoroughly until each piece of chicken is coated.
  4. Cover the bowl and let the chicken marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
Fry the Chicken
  1. Heat 3 cups of oil in a deep skillet or wok over medium-high heat until it reaches 350-375°F (175-190°C).
  2. Carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through.
  3. Remove the fried chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
Prepare the Chili Sauce
  1. Discard all but 2 tablespoons of oil from the wok/skillet (or use fresh oil if desired). Heat the oil over medium-high heat.
  2. Add minced garlic, minced ginger, and slit green chilies. Sauté for 30 seconds until fragrant.
  3. Add the cubed onion, green bell pepper, and red bell pepper. Stir-fry for 2-3 minutes until they are slightly tender-crisp.
  4. In a small bowl, whisk together 1 tbsp cornstarch with 2 tbsp water to create a slurry. Set aside.
  5. Add 3 tbsp soy sauce, chili sauce, tomato ketchup, 1 tsp white vinegar, and sugar to the vegetables. Stir well to combine.
  6. Pour in the 1/2 cup of water or chicken broth. Bring the sauce to a gentle simmer.
  7. Give the cornstarch slurry a quick whisk again and slowly pour it into the simmering sauce while stirring continuously. Cook for 1-2 minutes until the sauce thickens to your desired consistency.
Assemble Chili Chicken
  1. Add the fried chicken pieces to the thickened chili sauce. Toss gently to ensure all chicken is evenly coated.
  2. Cook for another 1-2 minutes, allowing the chicken to absorb some of the sauce flavors.
  3. Remove from heat.
Serve
  1. Garnish with chopped spring onions.
  2. Serve hot with steamed rice, noodles, or as an appetizer.

Notes

For extra crispiness, you can double-fry the chicken: fry once for 3-4 minutes, remove, then fry again for 1-2 minutes until extra golden and crispy. Adjust green chilies to control the spice level. This recipe is best served immediately.