CHILLI CHICKEN RECIPE (GLUTEN-FREE, WITH GRILLED CHICKEN)
Chilli Chicken - A classic street food dish from Indo-Chinese cuisine. It is our family favourite and an absolute crowd pleaser. This gluten-free Chilli Chicken recipe with grilled chicken and crunchy veggies lets you enjoy the magical taste without the additional fat of fried food.
Equipment
- 1 Wok
- 1 Steel Frame rack for Chicken
Ingredients
- 560 gms Chicken Thighs 4 large thigh pieces
Marinade
- 2 tbsp Vegetable oil
- ½ tsp Salt
- ½ tsp Crushed black pepper
- 1 tbsp Chill Garlic Sauce gluten-free certified/ homemade
- 1 tbsp Ginger garlic paste
- 1 tsp Rice vinegar
- ¼ cup Cornstarch
- ½ cup Gluten free flour You can substitute it with 1/4 cup rice flour
- 1 Egg
Stir Fry
- 2 tbsp Vegetable oil
- 1 tbsp Tomato ketchup
- 1 tbsp Soy Sauce gluten-free certified/ tamari
- 1 tbsp Chill Garlic Sauce gluten-free certified/ homemade
- 1 tsp Rice vinegar
- 1 tsp Crushed black pepper
- ½ tsp salt
- 1 Medium Red onion
- 1 Large Bell pepper
- 1 Stem Spring onion
- 1 tbsp cornstarch
Instructions
Chicken Marination
- Cut chicken into 1-1.5 inch pieces and place in a bowl. Add ginger garlic paste, chilli garlic sauce, salt, crushed black pepper, vinegar and mix. Let it rest for at least 15-20 minutes.
Veggie Prep
- Cut the red onion into about 1 inch pieces and separate the layers. Cut the bell peppers also into about 1 inch long and 1/2 an inch wide pieces.
- Remove the root of the spring onion, chop and separate the white and the green parts of the spring onion.
Coat and cook the chicken
- Add gluten-free flour, corn and egg to the marinated chicken and thoroughly coat all the pieces. Add 1-2 tbsp of water to ensure proper coverage.
- Turn on the oven on Broil setting. Place the coated chicken pieces on a baking dish, placing a wire rack/ steel rack that allows the moisture to drip down onto the tray as the chicken pieces cook. Broil for 10 minutes, then flip the chicken pieces and put it in the oven for 7-8 additional minutes. Optionally, you may deep-fry the pieces.
- Turn off the oven, let the chicken pieces remain in the oven for 2-3 minutes, then take them out.
Stir Fry
- Dissolve 1 tbsp of corn starch in 1/4 cup water.
- In a wok on high flame add 2 tbsp of oil, then add in chopped red onions, chopped white part of spring onion, chilli garlic sauce* and salt. Saute for a minute.
- Add in tomato ketchup, soy sauce and red bell peppers. Mix the broiled chicken, mixing it with the sauces. Blend in the cornstarch slurry. If you want your dish to have more gravy, increase the cornstarch to 1.5 tbsp with 1.5 cup of water. Saute for a minute or two. Add in crushed black pepper and chopped spring onion (green portion).
- Do a quick taste test and adjust the salt. Serve this mouth watering dish hot with a side of steamed rice/ gluten-free noodles.