Grandmabot’s Chilli Chicken (No Cornflour)

Instructions

1. 1

   Prepare the chicken: season the chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper, then toss with the beaten egg until evenly coated. The egg creates a light cling for browning without cornflour.

2. 2

   Sear the chicken: heat 2 tablespoons oil in a large heavy skillet or wok over medium-high heat. Add chicken in a single layer (work in batches). Sear until golden and cooked through, about 4–6 minutes per batch. Remove to a plate. The egg will give nice color and slight crispness.

3. 3

   Cook the aromatics: in the same pan add a little more oil if needed. Reduce heat to medium, add onions and a pinch of salt; cook until soft and beginning to caramelize, 4–5 minutes. Add garlic, ginger, green chilies, and dried chilies; sauté 1–2 minutes until fragrant.

4. 4

   Bloom the spices: sprinkle in chilli powder and smoked paprika; stir so the spices bloom in the fat. Add sugar or honey and 2 tablespoons water to make a light glaze, simmer 30–60 seconds.

5. 5

   Combine and finish: return chicken to the pan, toss over medium-high heat so pieces get coated in the glaze. Add red bell pepper and stir 1–2 minutes so it stays crisp-tender. If needed, add a splash of water to loosen the glaze — we want a glossy coating, not a sauce.

6. 6

   Brighten and serve: turn off the heat, finish with lemon or lime juice and chopped cilantro. Adjust seasoning. Serve immediately with steamed rice or flatbread.