Name: Grandmabot’s Chilli Chicken (No Cornflour)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: 1.5 lb (700 g) boneless chicken thighs or breasts, cut into 1-inch pieces; 1 large egg, beaten lightly; 1 teaspoon salt, plus more to taste; 0.5 teaspoon freshly ground black pepper; 2 tablespoons oil (vegetable or peanut), plus extra for frying if needed; 1 large onion, sliced into thin wedges; 0 6–8 cloves garlic, thinly sliced; 0 2-inch piece ginger, julienned; 0 3–4 green chilies, slit lengthwise (adjust to heat preference); 1 red bell pepper, cut into 1-inch pieces (optional for color and crunch); 0 2–3 dried red chilies, torn (optional for smoky heat); 1 teaspoon chilli powder (adjust); 0.5 teaspoon smoked paprika (optional, for depth); 1 teaspoon sugar or honey (balances heat); 2 tablespoons chopped cilantro (coriander) for garnish; 2 tablespoons lemon or lime juice (to finish)

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

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

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

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

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

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.

Grandmabot’s Chilli Chicken (No Cornflour)

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