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Chilli Chicken
Recipe

17 INGREDIENTS • 16 STEPS • 1HR 20MINS

Chilli Chicken

4.8
6 ratings
A popular and delicious Hakka, Indian Chinese takeout dish, chilli chicken is made with lightly battered crispy chicken chunks lightly tossed in a spicy chilli sauce.
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Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
A popular and delicious Hakka, Indian Chinese takeout dish, chilli chicken is made with lightly battered crispy chicken chunks lightly tossed in a spicy chilli sauce.
1HR 20MINS
Total Time
$3.21
Cost Per Serving
Ingredients
Servings
4
US / Metric
Fresh Ginger
3 slices
Garlic
2 cloves
Onion
1
Small Onion, halved
Soy Sauce
1/4 cup
Water
3 Tbsp
Water
Chili Powder
2 Tbsp
Chili Powder
Green Chili Pepper
5
Green Chili Peppers
Water
1/2 cup
Water
Dark Soy Sauce
1 1/2 Tbsp
Honey
1 Tbsp
Corn Starch
1/2 cup
Water
1 Tbsp
Water
Cooking Oil
as needed
Cooking Oil
or for deep frying
Nutrition Per Serving
VIEW ALL
Calories
343
Fat
5.4 g
Protein
42.6 g
Carbs
30.8 g
Add to plan
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Chilli Chicken
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author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com

Author's Notes

The chilli powder at local grocery stores usually are a blend of cumin and other spices – this is not the type of chilli you would use for this recipe. That type of chilli powder has a more tex-mex kind of flavour. Indian chilli powders are just pure chilli peppers blended into a fine powder with no extra spices, so this gives just heat. When you are looking for chilli powder, make sure there are no other extra spices in the ingredient list – it should only be chillis. If you cannot find this, you can substitute it 1:1 with cayenne pepper.

This is a dry chilli chicken recipe. If you want to make the gravy chilli chicken, double the sauce ingredients and it will make it saucier for the gravy version of chilli chicken!

If you decide to use white meat instead of dark meat, brine the chicken with a salt water brine (1 1/2 tablespoons of salt with 4 cups of water) for 1 hour before marinating the chicken with the marinade to make the chicken juicy and moist.
Cooking InstructionsHide images
step 1
Cut the Boneless Skinless Chicken (1.5 lb) into small, bite-sized pieces and place in a bowl.
step 2
With a food processor, blitz the Fresh Ginger (3 slices), Garlic (2 cloves) and half of the Onion (1/2) until it is a fine paste. Set aside 2 tablespoons of this mixture for later.
step 3
Place the ginger-garlic-onion paste, 1 1/2 tablespoon Soy Sauce (1 1/2 Tbsp), half a tablespoon of Chili Powder (1/2 Tbsp), 1 teaspoon Ground Black Pepper (1 tsp), and 3 tablespoons of Water (3 Tbsp) in the bowl with the chicken and thoroughly combine. Do not add the corn starch yet. We will add that right before we deep fry the chicken. Marinate in the fridge for 1 hour.
step 4
Chop the Green Bell Pepper (1/2) and the other half of the Onion (1/2) into bite-sized pieces and set aside.
step 4 Chop the Green Bell Pepper (1/2) and the other half of the Onion (1/2) into bite-sized pieces and set aside.
step 5
Chop up the Green Chili Peppers (5) in the slices (keep the seeds) and add it to a small bowl.
step 6
Add the Water (1/2 cup), Dark Soy Sauce (1 1/2 Tbsp), Soy Sauce (2 1/2 Tbsp), Chili Powder (1 1/2 Tbsp), Rice Vinegar (1 Tbsp), and Honey (1 Tbsp) to the bowl with the chillis.
step 7
In a small bowl, mix Corn Starch (2 Tbsp) with Water (1 Tbsp) then add it to the sauce and stir to combine. Set the sauce aside.
step 8
In a wok, frying pan or deep fryer set the Cooking Oil (as needed) to 375 degrees F (190 degrees C).
step 9
Add in Corn Starch (1/3 cup) to the chicken and mix until combined and chicken is coated lightly.
step 10
When the oil is hot, add the chicken into the oil to cook in batches. Be careful not to overcrowd the oil, which can drop the oil temperature. Cook the chicken for about 5-6 minutes and set aside on a plate lined with paper towel or newspaper when it is done. Repeat with all the chicken.
step 10 When the oil is hot, add the chicken into the oil to cook in batches. Be careful not to overcrowd the oil, which can drop the oil temperature. Cook the chicken for about 5-6 minutes and set aside on a plate lined with paper towel or newspaper when it is done. Repeat with all the chicken.
step 11
In a new wok or frying pan, set the stove to medium to medium-high heat and add 2 tablespoons of oil.
step 12
When the oil is hot, add in the 2 tablespoons of ginger-garlic-onion mix that was reserved from preparation and cook it until it is toasty and brown. Approximately 1-2 minutes. Careful not to burn it.
step 13
Add in the onions and green pepper chunks and cook it for 1-2 minutes. We want to keep the veggies somewhat crisp still.
step 14
Give the sauce a quick stir (the corn starch likes to settle at the bottom) and then add it to the wok. Keep stirring the sauce until it thickens and becomes translucent and thick.
step 15
Once the sauce has thickened, add in chicken and mix everything together until the chicken is coated with the sauce.
step 16
Turn off the heat and enjoy it with some rice!
step 16 Turn off the heat and enjoy it with some rice!
Tags
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Dairy-Free
Chicken
Shellfish-Free
Dinner
Chinese
Indian
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