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–+ servings
Chilli Chicken

Irresistibly Spicy Chilli Chicken for Home Takeout Nights

This Chilli Chicken recipe features an irresistible blend of heat and sweetness, delivering a restaurant-quality dish right at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless Chicken Preferably dark meat, cut into 1-inch pieces.
  • 6-7 tablespoons Corn Starch Plus 2 teaspoons for coating and slurrying.
For the Marinade
  • 2 tablespoons Garlic-Ginger-Onion Mix For marinating chicken, can use pre-mixed.
  • 0.5 tablespoon Chilli Powder Or cayenne pepper for heat.
  • 1 teaspoon Black Pepper Preferably freshly cracked.
  • 0.5 cup Water Plus 3-4 tablespoons for marinating.
For the Sauce
  • 2.5 tablespoons Soy Sauce Plus 1.5 tablespoons dark soy.
  • 1 tablespoon Rice Vinegar Or substitute with white vinegar.
  • 1 tablespoon Honey Maple syrup can be a substitute.
For the Vegetables
  • 0.5 Green Pepper Can substitute with other bell peppers.
  • 0.5 Onion Plus reserved small onion for flavor.
  • 5-6 Green Chillies Use green Thai chillies for spicier dish.
For Aroma
  • 3-4 slices Ginger Fresh ginger is recommended.
  • 2-3 cloves Garlic Fresh minced garlic is best.

Equipment

  • Deep pan or wok
  • mixing bowls
  • slotted spoon
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Marinate the chicken with ginger-garlic-onion mix, soy sauce, chilli powder, black pepper, and water. Refrigerate for at least 1 hour.
  2. Chop the green chillies. Mix dark soy sauce, rice vinegar, honey, and corn starch slurry to prepare the sauce.
  3. Heat oil in a deep pan or wok to 350°F. Test with bread; if it sizzles, it's ready.
  4. Coat marinated chicken in corn starch and fry in batches until crispy and golden brown, about 5-6 minutes.
  5. Sauté reserved ginger-garlic-onion mix, then add onions and green peppers until tender, about 2 minutes.
  6. Combine the sauce with sautéed vegetables and simmer until thickened. Fold in fried chicken.
  7. Serve hot, garnished with green chillies, and pair with rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 900mgPotassium: 400mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Marinate overnight for maximum flavor. Fry in small batches to prevent sogginess. Store leftovers in an airtight container.

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