Irresistibly Spicy Chilli Chicken

Why Make This Recipe

Irresistibly Spicy Chilli Chicken is a dish that brings joy to your taste buds. Its spicy flavor combined with tender chicken makes it a favorite for many. Whether you’re enjoying a casual meal or hosting a gathering, this recipe is sure to impress family and friends. It is quick, easy, and packed with flavor, making it a perfect option for busy weeknights or weekend feasts.

How to Make Irresistibly Spicy Chilli Chicken

Ingredients:

1. 1.5 lbs Boneless Chicken (Dark meat recommended for juiciness.)
2. 1.5 tbsp Soy Sauce (Adds essential umami and flavor depth.)
3. 1 tsp Black Pepper (Provides mild heat.)
4. 0.5 tbsp Chilli Powder (Opt for pure chilli powder for authentic taste.)
5. 3-4 tbsp Water (Helps in marinating the chicken.)
6. 6-7 tbsp Corn Starch (Ensures crispy coating.)
7. 0.5 Green Pepper (Can use bell pepper as a substitute.)
8. 0.5 Onion (Enhances sweetness.)
9. 0.5 Small Onion (Boosts the marinade’s sweetness.)
10. 5-6 Green Chillies (Adjust according to spice preference.)
11. 2-3 cloves Garlic (Essential for savory richness.)
12. 3-4 slices Ginger (Provides aromatic freshness.)
13. 1.5 tbsp Dark Soy Sauce (Provides depth and rich color.)
14. 2.5 tbsp Regular Soy Sauce (Balances flavors.)
15. 1 tbsp Rice Vinegar (Introduces acidity.)
16. 1 tbsp Honey (Adds sweetness.)
17. 2 tsp Additional Corn Starch (Aids in thickening the sauce.)
18. 0.5 cup Water (Helps achieve sauce consistency.)

Directions:

1. Cut the boneless chicken into bite-sized pieces.
2. In a bowl, mix the chicken with soy sauce, black pepper, chilli powder, and water. Let it marinate for about 30 minutes.
3. After marinating, coat the chicken pieces with 6-7 tablespoons of corn starch.
4. Heat oil in a pan over medium heat. Fry the coated chicken pieces until golden brown and crispy. Remove them and set aside.
5. In the same pan, add a little more oil if needed. Sauté the green pepper, onion, small onion, green chillies, garlic, and ginger until softened.
6. Add the fried chicken back into the pan. Stir well.
7. In a bowl, mix dark soy sauce, regular soy sauce, rice vinegar, honey, additional corn starch, and 0.5 cup of water. Pour this sauce over the chicken.
8. Cook everything together for another 5-7 minutes until the sauce thickens and coats the chicken nicely.

How to Serve Irresistibly Spicy Chilli Chicken

Serve this delicious spicy chilli chicken hot. It pairs well with steamed rice, naan, or even on its own as a dry appetizer. You can garnish it with chopped green chilies or fresh coriander for an extra pop of flavor.

How to Store Irresistibly Spicy Chilli Chicken

If you have leftovers, allow the chicken to cool to room temperature. Store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can reheat it on the stove or in the microwave before serving.

Tips to Make Irresistibly Spicy Chilli Chicken

• For extra heat, include more green chillies or use a hotter variety like jalapeños.
• Make sure to fry the chicken in small batches to keep it crispy.
• Adjust the sweetness by adding more honey or reduce it according to your taste.

Variation

For a different twist, you can add vegetables like bell peppers, broccoli, or snap peas to the dish. This will enhance the flavor and add some crunch!

FAQs

1. Can I use chicken breast instead of dark meat?
Yes, you can use chicken breast, but it may be less juicy than dark meat.

2. How can I make it less spicy?
Reduce the amount of green chillies and chilli powder according to your heat preference.

3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and combine and heat it just before serving.

Irresistibly Spicy Chilli Chicken

A quick and easy dish featuring tender chicken coated in a spicy, flavorful sauce, perfect for any meal.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1.5 lbs Boneless Chicken (Dark meat recommended for juiciness.) For best flavor and moisture.
• 1.5 tbsp Soy Sauce Adds essential umami and flavor depth.
• 1 tsp Black Pepper Provides mild heat.
• 0.5 tbsp Chilli Powder Opt for pure chilli powder for authentic taste.
• 3-4 tbsp Water Helps in marinating the chicken.
• 6-7 tbsp Corn Starch Ensures crispy coating.

For the Vegetables

• 0.5 Green Pepper Can use bell pepper as a substitute.
• 0.5 Onion Enhances sweetness.
• 0.5 Small Onion Boosts the marinade’s sweetness.
• 5-6 Green Chillies Adjust according to spice preference.
• 2-3 cloves Garlic Essential for savory richness.
• 3-4 slices Ginger Provides aromatic freshness.

For the Sauce

• 1.5 tbsp Dark Soy Sauce Provides depth and rich color.
• 2.5 tbsp Regular Soy Sauce Balances flavors.
• 1 tbsp Rice Vinegar Introduces acidity.
• 1 tbsp Honey Adds sweetness.
• 2 tsp Additional Corn Starch Aids in thickening the sauce.
• 0.5 cup Water Helps achieve sauce consistency.

Method

 

Preparation

1. Cut the boneless chicken into bite-sized pieces.
2. In a bowl, mix the chicken with soy sauce, black pepper, chilli powder, and water. Let it marinate for about 30 minutes.
3. After marinating, coat the chicken pieces with 6-7 tablespoons of corn starch.

Cooking

1. Heat oil in a pan over medium heat. Fry the coated chicken pieces until golden brown and crispy. Remove them and set aside.
2. In the same pan, add a little more oil if needed. Sauté the green pepper, onion, small onion, green chillies, garlic, and ginger until softened.
3. Add the fried chicken back into the pan. Stir well.
4. In a bowl, mix dark soy sauce, regular soy sauce, rice vinegar, honey, additional corn starch, and 0.5 cup of water. Pour this sauce over the chicken.
5. Cook everything together for another 5-7 minutes until the sauce thickens and coats the chicken nicely.

Notes

Serve hot with steamed rice, naan, or as a dry appetizer. Garnish with chopped green chilies or fresh coriander for extra flavor.