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Irresistibly Spicy Chilli Chicken

A delightful dish featuring bold flavors and a satisfying kick, perfect for spice lovers and quick weeknight meals.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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.) Use dark meat for better flavor.
  • 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 chili powder for authentic taste.
  • 3-4 tbsp Water Helps in marinating the chicken.
  • 6-7 tbsp Corn Starch Ensures crispy coating.
For the Vegetables and Sauce
  • 0.5 cup Green Pepper Can use bell pepper as a substitute.
  • 0.5 unit Onion Enhances sweetness.
  • 0.5 unit Small Onion Boosts the marinade's sweetness.
  • 5-6 unit Green Chillies Adjust according to spice preference.
  • 2-3 cloves Garlic Essential for savory richness.
  • 3-4 slices Ginger Provides aromatic freshness.
  • 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. Start by cutting the boneless chicken into bite-sized pieces.
  2. In a bowl, mix the chicken with 1.5 tbsp of soy sauce, black pepper, chili powder, and 3-4 tbsp of water. Let this marinate for at least 30 minutes.
Coating and Frying
  1. Add 6-7 tbsp of corn starch to the marinated chicken. Mix well to coat the pieces evenly.
  2. Heat oil in a pan on medium-high heat. Once hot, add the coated chicken pieces one by one. Fry until golden brown and cooked through, then remove and drain on paper towels.
Preparing the Sauce
  1. In the same pan, add a little more oil. Sauté chopped green pepper, onion, and small onion until soft.
  2. Add chopped green chilies, garlic, and ginger, and cook for an additional minute.
Mixing Everything
  1. In a bowl, combine dark soy sauce, regular soy sauce, rice vinegar, honey, additional corn starch, and 0.5 cup of water. Stir to mix well.
  2. Pour the sauce into the pan with the sautéed vegetables. Bring to a boil, then reduce heat and stir for a couple of minutes until the sauce thickens.
  3. Add the fried chicken to the pan and toss to coat.
Serving
  1. Serve your spicy chilli chicken hot with rice or noodles and enjoy!

Notes

This dish is best enjoyed with a side of steamed rice or noodles. Garnish with fresh coriander or spring onions for added flavor and presentation.