Chilli Chicken Recipe

Marinate the chicken

In a medium bowl combine 2 tbs soy sauce, 1 tsp grated ginger, 1 tsp minced garlic, 3 tbs cornstarch, beaten egg, 1 tsp salt, and 1 tsp black pepper. Add the 1 lb chicken pieces and toss until evenly coated. Let rest 15–20 minutes (or refrigerate up to 2 hours).

Prepare oil for frying

Pour about 1 cup vegetable oil into a deep skillet or wok to a depth of ~1/2"–1". Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and rises immediately.

Fry the chicken

Working in batches (do not overcrowd), carefully add marinated chicken pieces to the hot oil and fry until golden brown and cooked through, about 3–4 minutes per batch depending on size. Transfer fried pieces to a paper towel–lined tray to drain. When all batches are done, set aside.

Prepare sauce mixture

In a small bowl whisk together 3 tbs ketchup, 1 tbs soy sauce, 1 tsp vinegar, 1 tsp chili sauce, 1 tsp brown sugar (or honey), and 1 tbs water. Set aside. Mix 1 tsp cornstarch with 1 tbs water to create the slurry.

Stir-fry aromatics & vegetables

Heat 1 tbs vegetable oil in a large wok or skillet over high heat until shimmering. Add 2 tsp minced garlic, 1 tsp grated/julienned ginger and 6 dried red chilies. Stir-fry 20–30 seconds until aromatic but not burned. Add the white parts of the sliced scallions, 1 cup chopped green bell pepper, and the onion pieces. Stir-fry 2–3 minutes until vegetables are bright and slightly tender but still crisp.

Combine sauce and chicken

Reduce heat to medium-high. Pour the prepared sauce into the wok, stirring to combine and deglaze any browned bits. Add the fried chicken pieces and toss quickly to coat. If the sauce looks too thin, stir in the cornstarch slurry and cook 30–60 seconds until the sauce thickens and becomes glossy.

Finish seasoning

Add 1/2 tsp sesame oil (optional), 1/4 tsp salt and 1/4 tsp black pepper. Toss in the green parts of the scallions and cook 15–30 seconds to combine. Taste and adjust: add more chili sauce for heat, a pinch of sugar for sweetness, or a splash of soy for saltiness.

Transfer chilli chicken to a serving plate. Sprinkle 1 tsp toasted sesame seeds and 2 tbs sliced scallions over the top. Serve immediately with lime wedges and steamed rice or noodles.