Chili Chicken Recipe

Prepare and marinate chicken

In a large bowl combine chicken cubes, cornstarch, all-purpose flour, soy sauce, Shaoxing wine, egg white, salt, and white pepper. Mix thoroughly so each piece is well coated. Cover and refrigerate for 20–30 minutes to allow the flavors to penetrate and the batter to bind.

Heat oil

Pour 3 cups of neutral oil into a heavy-bottomed skillet or wok. Heat on medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 30–40 seconds. Maintain oil temperature between 325–350°F for frying.

Fry chicken (first fry)

Working in batches to avoid overcrowding, carefully add the marinated chicken pieces to the hot oil. Fry for 3–4 minutes per batch until the exterior is set and pale golden. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Let oil return to temperature between batches.

Fry chicken (second fry)

When all batches have been blanched once, return each batch to the hot oil for a second fry for 1.5–2 minutes or until deep golden and crisp. Drain on a rack or paper towels and keep warm.

Prepare sauce mixture

In a small bowl whisk together light soy sauce, dark soy sauce, rice vinegar, hoisin sauce, ketchup, sugar, and chicken stock (or water). Set aside.

Stir-fry aromatics and vegetables

Wipe out excess oil from the wok leaving about 2 tablespoons (or use the 2 tbs vegetable oil). Heat over high heat until shimmering. Add the dried red chilies and stir about 20–30 seconds until they darken slightly (be careful not to burn). Add minced garlic and ginger; stir-fry 20–30 seconds until fragrant. Add sliced fresh chilies (if using), white parts of scallions, bell pepper pieces, and onion wedges. Stir-fry 1.5–2 minutes on high so vegetables remain crisp-tender.

Add sauce and thicken

Give the reserved sauce another quick stir and pour into the wok. Stir to coat the vegetables and bring to a simmer. Mix the cornstarch slurry (1 tsp cornstarch + 1 tbs cold water) until smooth and pour into the simmering sauce while stirring. Cook 30–45 seconds until the sauce thickens and becomes glossy.

Combine chicken and finish

Add the twice-fried chicken pieces into the wok and toss quickly to coat with the sauce and vegetables, cooking just 30–45 seconds to reheat the chicken without making it soggy. Drizzle with sesame oil and sprinkle black pepper. Toss once more to combine.

Transfer the chili chicken to a serving platter. Garnish with toasted sesame seeds and sliced scallion greens if desired. Serve immediately with steamed rice or fried rice.