Chili Chicken Recipe
Indo-Chinese classic originating in the kitchens of the Hakka-Chinese community in Kolkata. Battered boneless chicken tossed with onions, bell peppers, curry leaves, in a ginger-chilli soy sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Chicken
Sauce & Vegetables
To Finish
Method
Marinade & Chicken
- 1
Prepare and marinate
Pat the chicken pieces dry with paper towels. In a large bowl combine 4 tbsp cornstarch, 3 tbsp all-purpose flour, 1 egg (lightly beaten), 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp salt, 1/2 tsp freshly ground black pepper, 1 tbsp light soy sauce and 1 tsp vinegar. Add 2 tbsp water gradually to make a semi-thick batter that coats the chicken. Add the chicken pieces and toss thoroughly to coat each piece. Let marinate for 15–20 minutes.
- 2
Fry the chicken
Heat about 3–4 cm (or enough) neutral oil in a deep frying pan or wok to 175°C (350°F) or until a small batter drop sizzles and rises. Fry the battered chicken in batches to avoid crowding for 4–6 minutes per batch, turning so all sides are golden and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm.
Sauce & Vegetables
- 3
Prep the sauce slurry
In a small bowl mix 1 tsp cornstarch with 2 tbsp water to make a smooth slurry. Set aside. Also combine 2 tbsp tomato ketchup, 2 tbsp light soy sauce, 1 tbsp chili sauce, 1 tsp black or rice vinegar and 1/2 tsp dark soy (optional) in a separate small bowl so sauces are ready to go.
- 4
Stir-fry aromatics and vegetables
Heat 1 tbsp vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add 4 sliced garlic cloves and 1 tsp julienned ginger; stir-fry 20–30 seconds until fragrant (do not burn). Add 2 slit green chilies and about 8 curry leaves; toss for 10 seconds. Add the white parts of 2 spring onions, the chopped red and green bell pepper pieces and 1 chopped small red onion. Stir-fry on high heat for about 1.5–2 minutes so vegetables are crisp-tender and retain color.
- 5
Finish the sauce
Give the prepared sauce mixture another quick stir and pour it into the wok with the vegetables. Stir quickly to coat. Add the cornstarch slurry and stir continuously; the sauce will thicken and become glossy in about 30–45 seconds. Taste and adjust with 1/4 tsp salt and 1/2 tsp freshly ground black pepper if needed.
To Finish
- 6
Toss fried chicken with sauce
Reduce heat to medium. Add the fried chicken pieces to the wok and toss gently but quickly to coat every piece in the hot sauce and vegetables. Continue tossing for 1–2 minutes so chicken re-heats and the sauce clings to the batter without becoming soggy. If the sauce is too thick, splash 1–2 tbsp water and toss once.
- 7
Garnish and serve
Turn off heat. Sprinkle the green parts of the spring onions and 1 tsp sesame seeds (optional) over the chili chicken. Transfer to a serving platter. Serve immediately with lemon wedges on the side for squeezing. This chhota plate (small plate) portion serves as an appetizer or small main.