Chilli Chicken Recipe
Make Chilli Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Chilli Sauce & Stir-Fry
Garnish (optional)
Method
Marinade & Frying
- 1
Marinate the chicken
Pat chicken pieces dry with paper towel. In a large bowl combine cornstarch (3 tbs), all-purpose flour (2 tbs), egg (1), soy sauce (1 tbs), salt (1 tsp), and black pepper (1 tsp). Add the chicken pieces and toss thoroughly to coat each piece evenly. Let sit 10–15 minutes so the coating adheres.
- 2
- 3
Fry chicken
Working in batches to avoid crowding, carefully add coated chicken pieces to the hot oil. Fry until golden brown and cooked through, about 4–6 minutes per batch depending on size. Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm and repeat with remaining chicken.
Sauce & Stir-Fry Assembly
- 4
- 5
Make sauce mix
In a small bowl whisk together ketchup (3 tbs), dark soy sauce (1 tbs), light soy sauce (1 tbs), chilli sauce (2 tbs), rice vinegar (1 tsp), sugar (1 tsp), and water (3 tbs). In a separate tiny bowl combine cornstarch slurry: 1 tsp cornstarch with 1 tbs cold water (note: that 1 tbs is included in the 3 tbs water listed earlier; if you prefer, reserve 1 tbs of that water for slurry).
- 6
Stir-fry aromatics and vegetables
Heat 2 tbs vegetable oil in a large wide skillet or wok over high heat until shimmering. Add minced garlic, minced ginger and green chilies; stir constantly 20–30 seconds until fragrant but not browned. Add onion wedges and the white parts of spring onion; stir-fry 1 minute. Add red and green bell peppers and stir-fry 1–2 minutes — they should remain crisp-tender.
- 7
Combine sauce and chicken
Give the prepared sauce a quick stir then pour it into the wok with the vegetables. Stir to combine and bring to a gentle simmer. Add the fried chicken pieces and toss quickly to coat. Pour the cornstarch slurry into the pan while stirring; cook 30–60 seconds until sauce thickens and becomes glossy, coating the chicken and vegetables. Taste and adjust salt and freshly ground black pepper as needed.
- 8
Finish
Stir in the green parts of the spring onions, remove from heat. Transfer chilli chicken to a serving platter. Sprinkle optional sesame seeds and extra spring onion greens on top and serve with lemon wedges on the side.