Chili Chicken Recipe

Prep chicken

Pat the chicken pieces dry with paper towels. Toss them with 2 tablespoons cornstarch (from coating), 1/4 tsp salt and 1/8 tsp black pepper so each piece has a light dry coating. Set aside for 5 minutes.

Make batter

In a bowl whisk together 1/2 cup cornstarch, 1/4 cup all-purpose flour, egg, 1 tsp ginger-garlic paste, 1 tsp soy sauce, 1/2 tsp salt and 1/4 tsp black pepper. Add about 3 tablespoons water gradually to make a thick, slightly runny batter that will cling to the chicken (consistency of heavy cream).

Batter and fry

Heat 1 cup vegetable oil in a wide skillet or deep frying pan over medium-high heat until shimmering (about 175–185°C / 350–365°F if using a thermometer). Dip the lightly coated chicken pieces into the batter to fully coat, then carefully place in hot oil in batches without crowding. Fry 4–5 minutes per batch, turning once, until golden and cooked through. Remove to a paper towel–lined tray and drain. Keep warm.

While frying the chicken, prepare vegetables: separate onion into layers and cut bell peppers into 1-inch pieces. Slice garlic thin, julienne ginger, slit green chillies, pick curry leaves and slice spring onions (keep white and green parts separate).

After all chicken is fried and drained, wipe the frying pan clean (leave a thin film of oil) or heat 1 tablespoon oil in a wok over high heat. Add sliced garlic and white parts of spring onion and stir-fry 10–15 seconds until aromatic but not browned.

Add julienned ginger, slit green chillies and curry leaves. Stir for 10 seconds, then add onion and bell peppers. Toss on high heat for 1–2 minutes — you want them crisp-tender with some char, not soft.

Prepare sauce: in a small bowl combine 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 2 tbsp tomato ketchup, 1 tbsp red chilli sauce, 1 tsp vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper. Stir to blend.

Mix slurry: dissolve 1 tsp cornstarch in 2 tbsp water and stir until smooth.

Add sauce to vegetables: pour the prepared sauce into the wok with the vegetables. Toss and bring to a simmer for 15–20 seconds.

Thicken sauce: give the cornstarch slurry a quick stir then pour into the wok, tossing quickly so sauce thickens and becomes glossy — this should take 10–15 seconds. If sauce becomes too thick, add 1 tablespoon water to adjust.

Return chicken and finish: add the fried chicken pieces to the wok and toss to coat evenly with the glossy sauce and vegetables. Cook 1 minute to heat through and for the chicken to soak up flavors. Drizzle 1/2 tsp sesame oil (optional) and toss. Adjust seasoning to taste.

Garnish and serve: turn off heat, toss in sliced green parts of spring onion, and transfer to a serving plate. Serve immediately while crisp with lemon wedges or steamed rice/noodles as desired.