Chilli Chicken Recipe

Prepare and marinate

Pat the chicken pieces dry with paper towel. In a bowl combine cornstarch (1 tbs), all-purpose flour (2 tbs), soy sauce (1 tbs), ginger-garlic paste (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Toss the chicken pieces in the mixture until each piece is evenly coated. Let rest for 10–15 minutes to allow the coating to adhere.

Shallow fry chicken

Heat 1/2 cup vegetable oil in a wide skillet over medium-high heat until hot but not smoking (about 350°F/175°C). Working in a single layer, add the marinated chicken pieces and fry for 3–4 minutes per side until golden brown and cooked through. Do not overcrowd; fry in batches if necessary. Transfer to a paper-towel-lined plate to drain excess oil.

Prep sauce slurry

In a small bowl whisk together cornstarch (1 tsp) with 1 tsp water to make a smooth slurry. Set aside.

Cook aromatics and vegetables

Discard all but 1 tablespoon of the frying oil from the skillet (leave 1 tbs). Return skillet to medium-high heat. Add sliced garlic (6 cloves) and julienned ginger (1 tbs); sauté for 20–30 seconds until fragrant but not browned. Add slit green chilies (2), the white parts of spring onions (from 3 stalks), diced onion (1 pc) and bell pepper (1/2 pc). Stir-fry for 2–3 minutes — vegetables should be crisp-tender.

Make the sauce

Lower heat to medium. Add tomato ketchup (3 tbs), soy sauce (1 tbs), red chili sauce (1 tbs), white vinegar (1 tsp), sugar (1 tsp), water or stock (1/4 cup) and salt (1/4 tsp). Stir to combine and bring to a gentle simmer.

Thicken sauce

Give the cornstarch slurry a quick stir and pour it into the simmering sauce while stirring constantly. Cook for 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning: add more soy or salt if needed, more chili sauce for heat, or a pinch more sugar for balance.

Combine chicken and finish

Add the fried chicken pieces back into the skillet and toss gently to coat each piece with the sticky sauce and vegetables. Cook together for 1–2 minutes so chicken rewarms and absorbs sauce. Stir in sesame oil (1/2 tsp) if using and add the green parts of the spring onions. Remove from heat.

Transfer chilli chicken to a serving plate. Sprinkle with sliced spring onion greens (2 tbsp) and fried garlic or chopped cilantro if using. Serve immediately with lemon wedges (2 pcs) on the side and steamed rice or fried rice/noodles.