Chili Chicken Recipe

Marinate

In a medium bowl combine the chicken pieces with 2 tbs cornstarch, 1 tbs light soy sauce, 1 tsp salt, 1 tsp black pepper and 2 tbs vegetable oil. Toss until every piece is lightly coated. Let rest 10–15 minutes to absorb flavors.

Pan-fry / Sear Chicken

Heat a large heavy skillet or wok over medium-high heat until hot. Add 1 tbs vegetable oil and spread. Add the marinated chicken in a single layer (work in batches if necessary) and sear without moving for 2 minutes, then stir and cook another 2–3 minutes until edges are golden and chicken is cooked about 80–90%. Remove chicken to a plate and set aside (it will finish cooking in the sauce).

Sauté Aromatics

Wipe the pan slightly if there is excess oil leaving a thin film, then add 1 tbs oil if needed and return to medium-high heat. Add minced garlic and grated ginger; stir for 20–30 seconds until fragrant but not browned.

Cook Vegetables

Add sliced onion and bell peppers to the pan. Stir-fry 3–4 minutes until they begin to soften but still have some crunch. Add dried red chili flakes and sliced fresh green chilies (if using) and cook 30 seconds more.

Combine Sauce Ingredients

While vegetables cook, whisk together 3 tbs ketchup, 1 tbs rice vinegar, 1 tbs oyster sauce (if using), 1 tsp chili sauce, 1 tsp sugar, 1 tsp dark soy sauce, and 1 tbs water or broth in a small bowl until smooth.

Pour the sauce into the pan with vegetables and bring to a gentle simmer for 30–45 seconds. Return the partially cooked chicken and any accumulated juices back to the pan, tossing to coat in the sauce. Simmer 1–2 minutes until chicken is fully cooked through.

Thicken & Finish

Stir the cornstarch slurry (1 tbs cornstarch mixed with 1 tbs cold water) to recombine and drizzle it into the pan while stirring; cook 30–60 seconds until the sauce thickens and becomes glossy. Turn off heat, stir in 1 tsp sesame oil for aroma, and adjust seasoning with salt or extra soy/chili sauce to taste.

Transfer Chili Chicken to a serving platter, sprinkle sliced green onions and sesame seeds over the top. Serve hot with steamed rice or noodles.