In a medium bowl combine the soy sauce (1.5 tbs), Shaoxing wine, cornstarch, sugar, salt and black pepper. Add the cut chicken pieces and toss to coat. Let marinate at room temperature for 15 minutes or refrigerate up to 1 hour.

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with foil and set a wire rack on top if available (helps air circulate). Arrange marinated chicken pieces in a single layer on the rack or sheet, leaving space between pieces for even cooking.

Bake chicken for 12–15 minutes, turning once halfway, until exterior is lightly browned and internal temperature reaches 74°C (165°F). Remove from oven and set aside while you prepare the sauce. (Baking avoids breading and frying while keeping chicken juicy.)

Sauce

While the chicken bakes, whisk together the chicken stock (60 ml), soy sauce (1 tbs), rice vinegar, hoisin, chili garlic sauce, and sesame oil in a small bowl. Stir in 1 tsp cornstarch to make a smooth slurry. Taste and adjust heat or sweetness—add more chili garlic for heat or 1/2 tsp sugar if you prefer sweeter sauce.

Set the sauce mixture aside near the stove so it's ready when the aromatics are finished.

Aromatics & Vegetables

Heat a large skillet or wide sauté pan over medium-high heat. Add the neutral oil (1 tbs) and swirl to coat. When oil shimmers, add the minced garlic and ginger and cook, stirring, 20–30 seconds until fragrant but not browned.

Add the sliced scallion whites, red bell pepper, onion wedges, and optional fresh chili. Stir-fry 2–3 minutes until vegetables are crisp-tender. If the pan becomes dry, add 1–2 tsp water to prevent sticking.

Add the baked chicken to the pan with the vegetables and toss to combine, stirring 30–60 seconds to rewarm the chicken and mix flavors.

Give the prepared sauce a final stir (cornstarch may settle) and pour it over the chicken and vegetables. Stir constantly as the sauce comes to a simmer; cook 1–2 minutes until the sauce thickens and evenly coats the chicken. Reduce heat if sauce thickens too quickly.

Finishing & Garnish

Turn off the heat. Stir in sliced scallion greens and sesame seeds. Taste and adjust seasoning with a pinch of salt or a squeeze of lime if desired.

Transfer Chili Chicken to a serving plate. Sprinkle chopped cilantro and additional sesame seeds on top. Serve immediately with lime wedges on the side. Recipe serves 2 as a shared main—pair with steamed rice or noodles if desired.