Chili Chicken Recipe

Marinate the chicken

In a bowl combine the chicken pieces, 1 tbs soy sauce, 1 tsp cornstarch, 1 tsp salt and 1 tsp freshly ground black pepper. Toss thoroughly to coat and let sit for 15-20 minutes at room temperature or refrigerate up to 2 hours.

Pan-fry the chicken

Heat a large skillet or wok over medium-high heat. Add 3 tbs vegetable oil and let it get hot but not smoking. Working in a single layer (cook in two batches if needed), add the marinated chicken pieces and sear 3-4 minutes per side until golden and cooked through. Remove chicken to a plate and set aside. Reserve any rendered juices in the pan.

Prepare sauce slurry

In a small bowl combine 3 tbs ketchup, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs brown sugar (or honey), and 1 tbs chicken stock or water. In another small cup mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Set both aside.

Sauté aromatics and vegetables

Wipe out the skillet if it has burnt bits but keep any flavorful fond. Return skillet to medium-high heat and add 1 tbs vegetable oil. Add minced garlic (4 cloves) and 1 tbs minced ginger; stir for 20-30 seconds until fragrant but not browned. Add 1 tsp dried red chili flakes and the sliced fresh chili (if using) and stir 10 seconds. Add the white parts of the scallions, the bell pepper pieces, and onion pieces. Stir-fry 2-3 minutes until vegetables are bright and starting to soften but still crisp.

Combine chicken and sauce

Return the cooked chicken to the pan along with any accumulated juices. Pour the prepared sauce over the chicken and vegetables and stir to combine. Bring mixture to a gentle simmer.

Thicken the sauce

Give the cornstarch slurry a quick stir and pour it into the simmering sauce while stirring constantly. Cook 1-2 minutes until the sauce thickens and becomes glossy and coats the chicken. If sauce becomes too thick, add up to 1 tbs water or stock to loosen.

Finish

Stir in 1 tsp sesame oil and toss in the scallion greens (green parts) to wilt slightly. Taste and adjust seasoning — add a pinch of salt, more soy sauce for saltiness, or a squeeze of lime/lemon for brightness if desired.

Transfer the chili chicken to a serving platter. Sprinkle toasted sesame seeds and the remaining chopped scallion greens over the top. Serve immediately with steamed rice or noodles and lime/lemon wedges on the side.