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Chilli Chicken Recipe

Name: Masala Indian Kitchen - Novis Chilli Chicken Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless chicken thighs (cut into 1-inch pieces); 3 tbs cornstarch; 2 tbs all-purpose flour; 1 each egg; 1 tsp salt; 0.5 tsp black pepper (ground); 1 cups vegetable oil (for frying); 1 tbs vegetable oil; 1 tbs ginger (fresh, julienned); 1 tbs garlic (fresh, minced); 2 each green chilies (Thai or serrano, sliced diagonally); 4 each dried red chilies (optional, broken); 1 each onion (medium, cut into 1-inch wedges); 0.5 each bell pepper (red or green, cut into 1-inch pieces); 3 each scallions / green onions (white and green separated, sliced 1-inch); 3 tbs tomato ketchup; 2 tbs soy sauce; 1 tbs rice vinegar (or white vinegar); 1 tbs chili sauce (Sriracha or Asian chili garlic sauce); 1 tsp brown sugar (or honey); 0.25 cups water; 1 tsp cornstarch (for sauce slurry); 0.5 tsp sesame oil; 0.25 tsp salt; 0.25 tsp black pepper (ground); 1 tsp toasted sesame seeds; 1 tbs chopped cilantro or additional sliced scallions

Inspired by Masala Indian Kitchen - Novi

Time40m

Serves4

Make Chilli Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Chicken

1 lb boneless chicken thighs (cut into 1-inch pieces)

3 tbs Cornstarch

2 tbs 00 bread flour

1 each Egg

1 tsp Celtic sea salt

1/2 tsp black pepper (ground)

1 cups vegetable oil (for frying)

Sauce

1 tbs Tuscany sunflower oil

1 tbs ginger (fresh, julienned)

1 tbs garlic (fresh, minced)

2 each green chilies (Thai or serrano, sliced diagonally)

4 each dried red chilies (optional, broken)

1 each onion (medium, cut into 1-inch wedges)

1/2 each bell pepper (red or green, cut into 1-inch pieces)

3 each scallions / green onions (white and green separated, sliced 1-inch)

3 tbs tomato ketchup

2 tbs Aged soy sauce

1 tbs rice vinegar (or white vinegar)

1 tbs chili sauce (Sriracha or Asian chili garlic sauce)

1 tsp brown sugar (or honey)

1/4 cups water

1 tsp cornstarch (for sauce slurry)

1/2 tsp Toasted sesame oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper (ground)

Garnish (optional)

1 tsp toasted sesame seeds

1 tbs chopped cilantro or additional sliced scallions

Method

Marinade & Chicken

Prepare and marinate chicken

Pat chicken pieces dry with paper towels. In a bowl, combine cornstarch (3 tbs), all-purpose flour (2 tbs), egg (1, beaten), salt (1 tsp) and black pepper (1/2 tsp). Add the chicken pieces and toss until evenly coated. Let sit 10 minutes to hydrate the coating.

Shallow fry or pan-fry the chicken

Heat 1 cup vegetable oil in a heavy skillet or wok over medium-high heat until shimmering (about 350°F/175°C if using a thermometer) but not smoking. Fry the coated chicken in batches so pieces do not overcrowd—about 4–5 minutes per batch—turning occasionally until golden brown and cooked through. Remove to a paper-towel-lined plate and keep warm. Reserve about 1 tablespoon of the frying oil in the pan, discarding excess (or pour off and leave 1 tbs).

Sauce

Prepare sauce slurry

In a small bowl, whisk together 1/4 cup water, 1 tsp cornstarch (sauce slurry), tomato ketchup (3 tbs), soy sauce (2 tbs), rice vinegar (1 tbs), chili sauce (1 tbs) and brown sugar (1 tsp). Set aside.

Sauté aromatics and vegetables

Heat 1 tablespoon vegetable oil in the same skillet or wok over medium-high heat. Add julienned ginger (1 tbs) and minced garlic (1 tbs); stir-fry 20–30 seconds until fragrant but not browned. Add green chilies (2, sliced), dried red chilies (optional), and the white parts of the scallions. Add onion wedges (1) and bell pepper pieces (1/2) and stir-fry 1.5–2 minutes until they are bright and just beginning to soften but still have bite.

Make the sauce and combine

Pour the prepared sauce slurry into the pan and stir immediately. Bring to a gentle simmer; the sauce will thicken in 30–60 seconds. Add the fried chicken pieces and toss to coat, stirring for 1–2 minutes so chicken warms through and is evenly glazed. If the sauce is too thick, add up to 1–2 tablespoons water to reach desired consistency.

Finish

Stir in sesame oil (1/2 tsp), adjust seasoning with salt (1/4 tsp) and black pepper (1/4 tsp) to taste. Add the green parts of the scallions (from the 3 scallions) and toss once more. Remove from heat.

Plating & Garnish

Transfer chilli chicken to a serving platter. Sprinkle toasted sesame seeds (1 tsp) and chopped cilantro or extra scallions (1 tbs) over the top. Serve immediately with steamed rice or as an appetizer.