Chili Chicken Recipe
Lightly fried chicken tossed in a sweet and spicy sauce with onions, bell peppers and cilantro.
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Ingredients
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Marinade & Chicken
Sauce
Vegetables & Aromatics
Finishing & Seasoning
Method
Marinade & Chicken
- 1
Marinate
In a medium bowl combine 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1.5 tablespoons cornstarch, egg white (if using) and 1/4 teaspoon salt. Add the chicken pieces and toss until evenly coated. Let sit 15–20 minutes while you prepare other ingredients.
- 2
Shallow Fry
Pour 1/2 cup vegetable oil into a large nonstick or cast-iron skillet and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Add the marinated chicken in a single layer (work in batches if needed) and cook, turning occasionally, until golden and cooked through, about 4–5 minutes per batch. Transfer fried chicken to a paper towel–lined plate and drain. Reserve skillet with any residual oil; wipe out excess, leaving about 1 tablespoon of oil and any fond for flavor.
Sauce
- 3
Make Sauce
In a small bowl whisk together 3 tablespoons ketchup, 1.5 tablespoons chili garlic sauce, 1/2 tablespoon dark soy, 1 teaspoon rice vinegar, 1 tablespoon brown sugar (or honey), and 1/4 cup water until smooth. In a separate small cup dissolve 1 teaspoon cornstarch in 1 tablespoon cold water to make a slurry; set aside.
Vegetables & Aromatics
- 4
Stir-Fry Aromatics and Vegetables
Heat 1 tablespoon neutral oil in a clean large skillet or wok over medium-high heat. Add minced garlic and ginger; stir constantly for 20–30 seconds until fragrant but not brown. Add the onion and bell peppers and stir-fry 2–3 minutes until vegetables are bright and just starting to soften but still crisp-tender.
- 5
Combine and Sauce
Return the fried chicken to the skillet with the vegetables. Give the prepared sauce another stir and pour it over the chicken and vegetables. Stir to combine and bring to a gentle simmer, about 1 minute. Stir the cornstarch slurry and add it to the pan, stirring continuously; allow sauce to thicken and coat the chicken, about 30–60 seconds.
- 6
Finish
Turn off the heat and stir in 1/2 teaspoon toasted sesame oil and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt if needed. Add the chopped cilantro and sliced scallions, tossing briefly to combine.