Chili Chicken (g) 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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Chicken and Marinade
Sauce and Vegetables
Sauce Seasonings
Finishing
Method
Chicken and Marinade
- 1
Marinate the chicken
In a bowl combine the chicken pieces with salt (1 tsp as listed), black pepper, ginger paste and garlic paste. Add the egg and beat lightly, then add cornstarch and all-purpose flour. Mix until the chicken is evenly coated and batter clings to pieces. Let rest 10 minutes.
- 2
Shallow fry the chicken
Heat 1/2 cup neutral oil in a wide skillet over medium-high heat until shimmering. Fry the coated chicken in batches so pieces don’t crowd, turning occasionally, until golden brown and cooked through, about 4–5 minutes per batch. Transfer to a paper towel-lined tray to drain. Reserve.
Sauce and Vegetables
- 3
Prepare sauce slurry
In a small bowl whisk together ketchup, soy sauce, vinegar, chili sauce, sugar, red chili flakes (if using), water and 1 tsp cornstarch until smooth. Set aside.
- 4
Stir-fry aromatics and vegetables
Heat 2 tbs vegetable oil in a wok or large skillet over high heat until hot but not smoking. Add sliced garlic and julienned ginger; stir quickly for 10–15 seconds until fragrant. Add green chilies and the white parts of spring onions; stir 10 seconds. Add the onion and bell pepper pieces and stir-fry on high heat 1.5–2 minutes — vegetables should be crisp-tender and still bright.
- 5
Combine sauce and vegetables
Give the prepared sauce slurry one quick stir and pour it into the wok with the vegetables. Stir continuously as the sauce comes to a simmer; it will thicken in about 30–60 seconds. Taste and adjust seasoning with a pinch of salt if needed.
Finishing
- 6
Toss in fried chicken
Add the fried chicken pieces back into the wok. Toss quickly but gently so each piece is evenly coated in the glossy sauce and heated through, about 1 minute. Drizzle sesame oil over and give one last toss.
- 7