Chili Chicken Recipe

Prepare and marinate chicken

Trim any excess fat from the chicken thighs and cut into roughly 1- to 1.5-inch bite-sized pieces. Place the pieces in a mixing bowl. Add 3 tbs cornstarch, 2 tbs all-purpose flour, 1 tbsp soy sauce, 1 beaten egg, 1/2 tsp salt, and 1/4 tsp black pepper. Toss thoroughly until each piece is evenly coated. Let marinate at room temperature for 15 minutes (or refrigerate for up to 1 hour).

Heat oil and shallow fry or deep fry chicken

Pour about 1 cup neutral oil into a heavy skillet or a deep saucepan and heat over medium-high until it reaches about 350°F (175°C) or a small piece of batter sizzles and browns within 20–30 seconds. Working in batches to avoid crowding, carefully add marinated chicken pieces and fry until golden brown and cooked through, about 3–5 minutes per batch depending on size. Transfer fried chicken to a wire rack or paper towel-lined plate to drain. Maintain oil temperature between batches.

Alternative: Pan-fry (less oil)

If you prefer less oil, heat 2 tbs vegetable oil in a large nonstick skillet over medium-high. Add marinated chicken in a single layer and cook, turning occasionally, until browned and cooked through, about 6–8 minutes. Some pieces may need to finish in the oven at 375°F (190°C) for 6–8 minutes to ensure doneness.

Make the sauce

In a small bowl, whisk together 3 tbs ketchup, 2 tbs light soy sauce, 1 tsp dark soy sauce (optional), 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup chicken stock or water. Taste and adjust balance—it should be tangy-sweet with salty notes.

Prepare the cornstarch slurry

In a separate small cup, stir 1 tsp cornstarch into 1 tbsp cold water until dissolved. Set aside.

Stir-fry aromatics and vegetables

Wipe out the frying pan or use a clean wok and heat 1 tbs vegetable oil over medium-high heat until shimmering. Add the dried red chilies and stir for 10–15 seconds until fragrant (be careful not to burn them). Add minced garlic and ginger and stir-fry 20–30 seconds until aromatic. Add the white parts of the scallions, red bell pepper pieces, and onion wedges. Stir-fry 1–2 minutes until vegetables are just tender-crisp. If using a fresh sliced chili for extra heat, add it now.

Combine sauce and thicken

Pour the prepared sauce into the wok with the vegetables and bring to a gentle simmer. Stir once, then add the cornstarch slurry while stirring constantly — the sauce will thicken within 30–60 seconds. If it becomes too thick, add up to 1–2 tbs additional water or stock to reach desired consistency.

Finish with chicken

Add the fried chicken pieces to the thickened sauce and toss to coat thoroughly, cooking together 1–2 minutes so the chicken heats through and absorbs the sauce. Drizzle 1/2 tsp sesame oil over the chicken, season with additional salt and pepper to taste, and toss again.

Garnish and serve

Turn off the heat. Sprinkle with the green parts of the scallions and 1 tsp toasted sesame seeds if using. Serve immediately with steamed rice or noodles.