Chili Chicken Recipe

Marinate the chicken

Place the 1-inch chicken cubes in a bowl. Add minced garlic (3 cloves), grated ginger (1 tbs), 1 tbsp soy sauce, 1 tsp Shaoxing wine (optional), 1 tsp salt, 1 tsp white pepper, and 2 tbs cornstarch. Mix thoroughly so all pieces are evenly coated. Let rest for 15–30 minutes in the refrigerator.

Prepare the dry coating

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour and 1 tsp baking powder. If you prefer a slightly lighter, crispier coating, stir in the 2 tbs of water to create a loose batter; otherwise keep it dry for a thicker crust.

Coat the chicken

Working in batches, toss marinated chicken into the flour mixture (or dip briefly in the loose batter) to thoroughly coat each piece. Shake off excess flour so pieces are well covered but not clumpy.

Heat oil

Pour enough oil into a deep pan or wok to reach about 2–3 inches depth (about 3–4 cups depending on pan). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating into oil; it should sizzle and rise immediately.

Deep-fry the chicken

Fry the coated chicken in batches so pieces have room and oil temperature stays near 325–350°F. Cook 4–6 minutes per batch until golden brown and cooked through (internal temperature 165°F / 74°C). Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep warm while you make the sauce.

Prepare sauce ingredients

Measure and combine the sauce components: 2 tbsp chili sauce, 2 tbsp ketchup, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sugar, and 4 tbsp water or low-sodium chicken stock. Mix until sugar dissolves. Also mix 1 tsp cornstarch with 1 tbsp water to make a slurry.

Sauté aromatics and vegetables

In a clean wok or large skillet, heat 1 tbsp vegetable oil over medium-high heat until shimmering. Add sliced garlic (4 cloves) and julienned ginger (1 tbsp); stir-fry 20–30 seconds until fragrant but not browned. Add dried red chilies and stir 10–15 seconds. Add green bell pepper (1 cup) and onion (1/2 cup); stir-fry 1–2 minutes so they remain crisp-tender.

Add the sauce

Pour the pre-mixed sauce into the wok. Bring to a gentle simmer for 30–45 seconds so flavors combine. Stir, then add the cornstarch slurry while stirring constantly to thicken. Cook 20–30 seconds until sauce becomes glossy and coats the back of a spoon. Reduce heat to low and stir in 1/2 tsp sesame oil.

Toss chicken in sauce

Add the fried chicken pieces to the sauce and toss quickly but gently for 30–60 seconds so each piece gets a light, even coating. Work in two quick batches if necessary to avoid overcrowding so the crust stays crisp but sauced.

Transfer chili chicken to a serving platter. Sprinkle toasted sesame seeds (1 tsp) and chopped scallions or cilantro (1 tbsp) over the top. Serve immediately with steamed rice or as an appetizer. Taste and adjust seasoning (extra soy, vinegar, or chili sauce) to preference.