Chicken Chilli Recipe

Marinate the chicken

In a bowl combine 2 tbs cornstarch, 1 tbs soy sauce, 1 tsp rice wine (or dry sherry) and 1 tsp baking soda if using. Add the 1 lb chicken pieces and toss to coat thoroughly. Let marinate 15–20 minutes at room temperature (or up to 1 hour refrigerated).

Cook the chicken

Heat a large skillet or wok over medium-high heat. Add 2–3 tbs vegetable oil and swirl to coat. When oil is shimmering, add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Cook without moving for 2 minutes to develop color, then stir-fry for another 2–3 minutes until golden and cooked through (internal temperature 165°F/74°C). Remove chicken to a plate and reserve any browned bits in the pan.

In the same skillet/wok, add a touch more oil if needed (about 1 tbs). Add minced garlic and ginger and stir-fry for 20–30 seconds until fragrant but not browned. Add the onion wedges and bell pepper pieces and stir-fry over high heat for 2–3 minutes until vegetables are crisp-tender and slightly charred at edges. Toss in the sliced green onions and cook 30 seconds more.

While vegetables are cooking, whisk together 2 tbs chili garlic sauce, 1 tbs hoisin, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tbs water or chicken stock and 1 tsp brown sugar (or honey) in a small bowl. In a separate tiny bowl stir 1 tsp cornstarch into a little cold water to make a slurry.

Pour the prepared sauce into the skillet with the vegetables and bring to a simmer. Add the cooked chicken back to the pan and toss to coat. Stir in the cornstarch slurry and simmer 30–60 seconds until sauce thickens and becomes glossy. Drizzle 1 tsp sesame oil, season with 1/2 tsp cracked black pepper and 1/4 tsp salt, tasting and adjusting as needed.

Remove from heat and transfer to a serving platter. Sprinkle sesame seeds and extra sliced green onions over the top if using.

Serve hot as an appetizer—arrange on a platter with toothpicks or small plates. Also pairs well with steamed rice or noodles if you want to make it a main.