PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR | SERVINGS: 4
My family enjoys this Chilli Chicken. It has become one of our favourite rotations for great reasons. A popular Indian Chinese take-out dish with crispy chicken chunks that are lightly coated in a spicy chilli sauce. Serve this with rice and enjoy the bold flavours from both worlds!
INGREDIENTS
½ onion
1 ½ pound boneless chicken (preferably dark meat)
2 tbsp garlic-ginger-onion mix (reserved from marinade)
½ green pepper
Chicken Marinade:
2-3 cloves garlic
½ small onion
3-4 slices of ginger
1 tsp black pepper
1 ½ tbsp soy sauce
½ tbsp chilli powder (or cayenne pepper)
6-7 tbsp corn starch (mix this in with the chicken after you are done marinating, right before deep frying)
3-4 tbsp water
Sauce:
2 ½ tbsp soy sauce
1 ½ tbsp dark soy
1 tbsp rice vinegar
2 tsp corn starch (mixed with 4 tsp of water)
1 tbsp honey
1 ½ tsp chilli powder (or cayenne pepper)
½ c. water
5-6 green chilli (or green Thai chillis if you like it spicier) use 2-3 for a less spicy dish
How to make Chilli Chicken
Step 1: Place the ginger, garlic, and half a small onion in a food processor. Blitz until fine paste. Set aside 2 tbsp for later.
Step 2: Into 1-inch pieces, slice the chicken. Place the pieces in a bowl with the ginger-garlic-onion paste, soy sauce, chilli powder, black pepper, and water. Keep in the fridge for at least an hour to marinate the chicken up to overnight.
Step 3: Into bite-sized pieces, chop the green peppers and the rest of the onion. Set aside.
TO MAKE THE SAUCE:
Step 4: Add the chopped-up chillies with the seeds in a small bowl. Add all the sauce ingredients except for the cornstarch.
Step 5: Whisk 2 tsp cornstarch with 4 tbsp cold water in a small bowl. Then, stir this into the sauce. Set aside.
TO ASSEMBLE:
Step 6: To the chicken, add 6 to 7 tbsp cornstarch and mix well until the chicken is lightly coated.
Step 7: Heat the oil in a wok, frying pan, or deep fryer to 350 degrees F or 177 degrees C.
Step 8: Add the chicken to the hot oil and cook for about 5 to 6 minutes. When done, transfer the chicken to a plate with a paper towel or newspaper. Repeat with the rest of the chicken.
Step 9: Heat 2 tbsp oil in a wok or frying pan over medium-high heat. Then, add the reserved ginger-garlic-onion mix and cook until brown and toasty. This takes about 1 to 2 minutes.
Step 10: To the pan, add the onions and green pepper chunks and continue to cook for additional 2 minutes.
Step 11: Stir the sauce, then add it to the pan, stirring constantly until the sauce has thickened. Turn the heat off and add the chicken. Mix well.
Step 12: Serve the Chilli Chicken right away with rice. Enjoy!
NUTRITION FACTS:
Serving: 1Serving | Calories: 574kcal | Carbohydrates: 44g | Protein: 53g | Fat: 25g | Sodium: 2129mg | Sugar: 10g
Ingredients
- ½ onion
- 1 ½ pound boneless chicken (preferably dark meat)
- 2 tbsp garlic-ginger-onion mix (reserved from marinade)
- ½ green pepper
- Chicken Marinade:
- 2-3 cloves garlic
- ½ small onion
- 3-4 slices of ginger
- 1 tsp black pepper
- 1 ½ tbsp soy sauce
- ½ tbsp chilli powder (or cayenne pepper)
- 6-7 tbsp corn starch (mix this in with the chicken after you are done marinating, right before deep frying)
- 3-4 tbsp water
- Sauce:
- 2 ½ tbsp soy sauce
- 1 ½ tbsp dark soy
- 1 tbsp rice vinegar
- 2 tsp corn starch (mixed with 4 tsp of water)
- 1 tbsp honey
- 1 ½ tsp chilli powder (or cayenne pepper)
- ½ c. water
- 5-6 green chilli (or green Thai chillis if you like it spicier) use 2-3 for a less spicy dish
Instructions
Step 1: Place the ginger, garlic, and half a small onion in a food processor. Blitz until fine paste. Set aside 2 tbsp for later.
Step 2: Into 1-inch pieces, slice the chicken. Place the pieces in a bowl with the ginger-garlic-onion paste, soy sauce, chilli powder, black pepper, and water. Keep in the fridge for at least an hour to marinate the chicken up to overnight.
Step 3: Into bite-sized pieces, chop the green peppers and the rest of the onion. Set aside.
TO MAKE THE SAUCE:
Step 4: Add the chopped-up chillies with the seeds in a small bowl. Add all the sauce ingredients except for the cornstarch.
Step 5: Whisk 2 tsp cornstarch with 4 tbsp cold water in a small bowl. Then, stir this into the sauce. Set aside.
TO ASSEMBLE:
Step 6: To the chicken, add 6 to 7 tbsp cornstarch and mix well until the chicken is lightly coated.
Step 7: Heat the oil in a wok, frying pan, or deep fryer to 350 degrees F or 177 degrees C.
Step 8: Add the chicken to the hot oil and cook for about 5 to 6 minutes. When done, transfer the chicken to a plate with a paper towel or newspaper. Repeat with the rest of the chicken.
Step 9: Heat 2 tbsp oil in a wok or frying pan over medium-high heat. Then, add the reserved ginger-garlic-onion mix and cook until brown and toasty. This takes about 1 to 2 minutes.
Step 10: To the pan, add the onions and green pepper chunks and continue to cook for additional 2 minutes.
Step 11: Stir the sauce, then add it to the pan, stirring constantly until the sauce has thickened. Turn the heat off and add the chicken. Mix well.
Step 12: Serve the Chilli Chicken right away with rice. Enjoy!
