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Spicy Chilli Chicken

Tantalizing Spicy Chilli Chicken for Flavor Lovers

This Spicy Chilli Chicken, a perfect blend of Hakka and Indian Chinese cuisine, is quick, satisfying, and packed with bold flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hakka, Indian Chinese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 grams Boneless Chicken Opt for dark meat for juiciness.
  • 2 tablespoons Corn Starch Creates a crispy coating.
For the Vegetables
  • 1 cup Green Pepper Adds crunch and sweetness.
  • 1 medium Onion Use yellow for richer taste.
  • 2 pieces Green Chillies Adjust quantity based on heat tolerance.
For the Flavor
  • 3 tablespoons Garlic-Ginger-Onion Mix Enhances flavor profile.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 tablespoon Chilli Powder Indian chili powder recommended.
  • 3 tablespoons Soy Sauce Boosts umami flavor.
  • 1 tablespoon Dark Soy Sauce Provides deep color.
  • 2 tablespoons Rice Vinegar Adds acidity.
  • 1 tablespoon Honey Can be substituted with maple syrup.
  • 1/2 cup Water Adjusts sauce consistency.

Equipment

  • Wok
  • Deep fryer
  • Mixing bowl
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Cut chicken into 1-inch pieces, combine with garlic-ginger-onion mix, soy sauce, chili powder, black pepper, and water. Cover and refrigerate for at least 1 hour or overnight.
  2. Prep Vegetables: Chop green peppers and onions into bite-sized pieces.
  3. Heat Oil: Heat oil in a wok to 350°F (177°C). Test readiness by dropping a small piece of chicken.
  4. Fry Chicken: Lightly coat marinated chicken with corn starch and fry in batches for 5-6 minutes until golden brown.
  5. Sauté Vegetables: Stir-fry remaining garlic-ginger-onion mix for 30 seconds, then add onions and green peppers. Cook for 2-3 minutes.
  6. Make Sauce: Whisk together dark soy sauce, rice vinegar, honey, and water. Pour into sautéed vegetables, cook until thickened.
  7. Combine: Add fried chicken back into the wok, tossing with sauce and vegetables. Cook for an additional 1-2 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 35mgCalcium: 2mgIron: 10mg

Notes

Ensure oil is preheated for crispiness. Fry chicken in batches to avoid steaming.

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