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–+ servings
Spicy Chilli Chicken

Savory Spicy Chilli Chicken for a Flavorful Weeknight Feast

Spicy Chilli Chicken is a vibrant, zesty dish perfect for weeknight dinners, combining crispy chicken with sweet and fiery sauce.
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Prep Time 1 hour
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hakka, Indian Chinese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 kg Boneless Chicken Choose dark meat for juiciness and flavor.
  • ½ cup Corn Starch Coats the chicken for an extra crispy crunch.
For the Vegetables
  • 1 cup Green Pepper Adds a crunchy texture and a hint of sweetness.
  • 1 medium Onion Use yellow onion for deeper flavor.
  • 2 pieces Green Chillies Tailor the quantity to suit your spice preference.
For the Sauce
  • ¼ cup Garlic-Ginger-Onion Mix Fresh minced versions are also great.
  • ½ tsp Black Pepper Adjust spice levels.
  • 1 tbsp Chilli Powder Opt for Indian chili powder for best results.
  • ¼ cup Soy Sauce Adds umami richness.
  • 2 tbsp Dark Soy Sauce Deepens color and flavor complexity.
  • 2 tbsp Rice Vinegar Provides acidity to counterbalance the spice.
  • 1 tbsp Honey Brings a touch of sweetness.
  • ¼ cup Water Adjusts the sauce to preferred consistency.

Equipment

  • Wok
  • Deep frying pan
  • Mixing bowl
  • Slotted spoon
  • paper towels

Method
 

Step-by-Step Instructions
  1. Cut the boneless chicken into 1-inch pieces and mix with garlic-ginger-onion, soy sauce, chili powder, black pepper, and water. Marinate for at least 1 hour.
  2. Chop green peppers and yellow onions into bite-sized pieces.
  3. Heat oil in a wok to 350°F (177°C).
  4. Dust marinated chicken with corn starch and fry in batches until golden and crispy, about 5-6 minutes.
  5. Stir-fry garlic-ginger-onion mix, onions, and green peppers for about 2 minutes.
  6. Combine dark soy sauce, rice vinegar, honey, and water to make the sauce, then pour it into sautéed vegetables and cook until thickened.
  7. Add fried chicken to the wok, toss with sauce until well-coated, and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge or freeze for up to 1 month.

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