Ingredients

1 1/2 lbs boneless chicken (preferably dark meat)

1/2 green pepper

1/2 onion

2 tablespoons garlic-ginger-onion mix (reserved from marinade)

1/2 small onion

3-4 slices ginger

2-3 cloves garlic

1 teaspoon black pepper

1/2 tablespoon chilli powder

1 1/2 tablespoon soy sauce

3-4 tablespoons water

6-7 tablespoons corn starch (for coating the chicken before frying)

5-6 green chillies (or green Thai chillies; use 2-3 for less spice)

1 1/2 tablespoon dark soy sauce

2 1/2 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

2 teaspoons corn starch (mixed with 4 teaspoons water for sauce)

1 1/2 teaspoon chilli powder

1/2 cup water

Instructions

Step 1: In a food processor, blitz the ginger, garlic, and half a small onion until it forms a fine paste. Reserve 2 tablespoons of this paste for later use.

Step 2: Cut the chicken into bite-sized 1-inch pieces. In a bowl, marinate the chicken with the ginger-garlic-onion paste, soy sauce, chilli powder, black pepper, and water. Cover and refrigerate for 1 hour or overnight. Do not add corn starch yet.

Step 3: Chop the green pepper and remaining onion into bite-sized pieces and set aside.

Step 4: Prepare the sauce by chopping the green chillies (keep the seeds). Add them to a small bowl along with dark soy sauce, soy sauce, rice vinegar, honey, chilli powder, and water (excluding corn starch).

Step 5: Mix 2 teaspoons of corn starch with 4 teaspoons of cold water. Add this slurry to the sauce mixture and stir well. Set the sauce aside.

Step 6: Add 6-7 tablespoons of corn starch to the marinated chicken and toss until the chicken pieces are lightly coated.

Step 7: Heat oil in a wok or deep fryer to 350°F (177°C). Fry the chicken in batches, avoiding overcrowding, for about 5-6 minutes until golden and cooked through. Set the fried chicken on paper towels to drain excess oil.

Step 8: In a wok or frying pan, heat 2 tablespoons of oil over medium to medium-high heat. Add the reserved garlic-ginger-onion paste and cook for 1-2 minutes until toasty brown, being careful not to burn it.

Step 9: Add the chopped onions and green pepper to the pan. Stir-fry for about 2 minutes to keep the vegetables crisp.

Step 10: Stir the sauce again to mix settled corn starch and pour it into the pan. Keep stirring until the sauce thickens.

Step 11: Once the sauce has thickened, turn off the heat and add the fried chicken. Toss everything well so the chicken is thoroughly coated with the sauce.

Step 12: Serve hot with steamed rice and enjoy your flavorful chilli chicken.

Tips & Variations

For a less spicy version, reduce the number of green chillies or remove the seeds before adding them to the sauce.

Using dark meat chicken keeps the dish juicy and tender, but you can substitute with chicken breast if preferred.

Add sliced spring onions or toasted sesame seeds on top for extra flavor and garnish.

If you want a gluten-free dish, substitute soy sauce with tamari and ensure your corn starch is pure.

FAQs

Can I make chilli chicken ahead of time?

Yes, you can marinate the chicken overnight to save time. The fried chicken and sauce can be prepared separately and combined just before serving for the best texture.

What can I serve with chilli chicken?

Chilli chicken pairs wonderfully with steamed white rice, fried rice, or noodles. You can also serve it with stir-fried vegetables for a complete meal.