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Spicy Chilli Chicken

Irresistible Spicy Chilli Chicken That’ll Ignite Your Taste Buds

Enjoy the Spicy Chilli Chicken, a flavorful dish that combines Hakka and Indian Chinese cuisine in 30 minutes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Hakka, Indian Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 grams Boneless Chicken Dark meat recommended for juiciness
  • 2 tablespoons Corn Starch Creates a crispy coating
For the Sauce
  • 3 tablespoons Soy Sauce Boosts umami flavor; gluten-free options available
  • 1 tablespoon Dark Soy Sauce Provides color and depth
  • 2 tablespoons Rice Vinegar Adds acidity
  • 2 tablespoons Honey Can be swapped with maple syrup
  • 2 teaspoons Chilli Powder Main heat source; use Indian type for authenticity
  • 1 teaspoon Black Pepper Adjust according to preference
  • 100 ml Water Used to adjust sauce consistency
For the Vegetables
  • 1 cup Green Pepper Adds crunch and slight sweetness
  • 1 medium Onion Use yellow onion for richer taste
  • 2 pieces Green Chillies Adjust based on heat tolerance
  • 2 tablespoons Garlic-Ginger-Onion Mix Enhances overall flavor profile

Equipment

  • wok
  • deep frying pan
  • mixing bowl
  • Thermometer

Method
 

Step‑by‑Step Instructions
  1. Marinate the Chicken: Combine chicken pieces with garlic-ginger-onion mix, soy sauce, chili powder, and black pepper. Refrigerate for at least 1 hour, preferably overnight.
  2. Prepare the Vegetables: Chop green peppers and yellow onions into bite-sized pieces. Set aside.
  3. Heat the Oil: In a large wok or pan, heat oil to 350°F (177°C) for frying the chicken.
  4. Fry the Chicken: Lightly coat marinated chicken with corn starch, fry in batches for 5-6 minutes until golden brown, and drain on paper towels.
  5. Sauté the Vegetables: Stir-fry the garlic-ginger-onion mix for 1 minute, then add onions and green peppers, cooking for 2 minutes.
  6. Make the Sauce: Whisk dark soy sauce, rice vinegar, honey, and water; add to sautéed vegetables, cooking until sauce thickens.
  7. Combine Everything: Add fried chicken to the pan and toss with vegetables and sauce. Heat for another 1-2 minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best results, do not overcrowd the pan while frying and use fresh ingredients.

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