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–+ servings
Spicy Chilli Chicken

Quick & Flavorful Spicy Chilli Chicken for Hungry Nights

Spicy Chilli Chicken is a quick, flavorful dish with a crispy texture and a vibrant chili sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Indo-Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 grams Boneless Chicken Opt for dark meat for enhanced juiciness and flavor.
  • 3 tablespoons Corn Starch Essential for achieving that golden texture when frying.
  • 2 pieces Green Chillies Adjust based on personal spice tolerance.
  • 2 tablespoons Garlic-Ginger-Onion Mix Pre-made mixes can be used for convenience.
  • 1 teaspoon Black Pepper Adjust according to personal preference.
  • 1 tablespoon Chilli Powder Use Indian chili powder for best results.
For the Vegetables
  • 1 cup Green Pepper Can substitute with bell peppers or broccoli for extra nutrition.
  • 1 medium Onion Yellow onions are recommended for a deeper taste.
For the Sauce
  • 2 tablespoons Soy Sauce Substitute with gluten-free tamari for soy-free diets.
  • 1 tablespoon Dark Soy Sauce Essential for achieving the dish's distinctive look.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be an alternative.
  • 1 tablespoon Honey Maple syrup can be used for a different flavor twist.
  • 2 tablespoons Water Use cautiously to prevent overly runny sauce.

Equipment

  • wok
  • Cooking Thermometer
  • deep pan

Method
 

Step-by-Step Instructions
  1. Cut the boneless chicken into 1-inch pieces, combine in a bowl with the garlic-ginger-onion mix, soy sauce, chili powder, black pepper, and a splash of water. Marinate for at least 1 hour.
  2. Chop the green peppers and onions into bite-sized pieces for easy access.
  3. Heat oil in a wok or deep pan to 350°F (177°C).
  4. Coat each marinated chicken piece with corn starch and fry in small batches for 5-6 minutes until golden brown. Drain on paper towels.
  5. In a large pan, heat oil and stir-fry garlic-ginger-onion mix for 1-2 minutes. Add chopped onions and green peppers; cook until slightly tender.
  6. Mix dark soy sauce, rice vinegar, honey, and water; pour into sautéed vegetables and let simmer for 3-4 minutes until sauce thickens.
  7. Toss fried chicken pieces in the thickened sauce, gently mix to coat, and heat together for 1-2 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 12gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 5IUVitamin C: 40mgCalcium: 2mgIron: 10mg

Notes

Adjust your chili levels by varying the green chilies or chili powder to suit everyone's palate. Refrigerate leftovers in an airtight container for up to 2 days.

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