Chinese Chicken Chilli
Bring the bold, vibrant flavors of an Indo-Chinese kitchen to your table with this irresistible Chinese Chicken Chilli recipe. Crispy golden bites of marinated chicken are stir-fried with crunchy bell peppers, onions, and a fragrant medley of garlic, ginger, and green chilies. The dish is finished with a glossy, umami-rich sauce made with soy sauce, chili sauce, tomato ketchup, and a hint of vinegar for that perfect tangy kick. Quick to prepare and bursting with flavor, this restaurant-style creation is a crowd-pleaser that pairs wonderfully with steamed rice or noodles. Perfect for weeknight dinners or casual gatherings, this dish offers an exciting balance of textures and a fiery edge you’ll love to savor.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Cornstarch
- 2 tablespoons All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 1 teaspoon Black pepper powder
- 500 ml Oil
- 6 cloves Garlic
- 1 inch Ginger
- 3 Green chilies
- 2 medium Bell peppers (red, green, or yellow)
- 1 medium Onion
- 3 tablespoons Soy sauce
- 2 tablespoons Chili sauce
- 2 tablespoons Tomato ketchup
- 1 teaspoon Vinegar
- 100 ml Water
- 1 tablespoon Cornstarch (for slurry)
- 2 tablespoons Water (for slurry)
- 2 stalks Spring onions
Instructions
Cut the chicken breasts into bite-sized cubes.
In a bowl, mix 3 tablespoons of cornstarch, 2 tablespoons of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of black pepper powder. Crack in 1 large egg and whisk to make a batter.
Coat the chicken cubes evenly in this batter and set aside for 10 minutes.
Heat oil in a deep frying pan. Fry the chicken cubes in batches until golden and crispy. Drain on paper towels and set aside.
Finely chop 6 garlic cloves, 1 inch of ginger, and 3 green chilies. Cut 2 bell peppers, 1 onion, and 2 spring onion stalks into chunks or strips.
Heat 2 tablespoons of oil in a wok over high heat. Sauté garlic, ginger, and green chilies until fragrant.
Add the bell peppers and onion to the wok. Stir-fry for 2-3 minutes to keep them crunchy.
In a small bowl, mix 3 tablespoons of soy sauce, 2 tablespoons of chili sauce, 2 tablespoons of tomato ketchup, and 1 teaspoon of vinegar. Add this sauce mix to the wok and stir well.
In another bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry.
Pour 100 ml of water into the wok. Once it comes to a simmer, add the cornstarch slurry and stir until the sauce thickens.
Add the fried chicken cubes to the wok and toss to coat them evenly in the sauce.
Garnish with chopped spring onions and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
5396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.9 g | 626% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 6604 mg | 287% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 37.8 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 260 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3116 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
