Chinese Chilli Chicken
Bring the bold and spicy flavors of your favorite Chinese takeout to your kitchen with this irresistible Chinese Chilli Chicken recipe. Featuring tender, crispy chicken bites tossed in a savory and tangy sauce, this dish is a perfect fusion of heat, crunch, and zest. Aromatic garlic, ginger, and vibrant bell peppers enhance the dish with their fresh, bold flavors, while a tantalizing sauce made of soy, chili, and tomato ketchup adds an addictive sweet-and-spicy kick. Ready in just 45 minutes from prep to plate, this quick and easy recipe is ideal for weeknight dinners or weekend gatherings. Serve it hot with fried rice or noodles for an ultimate restaurant-style experience at home. Keywords: Chinese Chilli Chicken, crispy chicken, sweet and spicy sauce, homemade Chinese food, easy dinner recipes.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs or breast
- 4 tablespoons Cornflour (cornstarch)
- 2 tablespoons All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 1 teaspoon Black pepper powder
- 500 milliliters Oil (for frying)
- 6 cloves Garlic (finely chopped)
- 1 tablespoon Ginger (finely chopped)
- 3 pieces Green chilies (slit lengthwise)
- 1 medium Red bell pepper (cubed)
- 1 medium Green bell pepper (cubed)
- 1 medium Onion (cubed)
- 3 tablespoons Soy sauce
- 2 tablespoons Red chili sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 4 tablespoons Water (or chicken stock)
- 2 stalks Spring onions (chopped)
Instructions
Cut the chicken into bite-sized pieces and transfer them to a large bowl.
In the bowl, add 2 tablespoons of cornflour, all-purpose flour, egg, salt, and black pepper. Mix well to coat the chicken pieces evenly.
Heat oil in a deep frying pan over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy. Remove and drain on paper towels.
In a large wok or skillet, heat 2 tablespoons of oil over medium heat. Add chopped garlic, ginger, and green chilies. Sauté for about 1 minute until fragrant.
Add the cubed red bell pepper, green bell pepper, and onion to the wok. Stir-fry for 2-3 minutes to slightly soften the vegetables while keeping them crisp.
In a small bowl, prepare the sauce by mixing soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and water. Stir until combined.
Pour the sauce mixture into the wok and bring it to a simmer. Cook for 1-2 minutes until the sauce thickens slightly.
Add the fried chicken pieces to the wok and toss well to coat them with the sauce evenly.
Garnish with chopped spring onions and serve hot with fried rice or noodles.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 640 mg | 14% | |
*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.
