Savor the unique taste of Chilli Chicken, a crispy, spicy, and mildly sweet Indo-Chinese dish rooted in Chinese Hakka tradition. Made with boneless chicken, enriched with classic Chinese sauces and aromatics, it's perfect as a starter or a complementary side with fried rice, noodles, or soups. A delightful addition to any meal!
In a bowl, combine boneless chicken breast with ginger garlic paste, soy sauce, black pepper powder, salt, paprika, all-purpose flour, and cornstarch. Mix well to ensure even coating, then cover the bowl and let the chicken marinate for at least 15 minutes to absorb the flavors.
To Make Chilli Chicken
Heat oil in a frying pan over medium heat. Add the marinated chicken pieces one by one, avoiding overcrowding for even frying. Fry each side for about 2 to 3 minutes or until they turn a reddish-brown color, indicating they're perfectly crispy.
Remove the chicken from the oil and set it aside for later use.
In a wok over medium-high heat, add oil along with ginger, garlic, and green chilies. Sauté until aromatic, which forms the flavor base of the dish.
Add onions, green and red bell peppers, and sauté until they are crisp yet tender, balancing texture and flavor in the dish.
Stir in salt, soy sauce, chili sauce, and ground black pepper. This combination of ingredients adds depth and complexity to the sauce.
Incorporate the cornstarch slurry (dilute the specified amount of cornstarch in water as mentioned in the recipe) to thicken the sauce to the right consistency, ensuring it coats the chicken well.
Add the fried chicken to the sauce, stirring to ensure each piece is evenly coated, merging the crispiness of the chicken with the richness of the sauce.
Garnish with chopped spring onions and remove from the heat. The spring onions add a fresh, crunchy contrast to the dish just before serving.
To Serve
Enjoy this Chinese Chilli Chicken as a flavorful starter or as a complementary side dish with fried rice, noodles, rice, or soup for a truly comforting meal. For more delightful pairing ideas, refer to the serving suggestions section.
Notes
Here are some helpful tips for perfect Chilli Chicken:
Preparation and Marination:
Preparation of Ingredients: Prepare all your ingredients before you start cooking. This is known as 'mise en place' and is especially important in stir-fry dishes where cooking happens quickly and at high heat.
Use of Fresh Ingredients: Fresh ginger, garlic, and chilies make a significant difference in flavor compared to their dried or powdered counterparts.
Marination: Marinating the chicken for at least 15 to 30 minutes is crucial. This resting period allows the chicken to fully absorb the flavors from the seasonings. Don't skip this step to ensure flavorful chicken.
Brining: To ensure juicy and tender chicken, brine the chicken in warm salt water. Soak the boneless chicken breast or thighs in warm water with a teaspoon of salt for at least 15 minutes. Then, remove, pat dry, and cut into bite-sized pieces. This process enhances moisture retention in the chicken, leading to juicy bites after cooking.
For Juicy Chicken: The size and cut of the chicken affect its texture post-frying. Cutting it into small, uniform bite-sized pieces is recommended for achieving a balance of crispiness and juiciness.
Cooking and Serving:
Frying Temperature: Maintain a medium temperature while frying the chicken. Consistent oil temperature is key to achieving perfectly crispy chicken.
Stir-Frying Temperature: Vegetables and sauces should be stir-fried at high heat. This ensures that the veggies remain crispy. Keeping your wok or pan at a high temperature is vital for this step.
Avoid Overcrowding the Pan: When frying the chicken, do it in batches if necessary. Overcrowding can lower the temperature of the oil, leading to less crispy chicken.
Sauce Consistency: Adjust the consistency of the sauce with the cornstarch slurry. If you prefer a thicker sauce, add a bit more slurry, and vice versa.
Experiment with Heat Levels: If you enjoy more spice, you can increase the amount of green chilies or chili sauce. Conversely, reduce them if you prefer a milder dish.
A Good Quality Wok: Using a high-quality wok can add an authentic, earthy flavor to your dish, typical in many Chinese stir-fry recipes. However, if a wok is not available, a regular pan can suffice.
Serving Immediately: Chilli Chicken is best served immediately after cooking to enjoy its crispiness and fresh flavors.