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Best Spicy Chilli Chicken in 90 Mins

Crispy, spicy Indo-Chinese Chilli Chicken made with juicy fried chicken tossed in a bold chilli-soy sauce with peppers and onions, just like restaurant style.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indo-Chinese
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless chicken cut into bite-sized pieces
  • 1/2 small onion
  • 3 –4 slices fresh ginger
  • 2 –3 garlic cloves
  • 1 teaspoon black pepper
  • 1/2 tablespoon chilli powder
  • 1 1/2 tablespoons soy sauce
  • 3 –4 tablespoons water
  • 6 –7 tablespoons cornstarch
  • 1/2 green bell pepper chopped
  • 1/2 onion chopped
  • 5 –6 green chillies sliced
  • 1 1/2 tablespoons dark soy sauce
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 1/2 teaspoons chilli powder
  • 1/2 cup water
  • 2 teaspoons cornstarch mixed with 4 teaspoons water

Method
 

  1. Blend onion, ginger, and garlic into a smooth paste and reserve 2 tablespoons.
  2. Marinate chicken with remaining paste, black pepper, chilli powder, soy sauce, and water for 1 hour.
  3. Add cornstarch to the marinated chicken and mix until evenly coated.
  4. Deep fry chicken in hot oil until golden and crispy, then drain.
  5. Heat oil in a wok and sauté the reserved paste until fragrant.
  6. Add onions and bell peppers and stir-fry briefly.
  7. Mix green chillies, dark soy sauce, soy sauce, vinegar, honey, chilli powder, water, and cornstarch slurry.
  8. Pour sauce into the wok and cook until thickened.
  9. Add fried chicken and toss until well coated.
  10. Serve hot.

Notes

For dry chilli chicken, reduce the water in the sauce by half and toss quickly over high heat.