Chilli Chicken


  • 1 1/2 lbs boneless chicken (preferably dark meat)
  • 1/2 green pepper
  • 1/2 onion
  • 2 tablespoons garlic-ginger-onion mix (reserved from marinade)

Chicken Marinade

  • 1/2 onion (small)
  • 3-4 slices ginger
  • 2-3 cloves garlic
  • 1 teaspoon black pepper
  • 1/2 tablespoon chilli powder (or cayenne pepper) *see notes at the bottom*
  • 1 1/2 tablespoon soy sauce
  • 3-4 tablespoons water
  • 6-7 tablespoons corn starch (mix this in with the chicken after you are done marinating, right before deep frying)


  • 5-6 green chilli (or green thai chillis if you like it spicier)
  • 1 1/2 tablespoon dark soy
  • 2 1/2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons corn starch (mixed with 4 teaspoons of water)
  • 1 1/2 teaspoon chilli powder (or cayenne pepper) *see notes at the bottom*
  • 1/2 cup water



With a kitchen appliance, blitz the ginger, garlic and half alittle onion till it's a fine paste. Reserve two tablespoons of this for browning the onions and inexperienced peppers later.
cut the chicken into tiny bite sized in. items and marinade it during a bowl with the ginger-garlic-onion paste, soy sauce, chile powder, black pepper and water. (Do not add the corn starch nevertheless. we are going to add that right before we tend to deep fry the chicken.) marinade within the icebox for one hour
Chop the inexperienced peppers and remaining onion into bite sized items and put aside

Making the Sauce

break up the chillis within the slices (keep the seeds) and add it to alittle bowl
Add within the remainder of the ingredients within the sauce ingredient list except the corn starch
during a tiny bowl, combine two teaspoons of corn starch with four teaspoons of cold water, then add it to the sauce and stir to mix
Set the sauce aside

Putting it along

In a wok, pan or deep pullet set the oil to 375F (191C).
Add in 6-7 tablespoons of corn starch to the chicken and blend till combined and chicken is coated gently
once the oil is hot, add the chicken into the oil to cook in batches (careful to not over crowd the oil, which might drop the oil temperature)
Cook the chicken for regarding 5-6 minutes and put aside on a plate with towel or newspaper once it's done
during a pan or pan, set the stove to medium to medium high heat and add two tablespoons of oil
once the oil is hot, add within the two tablespoons of ginger-garlic-onion combine that was reserved from preparation and cook it till it's toasty and brown. just about 1-2 minutes. Careful to not burn it.
Add within the onions and sweet pepper chunks and cook it for regarding two minutes. we would like to stay the veggies somewhat crisp still
offer the sauce a fast stir (the corn starch likes to settle at the bottom) and add it to the pan
Keep stirring the sauce till it thickens and becomes clear and thick
Once the sauce has thickened, add in chicken and blend everything along till the chicken is coated with the sauce
put off the warmth and luxuriate in it with some rice! 馃檪


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