Irresistibly Spicy Chilli Chicken for Ultimate Flavor Fix

This Chilli Chicken recipe combines bold Hakka flavors and spices for an unforgettable dish that's easy to make at home.

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Prep Time 10

Cook Time 30

Marination Time 1

Total Time 1 40

Servings: 4 servings

Course: Dinner

Cuisine: Hakka, Indian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Marinade

1.5 lbs Boneless Chicken Dark meat recommended for juiciness.
1.5 tbsp Soy Sauce Adds essential umami and flavor depth.
1 tsp Black Pepper Provides mild heat.
0.5 tbsp Chilli Powder Opt for pure chilli powder for authentic taste.
3-4 tbsp Water Helps in marinating the chicken.

For the Coating

6-7 tbsp Corn Starch Ensures crispy coating.

For the Vegetables

0.5 Green Pepper Can use bell pepper as a substitute.
0.5 Onion Enhances sweetness.
0.5 Small Onion Boosts the marinade's sweetness.
5-6 Green Chillies Adjust according to spice preference.
2-3 cloves Garlic Essential for savory richness.
3-4 slices Ginger Provides aromatic freshness.

For the Sauce

1.5 tbsp Dark Soy Sauce Provides depth and rich color.
2.5 tbsp Regular Soy Sauce Balances flavors.
1 tbsp Rice Vinegar Introduces acidity.
1 tbsp Honey Adds sweetness.
2 tsp Additional Corn Starch Aids in thickening the sauce.
0.5 cup Water Helps achieve sauce consistency.

Equipment

Deep frying pan or wok
food processor
Mixing Bowls
measuring spoons
tongs

Method

Step‑by‑Step Instructions for Spicy Dry Chilli Chicken

Prepare the Marinade: Blend garlic, ginger, and half an onion into a paste. Mix with chicken, soy sauces, chilli powder, black pepper, and water.
Chop the Vegetables: Chop green pepper and remaining half onion into bite-sized pieces.
Make the Sauce: Mix dark and regular soy sauces, rice vinegar, honey, and water in a bowl.
Coat the Chicken: Toss marinated chicken in corn starch until evenly coated.
Fry the Chicken: Heat oil to 350°F. Fry chicken in batches until golden brown and crispy.
Stir-Fry the Vegetables: Heat oil, add ginger-garlic-onion paste, then add chopped vegetables. Stir-fry for 2 minutes.
Combine the Sauce and Chicken: Add sauce to stir-fried vegetables, mix in corn starch slurry, and add fried chicken.
Serve Hot: Transfer to a serving platter and enjoy with rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Marinate the chicken for at least 1 hour, or overnight for deeper flavors. Fry chicken in small batches for the best texture.

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