Chilli Chicken – Chinese Style 🌶️🍗
Cook Time: 30 minutes
Prep Time: 40 minutes
Total Time: 1 hour and 10 minutes (includes marination time)
Servings: 2
Description:
Chilli Chicken – Chinese style is a delectable dish that embodies the bold and vibrant flavors of Chinese cuisine. The preparation involves marinating succulent chicken pieces, frying them to perfection, and then tossing them in a tantalizing sauce made with a harmonious blend of spices and sauces. This dish is a staple on Chinese restaurant menus and is guaranteed to elevate any mealtime experience with its irresistible taste and aroma. Whether served as a main course with rice or noodles or enjoyed as a snack with drinks, Chilli Chicken is sure to tantalize your taste buds and leave you craving for more!
Ingredients:
- 4 chicken breasts, cut into bite-sized pieces
- 4 tablespoons cornstarch
- 1 egg
- 1 tablespoon vinegar
- 1 tablespoon soya sauce
- 1/2 teaspoon salt
- 6 green chilies, finely chopped
- 4 cloves garlic, minced
- 1 green pepper, diced
- 1 shallot, thinly sliced
- 1 tablespoon cornstarch mixed with 1/2 cup water
- 1 tablespoon soya sauce
- 1 tablespoon vinegar
- Pinch of MSG (optional)
- Salt to taste
Instructions:
-
Marinate the Chicken:
- In a bowl, prepare the marinade by combining egg, cornstarch, vinegar, soya sauce, and salt. Mix well.
- Add the chicken pieces to the marinade and ensure they are evenly coated. Allow it to marinate for at least 30 minutes to let the flavors infuse.
-
Fry the Chicken:
- Heat oil in a wok or frypan, ensuring it’s about 2 inches deep.
- Once the oil is hot, carefully add the marinated chicken pieces in batches of 6-8.
- Fry until the chicken is cooked through and turns golden brown, approximately 7-8 minutes per batch.
- Remove the fried chicken from the oil and drain excess oil by placing them on a paper towel.
-
Prepare the Sauce:
- Discard excess oil from the wok, leaving about 2 tablespoons in it.
- In a small bowl, mix cornstarch with water to create a slurry.
- Heat the wok again and add the 2 tablespoons of oil.
- Stir in green chilies, minced garlic, diced green pepper, and sliced shallot. Stir-fry for about 30 seconds until fragrant.
-
Add Sauce and Chicken:
- Pour in soya sauce and vinegar, quickly whisking them together.
- Immediately add the cornstarch-water mixture to the wok, stirring continuously.
- Allow the sauce to thicken. If it becomes too thick, adjust the consistency by adding more water.
- Once bubbles start to appear, add the fried chicken pieces to the wok.
- Season with salt and a pinch of MSG (if using).
-
Final Touches and Serving:
- Stir-fry the chicken in the sauce for an additional 2 minutes, ensuring it’s well coated.
- Remove the wok from the heat and transfer the Chilli Chicken to a serving dish.
- Serve hot alongside Chinese fried rice, plain rice, or noodles for a complete and satisfying meal experience.
Notes:
- For a crispy texture, ensure the oil is hot enough before frying the chicken.
- Adjust the quantity of green chilies according to your spice preference.
- MSG can be omitted if preferred or replaced with a pinch of sugar for added flavor balance.
- Chilli Chicken freezes well, making it a convenient option for meal prep or leftovers, although it’s so delicious that there’s rarely any left to freeze!
