Chilli Chicken

If you're a huge fan of Indo Chinese food, this chilli chicken recipe is going to be one of your favorites! It's perfectly spicy and really easy to make.

Course Dinner

Cuisine Chinese

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 454kcal

Ingredients

1 lb chicken breast(s) cut into pieces
1 teaspoon garlic sliced
1 teaspoon fresh ginger chopped
2 - 4 Thai green chilis chopped or slit lengthwise
1 T soy sauce
1 T chili garlic sauce like Huy Fong
1 T ketchup
1/2 T chicken broth
1 T cornstarch
Salt and freshly ground black pepper to taste
Enough oil for frying the chicken + 1 tbsp. oil

Marinade

1 teaspoon ginger paste
2 teaspoon garlic grated
3 T cornstarch
3 T all-purpose flour
2 T soy sauce
Freshly cracked black pepper to taste

Vegetables

1 green bell pepper large, cut into squares
1 red onion(s) large, cut into squares
1 carrot(s) sliced
2-3 sprigs green onion(s) chopped + some extra for garnish

Instructions

In a bowl, whisk together all ingredients under "Marinade." Place the chicken pieces in the marinade and place in the fridge for one hour.
Heat enough oil in a wok, then fry the marinated chicken pieces till golden brown (on all sides). Transfer to a paper towel-lined bowl or plate.
In another pan, heat 1 tablespoon of oil and fry the chopped ginger, sliced garlic, chopped green onions, and green chilies.
Once fragrant, add in the onions and green bell peppers and fry till the onions turn slightly translucent.
Add in the carrots and chicken pieces and toss to mix.
In a bowl, mix together soy sauce, chili garlic sauce, ketchup, chicken stock and 1 tablespoon cornstarch. Add it to the pan, and cook till the sauce thickens and coats the chicken pieces.
Serve with rice or some other carbohydrate.

Video

Nutrition