The classic sweet and sour chicken gets a fiery makeover in this bold fusion recipe that marries traditional Cantonese cooking with spicy elements. While the original dish is beloved for its perfect balance of sweet tanginess, this version adds layers of heat through fresh Thai chillies, warming chili oil, and bright red chilli flakes. The result maintains the dish’s signature glossy sauce and crispy chicken pieces but introduces a pleasant warmth that builds with each bite. The combination of fresh chillies, chilli oil and flakes creates a complex heat profile that complements rather than overwhelms the familiar sweet and sour flavours. This adaptation proves that even the most established recipes can be successfully reimagined while respecting their original character. Perfect for those who love the classic dish but crave an extra kick of spice.
This spicy twist on sweet and sour chicken brings together the best of Chinese flavour profiles. By adding different types of chillies to the classic tangy-sweet sauce, we create a dish that dances on the palate with waves of heat, sweetness, and tartness. The crispy chicken pieces, coated in a light yet crunchy batter, soak up the complex sauce while maintaining their crunch. It's a perfect example of how a modern interpretation can breathe new life into a takeout favourite.
Ingredients
For the Chicken:
500g chicken thigh, cut into bite-sized pieces
1 egg
½ cup cornstarch
Salt and pepper
Oil for frying
For the Spicy Sweet and Sour Sauce:
3 tablespoons ketchup
3 tablespoons rice vinegar
3 tablespoons brown sugar
2 tablespoons soy sauce
2-3 Thai red chillies, finely chopped
1 teaspoon chilli oil
1 teaspoon chilli flakes
½ cup chicken stock
Vegetables:
1 red bell pepper, chunked
1 green bell pepper, chunked
1 onion, chunked
2 cloves garlic, minced
1 thumb ginger, minced
1 fresh red chili, sliced for garnish
Pineapple chunks (optional)
Instructions
Coat chicken pieces in beaten egg, then dredge in seasoned cornstarch.
Deep fry chicken at 180°C (350°F) until golden brown. Drain on paper towels.
For the sauce: Combine ketchup, vinegar, sugar, soy sauce, chopped Thai chillies, chili oil, and stock in a bowl.
In a wok, stir-fry garlic, ginger, and onions until fragrant.
Add bell peppers, stir-fry for 1 minute.
Pour in sauce mixture, bring to simmer.
Add fried chicken pieces, toss to coat.
Garnish with fresh chili slices and serve hot with rice.
Notes
This recipe yields 4 portions
Keywords: . Spicy sweet and sour chicken
This is a fusion version adding heat to the traditional dish. You can adjust the number and types of chillies to control spiciness.
Kung Pao Chicken, also known as Koon Po Chicken, has an interesting history that traces back to the Qing Dynasty (1644-1912) in China. The dish is named after Ding Baozhen, a governor of Sichuan Province during the late Qing Dynasty, who held the title of “Gong Bao” (translated as “Palace Guardian” or “Kung Pao” in English). Ding Baozhen was known for his love of culinary delights, and one of his favourite dishes was a spicy chicken stir-frywith peanuts.
The original version of the dish was created by the governor’s chef, combining locally available ingredients with the bold flavours characteristic of Sichuan cuisine. Over time, Kung Pao Chicken became popular throughout China, with regional variations emerging. The Sichuan version is particularly famous for its use of Sichuan peppercorns, which impart a unique numbing sensation, and dried red chilies that add significant heat and a deep, smoky flavour to the dish.
Kung Pao Chicken was introduced to the Western world in the 20th century, especially during the mid-1900s, as Chinese immigrants brought their culinary traditions to different parts of the world. In Western adaptations, the dish sometimes includes bell peppers and other vegetables, and the level of spiciness is often toned down to suit local tastes. Despite these adaptations, the essence of the dish—a flavourful blend of spicy, sweet, and savoury elements—remains true to its origins, continuing to delight palates globally.
Mapo tofu stands as one of the most iconic dishes in Sichuan cuisine, embodying the region’s love affair with bold, spicy flavours. Legend has it that the dish originated in the late 19th century, created by a pockmarked elderly woman (hence “Mapo” – meaning pockmarked grandmother) who ran a small restaurant on the outskirts of Chengdu. The dish masterfully combines silken tofu cubes with ground pork in a rich sauce that showcases the complexity of Sichuan flavors – the numbing heat of Sichuan peppercorns, the deep umami of fermented black beans and doubanjiang (fermented broad bean paste), and the fiery warmth of red chillies. The sauce, which glistens with signature red chilli oil,clings to the delicate tofu pieces while the ground pork adds textural contrast. Despite its humble origins, mapo tofu has transcended regional boundaries to become a beloved dish worldwide, though purists maintain that its true essence lies in the balance of málà (numbing and spicy) flavors that can only be achieved with authentic Sichuan ingredients and traditional cooking methods.
This dish is in the top ten most popular dishes in Chinese cooking. It is typical of food that comes from the Sichuan region where Sichuan pepper and Chillies are combined for mouth-numbing flavour. Indeed when you eat this dish, your mouth will go pleasantly tingling . This numbing sensation is from a compound in Sichuan peppers that has this effect on the tongue and lips. It is a sensation that is very popular in Sichuan, where they like their food to be really spicy.
Sichuan peppercorns – ½ tablespoon ( coarsely ground)
Rapeseed oil – ¼ of a cup ( can be substituted by any vegetable oil)
Doubanjiang – 1. 5 tablespoons
Fermented black beans – ½ tablespoon
Salt – 1 teaspoon
Sugar – one teaspoon
Black pepper – a quarter of a teaspoon
Corn starch – one tablespoon
Instructions
Place the dried Chillies in a grinder. Grind into fine flakes
Finely chop the pickled garlic and Chillies
Chop two spring onions along the stem into 4mm pieces
Finely slice the garlic
Cut the Tofu into bite-sized chunks
Add three cups of water in a wok or pan. Bring it to a medium heat
Once the water is heated, add the Tofu and ½ teaspoon of salt. Let in cook for about a minute. Until the water starts boiling
Remove the Tofu from the stove and drain it in a colander
Season the mince with half a teaspoon of salt and the black pepper
Heat two tablespoons of the oil in a wok. Add the dried Chillies and Sichaun peppercornS. Fry until fragrant, and then remove from the heat. Remove fried Chillies from the wok and keep to one side
Clean the wok and dry it. Place it back on the stove
Heat the remaining oil to medium heat.
Add the garlic and two spring onions. Fry it for about a minute. Be careful not to burn the garlic
Add the mince and cook it until it has dried and all traces of pinkness have gone.
Add the Doubanjian. Stir it into the meat
Now add the chopped pickled Chilli, ginger and fermented bean paste.
Fry for about a minute on medium heat. Be careful not to burn the garlic
Add half of the fried dried Chilli and Sichuan pepper flake that were previously kept to one side
Mix well and add a cup and half of water. Stir well
Add the sugar
Now add the Tofu. Boil in the liquid for about five minutes. You are looking to infuse the chilli sauce into the Tofu and make it soft
Mix the cornstarch with a bit of water and mix into a paste the consistency of cream.
Add the starch to the dish. Stir until the sauce starts thickening.
Garnish with remaining Chill and the remaining spring onion finely chopped.
Serve with rice
Notes
This recipe yields 4 portions
The compound in Sichan pepper that causes numbness is called Hydroxy alpha sanshool . It provides a pleasant tingling sensation
Transform leftover chicken into a mouthwatering Asian-inspired dish with this crispy shredded chicken recipe. The tender meat is coated in cornflour and fried until golden, then tossed in a complex sauce that balances sweet, sour, and spicy notes. Ginger, garlic, and red chilies provide warmth, while honey and lemon juice add brightness. The sauce clings perfectly to the crispy chicken strips, and fresh spring onions add the perfect finishing touch. This versatile dish works beautifully as an appetizer, main course, or party snack, ready in under 30 minutes – it’s the perfect way to elevate leftover chicken into something extraordinary.
This recipe can be made with both leftoveror fresh chicken. Both will deliver fabulous results. It is a really easy to make recipe but one that will soon become a family favourite . For a bit of a twist try serving it with Kimchi. - a fermented cabbage salad from Korea.
Ingredients
For the crispy chicken
Chicken – 500 grams ( cooked or leftover from a roast chicken)
Chicken feet are an unusual ingredient in the Western world, but in countries like China and Korea, they are extremely popular. Once you taste them you will know why. They are extremely moreish. Try to find the biggest feet you can. The bigger the feet the more meat they have.
Ingredients
Chicken feet – 500 grams (about 15)
Sesame seeds – one teaspoon
Chilli flakes – one tablespoon ( see note)
Red chillies - three sliced
Honey - one tablespoon
Ginger – three slices
Garlic – three cloves ( finely sliced)
Black peppercorns – one teaspoon
Peanut oil – one tablespoon
Coarse salt – ½ cup
Spring onions - ½ cup
For the sauce
Chilli sauce – two tablespoons ( See note)
Soya sauce – 4 tablespoons
Sugar – one tablespoon
Ketchup - one tablespoon
Instructions
Mix all the ingredients listed under " for the sauce". Blend until well dissolved. Keep to one side.
Place chicken feet in a colander.
Sprinkle with salt and place over a bowl
Allow the salt to dissolve for 30 minutes.
After the 30 minutes wash the feet under running water to remove any remaining salt.
Bring three cups of water to the boil in a medium-sized pot.
Add the vinegar and honey. Stir until dissolved into the water
Add the ginger and peppercorns.
Blanche the chicken feet in batches in the boiling poaching water for 5 minutes
Remove and pat dry
Cut off the nails from the feet.
In a separate skillet heat the peanut oil to medium heat
Add the garlic. Fry for 30 seconds
Cook the chicken feet in batches until browned. Remove from heat and sprinkle with chilli flakes. Keep warm
Add the chillies to the pan, Saute for 30 seconds ( add a little more oil if necessary)
Now pour the sauce into the pan. Heat at a gentle heat. Once beginning to reduce add the chicken feet and coat with sauce. Continue until the feet are heated through and the sauce has virtually dried up.
Add the sesame seeds and spring onions
Serve
Notes
Use medium heat Sichuan chilli flakes or Aleppo. Otherwise, reduce quantity
Chui Chow or Gochujang work well with this recipe.
Experience the perfect balance of heat and crunch in this classic Chinesestir-fry that transforms leftover rice into something extraordinary. This aromatic dish combines tender grains of rice with golden-toasted cashews, while fresh ginger and garlic create a fragrant base that’s quintessentially Asian. Fresh red chillies and chilli flakes add a bold kick of heat, perfectly tempered by the nutty sweetness of cashews and the umami depth of soy sauce.Crisp bell peppers and spring onions bring colour and texture to this satisfying dish, making it both a delightful side and a worthy main course.
Few people realise that the Chinese are one of the worlds largest producers of Chillies. They are also the worlds largest consumers of the spice. When considering that China is also the largest consumer of rice on the globe , one thing becomes quite clear. . When it comes to rice and Chillies, This country's' chefs make some fantastic spicy rice dishes . This recipe, in the Chinese style of preparing fried rice , showcases just that.
Ingredients
White rice – 3 cups ( cooked)
Vegetable oil – 2 tablespoons ( and a bit for the nuts)
Spring onions – 5 ( white parts only. Keep the green tops for garnishing)
Fresh ginger – one teaspoon - ( minced)
Red Chillies – 3 to four
Chilli flakes - one teaspoon
Bell pepper – one small ( stem, seeds and pith removed. Sliced into fine strips )
Soy Sauce - 2 tablespoons
Cashew nuts – ¾ cup
Garlic – two cloves
Instructions
Cook the rice according to package instructions. Drain and keep to one side
Heat in a wok or skillet to a gentle heat. Add a little oil.
Add the cashew nuts and roast until lightly browned. Remove from the heat.
In the same wok or skillet add vegetable oil. Bring to medium heat.
Add the white parts of the spring onion and bell pepper. Cook until starting to change colour
Add the garlic, ginger and chillies. Fry for a minute or two
Add the rice and stir fry until done.
Add the soy sauce or Tamari =- stir through.
Serve sprinkled with chilli flakes and green tops of spring onion
Notes
This recipe works equallly with the addition of prawns just after the onions have become translucent
Chilli oil is an essential for many<a href="https://chilliworkshop.co.uk/chinese-cooking-with-chillies/" data-mce-href="https://chilliworkshop.co.uk/chinese-cooking-with-chillies/"> Chinese dishes</a>. This is a really simple and basic Chinese chilli oil that is a bit time-consuming, but really easy to make. Some recipes call for up to 20 different spices – including star anise, szechuan pepper and cinnamon – but if you are only starting to make these oils, it’s best to start with a basic recipe. As time goes on, experiment with different ingredients until you find your perfect combination. This oil is great to have on hand and can be added to many other dishes besides Chinese. A little goes a long way
Ingredients
Dried Chillies - 3.5 ounces (see note)
Vegetable Oil - 3 to 4 cups
Garlic – 3 to 4 cloves - (optional)
Freshly chopped Ginger – 2 to 3 tablespoons (optional)
Instructions
Cover the Chillies with boiling water and allow soaking overnight.
Drain chillies and blend into a pulp in a food processor
Add Chilli pulp to a saucepan. Add oil and bring to a slow simmer. Be careful that the oil is not too hot otherwise, you will burn the chillies. Start with 3 cups of oil and add more if needed.
Cook at this temperature for 2 to 4 hours
If using ginger or garlic (or both) add after about an hour.
Remove from the heat. Allow to cool. Pour into sterilized glass containers. Seal
Notes
For authentic Chinese Chilli oil use Facing Heaven (Chaotianjiao) Chillies, Xiao mi or Erjintiao Chillies
Chinese Chilli Chicken is a vibrant fusion of Indo-Chinese flavours where tender chicken pieces are coated in a light, crispy batter and tossed in a spicy-sweet sauce. Begin by marinating cubed chicken breasts in a mixture of soy sauce, beaten eggs, ginger, garlic, and pepper powder. The chicken is then dredged in a seasoned mixture of plain flour and cornflour, creating a delicate coating that turns golden and crispy when fried in hot oil. Meanwhile, a rich sauce is prepared by sautéing red bell peppers, chopped red chilies, and spring onions in butter, then combining them with chicken stock, honey, lemon juice, and sweet chilli sauce. The crispy chicken pieces are tossed in this aromatic sauce just before serving, creating a perfect balance of textures – crispy exterior, tender interior, and a sauce that’s simultaneously spicy, sweet, and tangy. The dish comes together in a symphony of colors and flavours, with the vibrant red of the peppers and chilies contrasting beautifully with the golden chicken and bright green spring onions.
Good Chinese food aims to balance the five basic tastes of sweet, sour, pungent, bitter and salty. This recipe illustrates four of these tastes brilliantly. The saltiness of soya sauce tempered by sweet and sour notes and rounded off by the pungency of Chilli explodes in a wonderful combination of flavour that is unsurpassed. Great as a family meal or for entertaining friends, this dish was made to become a firm favourite
Pat chicken breasts dry with paper towels and cut into strips (approx. 1 inch wide, 2 inches long)
Mix the flour with ground black pepper and salt
Coat the chicken with 3 tablespoons of the seasoned flour and keep in the refrigerator for 20 – 30 minutes
Mix eggs together until combined and place in a container suitable for dipping chicken
Place remaining flour on a plate
Heat the oil in a pan or a wok until hot enough for frying.
Working in small batches, dip the previously floured chicken pieces into the egg and then coat in the flour on the plate. It is essential to fry in small batches to ensure that chicken pieces are crispy and golden brown.
Place on paper towels to drain excess oil
Once all fried keep warm in the oven
For the sauce
Mix together chicken stock, lemon juice, soya/tamari, honey, sweet Chilli sauce, and cornflour and mix until smooth. Keep to one side until the next step is completed,
Heat 1 tablespoon of butter in a pot. When it begins to bubble add ginger, garlic, bell pepper, and chillies and fry until cooked through. Add mixed ingredients above and stir until the sauce thickens.
Add chopped spring onions and stir for a further one minute
Finally, add the chicken pieces to the sauce and ensure that all pieces are well coated. Serve with white rice