Chinese Chilli chicken

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Crispy Chilli Chicken in Sweet-Spicy Sauce

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.

 

Chinese Chilli Chicken
 
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Nutrition Information
  • Serving size: 100g
  • Calories: 235kcal
  • Fat: 17g
  • Saturated fat: 2.7g
  • Carbohydrates: 11g
  • Sugar: 1.1g
  • Sodium: .59g
  • Fiber: 0.8g
  • Protein: 9.8g
Recipe type: Fried chicken
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
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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
Ingredients
  • Chicken breasts -500 grams
  • Soya sauce / Tamari (for gluten-free)- 2 tablespoons
  • 2 large eggs
  • Butter – 1 tablespoon
  • Lemon juice- 1 tablespoon
  • 1 Red Bell pepper cut into strips
  • Ginger - I teaspoon
  • Plain flour - ½ to ¾ of a cup
  • Cornflour – 2 tablespoons
  • Honey or sugar - ½ tablespoon
  • Red Chillies -3 to 4 chopped
  • Spring Onion - 2 chopped
  • Garlic – one clove
  • Ground Pepper Powder - ½ teaspoon
  • Sweet Chilli dipping sauce – 1 tablespoon
  • Chicken stock – 1 cup (cooled)
  • Sunflower/ rapeseed oil – 1 cup
  • Salt to taste
Instructions
For the chicken
  1. Pat chicken breasts dry with paper towels and cut into strips (approx. 1 inch wide, 2 inches long)
  2. Mix the flour with ground black pepper and salt
  3. Coat the chicken with 3 tablespoons of the seasoned flour and keep in the refrigerator for 20 – 30 minutes
  4. Mix eggs together until combined and place in a container suitable for dipping chicken
  5. Place remaining flour on a plate
  6. Heat the oil in a pan or a wok until hot enough for frying.
  7. 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.
  8. Place on paper towels to drain excess oil
  9. Once all fried keep warm in the oven
For the sauce
  1. 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,
  2. 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.
  3. Add chopped spring onions and stir for a further one minute
  4. Finally, add the chicken pieces to the sauce and ensure that all pieces are well coated. Serve with white rice
Notes
This recipe yields 4 portions

Keywords: Chinese chicken with chilli

Image credit: Alpha / CC BY-SA 2.0 / via Flikr

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