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Chilli chicken
- Adam Bush
Published: June 17, 2021 at 11:33 AM
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Serves 4
Easy
Total time: 25 mins
+ marinating
A star rating of 4 out of 5.1 ratingRate
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This is a take on an Indo-Chinese classic using juicy chicken thighs. It's spicy, sweet and deeply savoury – everything you want from a meal
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Make our chilli chicken recipe, then check out our sesame chicken, ginger chicken stir fry, healthy chicken stir-fry, chicken and broccoli stir-fry, szechuan chicken stir-fry, and more stir-fry recipes. For a veggie alternative, make our chilli paneer.
Looking for more chicken curry recipes? Try our chicken tikka masala, chicken jalfrezi, chicken korma and plenty more.
Ingredients
Nutrition
-
400g chicken thigh fillets
each cut into 4
-
2 tbsp soy sauce
-
ground to make ½ tsp black peppercorns
-
5 tbsp cornflour
-
sunflower oil
for shallow frying
-
sea salt flakes
-
steamed rice
to serve
SAUCE
-
1 tbsp sunflower oil
-
1 onion
chopped
-
2 green peppers
chopped
-
2 red chillies
thinly sliced
-
2 green chillies
thinly sliced
-
4 cloves garlic
finely chopped
-
3 tbsp soy sauce
-
1½ tbsp runny honey
-
1½ tbsp rice vinegar
-
3 tsp cornflour
Nutrition: per serving
- kcal353
- fat11g
- saturates2.5g
- carbs38.7g
- sugars15.6g
- fibre2.8g
- protein23.4g
- salt2.8g
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Method
-
step 1
Tip the chicken into a bowl with the soy and black pepper, and mix well. Marinate for at least 30 minutes, or longer if you have time. Drain off any liquid into a small bowl, then toss in the cornflour and mix well.
-
step 2
To make the sauce, heat the oil in a wok or frying pan over a high heat and stir-fry the onion and peppers for 5 minutes until charred at the edges and beginning to soften.
-
step 3
Tip in the chillies and garlic, and cook for a minute more. Remove from the heat and add the soy, as well as any drained liquid from the marinated chicken, the honey and rice vinegar. Mix the cornflour with 100ml of cold water, then tip into the pan. Put back over a medium heat, mix and reduce for 8-10 minutes or until saucy. Keep warm.
-
step 4
Fill a deep frying pan with 1cm of oil and heat over a medium-high heat. Fry the chicken pieces in batches for 5 minutes on each side until crisp and golden. Tip onto kitchen paper and season with sea salt flakes.
-
step 5
Tip the crispy chicken into the sauce and toss to coat. Serve with lots of steamed rice.
Try four more of our spicy chicken recipes:
Spicy peanut butter chicken breast
A new way to serve chicken breast, this speedy dinner sees roasted chicken paired with vegetable-spiked rice and a crunchy peanut butter and spicy sriracha dressing.
Spicy chicken and pepper stew
A super quick and easy chicken and pepper stew for the whole family, served with a herbed quinoa. Packed full of veggies and beans, it's also a nice healthy tea option - at just over 300 calories per portion.
Kung pao chicken
Check out this punchy Chinese kung pao recipe with chicken. The traditional Szechuan version is made with dried chillies, but we’ve used fresh instead.
Spicy chicken chow mein
A super-simple chow mein, ready and on the table in 40 minutes. You'll need soy sauce and shaoxing rice wine for this recipe.
Authors
Adam BushDeputy food editor
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