Chilli Chicken - Chinese style

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“Prep time includes marination time. A permanent item on the table when the flavor is Chinese! It freezes well, although there's never ever left to do so! Also, as a variation, I often follow the recipe till the marination and frying, while omitting the rest, and serve them as chicken fritters for snacks. Goes very well with drinks too!”
READY IN:
1hr 10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Make a batter with the'Marinade' ingredients.
  2. Put chicken pieces into it and mix well.
  3. Set aside for 1/2 hour.
  4. Heat oil, about 2 inches deep, in a wok/frypan.
  5. Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
  6. Drain fried chicken on a paper towel.
  7. When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
  8. In a small bowl mix together cornstarch and water.
  9. Put back the wok on fire and heat the 2 tblsps of oil.
  10. Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
  11. Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
  12. The sauce will thicken; if you find it too thick, add some more water.
  13. When the bubbles appear, add the fried chicken pieces.
  14. Add salt and a pinch of MSG (if using).
  15. Stir fry chicken for 2 minutes and remove from fire.
  16. Serve hot with chinese fried rice/plain rice or noodles.

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