Chilli Chicken Recipe

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A popular and delicious Hakka, Indian Chinese takeout dish, chilli chicken is made with lightly battered crispy chicken chunks lightly tossed in a spicy chilli sauce.

Servings : 4

1 1/2 lbs boneless chicken (preferably dark meat)
1/2 green pepper
1/2 onion
2 tablespoons garlic-ginger-onion mix (reserved from marinade)

Chicken Marinade
1/2 small onion
3-4 slices ginger
2-3 cloves garlic
1 teaspoon black pepper
1/2 tablespoon chilli powder (or cayenne pepper, see notes below)
1 1/2 tablespoon soy sauce
3-4 tablespoons water
6-7 tablespoons corn starch (mix this in with the chicken after you are done marinating, right before deep frying)

5-6 green chilli (or green thai chillis if you like it spicier)
1 1/2 tablespoon dark soy
2 1/2 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons corn starch (mixed with 4 teaspoons of water)
1 1/2 teaspoon chilli powder (or cayenne pepper, see notes below)
1/2 cup water


  1. With a food processor, blitz the ginger, garlic and half a small onion until it is a fine paste. Reserve 2 tablespoons of this for browning the onions and green peppers later.
  2. Cut up the chicken into small bite sized inch pieces and marinate it in a bowl with the ginger-garlic-onion paste, soy sauce, chilli powder, black pepper and water. (Do not add the corn starch yet. We will add that right before we deep fry the chicken.) Marinate in the fridge for 1 hour.
  3. Visit Chilli Chicken Recipe @ for full instructions.

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