Chilli Chicken – Crispy + Spicy
Creating this recipe was tricky because there are just so many interpretations of Chili Chicken. Is it supposed to be vibrant and saucy with multi-colored bell peppers? Or dark soy-tinted and thick? In Houston, there aren’t too many Indo-Chinese/Hakka restaurants, and the ones I tried missed the mark on the distinct, smoky flavor I remember from Pakistan. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Close but not there, I was ready to throw in the towel until I remembered that both my recipe testers live around Toronto, which has a much more happening Indo-Chinese restaurant scene. Interestingly, they both gave the exact same feedback (make it crispier, make it spicier!) which helped make this Chili Chicken taste like it’s straight out of a restaurant.
Ingredients
Chilli Chicken Sauce
Ketchup: The unassuming ingredient that I use in everything from my Stovetop Chicken Roast to Chicken Jalfrezi. South-Asian-style chilli garlic sauce: Sweeter and more rounded out in flavor than Asian-style Chili Garlic. Available at Indo-Pak grocery stores. If you can’t find it, compensate for the sweetness with an extra 1/2 tsp honey. Asian-style chili garlic sauce/paste: If you’re wondering why I’m asking for 2 different Chili Garlic Sauces in 1 recipe (I know!), it’s because both testers suggested adding Asian-style Chili Sauce or Sambal Oelek to add that critical heat and sour element. I tried and loved their suggestion. Soy Sauce: Use all-purpose soy sauce. Both testers actually suggested adding 1/2 tbsp dark soy sauce in addition to regular soy sauce. Tried that and found that while it made the sauce a bit darker, it didn’t noticeably enhance flavor. I also thought using two types of soy sauce along with chili sauce was asking too much of you. Worcestershire sauce: Adds complexity and umami flavor to the sauce. I also use it in Chicken Shashlik. Rice vinegar: May sub regular white vinegar or even lemon juice. Honey: Both testers suggested using honey for deeper, caramel flavor. Sesame oil: I use 100% pure Kikkoman sesame oil. They say you should use regular sesame oil for cooking, and toasted for finishing, but with this small quantity I think either would work. Vegetable Stock + Cornstarch: To add gravy/sauce and thicken.
For the Stir-Fry
Yellow onion + green bell pepper/capsicum: Feel free to increase or decrease depending on how vegetable-forward you like your Chili Chicken. (Restaurants often add more than you care for so they can hold back on the chicken.) Green chili peppers: These put the ‘chilli’ in Chilli Chicken. I leave them whole to add flavor and keep the heat contained. Use Thai/bird’s eye or Indian Finger Chilies if you can find them. One of my recipe testers suggested slicing these open for extra heat. This was too much heat for me 😅, but if you can handle it, they do add a lovely, intense aroma. Whole dried chilli peppers: Add earthy flavor but surprisingly not too much heat. I use the long skinny kind that are available at most grocery stores. If you can’t find them, use a few more green chili peppers.
How to make Chilli Chicken
Full recipe is in the recipe card. Here are step-by-step photos and essential tips along the way:
Make Sauce (+ How to Make it Saucier)
Stir-Fry
I’m usually terrible at “mise en place,” but for this recipe, you really need do need to have everything nearby.
What to Serve with Chilli Chicken
Restaurants usually serve a dry version of Chilli Chicken, and sometimes offer a saucy version (which I find is not nearly as good). Both are served with plain basmati rice, fried rice, or any type of noodles such as Chow Mein. Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
