Best 2 Chinese Chilli Chicken Recipes

Chinese chilli chicken is a popular dish known for its fiery, tangy, and savory flavors. This tantalizing dish tantalizes taste buds with its combination of succulent chicken, a vibrant sauce made from aromatic chili peppers, and an array of flavorful spices. If you're looking for a recipe that packs a punch and brings the authentic flavors of Chinese cuisine to your kitchen, then this article will guide you in creating the perfect Chinese chili chicken dish.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE CHILLI CHICKEN

Chinese Chilli Chicken image

This is one of our favorite quick and easy stir fry chicken dishes with a slight kick, lots of flavor too. It's about a medium spice.You can easily adjust the heat to your taste. I use boneless thigh fillet because I find the breast is a little dry in this.

Provided by Marlitt

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 chicken thigh fillets
1 onion
1 green pepper
1 jalapeno pepper, finely chopped (to taste)
2 garlic cloves, grated
1/4 teaspoon ground ginger, you can use fresh grated
1 tablespoon sugar
1 teaspoon salt
1 cup chicken broth or 1 cup vegetable broth
2 tablespoons soya sauce
2 tablespoons sherry wine
3 tablespoons chili sauce (to taste)
1 1/2 tablespoons vinegar
2 tablespoons peanut oil

Steps:

Slice the chicken.
Roughly chop the onion and pepper.
Grate or finely chop the garlic.
Cut the chilli in half, discard the seed and finely chop.
Heat the oil in a wok or a large deep frying pan.
Add the chicken, onion, peppers, chilli, garlic, and ginger.
Fry for about 5 minutes on high heat.
Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
Serve with rice or Chinese noodles.

CHILLI CHICKEN - CHINESE STYLE

Chilli Chicken - Chinese style image

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!

Provided by Honeybeee

Categories Chicken

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

4 chicken breasts, chopped into one inch bits
4 tablespoons cornstarch
1 egg
1 tablespoon vinegar
1 teaspoon soya sauce
1/2 teaspoon salt
6 small green chilies, slit length ways
4 cloves garlic, chopped fine
1 green pepper, deseeded and roughly chopped into one inch pieces
1 shallot, diagonally sliced into one inch pieces
1 tablespoon cornstarch
1/2 cup water
1 teaspoon soya sauce
1 teaspoon vinegar
1 pinch msg (optional)
1/2 teaspoon salt
oil, for deep frying chicken

Steps:

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

Tips:

Use a good quality chicken: Boneless, skinless chicken breasts or thighs are best for this recipe. If you're using chicken breasts, slice them into thin strips before cooking.
Marinate the chicken: Marinating the chicken in a mixture of soy sauce, Chinese rice wine, cornstarch, and ginger-garlic paste helps to tenderize the chicken and give it flavor.
Use a hot pan: When you're cooking the chicken, make sure the pan is hot before you add the chicken. This will help to sear the chicken and prevent it from sticking.
Don't overcrowd the pan: Cook the chicken in batches if necessary, so that the pieces don't crowd the pan. This will help to ensure that the chicken cooks evenly.
Use a combination of peppers: The recipe calls for a combination of green bell pepper, red bell pepper, and chili peppers. You can adjust the amount of chili peppers you use depending on how spicy you like your food.
Add the sauce at the end: The sauce is made with a combination of soy sauce, Chinese rice wine, sugar, and vinegar. Add the sauce to the pan at the end of cooking, so that the flavors have a chance to meld together.

Conclusion:

Chinese Chilli Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is sweet, sour, and spicy. Serve Chinese Chilli Chicken with rice or noodles, and enjoy!

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