Spicy Chinese Chilli Chicken Recipe – Better Than Takeout

Why You’ll Love This this Spicy Chinese Chilli Chicken

This crispy, saucy chicken dish brings that addictive sweet-and-spicy flavor you crave from your favorite Chinese takeout, but honestly, it’s way better when you make it yourself.

The double-cooked method gives you incredibly tender chicken wrapped in a golden, crunchy coating that soaks up all that glossy, garlicky sauce.

Plus, you get to control the heat level, so whether you’re a spice wimp or someone who thinks sriracha is basically ketchup, you can adjust those chilies to match your tolerance.

Ingredients List

You’ll need a handful of basic ingredients that you probably already have lurking in your pantry, plus some fresh stuff that’ll make your kitchen smell absolutely amazing.

For the Chicken and Marinade:

• 4 chicken breasts, chopped into one inch pieces
• 4 tablespoons cornstarch
• 1 egg
• 1 tablespoon vinegar
• 1 teaspoon soy sauce
• 1/2 teaspoon salt

For the Stir-Fry:

• 6 small green chilies, slit lengthways
• 4 cloves garlic, chopped fine
• 1 green pepper, deseeded and roughly chopped into one inch pieces
• 1 shallot, diagonally sliced into one inch pieces

For the Sauce:

• 1 tablespoon cornstarch
• 1/2 cup water
• 1 teaspoon soy sauce
• 1 teaspoon vinegar
• 1 pinch MSG (optional)
• 1/2 teaspoon salt

Plus:

– Oil for deep frying

Health Considerations:

• This recipe does involve deep frying, so it’s definitely more of a weekend treat than an everyday dinner
• You can lighten it up by using chicken thighs instead of breasts for more flavor with less coating needed
• The MSG is totally optional – despite all the myths, it’s actually safe for most people, but skip it if you’re sensitive
• Loading up on those fresh peppers and garlic gives you a nice antioxidant boost to balance out the indulgence

Step by Step Directions

Preparing this Chinese-style spicy chicken involves marinating the chicken, deep frying it until golden, then tossing it with aromatic vegetables in a glossy sauce. For easier preparation, use professional kitchen shears to cut the chicken into uniform pieces before marinating.

• Marinate the chicken: Mix cornstarch, egg, vinegar, soy sauce, and salt in a bowl to create a thick batter, add chicken pieces and coat thoroughly, then set aside for 30 minutes.
• Heat the oil: Pour oil about 2 inches deep into a wok or large frying pan and heat to 350°F for deep frying.
• Fry the chicken: Working in batches of 6-8 pieces, deep fry chicken for 7-8 minutes per batch until golden brown and cooked through, then drain on paper towels.
• Prepare the sauce mixture: In a small bowl, whisk together 1 tablespoon cornstarch with 1/2 cup water until smooth and set aside.
• Reserve frying oil: Remove most oil from the pan, leaving about 2 tablespoons behind for stir-frying.
• Stir-fry aromatics: Heat the remaining oil and quickly stir-fry green peppers, garlic, green pepper, and shallot for 30 seconds until fragrant.
• Create the sauce: Add soy sauce and vinegar to the pan, whisk quickly, then immediately pour in the cornstarch-water mixture and stir until thickened.
• Combine and finish: Add the fried chicken pieces to the thickened sauce, season with salt and MSG if using, then stir-fry everything together for 2 minutes.
• Serve immediately: Transfer to a serving dish while hot and pair with Chinese fried rice, plain rice, or noodles.

Substitutions and Variations

• Different vegetables: Snap peas, baby corn, or sliced onions can replace or join the green peppers, whatever you’ve got lurking in your crisper drawer.
• Sauce variations: A tablespoon of sweet chili sauce or hoisin sauce mixed into the cornstarch slurry creates a completely different flavor profile, more sweet than tangy.
• Coating options: Swap half the cornstarch for all-purpose flour if you prefer a slightly less crispy, more tender coating on your chicken.
• Skip the deep frying: Pan-fry the marinated chicken pieces in a few tablespoons of oil instead, turning once, though you’ll miss out on that perfect golden crunch.

Additional Things to Serve With This Dish

This crispy, saucy chicken practically begs for the right companions to complete the meal.

• Steamed jasmine rice – The fluffy, fragrant grains soak up every drop of that glossy, spicy sauce like little flavor sponges.
• Chinese fried rice – Already mentioned in the recipe, but seriously, the combination of crispy chicken with wok-tossed rice studded with scrambled eggs and vegetables is pure comfort food magic.
• Lo mein or chow mein noodles – Those slippery wheat noodles grab onto the sauce beautifully, and you get that satisfying slurp factor that makes takeout so appealing.
• Simple stir-fried vegetables – Bok choy, broccoli, or snow peas tossed with garlic provide a fresh, green contrast to all that rich, saucy chicken.
• Cucumber salad – A quick mix of sliced cucumbers with rice vinegar, a pinch of sugar, and sesame oil cools down the heat and adds a revitalizing crunch.
• Egg rolls or pot stickers – Because sometimes you just want to go full Chinese restaurant ambiance, complete with crispy appetizers that make you feel like you’re treating yourself to something special.

Cooking Tips & Tricks (Chef’s Notes)

Getting this dish just right comes down to mastering a few key techniques that separate restaurant-quality chilly chicken from sad, soggy disappointment.

• Double-fry for ultimate crispiness – After the initial fry, let the chicken rest for 5 minutes, then hit it with another quick 2-minute fry before adding to the sauce, because nobody wants limp chicken pretending to be crispy.
• Don’t skip the marinade time – That 30-minute wait isn’t just a suggestion, it’s the difference between flavorful, tender chicken and bland rubber nuggets that taste like regret.
• Keep your cornstarch slurry moving – Stir it right before adding to the wok, otherwise you’ll get lumpy sauce that looks like it belongs in a horror movie, not on your dinner plate.
• Work fast once the sauce starts – Chinese cooking is all about high heat and quick timing, so have everything prepped and ready because this sauce waits for no one.
• Don’t overcrowd the frying pan – Yes, it takes longer to fry in batches, but cramming all the chicken in at once drops the oil temperature and gives you soggy, greasy results that make you question your life choices.
• Taste and adjust the sauce – Start with less soy sauce and vinegar, then add more to get that perfect balance of salty, tangy, and spicy that makes you want to lick the plate.
• Serve immediately – This dish is like a diva, it demands to be eaten right away while the chicken is still crispy and the sauce is glossy and hot.

Nutritional Facts

This Chinese-style spicy chicken packs both flavor and nutrition, though the deep-frying does add calories. Here’s the nutritional breakdown per serving (serves 4):

• Calories: 385-420 per serving (varies based on oil absorption during frying)
• Protein: 35-38g – chicken breast provides high-quality complete protein for muscle building and repair
• Carbohydrates: 12-15g – mainly from cornstarch coating and vegetables, plus small amounts from sauces
• Fat: 22-28g – primarily from frying oil, though chicken breast itself is naturally lean
• Fiber: 2-3g – contributed by green peppers, spices, and shallots
• Sodium: 800-950mg – relatively high due to soy sauce and added salt (about 35-40% of daily recommended intake)
• Vitamin C: 45-60mg – green peppers and spices are excellent sources, providing 50-65% of daily needs
• Vitamin A: 15-20% of daily value from colorful peppers and spices
• Iron: 8-12% of daily value from chicken and small amounts from vegetables
• Potassium: 450-520mg – helps balance out some of the sodium content
• Cholesterol: 95-110mg – from chicken and egg in the marinade
• Sugar: 2-3g – naturally occurring in vegetables, minimal added sugars

Fun “Did You Know?”

Ever wondered why Chinese restaurants worldwide serve dishes that would puzzle someone from Beijing? Spicy Chicken isn’t actually from China – it’s an Indo-Chinese creation born in Kolkata’s Chinese immigrant community during the 1960s.

They adapted traditional techniques to local Indian tastes, creating this fusion masterpiece. The dish you’re making represents culinary innovation at its finest.

MSG, despite its bad reputation, is naturally found in tomatoes and cheese. That cornstarch coating technique? It’s called “velveting” and creates the signature crispy-yet-tender texture that makes restaurant-style chicken so addictive.

You’re cooking authentic fusion history!