Chilli Chicken is a family fave every time we go out for Hakka Chinese Food. The combination of fiery green chilli, dark soy, and sweet onions is so delicious.

I’ve cracked the code on this dish, and in this video I’ll show you how to bring restaurant quality Chilli Chicken home with this super simple recipe. Once you start making it, you won’t be able to stop 😀

I hope you enjoy this video 🙂

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RECIPE

INGREDIENTS

To prepare the chicken

1 lb boneless skinless chicken thighs, cut into bite sized pieces
1/2 tbsp, grated fresh Ginger
1/2 tbsp, grated fresh Garlic
1 tsp, Black Pepper
1 tsp, Salt
1 tbsp, Soy Sauce
1 tbsp, Chinese Cooking Wine
4 tbsp, Corn Starch

Canola/Vegetable Oil for deep frying

For the sauce

2 tbsp Water
1 tbsp, Corn Starch
1/2 cup, Chicken Broth
3 tbsp, Dark Soy Sauce
1 tbsp, Rice Wine Vinegar
1/2 tbsp, White Sugar
Salt to taste

For the vegetables

2 tbsp, Canola/Vegetable Oil
1 medium Onion, sliced
1 tbsp, finely chopped Garlic
1/2 tbsp, grated fresh Ginger
4 Green Chillis, sliced

Sliced green onions to garnish

METHOD

Pour oil into a deep pan, and preheat to 350 degrees.

In a bowl mix together all ingredients for chicken. When oil is ready, add chicken one chunk at a time ensuring not to crowd the oil. Cook in batches for 4-5/minutes per batch or until chicken is crispy and cooked through the centre. Drain on paper towel and set aside.

In a bowl, whisk together water and corn starch. Once dissolved, slowly whisk in chicken broth, soy sauce, vinegar, sugar, and salt to taste. Set aside.

In a large frying pan heat oil on medium high heat. Add garlic, ginger, and chillis, and saute for an additional 15-20 seconds or until all ingredients are fragrant. Then add onion and sauté for 45-60 seconds or until just glossy, but still crisp. Remove from pan and set aside.

Whisk sauce ingredients once more to ensure the corn starch hasn’t settled at the bottom, and pour into pan. Allow to come to a full simmer, stirring consistently until thickened and glossy. Add fried onions and chicken and toss to coat.

Garnish with sliced fresh green chillis, and serve alongside hot rice. Enjoy! 🙂