As I stood in my kitchen, the aroma of marinated chicken sizzling in hot oil transported me straight to the bustling streets of Hakka cuisine. My Spicy Dry Chilli Chicken is a delightful fusion that’s so simple yet so satisfying. This dish promises a quick dinner solution, effortlessly transforming your weeknight meals into a flavor-packed adventure. With perfectly crispy chicken enveloped in a spicy, tangy sauce, it’s not just a crowd-pleaser but also a comforting reminder that homemade food can rival takeout in just under 30 minutes. Ready for an easy recipe that will have everyone coming back for seconds? Let’s dive into this spicy escapade together!
Why Is Spicy Chilli Chicken a Must-Try?
Crispy Perfection: This dish delivers tender, juicy chicken with a delightful crunch that’s simply irresistible.
Quick and Easy: Ready in just 30 minutes, it transforms ordinary weeknights into a culinary adventure.
Flavor Explosion: Bursting with bold spices and balanced sweetness, it delights every palate.
Versatile Cooking: Easily adapt it for vegetarian options with paneer or tofu, ensuring everyone can enjoy.
Crowd-Pleaser: Perfect for gatherings, this recipe is sure to impress friends and family.
Need more inspiration for quick meals? Check out my Garlic Parmesan Chicken or explore the deliciousness of Chopped Chicken Bacon.
Spicy Chilli Chicken Ingredients
Get ready to create a mouthwatering dish that brings the essence of Hakka Indian cuisine into your kitchen!
For the Chicken
- Boneless Chicken – choose dark meat for extra juiciness and depth of flavor.
- Corn Starch – dust on chicken for that irresistible crispy coating when frying.
For the Vegetables
- Green Pepper – provides crunch and a hint of sweetness; substitute with bell peppers if desired.
- Onion – a medium yellow onion works best for a rich, flavorful base.
- Green Chillies – adjust based on your heat preference; bell peppers can be a milder alternative.
For the Sauce
- Garlic-Ginger-Onion Mix – infuses the dish with bold flavor; using fresh garlic and ginger can elevate it even more.
- Chilli Powder – the star ingredient for heat; opt for Indian chili powder for genuine flavor, or reduce for a milder dish.
- Soy Sauce – enhances umami flavors; consider gluten-free tamari for a soy-free option.
- Dark Soy Sauce – adds richness and color; reduce amount for a lighter taste.
- Rice Vinegar – balances the spice; apple cider vinegar works as an effective substitute.
- Honey – introduces a touch of sweetness; maple syrup serves as a great alternative.
- Water – adjust the sauce consistency for your desired thickness.
This Spicy Chilli Chicken recipe is not just a meal, it’s a delightful journey of flavors!
Step‑by‑Step Instructions for Spicy Chilli Chicken
Step 1: Marinate the Chicken
Begin by cutting the boneless chicken into 1-inch pieces and placing them in a bowl. Mix in the garlic-ginger-onion paste, soy sauce, chilli powder, black pepper, and a splash of water. Ensure all the chicken pieces are well-coated, then cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse deeply.
Step 2: Prepare Vegetables
While the chicken marinates, chop the green peppers and onion into bite-sized pieces. Make sure to remove any seeds from the green peppers, as this will help maintain their crunch and vibrant flavor. Set the prepared vegetables aside, ready to be stir-fried when the chicken is cooked.
Step 3: Heat Oil
In a wok or deep frying pan, pour in enough oil to fully submerge the chicken pieces and heat it over medium-high heat. Use a cooking thermometer to check the oil temperature, aiming for approximately 350°F (177°C). The oil is ready when you drop a small piece of the marinated chicken in, and it sizzles immediately.
Step 4: Fry Chicken
Take the marinated chicken and coat each piece with corn starch for that golden crispiness. Carefully lower the coated chicken into the hot oil, batch by batch, to avoid overcrowding. Fry for about 5-6 minutes until the chicken turns golden brown and crispy. Once cooked, remove the pieces with a slotted spoon and place them on paper towels to drain excess oil.
Step 5: Sauté Vegetables
In a separate pan, heat a tablespoon of oil over medium heat. Add the garlic-ginger-onion mix and stir-fry for 1-2 minutes until fragrant. Then, toss in the chopped onions and green peppers, sautéing for another 2 minutes until they start to soften but still retain some crispness. Set aside while you prepare the sauce.
Step 6: Make Sauce
In a mixing bowl, combine the dark soy sauce, rice vinegar, honey, and a splash of water. Pour this mixture over the sautéed vegetables in the pan. Stir continuously for about 3-4 minutes, allowing the sauce to thicken slightly and coat all the veggies evenly, releasing fragrant aromas.
Step 7: Combine
Finally, add the crispy chicken to the pan with the thickened sauce and sautéed vegetables. Gently toss everything together for 1-2 minutes, ensuring the chicken pieces are well-coated in the sauce. This final step melds the flavors of the Spicy Chilli Chicken, providing a luscious finish that’s ready to serve hot.
Variations & Substitutions for Spicy Chilli Chicken
Customize your Spicy Chilli Chicken to suit your taste buds and dietary preferences with these delightful options!
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Vegetarian Alternative: Replace chicken with paneer or tofu for a satisfying vegetarian twist that’s equally tasty.
For a plant-based delight, marinated tofu can soak up those bold flavors just like chicken, making it a perfect substitute. -
Add Veggies: Toss in broccoli, snap peas, or carrots for a colorful boost of nutrition.
These vegetables not only add vibrant colors but also offer extra crunch and freshness to your dish. -
Adjust Heat: Want it spicier? Increase the number of green chillies or add crushed red pepper flakes.
Conversely, for a milder version, use fewer green chillies or ditch them entirely. -
Crispy Topping: Elevate your dish with a sprinkle of crushed peanuts or sesame seeds for added texture.
This topping brings a delightful crunch and rich flavor, making each bite even more delightful. -
Serve Over Noodles: Switch things up by serving your Spicy Chilli Chicken over Hakka noodles instead of rice.
This creates a hearty meal that’s full of flavor and perfect for those noodle lovers! -
Gluten-Free Option: Swap regular soy sauce for gluten-free tamari or coconut aminos for a gluten-sensitive friendly recipe.
You won’t lose any of that rich umami flavor, and everyone can join in on the fun! -
Make It Saucy: Double the sauce ingredients for a richer, saucier dish that’s perfect for dipping or drizzling.
A extra sauce brings comfort and indulgence, perfect for soaking your rice or noodles.
For more delicious recipes, try out my Garlic Parmesan Chicken or enjoy the flavors of BBQ Chicken Mac.
Tips for the Best Spicy Chilli Chicken
Oil Temperature: Ensure the oil reaches 350°F (177°C) before frying; this is key for achieving that perfect crispy texture.
Avoid Overcrowding: Fry in smaller batches to maintain oil temperature and keep the chicken crispy. Too many pieces can lower the temperature and lead to sogginess.
Rest the Chicken: After frying, let the chicken sit on paper towels to absorb excess oil. This helps maintain the desired crunchiness.
Let It Marinate: For depth of flavor, marinate the chicken for at least 1 hour, preferably overnight. The longer it soaks in the spices, the more aromatic your Spicy Chilli Chicken will be.
Customize the Spice: Don’t be shy to adjust the amount of green chillies or chilli powder according to your heat preference.
Serve Immediately: For the best experience, enjoy your Spicy Chilli Chicken right after cooking. The flavors are at their peak, and the chicken stays crispy!
What to Serve with Spicy Dry Chilli Chicken
For a complete and satisfying meal, consider these delightful pairings that will elevate your Spicy Dry Chilli Chicken experience.
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Steamed Jasmine Rice: Fluffy and fragrant rice is the perfect base to soak up the spicy sauce, providing a calming balance to each bite.
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Cucumber Salad: Fresh, crispy cucumbers drizzled with lime juice offer a refreshing contrast, cooling the heat from the chicken and lightening your plate.
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Hakka Noodles: Tossed with veggies, these stir-fried noodles complement the spicy chicken perfectly, creating a delightful interplay of textures and flavors.
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Garlic Naan: Soft and pillowy naan adds a comforting touch, making it easy to scoop up the spicy goodness with each bite.
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Chili Indo-Chinese Soup: A warm, tangy soup enhances the overall experience by prepping your palate with a spicy kick and uplifting aromas.
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Chilled Beer or Sake: Pair with a crisp beer or chilled sake to balance the flavors and elevate your dining experience; both really cool the spicy notes.
For dessert, try serving Mango Mousse to satisfy your sweet tooth, as its smooth creaminess will nicely counterbalance the heat, leaving you with a deliciously sweet ending.
Make Ahead Options
These Spicy Dry Chilli Chicken are a fantastic choice for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance; simply mix it with the garlic-ginger-onion paste, soy sauce, and spices, and keep it covered in the refrigerator. Additionally, you can chop the vegetables (green peppers and onions) and store them in an airtight container for up to 3 days. To maintain the chicken’s crispiness, coat it with corn starch just before frying to create that golden crunch. When you’re ready to serve, fry the marinated chicken and sauté the prepped veggies, then combine everything for a quick, flavorful dish that tastes just as delicious!
How to Store and Freeze Spicy Chilli Chicken
Fridge: Store in an airtight container and refrigerate for up to 2 days. Reheat in a pan for a few minutes over medium heat to maintain its delicious crispiness.
Freezer: For longer storage, freeze the Spicy Chilli Chicken in a sealed freezer bag for up to 1 month. Thaw in the fridge overnight before reheating.
Reheating: To restore its crunch, reheat in a skillet over medium heat, adding a splash of oil if necessary, and cook for 5-7 minutes until heated through.
Spicy Chilli Chicken Recipe FAQs
How do I choose the right chicken for Spicy Chilli Chicken?
Absolutely! I recommend using boneless chicken thighs for their juiciness and flavor. Look for deep red color and moist texture without any dark spots, which indicate freshness. If you prefer a lighter option, boneless chicken breasts can also work, but they may not be as juicy.
What’s the best way to store leftovers of Spicy Chilli Chicken?
Very good question! Store any leftover Spicy Chilli Chicken in an airtight container placed in the refrigerator. It will stay fresh for up to 2 days. When reheating, use a pan over medium heat for about 5 minutes to keep it crispy!
Can I freeze Spicy Chilli Chicken? How?
Yes, you can! To freeze, place the cooled Spicy Chilli Chicken into a sealed freezer bag, ensuring to squeeze out as much air as possible to avoid freezer burn. It will remain good for up to 1 month. When ready to enjoy, simply thaw in the refrigerator overnight and reheat in a skillet for that crispy texture!
What can I do if my chicken isn’t crispy enough?
Great question! If you find your chicken is soggy, it could be due to overcrowding during frying or not allowing the oil to heat fully. Next time, make sure the oil is at 350°F (177°C) and fry in smaller batches. After frying, allow the chicken to drain on paper towels to absorb excess oil.
Is this Spicy Chilli Chicken recipe suitable for kids?
Good thought! The spice level can be adjusted easily to suit children’s tastes. You can reduce the amount of green chillies and chilli powder. Additionally, serving it with a side of rice or a cooling cucumber salad can help balance the heat!
Are there any dietary considerations to keep in mind for this recipe?
Absolutely! For anyone with soy allergies, substitute soy sauce with gluten-free tamari. If you’re looking to make it vegetarian, swap the chicken with paneer or tofu. Just ensure any additional ingredients used, like sauces or condiments, also align with dietary needs.
Spicy Chilli Chicken: Crisp, Flavorful Delight in 30 Minutes
Ingredients
Equipment
Method
- Marinate the chicken pieces with garlic-ginger-onion mix, soy sauce, chilli powder, black pepper, and a splash of water. Refrigerate for at least 1 hour.
- Chop green peppers and onion into bite-sized pieces, removing seeds from green peppers.
- Heat oil in a wok over medium-high heat until it reaches 350°F (177°C).
- Coat marinated chicken with corn starch, then fry in batches until golden brown and crispy, about 5-6 minutes.
- In a separate pan, stir-fry garlic-ginger-onion mix for 1-2 minutes. Add onions and green peppers, sautéing for 2 minutes.
- Combine dark soy sauce, rice vinegar, honey, and water in a bowl. Pour over sautéed vegetables and cook for 3-4 minutes to thicken.
- Add the fried chicken to the vegetable sauce mixture and toss for 1-2 minutes to coat evenly.
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