Chilli Chicken



  • 1 lb Chicken thighs boneless

  • Oil for frying

  • 2 tbsp Oil for stir fry

  • 12 cloves Garlic finely diced

  • 1 inch Ginger finely diced

  • 3-4 Green Chili Pepper cut lengthwise, adjust to taste

  • 2 cup Red Onions cut into squares and layers separated

  • 1 cup Red Bell Pepper cut into squares

  • 1 cup Green Bell Pepper cut into squares

  • 1/4 cup Spring Onions whites and green separated

  • 1 tbsp Cornstarch

  • 1/3 cup Water

  • Sesame seeds for garnish


  • 1 tsp Chili Sauce adjust to taste

  • 1 Egg white

  • 1 tsp Vinegar

  • 1 tsp Ginger paste

  • 1 tsp Garlic paste

  • 2 tbsp Cornstarch

  • 2 tbsp All purpose flour

  • 1/2 tsp Salt

  • 1/4 tsp Black Pepper

  • For the Stir Fry Sauce

  • 1 tbsp Soy Sauce

  • 1 tbsp Red Chilli Sauce adjust to taste

  • 1 tsp Vinegar


  • 1 tbsp Soy Sauce

  • 1 tbsp Red Chilli Sauce adjust to taste

  • 1 tsp Vinegar

  • 1 tsp Sugar

  • Salt to taste

  • 1/4 tsp Black Pepper adjust to taste

Marinate the chicken

  • Cut the chicken into thin slices about an inch in size. Put them in a large bowl.

  • Add all the marinade ingredients to the bowl and mix well with the chicken. Set aside for about 20 minutes. You can also refrigerate overnight. While the chicken is resting, prep the stir fry ingredients.

Fry the chicken

  • Heat oil in a shallow pan with about 1/2 inch oil. Once the oil is hot, add chicken pieces and fry for 5-8 minutes. Turn couple of times till chicken is golden brown on both sides. Make sure to not overcook. Take the chicken out in a bowl lined with kitchen towel paper. (see notes to air fry)

Prepare the sauce and stir fry

  • Mix all the stir fry sauces in a bowl.

  • Make a slurry with mixing the cornstarch and water.

  • In a wok or pan, heat oil for the stir fry on high heat. Add ginger, garlic and green chili pepper. Sauté for a minute.

  • Add onions, red and green bell pepper. Sauté for 1-2 minutes. Add the white part of the spring onions and sauté for another minute.

  • Add the mixed sauces. Then add the cornstarch slurry. Mix and cook till the sauce thickens.

  • Add the chicken and toss for a minute till the sauce coats the chicken.

  • Garnish with green part of spring onions and sesame seeds. Serve immediately.