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    You are in: Home / Recipes / Chili Chicken- Haka Style Recipe
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    Chili Chicken- Haka Style

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Ranikabani's Note:

    I ordered Chili Chicken from a local restaurant and then tried to re-create it a week later. This was the result :) You can use boneless chicken breasts but you can also use chicken thighs/legs if you remove the bones first. Use corn flour to marinade the meat (not cornmeal) or regular flour will do too.

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    Serves: 4


    serving ...

    Units: US | Metric


    1. 1
      In a bowl, add and mix first seven ingredients.
    2. 2
      Add chicken and mix it in until it is well coated. Let it sit for half an hour.
    3. 3
      Add 2 tbsp olive oil to a large skillet and cook chicken on low heat until it is cooked completely. Remove chicken from the pan and set aside.
    4. 4
      Depending on how much oil you have in the pan, you may need to add just a little bit more olive oil to it to saute the onions, ginger, garlic and green chilies on med-low heat.
    5. 5
      When onions are golden brown, add the ketchup, soy sauce, white and black peppers and brown sugar. Mix well and cook for a couple of minutes. Add the chicken back into the pan and toss in the sauce. Put chili chicken on a serving dish and garnish with sliced green onions and/or fresh parsley. Serve with steamed or fried rice. Enjoy!

    Ratings & Reviews:


    Nutritional Facts for Chili Chicken- Haka Style

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 580.3
    Calories from Fat 282
    Total Fat 31.3 g
    Saturated Fat 7.4 g
    Cholesterol 145.2 mg
    Sodium 776.9 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 1.5 g
    Sugars 6.4 g
    Protein 49.8 g

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