Chilli Chicken - Chinese style

READY IN: 1hr 10mins
Recipe by Honeybeee

Prep time includes marination time. A permanent item on the table when the flavor is Chinese! It freezes well, although there's never ever left to do so! Also, as a variation, I often follow the recipe till the marination and frying, while omitting the rest, and serve them as chicken fritters for snacks. Goes very well with drinks too!

Top Review by Psychotic Tigger

This was excellent!! Of course, I changed a few things, like four breasts to eight thighs and one shallot to two green onions, but it was still yummy! It was easy to prepare and not expense at all to prepare. The chillies are what sold it for me and my husband. They gave it a spicy zing that was always missing from our stir fry. This is the first recipe I have tried from here and if they are all this good, I can't wait for my next cooking adventure!!

Ingredients Nutrition


  1. Make a batter with the'Marinade' ingredients.
  2. Put chicken pieces into it and mix well.
  3. Set aside for 1/2 hour.
  4. Heat oil, about 2 inches deep, in a wok/frypan.
  5. Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
  6. Drain fried chicken on a paper towel.
  7. When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
  8. In a small bowl mix together cornstarch and water.
  9. Put back the wok on fire and heat the 2 tblsps of oil.
  10. Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
  11. Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
  12. The sauce will thicken; if you find it too thick, add some more water.
  13. When the bubbles appear, add the fried chicken pieces.
  14. Add salt and a pinch of MSG (if using).
  15. Stir fry chicken for 2 minutes and remove from fire.
  16. Serve hot with chinese fried rice/plain rice or noodles.

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