Chili Chicken

Crispy fried chicken bites glazed in a dark, glossy, spicy sauce. The peppers stay crunchy while the sauce coats every piece with a balance of umami and heat.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 616
• Protein: 30 g
• Carbs: 23 g
• Fat: 44 g

Ingredients

• 500 g White chicken ( 2cm cubes )
• 4 tbsp Corn starch
• 1 piece Egg ( beaten )
• 4 piece Garlic ( finely minced )
• 1 piece Red onion ( roughly diced )
• 1 piece Green bell pepper ( 2cm diced )
• 1 piece Red bell pepper ( 2cm diced )
• 3 tbsp soy sauce
• 1 tbsp Vinegar
• 3 piece Thai chili ( split in half )
• 150 ml Peanut oil
• 1 pinch Gray sea salt
• 2 tbsp Red chili paste

Instructions

1. Chicken coating

   In a mixing bowl, combine the chicken cubes with the beaten egg, cornstarch, and a pinch of sea salt. The meat should be evenly coated with a thin, sticky film to lock in the juices during cooking.

2. Frying

   Heat the peanut oil in a wok. Add the chicken pieces without letting them stick together. Fry until the crust is golden and sounds dry under the skimmer. Drain on a rack.

3. Sautéing aromatics

   Drain the oil, leaving a small amount. Add the minced garlic, red onion, and peppers. Sear over very high heat to char the vegetables without them losing their moisture. They should remain firm.

4. Sauce binding

   Add the soy sauce, vinegar, red chili paste, and Thai chili. Pour in a little water mixed with the remaining starch. The sauce should reduce and thicken until it perfectly coats the back of a spoon.

5. Final coating

   Return the chicken to the wok. Sauté vigorously so the sauce glazes each piece. Serve immediately to maintain the contrast between the moist sauce and the crispy crust.

Chef's tips

• Do not overcrowd the wok during frying, or the oil temperature will drop and the chicken will become soggy.
• The sauce must be thick and sparse; too much liquid will make the chicken lose its crunch in seconds.

Storage

Store for up to 2 days in the fridge. To reheat, use a quick toss in a hot pan rather than the microwave to try and preserve the texture.