Indian-Chinese chilli chicken


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To begin, heat the oil in a large wok or non-stick saucepan and brown the chicken (in batches if required) over a high heat, turning the chicken after a minute so it evenly colours on both sides. Remove the chicken with a slotted spoon and set aside. Heat the same oil and toss the green peppers for 10 seconds. Drain with a slotted spoon and set aside
Add the red chillies, green chillies and ginger to the pan stir-fry for 2–3 minutes. Add the onions and toss well for 1 minute
  • 5 dried red chillies, deseeded and broken into 3 pieces
  • 4 green chillies, cut into thick diagonal slices
  • 1 knob of ginger, approx. 5cm in length, peeled and finely sliced
  • 1 red onion, cut into a large dice
Add the dark and light soy sauces and mix well. Add stock and bring mixture to a boil. Dissolve the cornflour in 1 ½ tbsp of cold water and mix well
Once the stock begins to boil, add the cornflour paste, stirring vigorously to avoid any lumps
Add the tossed green peppers, browned chicken and spring onions and cook for a further 2–3 minutes over a high heat
  • 3 spring onions, cut the bulb into quarters and the leaves into 2.5cm long pieces
Add the salt as required, drizzle over some sesame oil and serve hot with vegetable or egg-fried rice
  • salt
  • 1 tbsp of toasted sesame oil
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