Chilli Chicken



  • 3 chicken breasts or a lg tray of boneless skinless thighs, cubed
  • oil for frying
  • Batter for chicken
  • 4 tbsp red chilli sauce, sweet and spicy (I used a mix of Oleek and Thai Sweet Chilli)
  • 2 tbsp soy sauce
  • 1 tsp red chilli powder or paprika
  • 2 tsp vinegar, apple cider or white
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 c corn starch + 1/4 c flour
  • egg white
  • 1/2 onion or 1 leek (white portion only), finely chopped
  • 1/2 c  finely chopped bell pepper, orange
  • 2 tbsp minced garlic
  • Sauce for chicken
  • 4 tbsp red chilli sauce
  • 2 tbsp ketchup
  • 3 tbsp soy sauce
  • 1 tbsp red chilli powder
  • 1 green chilli, finely chopped (optional)
  • 1 green onion, finely chopped
  • 2-3 tbsp water


  • Dry cubed chicken on pieces of paper towel and put in a bowl.
  • Add the spices and mix well.
  • Add the corn starch and flour to coat the chicken.  Remove any excess starch / flour.
  • Add the egg white a little at a time just to bind the flour to the chicken.  You may also sprinkle a little water if need be.  Chicken should be fairly dry.
  • Heat a deep frying pan and add enough oil to have approx 1/8 – 1/4″ evenly on the bottom of the pan.
  • Fry the chicken in batches…don’t crowd them.  Remove them to paper towel to drain.
  • While chicken is frying, mix the sauce ingredients in a small bowl.
  • When the chicken is cooked, empty remaining oil and wipe out the residue in the frying pan with a paper towel. Careful not to burn yourself.
  • Add the onion, bell pepper, and garlic to the frying pan.  Fry 1-2 minutes to barely soften the veggies.
  • Add the chicken into the frying pan and mix well.  Fry 1-2 minutes.
  • Add the sauce and heat through…1-2 minutes.
  • Serve with rice.

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