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Asian Chilli Chicken Recipe

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Asian Chilli Chicken is a bold, flavorful dish featuring crispy chicken tossed in a sticky, sweet-spicy sauce. Packed with garlic, ginger, and dried chilies, it’s quick to make and perfect served over rice or noodles.

Ingredients

  • 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1/4 cup cornstarch (for coating)
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2–3 dried red chilies (or more to taste)
  • 1 red bell pepper, sliced
  • 2 green onions, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili sauce (e.g., sambal oelek)
  • 1 tablespoon ketchup
  • 1 tablespoon brown sugar
  • 1/4 cup water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Instructions

  1. Toss chicken with cornstarch until evenly coated.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Stir-fry chicken for 5–7 minutes until golden and cooked through. Remove and set aside.
  3. In the same pan, stir-fry garlic, ginger, and dried chilies for about 30 seconds.
  4. Add bell pepper and stir-fry for 2–3 minutes until just tender.
  5. Whisk together soy sauce, oyster sauce, rice vinegar, chili sauce, ketchup, brown sugar, and water. Pour into the pan and bring to a simmer.
  6. Add cornstarch slurry and cook for 1–2 minutes until sauce thickens and becomes glossy.
  7. Return chicken to the pan and toss until well coated in sauce.
  8. Garnish with chopped green onions and serve hot over steamed rice.

Notes

  • Add broccoli, onions, or snap peas for more vegetables.
  • Use tofu or shrimp as a protein alternative.
  • Adjust heat level with more or fewer chilies and chili sauce.
  • Use tamari and gluten-free oyster sauce for a gluten-free version.
  • Pairs well with rice, noodles, or lettuce wraps for a low-carb option.

Nutrition

Find it online: https://recipesbyliza.com/asian-chilli-chicken-recipe/