Chinese Chili Chicken
Sweet and spicy, crispy and moist chicken stir-fry.
Cuisine: Chinese Pakistani
  • For Chicken:
  • 2 chicken breasts
  • 3 tbsp soy sauce
  • ½ tsp black pepper
  • 3 tbsp corn flour
  • ½ cup plain flour
  • 1 tsp ginger-garlic paste
  • 1 tsp sweet chili sauce OR 1 tbsp tomato ketchup
  • Cold water as needed
  • Oil for frying
  • -----------------------------------
  • For Stir-Fry:
  • 1 onion chopped
  • 1 green bell pepper
  • 5 medium chili peppers
  • 5 dry red chili peppers
  • 3 cloves garlic chopped
  • 1 inch of ginger chopped
  • 2 spring onions
  • 2 tbsp soy sauce
  • 1 tsp Mother In Law's Gochujang fermented chili paste
  • 1 tsp vinegar
  1. Cut chicken into cubes.
  2. Mix soy sauce, black pepper, corn flour, plain flour, ginger-garlic paste, sweet chili sauce in a bowl. If too dry, mix in cold water, 1 tsp at a time, until you have a wet paste. Add in the chicken cubes and mix thoroughly.
  3. I shallow fry the chicken pieces in a large frying pan and a little oil. Fry them 2-3 minutes on one side, then turn and fry another 1-2 minutes on medium heat. Take out and let them rest while you prepare the stir-fry.
  4. For the stir-fry, heat some oil on high and add in chopped onions, garlic, and ginger. Fry for about 3 minutes and bell peppers and both of the chili peppers.
  5. Now add soy sauce, fermented chili paste, and vinegar. Add salt at this time if needed.
  6. Fry everything for a couple of minutes and then toss in the chicken.
  7. Mix well, turn off heat, and add chopped spring onions.
  8. Serve with plain rice, fried rice, or hakka style noodles!
Recipe by Honey and Dates at