If you’re craving something bold, vibrant, and irresistibly saucy, this Asian Chilli Chicken will deliver on every front! Bursting with tender chicken enveloped in a glossy, fiery sauce, it’s the kind of dish that sets your taste buds dancing. The combination of aromatic garlic and ginger, the gentle kick of dried chilies, and the sweet-salty-tangy blend in the sauce make this a weeknight favorite that genuinely tastes restaurant-worthy. Whether you’re a spice enthusiast or just exploring new flavors, this Asian Chilli Chicken is a knockout crowd-pleaser that’s remarkably easy to put together at home.
Ingredients You’ll Need
Ingredients You’ll Need
The secret to unforgettable Asian Chilli Chicken lies in assembling the perfect lineup of simple but essential ingredients. Each one brings a special quality to the dish, from the tender chicken and crisp bell peppers to the spicy, savory, and slightly sweet notes in the sauce. Here’s what you’ll need and why they matter:
- Chicken Thighs or Breast: Opt for boneless chicken, cut into bite-sized pieces for ultimate tenderness and quick cooking.
- Cornstarch: Coating the chicken with cornstarch gives it a light, crisp exterior and helps thicken the sauce.
- Vegetable Oil: A neutral oil that’s perfect for stir frying and lets the other flavors shine.
- Garlic: Minced fresh garlic brings aromatic depth and that irresistible savory fragrance.
- Fresh Ginger: Grated ginger infuses the dish with a subtle warmth and zing.
- Dried Red Chilies: Add as many as you like for a customizable level of heat and those distinct chili aromas.
- Red Bell Pepper: Slices of bell pepper add a pop of color, sweetness, and crisp texture.
- Green Onion: Chopped at the end, green onions bring fresh flavor and a final splash of color.
- For the Sauce: The soul of Asian Chilli Chicken—a blend of:
- Soy Sauce: Savory backbone of the sauce, delivers deep umami.
- Oyster Sauce: Boosts richness with a silky, sweet-savory character.
- Rice Vinegar: Bright acidity to balance out the richness.
- Chili Sauce (like sambal oelek): The main source of heat—adjust to your liking!
- Ketchup: Adds a little tang and balances the spice with subtle sweetness.
- Brown Sugar: Rounds out the flavor and adds a gentle caramel note.
- Water: Just the right amount to make the sauce luscious yet still coating.
- Cornstarch Slurry: Thickens the sauce to glossy perfection; just mix 1 teaspoon cornstarch with 1 tablespoon water.
How to Make Asian Chilli Chicken
Step 1: Prep and Coat the Chicken
Start by cutting your chicken into perfect bite-sized pieces—this helps them cook evenly and absorb all the bold flavors coming their way. Toss the chicken with cornstarch until each piece is evenly coated. This quick step is a game-changer, creating a light, crisp outer layer once cooked and giving the sauce something to cling to later.
Step 2: Stir Fry the Chicken
In a large skillet or wok, heat your vegetable oil over medium-high heat. Add the coated chicken pieces, spreading them out in an even layer. Stir-fry for 5–7 minutes, turning occasionally, until they’re golden brown and cooked through. Once they look perfectly delicious, remove them from the pan and set aside for just a moment.
Step 3: Sauté the Aromatics and Peppers
Into the same pan, toss in the minced garlic, grated ginger, and dried red chilies. Sauté for about 30 seconds until the kitchen smells amazing and everything is sizzling. Next, add the sliced red bell pepper and cook for 2–3 minutes. You want the peppers crisp-tender, keeping their color and crunch.
Step 4: Mix and Simmer the Sauce
In a small bowl, whisk together all the sauce ingredients except for the cornstarch slurry. Pour this mixture into the pan with your aromatics and peppers, bringing it gently to a simmer. Now, stir in the cornstarch slurry—this little move thickens the sauce until it’s rich, glossy, and gorgeous.
Step 5: Combine and Finish
Return your golden chicken to the pan and toss everything together, making sure every piece is generously coated in that irresistible sauce. Let it bubble for just a minute or two so the flavors meld together. Just before serving, sprinkle with fresh green onions for extra color and a fresh pop.
How to Serve Asian Chilli Chicken
Garnishes
Finish your Asian Chilli Chicken with a sprinkle of chopped green onions and, if you like, a handful of toasted sesame seeds. This not only makes your plate look stunning but also adds extra flavor and texture. If you crave more heat, scatter a few extra chili flakes or finely sliced fresh chilies over the top—they really drive home that spicy vibe!
Side Dishes
This chicken begs to be paired with a bed of hot steamed jasmine rice, which soaks up every last drop of sauce. For something a little different, try it with fluffy coconut rice or sizzle up some simple stir-fried vegetables on the side, like broccoli or snap peas, to double up on color and crunch. Asian Chilli Chicken is also fantastic served over noodles for a hearty twist.
Creative Ways to Present
For a playful approach, serve Asian Chilli Chicken as part of a DIY rice bowl bar, letting everyone top their bowls with fresh veggies, herbs, and favorite sauces. Or, pile the chicken onto lettuce cups for an appetizer everyone will be talking about. Leftovers even make amazing wraps for lunch the next day—think spicy, saucy chicken tucked into a tortilla or flatbread with crisp veggies.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Asian Chilli Chicken (lucky you!), let it cool completely before transferring to an airtight container. It’ll keep beautifully in the fridge for up to 3 days. The flavors develop even more as it sits, so don’t be surprised if leftovers taste even better!
Freezing
Yes, you can freeze Asian Chilli Chicken! Once cooled, pack it into freezer-safe containers or baggies (remove as much air as possible), and it’ll last up to 2 months. Thaw it overnight in the fridge before reheating for the best texture and flavor.
Reheating
The best way to revive leftovers is to reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much in the fridge. You can also microwave it in 30-second bursts, stirring each time, until it’s piping hot and ready to devour.
FAQs
Can I make Asian Chilli Chicken less spicy?
Absolutely! Control the heat by reducing the number of dried chilies or using a milder chili sauce. You can also omit chili flakes entirely or offer extra hot sauce on the side for those who like more kick.
Can I use chicken breast instead of thighs?
Definitely. Both work beautifully in Asian Chilli Chicken. Chicken breast cooks a little faster and is leaner, while thighs give you slightly more richness and stay juicy. Choose what you love best!
Is there a vegetarian version of this dish?
You bet! Swap the chicken for firm tofu or cauliflower florets. Coat them lightly in cornstarch and stir-fry as directed. The sauce is packed with enough flavor to make just about anything taste amazing.
What’s the best way to get the sauce extra sticky?
That magic happens thanks to the cornstarch slurry. Make sure you add it at the end, stirring thoroughly, and let the sauce simmer for a minute or two. It’ll thicken and cling beautifully to every bite of chicken.
How can I meal prep Asian Chilli Chicken?
Simply cook the recipe as directed, portion it with rice and your favorite veggies into containers, and refrigerate. It reheats like a dream and the flavors somehow get even more intense with time—perfect for easy lunches!
Final Thoughts
Now that you know how simple and satisfying Asian Chilli Chicken can be, there’s no reason not to treat yourself and your family to a homemade feast! I promise, every bite is packed with bold flavors and that spicy-sweet balance you dream about. Give it a try—you’ll quickly see why this dish earns a spot in your regular rotation!
Print
Asian Chilli Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
This Asian Chilli Chicken recipe is a delicious and easy-to-make stir-fry dish that combines tender chicken pieces with a flavorful spicy-sweet sauce. Perfect for a quick weeknight dinner!
Ingredients
Chicken:
- 1 lb boneless chicken thighs or breast (cut into bite-sized pieces)
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2–3 dried red chilies (or to taste)
- 1 red bell pepper (sliced)
- 1 green onion (chopped)
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce (like sambal oelek)
- 1 tablespoon ketchup
- 1 tablespoon brown sugar
- 1/4 cup water
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
Instructions
- Toss chicken pieces with cornstarch: until evenly coated.
- Heat vegetable oil: in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same pan: add garlic, ginger, and dried chilies. Stir-fry for 30 seconds, then add bell pepper and cook for 2–3 minutes until slightly tender.
- Whisk together sauce: in a small bowl, whisk together all sauce ingredients except the cornstarch slurry. Add sauce to the pan and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.
- Combine: Return chicken to the pan and toss to coat evenly in the sauce. Sprinkle with green onions and serve hot with steamed rice.
Notes
- For extra heat, add more chili sauce or a pinch of red pepper flakes.
- You can also add sliced onions or broccoli for variation.
- Great as a meal prep dish too.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 10g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
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