Chilli Chicken

  • 14 May - 20 May, 2022
  • Mag The Weekly
  • Cookery


· 400 g chicken thigh fillets

· 2 tablespoons soy sauce

· ½ teaspoon black pepper

· 5 tablespoons cornflour

· Sunflower oil, for frying

· Sea salt flakes

· Steamed rice, to serve

For the Sauce

· 1 tablespoon sunflower oil

· 1 onion, chopped

· 2 green peppers, chopped

· 2-3 red chillies, thinly sliced

· 2-3 green chillies, thinly sliced

· 4 cloves garlic, finely chopped

· 3 tablespoons soy sauce

· 1½ tablespoon honey

· 1½ tablespoon rice vinegar

· 3 teaspoons cornflour


Tip the chicken into a bowl with soy sauce and black pepper, and mix well. Marinate for at least an hour. Drain off any liquid into a bowl, then toss in the cornflour and mix well. To make the sauce, heat the oil in a wok over a high heat and stir-fry the onion and peppers for five minutes until charred at the edges and beginning to soften. Tip in the chillies and garlic, and cook for a minute more. Remove from the heat and add the soy sauce, any drained liquid from the marinated chicken, honey and rice vinegar. Mix the cornflour with 100 ml of cold water, then tip into the pan. Put back over a medium heat, mix and reduce until saucy. Fry the chicken pieces in batches over medium-high heat until crisp and golden. Tip onto the kitchen paper and season with sea salt flakes. Tip the crispy chicken into the sauce and toss to coat. Serve with steamed rice.