Asian Chili Chicken

Asian Chili Chicken is a quick and flavour-packed meal featuring tender pieces of chicken coated in a rich, glossy Asian-inspired sauce and finished with fresh red chillies, scallions, and toasted sesame seeds. The combination of savoury, sweet, and gently spicy flavours makes it a satisfying dish that pairs perfectly with rice, noodles, or stir-fried vegetables. Ideal for both busy weeknights and special occasions, this colourful dish is as impressive to serve as it is easy to enjoy.

Asian Chilli Chicken Recipe - TheRecipe.Website

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Ingredients

Chicken Ingredients:

700 g chicken thighs boneless skinless or chicken breast, cut into bite-sized pieces
2 tbsp cornflour cornstarch
2 tbsp vegetable oil
3 medium scallions spring onions, sliced diagonally
2 medium red chillies thinly sliced
2 tbsp sesame seeds toasted

Sauce Ingredinets:

4 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp runny honey
1 tbsp brown sugar
2 tbsp rice vinegar
2 tsp sesame oil
3 cloves garlic finely minced
2 cm fresh ginger finely grated
100 ml chicken stock
1 tsp cornflour mixed with
2 tbsp cold water

Optional Garnishes:

Instructions

Place the chicken pieces into a bowl and sprinkle over the cornflour. Toss well until every piece has a light coating. This helps the chicken develop a delicate golden crust and allows the sauce to cling beautifully.
700 g chicken thighs, 2 tbsp cornflour
Combine all of the sauce ingredients except the cornflour slurry in a jug. Stir well until the sugar has dissolved.
4 tbsp light soy sauce, 2 tbsp dark soy sauce, 2 tbsp oyster sauce, 2 tbsp runny honey, 1 tbsp brown sugar, 2 tbsp rice vinegar, 2 tsp sesame oil, 100 ml chicken stock
Heat the vegetable oil in a large frying pan or wok over a medium-high heat.
2 tbsp vegetable oil
Add the chicken in a single layer. Cook for 4 to 5 minutes before turning. Continue cooking until the chicken is golden on all sides and fully cooked through, about 8 to 10 minutes in total.
Reduce the heat slightly. Add the garlic and ginger to the pan. Stir continuously for about 30 seconds until fragrant. Take care not to let the garlic burn.
3 cloves garlic, 2 cm fresh ginger
Pour the prepared sauce into the pan. Stir well so every piece of chicken becomes coated.
Bring the sauce to a gentle simmer. Stir in the cornflour slurry and continue cooking for 2 to 3 minutes until the sauce thickens to a glossy consistency.
1 tsp cornflour, 2 tbsp cold water
Add half of the sliced scallions and stir gently through the chicken.
3 medium scallions
Spoon the chicken onto a warm serving platter or individual plates.
Scatter over the remaining scallions, sliced red chillies and toasted sesame seeds. Finish with fresh coriander and lime wedges if desired.
2 medium red chillies, 2 tbsp sesame seeds, coriander leaves, Lime wedges, chillies, sesame seeds

Equipment

Notes

Serving Suggestions:

This dish is delicious served with:

Steamed jasmine rice
Egg fried rice
Vegetable fried rice
Chow mein noodles
Stir-fried egg noodles
Garlic rice
Stir-fried pak choi
Tenderstem broccoli
Bok choy
Sugar snap peas
Mange tout
Baby sweetcorn
Vegetable spring rolls

Tips:

Chicken thighs stay especially juicy and are full of flavour, although chicken breast works equally well.

For extra heat, leave the seeds in the chillies or add a pinch of chilli flakes to the sauce.

Toast sesame seeds in a dry frying pan for 2 to 3 minutes until lightly golden if using raw seeds.

Avoid overcrowding the pan when browning the chicken. Cook in batches if necessary for the best colour.

The sauce should lightly coat the back of a spoon. If it becomes too thick, stir in a splash of chicken stock or water.

Leftovers keep well in the refrigerator for up to 2 days and reheat gently in a frying pan or microwave.

Nutrition