Chilli Chicken

Chilli chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. In India, this may include a variety of dry chicken preparations. Though boneless chicken is used in this dish, some people also use bone-in chicken too. The South Asian contributions of this dish are in the spices used, while the Hakka contributions include the sweet and savoury flavours along with the Chinese cooking techniques used in its preparation.


700 g skinless Chicken Breast, cut in to bite size pieces
1 Tbsp Cornflour
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
3 Tbsp Sunflower Oil
50 ml Dry White Wine
2 Tsp Garlic Puree
2 Tsp Ginger Puree
2 Green Chillies, cut in to diagonal pieces
1 Onion, peeled and chopped
1 Red Pepper, deseeded and diced
1 Yellow Pepper, deseeded and diced
1 Tsp Chilli Powder
1 Tbsp Tomato Ketchup
6 Spring Onions, cut diagonally
1 Tsp Sesame Oil
Sea Salt


Place the Chicken in a bowl and add the Cornflour and both types of Soy Sauce
Mix well and set aside for 30 minutes
Heat 2 Tbsp of Oil over a medium heat in a wok until starting to smoke
Add the Chicken and stir fry for 3-4 minutes
Add the Wine
Continue to fry for 2 more minutes
Switch off the heat and transfer to a plate along with the cooking juices
Keep warm
Wipe clean the pan and add the remaining Oil
Heat over a medium heat
Add the Garlic, Ginger and Green Chillies
Stir Fry for 1-2 minutes
Then add the Onion, Yellow and Red Peppers and continue to stir fry for 2-3 minutes
Return the Chicken to the pan, along with the cooking juices
Add the Chilli Powder, Tomato Ketchup and Spring Onions
Season with Sea Salt to your taste
Cook for 1-2 minutes
Remove from the heat and stir in the Sesame Oil