Hot and Spicy Chicken

Ingredients

• 250 gchicken thigh or breast
• 120 g (1 cup)potato starch or cornflour
• ½ largesweet onion
• ½carrot
• ½bell pepper
• 1chilli pepper
• ½ tspchilli oil
• 2–3bird’s-eye chillies
• as neededoil for frying
• ½ tsp mixed with 1 tbsp water (optional)cornflour
• ½ tspbicarbonate of soda
• ½ tspsesame oil
• ½ tsplight soy sauce
• 240 ml (1 cup)water
• 1 tspdark soy sauce
• 2 tbspoyster sauce
• 2 tspvinegar
• 3 tbspsugar
• 3 tbspSriracha or hot chilli sauce

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into small, bite-sized pieces. Mix it with the bicarbonate of soda, sesame oil and light soy sauce, then leave to marinate for 5 minutes.

2. 2

   Prepare the vegetables

   Dice the onion and bell pepper. Thinly slice the carrot, chilli pepper and bird’s-eye chillies.

3. 3

   Coat the chicken

   Cover the chicken pieces thoroughly in potato starch or cornflour, then shake off the excess.

4. 4

   Fry the chicken

   Heat the frying oil to about 175°C (350°F). Deep-fry the coated chicken for 2–3 minutes, until lightly golden, then remove it from the oil and set aside.

5. 5

   Boil the sauce

   Heat a wok and add the water, dark soy sauce, oyster sauce, vinegar, sugar and Sriracha or hot chilli sauce. Bring the mixture to the boil over medium-high heat.

6. 6

   Add vegetables and chicken

   Add the carrot and onion and stir for a few seconds. Add the peppers, fried chicken, bird’s-eye chillies and chilli oil, then stir over medium heat for 1–2 minutes.

7. 7

   Thicken the sauce

   Stir in the optional mixture of ½ tsp cornflour and 1 tbsp water, and cook for 1 minute to thicken the sauce.

8. 8

   Adjust the seasoning

   Add or omit salt to suit your taste.

9. 9

   Serve immediately

   Serve the hot and spicy chicken straight away with a bowl of steamed rice.

10. 10

    Enjoy

    Enjoy while hot.

What is hot and spicy chicken?

This Chinese-style dish brings together fried chicken, vegetables and a punchy chilli sauce. Its sweet, sour and savoury flavours make it a lively centrepiece for a meal.

Here, a quick coating and fry give the chicken a crisp outside, while a short toss in the sauce brings the components together. The result is best eaten soon after cooking, while the coating still has some crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 23g protein, 101g carbs, 23g fat.

The rice or other accompaniment supplies most of the carbohydrates, while the sugar and sauces also contribute to the dish’s carbohydrate content. Chicken provides protein, and the frying oil, sesame oil and chilli oil contribute fat. Serve with a generous portion of vegetables or add extra vegetables to the plate for balance.

Choosing the chicken and coating

Chicken thigh: it tends to stay juicy through a brief, hot fry. Breast also works; cut it into even pieces so it cooks consistently.

Starch: potato starch or cornflour forms the light coating. Shake off loose excess before frying to help prevent a heavy, pasty layer.

Build the sauce

Sauce base: water, soy sauces, oyster sauce, vinegar, sugar and hot chilli sauce create the dish’s sweet-savoury, tangy balance. Stir these together in the wok and bring them to the boil as directed.

Chilli: the chilli sauce, fresh chilli and chilli oil all contribute heat. If you prefer a milder result, use less of the fresh chillies or chilli oil.

Frying for a crisp coating

Oil temperature: aim for about 175°C (350°F), as stated in the method. Fry the chicken for 2–3 minutes, until lightly golden.

Small batches: keep the chicken pieces from crowding the pan so they fry rather than sit in a mass. Remove them once lightly coloured; they will be stirred through the sauce later.

Keep the vegetables lively

First additions: the carrot and onion go into the boiling sauce first and need only a few seconds of stirring. This gives them a head start without a long cooking time.

Final toss: add the peppers and fried chicken, then cook for 1–2 minutes over medium heat. Look for the sauce to coat the ingredients and the vegetables to remain distinct.

Serving and timing

Serve the chicken immediately, with steamed rice as suggested in the recipe. Egg fried rice or simple stir-fried noodles are also good accompaniments.

Have the vegetables sliced and the sauce ingredients ready before you start frying. The final stages move quickly, and the chicken is at its crispest straight from the wok.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they fry at an even rate.
• Pat wet chicken pieces dry before coating so the starch adheres more evenly.
• Shake excess starch from the chicken before it goes into the hot oil.
• Prepare and arrange the sauce ingredients before heating the wok.
• Add the cornflour slurry gradually and stir well to avoid lumps.
• Serve as soon as the chicken has been tossed in the sauce to preserve its texture.

Variations

• Adjust the heat: use fewer bird’s-eye chillies or less chilli oil for a milder dish.
• Choose your chicken: use thigh for a juicier result or breast for a leaner cut.
• Add vegetables: include extra bell pepper or carrot for more colour and crunch.
• Swap the starch: use potato starch or cornflour to coat the chicken.
• Change the accompaniment: serve with egg fried rice or simple stir-fried noodles instead of steamed rice.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they cook at the same pace.
• Too much coating: shake off loose starch before frying to avoid a thick, floury crust.
• Cool frying oil: let the oil reach about 175°C (350°F) before adding the chicken.
• Crowded frying pan: fry in batches if needed, as crowding can make the coating less crisp.
• Overcooking the vegetables: follow the brief cooking times so they do not become too soft.
• Lumpy thickener: mix the cornflour with water before stirring it into the sauce.

How to store

For the best texture, eat the chicken soon after cooking. Refrigerate leftovers in a covered container for up to 2 days, then reheat thoroughly in a pan; the coating may soften in storage.

Frequently asked questions