Chilli Chicken

Ingredients

• 2 smallchicken breasts, cut into cubes
• 5garlic cloves, diced
• To tasteginger, minced
• 60 ml (¼ cup)oil
• 3–4red or green chillies, chopped
• To tastesalt
• 1 tspchilli powder
• 2½ tspoyster sauce
• 60 ml (¼ cup)sweet chilli sauce
• 2 tbspdark soy sauce
• 1 tbsp, mixed with 120 ml (½ cup) watercornflour
• 1 handful (optional)peanuts
• 1 handfulspring onions, for garnish

Instructions

1. 1

   Prepare chicken

   Cut the chicken into cubes and drain.

2. 2

   Heat aromatics

   Add the oil, garlic and ginger to a pan.

3. 3

   Cook chicken

   Add the chicken and stir.

4. 4

   Add seasoning

   Season with salt to taste and add the chilli powder. Stir to combine, then cook over medium heat for 10 minutes.

5. 5

   Stir in sauces

   Add the oyster sauce, sweet chilli sauce and soy sauce. Mix for 2 minutes, until the chicken is coated.

6. 6

   Add peanuts

   Stir in the peanuts, if using, and the cornflour mixture, then leave the sauce to simmer.

7. 7

   Adjust gravy

   Once the gravy thickens, add water if needed to reach your preferred consistency; the original recipe uses 120 ml (½ cup).

8. 8

   Finish cooking

   Cook for a further 2 minutes.

9. 9

   Serve hot

   Serve with rice or noodles, or another side of your choice.

What is chilli chicken?

Chilli chicken is a broad name for chicken cooked with chillies and a savoury, often glossy sauce; versions vary across South and East Asian-inspired home cooking. This recipe brings together garlic, ginger, chilli, soy and sweet chilli sauce for a balance of heat, salt and sweetness.

The quick pan method keeps the chicken and sauce in one dish. Cornflour thickens the gravy so it clings to the chicken and works well over noodles or rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 32g protein, 23g carbs, 23g fat.

Chicken provides most of the protein, while the sweet chilli sauce and cornflour contribute much of the carbohydrate. Oil and peanuts supply much of the fat, and soy and oyster sauces account for a substantial share of the sodium. Serve with a generous portion of vegetables alongside rice or noodles to round out the plate.

Choosing the chillies and sauces

Fresh chillies: Red or green chillies both work; their heat varies, so remove some seeds if you prefer a milder result.

Sauce balance: Oyster sauce and dark soy bring savoury depth, while sweet chilli sauce adds sweetness and a gentle chilli note. Taste the finished sauce before adding extra salt, as the sauces are already savoury.

Get the chicken ready

Even cubes: Cut the chicken into similarly sized pieces so they cook at roughly the same rate. Drain it well before it goes into the pan to limit excess liquid.

Aromatics: Add the garlic and ginger to the oil first, as directed, then stir in the chicken. Keep the pan moving if the garlic starts to colour quickly.

Thickening the gravy

Cornflour mixture: Stir the cornflour into the measured water until smooth before adding it, so it is less likely to form lumps.

Consistency: Let the sauce simmer until it thickens, then add water a little at a time if it is thicker than you like. The recipe uses 120 ml (½ cup) of water for adjustment.

Check the chicken is cooked

Timing: The method cooks the chicken over medium heat for 10 minutes before adding the sauces, followed by 2 minutes after the gravy thickens. The exact time can vary with the size of the cubes and the pan.

Doneness: Check the largest piece is cooked through before serving. If it needs longer, continue cooking gently until done, taking care not to let the sauce catch.

Serve it with

Rice: Plain rice is a simple accompaniment that soaks up the sweet-savoury gravy.

Noodles: Serve with basic noodles, as in the original recipe, and scatter spring onions over the top. Keep the side plain so the chicken remains the focus.

Recipe notes & tips

• Cut the chicken into even cubes for more consistent cooking.
• Mix the cornflour thoroughly with cold water before adding it to the pan.
• Add water gradually if you want a thinner gravy.
• Taste before adding salt, since the sauces are already salty.
• Use fewer chillies or remove their seeds for a milder sauce.
• Scatter the spring onions over the dish just before serving.

Variations

• More heat: Add extra chopped chilli to suit your preference.
• Milder sauce: Use fewer chillies and leave out some or all of the chilli powder.
• Skip the peanuts: Leave them out for a nut-free version.
• Add vegetables: Stir in sliced vegetables and cook until tender.
• Swap the side: Serve with rice instead of noodles, or vice versa.

Common mistakes to avoid

• Uneven pieces: Cut the chicken into similar-sized cubes so they cook more evenly.
• Lumpy gravy: Mix the cornflour with water until smooth before adding it.
• Too-thick sauce: Add water gradually until the gravy reaches your preferred consistency.
• Too much salt: Taste the sauce before seasoning, then add salt sparingly.
• Overcooking the garlic: Stir it with the ginger and add the chicken before it becomes very dark.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until steaming hot throughout, adding a splash of water if the gravy has thickened; avoid reheating more than once.

Frequently asked questions