Chile Chicken Recipe

Ingredients

For the Chicken

• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon Sriracha
• 2 teaspoons Diamond Crystal kosher salt
• 1/2 teaspoon white pepper
• 1/4 cup cornstarch
• 2 tablespoons all-purpose flour
• 3 tablespoons water
• Canola oil, for frying

For the Sauce

• 2 teaspoons low-sodium soy sauce
• 2.5 tablespoons Sambal Oelek (or other chili garlic sauce)
• 2 tablespoons ketchup
• 1.5 teaspoons sugar
• 2 teaspoons rice vinegar
• 1/2 teaspoon black pepper

For the Stir-Fry

• 2 tablespoons canola oil
• 5 cloves fresh garlic, minced
• 1.5 tablespoons grated fresh ginger
• 4 scallions, whites minced, greens sliced for garnish
• 4 Thai chilies, sliced (optional)
• 1 small yellow onion, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares

Marinate the Chicken and Prep Your Mise en Place

In a medium bowl, combine the chicken chunks with the soy sauce, Sriracha, kosher salt, and white pepper. Stir until the chicken is coated, then sprinkle in the cornstarch and flour. Add the water and mix until a thick, pasty batter forms on each piece. Let it marinate for at least 30 minutes.

While the chicken marinates, whisk together all the sauce ingredients in a small bowl. Prepare all your vegetables and aromatics and place them next to your stove.

Fry the Chicken

Pour about 1 inch of canola oil into a large skillet or wok and heat it over medium-high to 350F.

Working in batches, carefully add the chicken to the hot oil. Fry for ~5-7 minutes, turning occasionally, until the coating is a deep golden brown and the chicken is cooked through. Do not crowd the pan. Transfer the cooked chicken to a wire rack to drain.

Build the Stir-Fry

Carefully drain the frying oil from the skillet, wipe it clean, and return it to high heat. Add 2 tablespoons of fresh canola oil.

Once the oil is shimmering, add the minced garlic, grated ginger, scallion whites, and the optional Thai chilies. Stir-fry constantly for about 30 seconds until fragrant.

Add the onion and bell pepper squares and stir-fry for ~2-3 minutes. You want them to be crisp-tender with a few charred spots.

Sauce and Finish

Pour the prepared sauce into the wok and bring it to a vigorous bubble. Let it cook for about a minute to thicken slightly.

Return the fried chicken to the wok and toss everything together quickly to coat the chicken in the glossy sauce.

Serve immediately, garnished with the sliced scallion greens. This dish is best eaten right away while the chicken coating is still crispy.