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Chile Chicken Recipe

Chile Chicken

This is a classic Indo-Chinese dish that gets its signature texture from a two-stage cooking process. First, the chicken is coated in a thick, seasoned cornstarch batter and fried until crispy. Then, it's quickly tossed in a sweet, spicy, and tangy sauce with crisp vegetables. This stir-fry comes together in minutes, so having every ingredient prepped is essential.
Prep Time15 minutes
Active Time20 minutes
Marination Time30 minutes
Total Time1 hour 5 minutes
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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

Instructions

  • Mix the chicken chunks with the soy sauce, Sriracha, kosher salt, and white pepper in a medium bowl.
  • Add the cornstarch and flour, then stir in the water until a thick batter coats each piece.
  • Let the chicken marinate for 30 minutes.
  • While marinating, whisk together all the sauce ingredients in a small bowl.
  • Prepare all your vegetables and aromatics.
  • Heat 1 inch of the canola oil in a large skillet over medium-high heat to 350F.
  • Fry the chicken in batches for 5-7 minutes until golden brown and cooked through.
  • Transfer the fried chicken to a wire rack.
  • Drain and wipe the skillet clean, then heat 2 tablespoons of fresh canola oil over high heat.
  • Add the garlic, ginger, scallion whites, and Thai chilies, stir-frying for 30 seconds.
  • Add the onion and bell pepper squares and stir-fry for 2-3 minutes until crisp-tender.
  • Pour in the sauce and cook for 1 minute until bubbling and slightly thickened.
  • Add the fried chicken back to the skillet and quickly toss to coat in the sauce.
  • Garnish with the sliced scallion greens and serve immediately.

Notes

Serve right away while the chicken coating remains crispy.