Toronto Hakka Chilli Chicken
Crisp fried chicken tossed in a hot, tangy soy and chilli sauce with peppers and onion.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Wok
- •Deep pan for frying
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 32 g
- protein
- 34 g
- calories
- 480
Instructions
- 1
Marinate the chicken 20 minutes with 2 tbsp soy sauce, half the ginger and garlic and pepper.
- 2
Toss in the cornflour and flour until well coated.
- 3
Deep fry at 180C in batches until crisp and cooked, then drain.
- 4
Heat a spoonful of oil in a wok and fry the remaining garlic, ginger and chillies for 30 seconds.
- 5
Add the pepper and onion, stir-fry hard for 1 minute, then add the chilli sauce, remaining soy and vinegar with a splash of water.
- 6
Toss the fried chicken through and serve immediately while crisp.
Chef's tips
Sauce the chicken at the last second — it softens quickly once coated.
Ingredient substitutions
- chicken thighs → paneer or cauliflower for the vegetarian version
Storage
Best fresh; the crust does not survive storage.
Common mistakes to avoid
- •Too much sauce, which drowns the crust
- •Frying at too low a heat
Serving suggestions
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