This Spicy Chicken with Garlic and Chili recipe is a delicious and easy weeknight dinner that’s better than take-out. Crispy chicken with sautéed veggies in a sweet Asian-inspired sauce.
We love a good homemade take-out recipe and this Spicy Chicken with Garlic and Chili is one of our favourite Asian-inspired restaurant-quality recipes that’s simple to make at home with basic ingredients. The chicken is crispy, the sauce is sticky, sweet, and tangy, and the veggies are tender. It’s a delicious stir fry recipe that’s best served with rice or noodles, and you’re going to love it!
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To make this recipe you’ll need these kitchen items (affiliate links):
You’ll need these ingredients to make this spicy garlic chicken with chili recipe:
- boneless skinless chicken thighs
- salt
- pepper
- garlic
- ginger
- rice vinegar
- soy sauce
- Sriracha
- all purpose flour
- cornstarch
- chili powder
- vegetable oil
- sesame oil
- red chili pepper
- red onion
- green bell pepper
- tomato paste
- mild chili paste
- honey
- chicken stock
Time needed: 45 minutes
Follow these steps for the perfect Asian chicken with garlic and chili.
- Cut the chicken.
Keep the shape and size of the chicken pieces as consistent as possible – we recommend 1-inch pieces.
- Marinate the chicken.
Add the marinade ingredients to a bowl along with the chicken and let sit for 15-20 minutes or overnight in the fridge for even more flavour.
- Coat the chicken in flour and cornstarch.
Remove the chicken pieces from the marinade and toss them well in the flour and cornstarch to coat.
- Fry the chicken until crisp.
Shallow fry the chicken in vegetable oil till crisp and cooked through. If necessary, fry in two batches to avoid overcrowding the chicken in the pan.
- Remove the oil from the skillet.
Wipe the skillet clean with a paper towel.
- Saute the veggies.
Cook the veggies, garlic, ginger, and chili in the skillet until they start to soften slightly.
- Prepare the sauce in the same pan.
Add the sauce ingredients to the pan with the veggies and cook until thickened.
- Toss in the chicken.
Add the chicken back into the pan and toss in the sauce to coat.
- Serve over rice or noodles.
Prepare your favourite ramen noodles or steam some rice, then serve.
Can I make this Spicy Chicken recipe ahead of time?
Yes, this recipe can be made ahead of time, but because it’s best if the chicken is crispy, we recommend making it right before serving. The crispy coating on the chicken will lose its crispiness if it sits in the sauce for too long.
Can I freeze this Spicy Chicken with Garlic and Chili?
Yes, this recipe can be frozen in an airtight container for up to 2 months, however for best results we recommend enjoying it the day it’s made.
Can I make this recipe mild instead of spicy?
Yes, feel free to leave out the spicy chili for a milder version of this recipe. It’s just as delicious and flavourful without it.
We hope you love this recipe as much as we do! Let us know in the comments below, what’s your favourite take-out-style recipe to make at home? We’d love to know!
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Spicy Chicken with Garlic and Chili
Recipe: Equipment
Recipe: Ingredients
- 1 pound boneless skinless chicken thighs about 4-5
For the Marinade:
For frying:
- 1 tablespoon flour
- 2 tablespoon cornstarch
- 1/4 teaspoon chili powder
- vegetable oil for frying
For the pan sauce:
- 2 tablespoon sesame oil
- 2 teaspoon garlic
- 1 teaspoon ginger
- 1 red chili pepper de-seeded
- 2 red onions cut in 1 square inch cubes
- 2 green bell peppers cut in 1 square inch cubes
- 2 tablespoon tomato paste
- 2-4 teaspoon mild chili paste optional
- 3 tablespoon soy sauce
- 1 tablespoon honey
- ½ cup chicken stock
- 1 tablespoon water
- 1 teaspoon cornstarch
- Sesame seeds, spring onions for garnish
Recipe: Instructions
- Cut the chicken thighs into 1-inch pieces, keeping the shape and size of the chicken pieces as consistent as possible.
- In a bowl add the chicken, salt, pepper, minced garlic, grated ginger, rice wine vinegar, soy sauce and sriracha (if using). Mix well. Marinate in the fridge for at least 15 minutes (leave it in the fridge overnight for even more flavour)
- Mix flour and cornstarch with the chilli powder in a bowl.
- Add the chicken pieces with the marinade to the bowl with the flour-cornstarch mixture and toss them well to coat completely.
- Add the vegetable oil to a large skillet or wok and heat up. You can check if your oil is ready for frying if you submerge the tip of a wooden chopstick (or a small wooden spoon) in the oil and small bubbles form around it.
- Add in the chicken so the bottom of the pan is covered but not overcrowded. You may have to cook the chicken pieces in 2 batches.
- Flip the chicken pieces once they start to brown.
- When the chicken pieces are browned on both sides and the internal temperature measures 74 degrees Celsius (165 Fahrenheit), remove them to a plate lined with paper towel and repeat with the remaining chicken.
- Once all the chicken is cooked, get rid of the oil and wipe the skillet.
- Add the sesame oil in the skillet or wok and heat up. Add the garlic and ginger and fry until fragrant. Remove the seeds (and vein) of the red chili pepper and slice it finely. Add the chili and chopped veggies to the skillet and sauté for just a few moments until the onions start to brown slightly and soften just a little bit.
- Add in the tomato paste and chili paste, mix well and sauté for a little while.
- Add in the honey, soy sauce and chicken stock and mix well. Mix the cornstarch slurry (water+cornstarch) and add it into the pan. Cook until the sauce thickens and becomes transparent.
- Add the chicken pieces back in the pan and toss everything together with the sesame seeds.
- Cook the ramen noodles as the package instructs and add them to your pan. Mix well.
- Garnish with spring onions and some more sesame seeds. Enjoy!
Recipe: Notes
Time Saving Tip
If you want to make this meal even faster, skip the marinade and simply season the chicken with salt and pepper before tossing it in the flour/cornstarch mixture. The chicken won’t be quite as flavourful, but you’ll be able to make this meal even faster and easier.Storage Instructions
Store the chicken and veggies in the sauce in an airtight container in the fridge for up to 3 days. It’s best enjoyed right after preparing while the chicken is crispy, but it makes delicious leftovers.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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