Spicy Chicken with Garlic and Chili

The ultimate weeknight Asian-inspired meal, this Spicy Asian Chicken recipe is made with homemade crispy chicken and sautéed veggies in a sweet, spicy & tangy sauce.

Course Main Course, Main Dish

Cuisine Chinese, Family Meal, Takeout, Weeknight Meal

Keyword asian chicken, Sesame Chicken, spicy chicken

Prep Time 15

Cook Time 15

Marinating Time 15

Total Time 45

Servings servings

Calories 253kcal

Author Chrissie

Equipment

1 large skillet or wok

Ingredients

1 pound boneless skinless chicken thighs about 4-5

For the Marinade:

1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic minced
1 teaspoon ginger grated
1 teaspoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon Sriracha optional

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

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!

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.

Nutrition