September 11, 2020

Hakka Dry Chilli Chicken Recipe

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Hakka dry chilli chicken is a popular Chinese Indian fried chicken takeout food that is delicious and full of flavor and typically served with plain white rice.

Hakka is essentially a mash-up of Chinese and Indian cuisine, our Hakka dry chilli chicken recipe is easy to make without breaking a sweat. The chicken is cut up into small pieces, marinated then lightly coated with cornstarch or flour just before frying. Yummy…The Hakka chilli chicken is then added to our special Hakka chilli sauce and served.

Ingredients For Hakka Chilli Chicken:

2 lbs boneless chicken
1 small onion
1 small green or red bell pepper
pinch of salt
pinch of black pepper
3 tablespoons reserved chicken marinade below

Ingredients For Hakka Chicken Marinade:

1 small onion
5-6 tablespoon water
1 tablespoon soy sauce
1/2 teaspoon white pepper
1/2 teaspoon black pepper
4 garlic cloves or 1 teaspoon minced garlic
2 teaspoons chilli powder
1/2 cup of cornstarch or flour for coating chicken

Ingredients For Hakka Chilli Sauce:

8 red chillis
2 teaspoons chilli powder
1/2 teaspoon black pepper
1 teaspoon paprika
2 teaspoons rice vinegar or rice wine
11/2 tablespoons honey
1 tablespoon cornstarch or flour (mixed with 2 tablespoons water)
4 tablespoons soy sauce
1/2 cup water
Oil for deep frying

How To Prepare Chinese Indian Hakka Dry Chilli Chicken?

Add the small onion, ginger, and garlic cloves into a food processor and pulse until a smooth paste is achieved. Separate 3 tablespoons to saute the onion and peppers. chicken.
Cut the boneless chicken into small pieces and place into a bowl.
Add the garlic ginger paste along with the soy sauce, chilli powder, black pepper, white pepper, and water and marinate the chicken.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Slice the onions and green pepper into small pieces and set aside.

How To Make the Hakka Chilli Sauce:

Cut the chili pepper into small rings and it into a bowl.
Mix the cornstarch with the water and add it into a bowl followed by the chilli powder, black pepper, paprika, rice vinegar, honey, soya sauce, and water.
Mix all the ingredients together until combined and set aside.

How To Make The Hakka Chilli Chicken?

Place the oil into a frying pan or wok and heat on medium-high.
Add the 1/2 cup cornstarch or flour to the marinated chicken and coat lightly.
Once the oil is hot, add the coated chicken bits in small portions and cook for about 5 minutes or until fully cooked and crispy.
Remove and place onto a plate lined with a paper towel. Repeat until all the chicken is fried.
In another frying pan, add 3 tablespoons of oil and heat on medium.
Add the reserved 3 tablespoons of paste and cook for 2 minutes or until paste begins to brown.
Add the onions and green peppers to the browned paste and cook for 3 minutes stirring keeping them crispy.
Stir the prepared sauce and transfer into frying pan cook until sauce begins to thicken stirring occacsionally for about 3-4 minutes.
Add in the chicken and mix until well combined.
Serve with rice and enjoy.

Hakka Chilli Chicken

Gina

5 from 1 vote

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Prep Time 30

Cook Time 20

Total Time 50

Course Dinner, Lunch

Cuisine Asian, Chinese, East Indian, Hakka, Indian

Servings 4 people

Calories 480 kcal

Ingredients

INGREDIENTS FOR HAKKA CHILLI CHICKEN:

2 lbs boneless chicken
1 small onion
1 small green or red bell pepper
pinch of salt
pinch of black pepper
3 tablespoons reserved chicken marinade below

INGREDIENTS FOR HAKKA CHICKEN MARINADE:

1 small onion
5-6 tablespoon water
1 tablespoon soy sauce
1/2 teaspoon white pepper
1/2 teaspoon black pepper
4 garlic cloves or 1 teaspoon minced garlic
2 teaspoons chilli powder
1/2 cup of cornstarch or flour for coating chicken

INGREDIENTS FOR HAKKA CHILLI SAUCE:

8 red chillis
2 teaspoons chilli powder
1/2 teaspoon black pepper
1 teaspoon paprika
2 teaspoons rice vinegar or rice wine
11/2 tablespoons honey
1 tablespoon cornstarch or flour mixed with 2 tablespoons water
4 tablespoons soy sauce
1/2 cup water
Oil for deep frying

Instructions

HOW TO PREPARE CHINESE INDIAN HAKKA DRY CHILLI CHICKEN?

Add the small onion, ginger, and garlic cloves into a food processor and pulse until a smooth paste is achieved. Separate 3 tablespoons to saute the onion and peppers. chicken.
Cut the boneless chicken into small pieces and place into a bowl.
Add the garlic ginger paste along with the soy sauce, chilli powder, black pepper, white pepper, and water and marinate the chicken.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Slice the onions and green pepper into small pieces and set aside.

HOW TO MAKE THE HAKKA CHILLI SAUCE:

Cut the chili pepper into small rings and it into a bowl.
Mix the cornstarch with the water and add it into a bowl followed by the chilli powder, black pepper, paprika, rice vinegar, honey, soya sauce, and water.
Mix all the ingredients together until combined and set aside.

HOW TO MAKE THE HAKKA CHILLI CHICKEN?

Place the oil into a frying pan or wok and heat on medium-high.
Add the 1/2 cup cornstarch or flour to the marinated chicken and coat lightly.
Once the oil is hot, add the coated chicken bits in small portions and cook for about 5 minutes or until fully cooked and crispy.
Remove and place onto a plate lined with a paper towel. Repeat until all the chicken is fried.
In another frying pan, add 3 tablespoons of oil and heat on medium.
Add the reserved 3 tablespoons of paste and cook for 2 minutes or until paste begins to brown.
Add the onions and green peppers to the browned paste and cook for 3 minutes stirring keeping them crispy.
Stir the prepared sauce and transfer into frying pan cook until sauce begins to thicken stirring occacsionally for about 3-4 minutes.
Add in the chicken and mix until well combined.
Serve with rice and enjoy.