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.
Cuisine Asian, Chinese, East Indian, Hakka, Indian
Servings 4people
Calories 480kcal
Ingredients
INGREDIENTS FOR HAKKA CHILLI CHICKEN:
2lbsboneless chicken
1small onion
1small green or red bell pepper
pinchof salt
pinchof black pepper
3tablespoonsreserved chicken marinade below
INGREDIENTS FOR HAKKA CHICKEN MARINADE:
1small onion
5-6tablespoonwater
1tablespoonsoy sauce
1/2teaspoonwhite pepper
1/2teaspoonblack pepper
4garlic cloves or 1 teaspoon minced garlic
2teaspoonschilli powder
1/2cupof cornstarch or flour for coating chicken
INGREDIENTS FOR HAKKA CHILLI SAUCE:
8red chillis
2teaspoonschilli powder
1/2teaspoonblack pepper
1teaspoonpaprika
2teaspoonsrice vinegar or rice wine
11/2tablespoonshoney
1tablespooncornstarch or flourmixed with 2 tablespoons water
4tablespoonssoy sauce
1/2cupwater
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.