Hakka Chilli Chicken
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.
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.
