Recipes by their Ingredients

boneless chicken thighs

  • Chili Chicken

    Chili Chicken
    Chili Chicken (New and improved version!) 3/25/2015
    (Serves 6)
    4-5 large boneless chicken thighs, chopped into 1 - 1½ inch pieces
    1/3 cup soy sauce
    1/3 cup corn flour
    1 egg
    ¾ cups chicken broth
    1½ tblsp tomato paste
    2 tblsp chili sauce (Sambal Oelek)
    1 tsp sugar
    ½ tsp white pepper
    salt to taste
    3 jalapenos or Serrano chilies, deveined, deseeded and chopped small - Optional
    ½ green bell pepper, deseeded and deveined, sliced thinly - Optional
    1 tsp garlic, minced or 4 cloves of roasted garlic - Optional
    1 red onion, sliced thinly
    ½ cup vegetable oil
    2 green onion tops, finely chopped

    NOTES: Using chicken breast for thigh in this dish is NOT recommended, it makes the chicken a bit too dry and it won't be as succulent! I also usually leave out the bell pepper but I'm sure a lot of you won't like the heat level 3 Serrano chilies would bring so be aware of just how much pepper heat you want the dish to have. Green Bell (no heat) jalapenos (medium heat), Serrano chilies (very hot)


    Combine the soy sauce, egg and corn flour. Mix well. Now add the chicken pieces.

    Let the chicken marinate in this for about 4 hours.

    Heat 1/3 cup oil in a fry pan on medium-high heat and then add the coated chicken pieces, leaving room around the chicken, so do it in 2-4 batches depending on the size of your frying pan. Fry on two sides flipping the chicken pieces after about 30-45 seconds. When the chicken is cooked (golden) remove to a bowl on the side. (Remember if you are frying the chicken longer then 1 minute total, it's too long!) as it will finish cooking in the sauce.

    Continue frying the chicken pieces until they are all fried and waiting for you in the side bowl.

    Now fry the onions and chilies in the same pan on medium heat until they just start to get soft, add the garlic if your using it, saute for 45 more seconds. Set the onions, chilies and garlic aside in that side bowl of chicken pieces.

    Now mix the chicken stock with the tomato paste, white pepper, chili sauce and sugar. Mix it well. You can do this step first so the container of 'chili sauce' is already to go. Bring this to a boil in the same large frying pan.

    Add the onions and chilies back into the boiling mixture, then add the fried chicken pieces to it and cook for about 5 minutes on medium-low heat.

    Garnish with green onions and serve over some rice. I prefer Basmati for this dish.