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Chilli Chicken

Servings: 4


  • 500 gram chicken breasts cut into cubes
  • 4 tbsp cornflour
  • 1 large egg
  • 2 tspn ginger/garlic paste
  • 1 small green pepper cut into cubes
  • 3 green chilli slit in halves
  • 1 spring onion chopped
  • 3 tbsp low sodium soya sauce
  • 3 tspn white vinegar
  • 3 tbsp chilli sauce
  • peanut oil for frying + 2 tbsp for the sauce
  • 1 tbsp tomato paste optional


  • Marinate the chicken with the egg, cornflour and ginger and garlic paste. I did not add salt as the soy sauce adds enough salt to the dish, however you can taste once its cooked and add more salt if required. Refrigerate the chicken for half an hour or you can fry it immediately if you don't have time
  • Heat oil and fry the chicken in small batches. Set aside
  • Heat 2 tablespoon oil and sauté the onion, white part of spring onion, chilli and pepper for about a minute. Reserve the green part of the spring onion for later
  • In a bowl mix soy sauce, chilli sauce, vinegar and tomato paste (if using) together. Add this to the onion mix together with the fried chicken. Heat through
  • Add more salt if required. Garnish with the spring onion. Serve immediately as desired


If you add the tomato paste and you find the sauce too acidic you can add a pinch of sugar