A lighter version of the spicy takeout classic, Hakka Indo-Chinese Chilli Chicken.
So lately I’ve really been trying to make a few healthy changes to my lifestyle- eat a little better, exercise a little more, the usual. This also means giving up take out. I read an article recently about how Millennials are ordering take-out more than ever; and I guess with all the food delivery services that are so conveniently available these days, it makes sense. I’m not proud to admit, but I feel like I’m becoming one of those Millennials. Ordering Uber Eats has become a biweekly habit in our household. One of our favour things to order is Hakka Indo-Chinese Chilli Chicken, extra spicy, extra gravy. Since we’re trying to cut out the takeout, I figured I would create a lightened-up version of our favourite dish.
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Just a forewarning, this recipe is not for the faint of heart. It’s spicy. So, if you can’t tolerate too much heat, I would suggest adjusting the spice levels to your taste by using less hot chilli powder, chilli sauce and peppers.
Restaurant style Chilli Chicken is usually coated in a batter, deep fried, and then tossed in a spicy gravy; and while it’s delicious, it’s not the healthiest. In this recipe, we are skipping the battering and deep-frying. Instead, we are lightly coating the chicken in a seasoned cornstarch and flour mix, and then baking in the oven.
While the chicken is baking, you can prep the rest of your ingredients for the stir-fry by preparing the sauce and cutting your vegetables.
Once the chicken comes out of the oven, it’s time to throw it all together. We had our Chili Chicken over steamed rice, but you could also serve it with Hakka noodles, fried rice, salad, or whatever else you’d like.
I really hope you all enjoy this recipe! Let me know what your favourite takeout dish is in the comments below.
Lightened-Up Chilli Chicken
A lighter version of the spicy takeout classic, Hakka Indo-Chinese Chilli Chicken.
Credit: sageandspice.ca
Ingredients
- For the Chicken:
- 1 pound skinless, boneless chicken thighs, cubed
- 1 tsp canola oil
- 3 tbsp cornstarch
- 1 tbsp all purpose flour
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 1 tsp hot chilli powder
- 1/2 tsp ground peppercorn medley
- Salt to taste
- 1 tbsp dark soy sauce
- 1 tbsp chilli sauce
- 1 tsp hot chilli powder
- 1 tsp vinegar
- 1 tsp sugar
- salt to taste
- 1/4 tsp ground peppercorn medley
- 1/4 cup water
- 1 tsp canola oil
- 1 green bell pepper, largely diced
- 1 medium onion, largely diced
- 2 cloves garlic, minced
- 1/2 tsp ginger
- 6 dried chillis
For the Sauce and Stir-Fry:
Directions
- Preheat oven to 425°F. Grease a baking pan with 1tsp canola oil.
- Season chicken with salt and ground peppercorns. Add cornstarch, flour, hot chilli powder, ginger powder, garlic powder to a mixing bowl and whisk to combine. Add chicken and toss to coat.
- Arrange chicken on baking sheet and bake for 25 mins until golden and cooked through.
- Prepare the sauce by mixing soy sauce, chili sauce, hot chili powder, vinegar, salt, sugar, peppercorns and water.
- Heat 1 tsp canola oil in a large Sautee pan or skillet. Add garlic, ginger, dried chilis, and onions. Sautee for about 3 mins. Add green peppers and sautee another 2 minutes until slightly softened. Add chicken and sauce and toss to mix everything together. Stir fry for another 1-2 minutes until the sauce has thickened. Remove from heat and serve immediately.
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