Silver pan of chicken and chillies on a rustic wooden board

Chilli chicken

  • serves 4
  • Easy

This is a take on an Indo-Chinese classic using juicy chicken thighs. It's spicy, sweet and deeply savoury – everything you want from a meal


Make our chilli chicken recipe, then check out our ginger chicken stir fry, healthy chicken stir-fry, szechuan chicken stir-fry, and more stir-fry recipes.

Looking for more chicken curry recipes? Try our chicken tikka masala, chicken jalfrezi, chicken korma and plenty more.



  • chicken thigh fillets 400g, each cut into 4
  • soy sauce 2 tbsp
  • black peppercorns ground to make ½ tsp
  • cornflour 5 tbsp
  • sunflower oil for shallow frying
  • sea salt flakes
  • steamed rice to serve


  • sunflower oil 1 tbsp
  • onion 1, chopped
  • green peppers 2, chopped
  • red chillies 2, thinly sliced
  • green chillies 2, thinly sliced
  • garlic 4 cloves, finely chopped
  • soy sauce 3 tbsp
  • runny honey 1½ tbsp
  • rice vinegar 1½ tbsp
  • cornflour 3 tsp


  • Step 1

    Tip the chicken into a bowl with the soy and black pepper, and mix well. Marinate for at least 30 minutes, or longer if you have time. Drain off any liquid into a small bowl, then toss in the cornflour and mix well.

  • Step 2

    To make the sauce, heat the oil in a wok or frying pan over a high heat and stir-fry the onion and peppers for 5 minutes until charred at the edges and beginning to soften.

  • Step 3

    Tip in the chillies and garlic, and cook for a minute more. Remove from the heat and add the soy, as well as any drained liquid from the marinated chicken, the honey and rice vinegar. Mix the cornflour with 100ml of cold water, then tip into the pan. Put back over a medium heat, mix and reduce for 8-10 minutes or until saucy. Keep warm.

  • Step 4

    Fill a deep frying pan with 1cm of oil and heat over a medium-high heat. Fry the chicken pieces in batches for 5 minutes on each side until crisp and golden. Tip onto kitchen paper and season with sea salt flakes.

  • Step 5

    Tip the crispy chicken into the sauce and toss to coat. Serve with lots of steamed rice.

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Nutritional Information

  • Kcals 353
  • Fat 11g
  • Saturates 2.5g
  • Carbs 38.7g
  • Sugars 15.6g
  • Fibre 2.8g
  • Protein 23.4g
  • Salt 2.8g