Hakka Chilli Chicken

How to Make Hakka Chilli Chicken

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1. Toss the chicken with the soy sauce, ginger, garlic, pepper and salt. Leave for 15 minutes.

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2. Stir the cornflour, plain flour and egg into the chicken until every piece is lightly coated. Add 1 tablespoon of water if the batter is too dry to cling.

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3. Heat the 600 ml of oil in a deep pan or wok to 180°C / 350°F. Fry the chicken in two batches for 5 to 6 minutes each, until golden and cooked through. Lift out onto kitchen paper to drain.

   Mark done Start 5 min timer

4. Heat the tablespoon of oil in a clean wok over very high heat. Add the garlic, ginger and green chillies and stir-fry for 30 seconds. Add the onion and pepper and stir-fry for 2 minutes, so they stay crunchy.

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5. Add the soy sauce, chilli sauce, ketchup, vinegar and sugar and stir well. Pour in the stock and cornflour mixture and bubble for 1 minute, until the sauce is glossy.

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6. Add the fried chicken and toss over high heat for 1 to 2 minutes, until every piece is coated. Scatter over the spring onions and serve at once.

   Mark done Start 1 min timer

Tips for Making Hakka Chilli Chicken

• Fry the chicken twice for extra crunch. Fry it for 4 minutes, rest it for 5, then fry it again for 2 minutes at 190°C / 375°F.
• Keep the wok very hot and work fast. The vegetables should be seared but still crunchy, and the sauce should reduce to a glaze in a minute.
• Serve immediately. The coating is at its crispest for the first few minutes, and it softens as the sauce soaks in.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve with Hakka Chilli Chicken

• Egg fried rice
• Hakka noodles
• Cucumber salad

Storing & Reheating Hakka Chilli Chicken

Best eaten within minutes. Leftovers keep in the fridge for up to 2 days and can be crisped in a hot oven or an air fryer at 200°C / 400°F for 8 minutes.

Hakka Chilli Chicken FAQ: Common Questions

Hakka Chilli Chicken Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.