Chinese Chili Chicken: A Spicy & Delicious Recipe

Blackened Fish Tacos: Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you straight to a sun-drenched beach! Have you ever craved a dish that perfectly balances smoky spice with refreshing zest? These aren’t just tacos; they’re an experience, a fiesta in every bite.

The beauty of blackened fish tacos lies in their simplicity and adaptability. While the exact origins are debated, the “blackening” technique itself is deeply rooted in Cajun and Creole cuisine, born from a desire to create bold, flavorful dishes with readily available spices. This technique, popularized by Chef Paul Prudhomme, quickly made its way across the United States and found a perfect home nestled within the warm embrace of a tortilla.

What makes these tacos so irresistible? It’s the symphony of flavors and textures! The flaky, blackened fish, infused with a smoky, slightly spicy kick, is beautifully complemented by the cool, creamy sauce, the crisp crunch of cabbage, and the bright tang of lime. They’re quick to prepare, endlessly customizable, and perfect for a casual weeknight dinner or a lively weekend gathering. Trust me, once you try this recipe, you’ll understand why everyone raves about the magic of blackened fish tacos!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1/2 teaspoon white pepper
• 1/4 teaspoon salt
• For the Chili Sauce:
• 2 tablespoons vegetable oil
• 1 inch ginger, minced
• 4 cloves garlic, minced
• 1-2 red chilies, finely chopped (adjust to your spice preference)
• 2 tablespoons chili bean paste (Doubanjiang)
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1/2 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• For the Coating:
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• For Garnish (Optional):
• Sesame seeds
• Chopped green onions

Preparing the Chicken:

1. Marinate the Chicken: In a medium bowl, combine the chicken cubes with soy sauce, Shaoxing rice wine (or dry sherry), cornstarch, grated ginger, minced garlic, white pepper, and salt. Mix well to ensure all the chicken pieces are coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably for 1-2 hours. This allows the flavors to penetrate the chicken and tenderize it. I usually aim for at least an hour for the best results.
2. Prepare the Coating: While the chicken is marinating, prepare the coating mixture. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and white pepper. Make sure there are no lumps in the mixture. The baking powder helps to create a light and crispy coating.
3. Coat the Chicken: Remove the marinated chicken from the refrigerator. Take a few pieces of chicken at a time and dredge them in the coating mixture, ensuring they are fully coated. Shake off any excess flour. I find it easiest to do this in batches to avoid clumping. Place the coated chicken on a plate or baking sheet lined with parchment paper.

Cooking the Chicken:

1. First Fry (Optional but Recommended): For extra crispy chicken, I recommend doing a double fry. Heat about 2-3 inches of vegetable oil in a wok or deep fryer to 325°F (160°C). Carefully add the coated chicken in batches, making sure not to overcrowd the wok. Fry for about 3-4 minutes, or until the chicken is lightly golden. Remove the chicken with a slotted spoon and place it on a wire rack to drain. This first fry cooks the chicken through and sets the coating.
2. Second Fry (Crisping): Increase the heat of the oil to 375°F (190°C). Add the chicken back into the hot oil in batches and fry for another 1-2 minutes, or until the chicken is golden brown and crispy. This second fry is crucial for achieving that perfect crispy texture. Remove the chicken with a slotted spoon and place it back on the wire rack to drain.
3. If Not Double Frying (Single Fry Method): If you prefer a single fry, heat the oil to 350°F (175°C). Fry the chicken in batches for 6-8 minutes, or until golden brown and cooked through. Ensure the internal temperature of the chicken reaches 165°F (74°C). Remove and drain on a wire rack.

Making the Chili Sauce:

1. Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the minced ginger and garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
2. Add Chilies and Chili Bean Paste: Add the finely chopped red chilies and chili bean paste (Doubanjiang) to the wok. Sauté for another minute, stirring constantly, to release their flavors. The chili bean paste adds a deep, savory, and spicy flavor to the sauce.
3. Add Sauce Ingredients: Pour in the soy sauce, dark soy sauce, Shaoxing rice wine (or dry sherry), rice vinegar, and sugar. Stir well to combine. The dark soy sauce adds color and a hint of sweetness.
4. Simmer and Thicken: Add the chicken broth to the wok and bring the sauce to a simmer. Let it simmer for a few minutes to allow the flavors to meld together.
5. Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering sauce, stirring constantly. The sauce will thicken quickly. Continue to stir until the sauce reaches your desired consistency.
6. Finish with Sesame Oil: Stir in the sesame oil for added flavor and aroma.

Combining Chicken and Sauce:

1. Add Chicken to Sauce: Add the fried chicken to the wok with the chili sauce. Toss well to ensure all the chicken pieces are evenly coated with the sauce.
2. Cook Briefly: Cook for another 1-2 minutes, stirring constantly, to allow the chicken to absorb the flavors of the sauce.
3. Serve Immediately: Serve the Chili Chicken immediately over steamed rice or noodles. Garnish with sesame seeds and chopped green onions, if desired. I also like to add a side of stir-fried vegetables for a complete meal.

Tips for Success:

• Don’t Overcrowd the Wok: When frying the chicken, make sure not to overcrowd the wok. Fry in batches to maintain the oil temperature and ensure even cooking.
• Adjust Spice Level: Adjust the amount of red chilies to your spice preference. If you prefer a milder dish, use fewer chilies or remove the seeds before chopping.
• Use Fresh Ingredients: Using fresh ginger, garlic, and chilies will significantly enhance the flavor of the dish.
• Marinate for Longer: Marinating the chicken for a longer period (up to 2 hours) will result in more flavorful and tender chicken.
• Keep Chicken Warm: If you are making a large batch, keep the fried chicken warm in a preheated oven (200°F or 95°C) while you prepare the sauce.
• Serve Immediately: Chili Chicken is best served immediately while the chicken is still crispy and the sauce is hot.

Variations:

• Vegetarian Chili “Chicken”: Substitute the chicken with firm tofu, cut into cubes. Press the tofu to remove excess water before marinating and coating.
• Chili Shrimp: Replace the chicken with shrimp. Marinate the shrimp briefly before coating and frying.
• Add Vegetables: Add stir-fried vegetables such as bell peppers, onions, and carrots to the dish for added nutrients and flavor.
• Cashews: Add roasted cashews to the dish for added crunch and flavor.

Storage Instructions:

• Refrigerating: Leftover Chili Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the Chili Chicken in a skillet over medium heat or in the microwave. The chicken may lose some of its crispiness upon reheating. To help retain some crispness, reheat in an air fryer.

Conclusion:

So, there you have it! This Chinese Chili Chicken recipe is truly a game-changer, and I’m absolutely convinced it’s going to become a regular in your dinner rotation. Why? Because it delivers that incredible restaurant-quality flavor right in your own kitchen, without the hefty price tag or the mystery ingredients. It’s the perfect balance of sweet, spicy, and savory, with a satisfying crunch that will leave you craving more. Trust me, once you taste that first bite, you’ll understand why I’m so enthusiastic about it.

But beyond the amazing flavor, this recipe is also surprisingly adaptable. It’s a fantastic way to use up leftover cooked chicken, making it a weeknight lifesaver. And the best part? You can easily customize the spice level to suit your own preferences. If you’re a chili fiend like me, feel free to add an extra pinch of chili flakes or a dash of your favorite hot sauce. On the other hand, if you prefer a milder flavor, simply reduce the amount of chili used.

Serving Suggestions & Variations:

This Chinese Chili Chicken is incredibly versatile when it comes to serving. For a classic pairing, serve it over a bed of fluffy white rice. The rice soaks up all that delicious sauce, creating the perfect bite. Alternatively, you can serve it with noodles – egg noodles, lo mein noodles, or even rice noodles would all work beautifully.

Looking for something a little different? Try serving it as a filling for lettuce wraps. The crispy chicken and flavorful sauce pair perfectly with the cool, crisp lettuce. You could also add some chopped peanuts or cashews for extra crunch and flavor.

And if you’re feeling adventurous, why not try making Chinese Chili Chicken tacos? Simply load up some warm tortillas with the chicken, a dollop of sour cream, and some shredded lettuce. It’s a fun and unexpected twist on a classic dish.

Here are a few more variations to consider:

* Vegetarian Option: Substitute the chicken with firm tofu or tempeh. Press the tofu well to remove excess moisture, then cube it and pan-fry it until golden brown before adding it to the sauce.
* Add Vegetables: Toss in some stir-fried vegetables like bell peppers, onions, broccoli, or snap peas for added nutrients and flavor.
* Make it Gluten-Free: Use gluten-free soy sauce and cornstarch to ensure the recipe is gluten-free.

I truly believe that this Chinese Chili Chicken recipe is a must-try for anyone who loves flavorful, satisfying meals. It’s easy to make, adaptable to your preferences, and guaranteed to impress.

So, what are you waiting for? Gather your ingredients, fire up your wok, and get ready to experience the magic of homemade Chinese Chili Chicken. I’m confident that you’ll love it as much as I do!

And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please come back and leave a comment below. Let me know how it turned out, what variations you tried, and any tips or tricks you discovered along the way. Sharing your feedback helps me improve the recipe and inspires other readers to give it a try. Happy cooking!