by HE Times

If you’re a lover of all things spicy and crave the bold flavors of chili-infused dishes, then this article is tailor-made for you! Get ready to indulge in the fiery deliciousness of Spicy Chili Chicken. Our recipe is a culinary masterpiece that will take your taste buds on an unforgettable journey.


re you ready to tantalize your taste buds with a dish that’s bursting with bold flavors and a fiery kick? Look no further than our recipe for Spicy Chili Chicken! This mouthwatering dish features crispy, bite-sized chicken pieces tossed in a savory and spicy sauce that will leave you craving for more. Perfect for those who love a little heat in their meals, this recipe is sure to impress your family and friends with its delicious combination of textures and flavors. Whether you’re looking to spice up your weeknight dinner or impress guests at your next gathering, this Spicy Chili Chicken recipe is a must-try. So, put on your apron and let’s get cooking!

Here’s a delicious recipe for chili chicken that’s perfect for you and your guest:

Recipe: Spicy Chili Chicken


  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 1/2 cup all-purpose flour

  • 1/2 cup cornstarch

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon red pepper flakes (adjust to your preferred level of spiciness)

  • 1/2 cup water

  • 1/4 cup hot sauce (such as Frank’s RedHot or Sriracha)

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 1/2 cup diced onion

  • 1/2 cup diced bell pepper (any color)

  • 1/2 cup diced tomatoes

  • 2 tablespoons tomato paste

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 1 tablespoon rice vinegar

  • 1 tablespoon cornstarch, mixed with 2 tablespoons water

Green onions and sesame seeds for garnish (optional)


  • In a large mixing bowl, combine the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, dried oregano, dried thyme, and red pepper flakes. Stir well to create the batter.

  • Add the chicken pieces into the batter and toss until they are evenly coated.

  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and diced onion, and sauté until fragrant and slightly softened.

  • Add the chicken to the skillet, allowing excess batter to drip off before adding to the pan. Cook the chicken until it’s crispy and golden brown on all sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.

  • In the same skillet, add a little more oil if needed, then add the diced bell pepper and diced tomatoes. Sauté for 2-3 minutes until slightly softened.

  • Stir in the tomato paste, soy sauce, brown sugar, and rice vinegar. Cook for another 2-3 minutes, stirring constantly.

  • Add the hot sauce and water to the skillet, and bring the mixture to a simmer. Let it cook for another 2-3 minutes.

  • Stir in the cornstarch slurry (cornstarch mixed with water) into the sauce, and cook for an additional minute until the sauce thickens.

  • Add the cooked chicken back to the skillet, and toss to coat the chicken evenly with the sauce.

  • Garnish with green onions and sesame seeds, if desired.

  • Serve hot with steamed rice or noodles, and enjoy the delicious and spicy chili chicken!

This spicy chili chicken recipe is sure to be a hit with our readers. The crispy chicken combined with the flavorful and spicy sauce creates a mouthwatering dish that’s perfect for any occasion. Bon appétit!

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