I adapted this Dry Chilli Chicken recipe from Chinese Kung Pao Chicken which is one of the best Singapore dishes I’ve tasted. With a spicy tongue, we love to taste Kung Pao Chicken or dry chili chicken when we eat outside. However, my recipe here is not the exact Singapore dry chili chicken recipe. Instead, here is how I cook it in my own way keeping the original taste of Kung pao chicken yet suits with Sri Lankan taste buds.
If you like fiery hot chicken recipes, then you will love to try this dry chili chicken at your home. The method of cooking is a bit similar to the Sri Lankan deviled chicken recipe, but the taste is entirely different. This chili chicken is extremely hot. At first, I was surprised to taste such a dish in Singapore as most of the dishes are not so hot compared with Sri Lankan food.
Anyway, after a long time, I wrote a recipe. Hope you will enjoy it. I try my best to update Food Corner frequently with new recipes.
Recipe : Dry chilli chicken (Adapted from Chinese Kung Pao Chicken Recipe)
Ingredients (for 2-3 people)
400g chicken (chicken thighs are better)
10-15 dried red chilies
1 tbsp. ginger garlic paste
1 big onion diced
1/2 tsp. corn flour
Dash of pepper
1/2 tsp. sugar
2 Tbsp. light soy sauce
1 tbsp. Chinese wine
Salt as per taste
For the sauce:
1 tsp. corn flour
2 Tbsp. dark soy sauce
1 – 2 Tbsp. sugar
½ cup warm water (water as needed)
First clean and dice chicken into small pieces/cubes
In a bowl mix the ingredients mentioned above under seasoning with little bit of water and mix into a paste. Marinade chicken for at least half an hour.
For the sauce:
Mix all the ingredients under sauce and prepare the sauce for dry chili chicken. Taste the sauce and adjust the sugar, and soy sauce if necessary.
In a pan heat about 4-5 tbsp. oil and fry the dried chili. Remove it to another plate.
In the same pan, fry chicken till almost cooked.
Now add ginger garlic paste and fry. Then add diced onion. Mix well and fry till onions are tender. Now add the fried dry chili.
Finally, add sauce over the ‘fried chicken and dry chili stir fry’.
Mix well until the sauce is coated well. Remove from the cooker.
Serve with fried rice or plain rice.
Please leave me a comment if you try this. Social media sharing is always appreciated. 🙂
Also read: Cashew chicken stir fry
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Sounds delicious and although I don’t like fiery hot, I do enjoy a bit of heat.
yes,you can add chili according to the taste.Hope you will try 🙂
This Chillie Chicken recipe was awsome.I made it for some friends who love fiery hot food and they loved it.Thank You Amila for sharing it.
Glad to know it came out very well.Thanks for sharing your experience with us!
This looks sumptuous. However, it’s a fact that I can’t eat chicken because of my food allergies. However, the photos really look entiching!
Oh wow! I love Chinese food and this definitely looks superb! I should learn to cook real Chinese food. Thanks for sharing the recipe, maybe I should dig further to your blog, I’m sure you have shared other yummy ones too! 🙂
Yes,there are many recipes here.This blog is a recipe source for Sri Lankan food.You can dig and have a bit of idea about Sri Lanka… 🙂
It looks like spicy but sweet adobo chicken for us. Although I’m not a fan of spicy food, this looks really yummy and mouth watering. But I know someone who’ll gonna love fiery hot recipes, he’ll surely enjoy it. I’m gonna share this recipe to him. Thanks for posting!
Thanks,please share with those who love both chicken and fiery hot recipes.. 🙂
I don’t really like spicy food, but your presentation of the dish is so inviting. I would like to try this one! I will see if I’ll be able to find a Chinese wine for this. If ever I can’t find it, what would you suggest I should use instead? Thanks for sharing this, by the way.
It is rice wine.You can easily buy from a Asian grocery store…
I ate half an hour ago, but seeing these pictures above made me hungry again. The meal really looks yummy!
I love hot and spicy food, but since you mentioned this meal is really hot, I got worried a bit. I don’t know if I could survive it. 🙂
Also, I love ginger being an ingredient. I use it all the time. 🙂
It is hot.But it is hot only if you eat the chili flakes.It is easy to remove the chili pieces once cooked.Even I enjoyed the dish the same way when I cant bear the hotness! 🙂
I also have a spicy tongue 🙂 Your recipe suits me well!!! I will definitely try this next time I get busy in the kitchen… Tonight I cooked LOMI 🙂 It is a traditional Filipino food but not spicy, I miss spicy chicken. Thanks for your recipe 🙂
Hope you will try this soon.I’ve tried Filipino food through my colleagues in Singapore.It is interesting to know more about other food around Asia. 🙂
Yum! This sounds delicious, and really easy to prepare. I already have most of the ingredients in my fridge, except for the chilies, so I should be able to make this soon. I had Kung Pao Chicken in Bali and I couldn’t forget how good it was. Hope mine will turn out just as nicely!
I hope you will try this soon… 🙂
Oh my, this looks absolutely amazing! We love all things Chicken, I am going to have to try this. Except we don’t like a ton of heat in our food. But I am going to try this one and play around with the amount of chili peppers….Hoping this will save us from having to go out to eat occasionally. Thanks for posting this recipe! Saving to find later.
Yes,you can always adjust the ingredients and use less chilli.In Sri Lanka,we love more chili… 🙂
A friend of mine just gave me a stove so i think I can do this hahaha… I love chicken and I love spicy food, that’s a combo of things thatI I love so most probably I will love this dish, more so if I’m the one to cook it.
wow!I hope you will try this… 🙂
Wow. This seems really good. I am a vegetarian so i wouldn’t be able to take the advantage of the recipe but i will pass on to my friend.
Yes,please share it with others… 🙂