Thursday 30 January 2014

Hakka Chicken Chilli

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Everybody needs as many good chicken recipes in their books as they can get their hands on, and this is one of mine. It's a Hakka Chicken Chilli, and is perfect on a winter weeknight because it's so spicy and takes away the cold wind that's blowing outside. The Hakka cuisine comes from China but has been influenced by many other cuisines along the way. 
Anyway, never mind where it came from - it tastes great! Serve with rice or noodles!

A Simple List of Ingredients:

1. Vegetable Oil

2. Garlic
3. Ginger
4. Boneless Chicken Pieces
5. Chilli Sauce
6. Soy Sauce
7. Bell Peppers
8. Onion
9. Salt and Pepper
10. Green Chillies
11. Vinegar
12. Cornflour
13. Water

Bismillah, let's begin!

First, peel 6 Garlic Cloves. Place them into the bowl of a pestle and mortar.

Add a 2 inch piece of Ginger, roughly chopped.

Give them a good bash until they are completely crushed. Set aside.

Then, roughly chop a Red Bell Pepper.

And a Yellow Bell Pepper.

And, 1 Onion.

Slice up 4 Green Chillies.

Then, take a wok or large saucepan, and heat a few tablespoons of Vegetable Oil.

Once the oil is hot, add the crushed ginger and garlic.

Fry for a minute until fragrant.

Add 1 pound of Boneless Chicken Pieces.

Fry for a few minutes until the chicken is sealed.

Next, take Soy Sauce.

Add 2 tablespoons of Soy Sauce.

Next, take any chilli sauce or sauces that you like. I used a really spicy one (Sriracha), a spicy one (Maggi chilli sauce) and a sweet one (Blue Dragon sweet chilli sauce).

Add as much or as little chilli sauce as you want.

Add both bell peppers and onion.

Season to taste with salt and black pepper.

Throw in the green chillies, and give it a good stir.

Then, add 1 tablespoon of Cornflour or more - depending on how thick you want it.

Add 1 teaspoon of Vinegar.

And, as much water as you like - again depending on how thick you want it.

Bring to the boil. Cover and simmer for about 20-30 minutes or until the chicken is fully cooked.

Serve immediately with rice or noodles!

Written Recipe:

Hakka Chicken Chilli


·     6 Garlic Cloves, peeled and crushed
·     2 inch piece Ginger, peeled and crushed
·     Few tablespoons of Vegetable Oil
·     1 pound Boneless Chicken Pieces
·     Any Chilli Sauce, to taste
·     2 tablespoons Soy Sauce
·     2 Bell Peppers, sliced
·     1 Onion, peeled and roughly sliced
·     Salt and Pepper, to taste
·     4 Green Chillies, sliced
·     1 tablespoon Cornflour
·     1 teaspoon Vinegar
·     Water, as needed


1.          Heat the oil in a saucepan, and add the ginger and garlic. Fry for a minute until fragrant.

2.          Add the chicken pieces, and fry until sealed.

3.          Then, add the soy sauce, chilli sauce, bell peppers, onion, salt, pepper, green chillies. Stir well for a few minutes.

4.          Add the cornflour, vinegar and water. Add as much or as little water as you like, depending on how thick or runny you want the sauce to be.

5.          Bring to the boil, and then cover and simmer for 30 minutes or until the chicken is cooked through.

6.          Serve straight away with boiled rice or noodles.

 This Time Last Year:

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