Best Chili Chicken Haka Style Recipes

Hakka Chilli Chicken (Dry version) image

Provided by Meena, www.hookedonheat.com

Time 30m

Number Of Ingredients 13

1/4 tsp turmeric powder
1/2 tsp red chilli powder
2 tbsp light cooking oil
500 gms boneless chicken thighs (cut into bite-sized cubes)
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2 medium onions (cubed)
1 medium green bell pepper (cubed)
1 tsp white pepper
2 tbsp low-sodium soy sauce
1 tsp dark soy sauce
salt and pepper (to taste (add in extra pepper for that zing))
a handful of chopped green onions for garnish

Steps:

Mix in the turmeric and chilli powder with the chicken pieces to coat well. Heat 1 tbsp oil in a large non-stick wok and stir-fry the chicken till slightly browned along the edges. Remove from the wok and set aside.
Heat the remaining oil in the wok and add in ginger and garlic. Fry for a few seconds till fragrant before adding in the diced onions and peppers. Stir-fry on high heat, tossing continuously for a minute, and then add in the white pepper and both the sauces.
Season with salt and pepper, add in the pre-cooked chicken and stir-fry for 2-3 minutes till everything is mixed well.
Garnish with chopped green onions and serve warm.

Chilli Chicken - Hakka style image

Number Of Ingredients 12

1 pound chicken boneless breast or thigh cut in small cubes
4-5 spring onions - sliced(reserve leaves)
2 large green chilli sliced diagonally
2 tbsps garlic paste
1 1/2 tsp soya sauce
2 tsps corn starch
1 cup chicken stock
1 tsp chilli paste
Dash of vinegar
salt
1 tsp ground black pepper
2-3 tsps corn starch dissolved in a quarter cup of water.

Steps:

Add 1 tsp of the garlic paste, soya and cornstarch to the chicken and mix well.
Deep fry on high heat and keep aside.
In the same sauté pan heat some oil and sauté the spring onions, green chillies and garlic
Add a tsp of garlic paste, chilli paste, dash of vinegar and the stock. Bring to a boil.
Add salt if required.
Add a little soya and ground black pepper.
Add the dissolved corn starch.
Add all the cooked chicken and cook for another 30 - 40 seconds.

Chili Chicken- Haka Style image

Provided by Ranikabani

Categories Poultry

Time 40m

Yield 1 serving dish, 4 serving(s)

Number Of Ingredients 21

1/4 cup cornflour (or regular flour if this isn't available)
1/4-1/2 teaspoon cayenne pepper
3/4 teaspoon curry powder
2 tablespoons cornflour
salt
1 tablespoon olive oil
1 tablespoon dark soy sauce
1 -2 lb boneless chicken breast, cut into 1 inch cubes
1 large onion, finely chopped
1 -2 lb boneless chicken breast, cut into 1 inch cubes
3 -5 green chilies, stemmed and slit in half lengthwise
1 tablespoon chopped fresh ginger or 1/2 teaspoon ginger powder
4 garlic cloves, minced or 1 teaspoon garlic powder
3 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon dark soy sauce
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon brown sugar
salt
green onions, and or fresh parsley (to garnish)

Steps:

In a bowl, add and mix first seven ingredients.
Add chicken and mix it in until it is well coated. Let it sit for half an hour.
Add 2 tbsp olive oil to a large skillet and cook chicken on low heat until it is cooked completely. Remove chicken from the pan and set aside.
Depending on how much oil you have in the pan, you may need to add just a little bit more olive oil to it to saute the onions, ginger, garlic and green chilies on med-low heat.
When onions are golden brown, add the ketchup, soy sauce, white and black peppers and brown sugar. Mix well and cook for a couple of minutes. Add the chicken back into the pan and toss in the sauce. Put chili chicken on a serving dish and garnish with sliced green onions and/or fresh parsley. Serve with steamed or fried rice. Enjoy!

Nutrition Facts : Calories 580.3, Fat 31.4, SaturatedFat 7.5, Cholesterol 145.3, Sodium 777, Carbohydrate 23.3, Fiber 1.6, Sugar 6.4, Protein 49.8