Asian Chilli Chicken
This is one of the quickest dishes to make but still so mouthwatering with all the different flavors. It goes perfect with some fluffy rice or a good old egg fried rice. This recipe can easy be adjusted to your liking by increasing or decreasing the quantity of the sauce ingredients to suite your taste buds.
Asian Chilli Chicken


  • 5 chicken breast, diced
  • 2 tbsp corn starch
  • 2 tsp Korean chilli powder or normal chilli powder
  • 2 tbsp oil to fry


  • 2 tbsp oil
  • 1 crushed garlic clove
  • 1 small finely chopped onion
  • 2 tbsp chili paste or sauce
  • 1 1/2 tbsp chicken stock
  • 4 tbsp oyster sauce
    2 tbsp teriyaki sauce
  • 2 tbsp asian sweet chilli sauce
  • 2 tablespoon warm water
    2 chopped red birds eye chillies
  • 2 tbsp soy sauce
  • 1 tsp mirin or rice vinegar
  • 1 tbsp tomato sauce
  • 2 teaspoons sesame oil
  • 2 teaspoon cornstarch
  • 1 cup of colored chunks of pepper chopped


  1. Toss chicken into cornstarch and chilli powder
  2. Heat oil in a wok or heavy skillet over medium-high heat. Add the chicken, in batches if needed, and cook for 2-3 minutes stirring constantly. Cook the chicken until it is golden brown and cooked through.
  3. Remove the chicken from the oil and set aside. Drain the oil from the wok and wipe it clean.
  4. Add the remaining oil to the wok and heat over medium-high heat. Combine the remaining ingredients in a bowl and mix well. Add to the wok. Add your chopped peppers. Stir quickly to mix.
  5. Add the chicken back to the wok and mix well for a few minutes. Garnish with toasted sesame seeds and chopped coriander.