Wok-Fried Thai Chili Chicken Recipe

About this recipe

Wok-Fried Thai Chili Chicken is a perfect balance of bold flavors, tender chicken, and aromatic spices, making it a street-style delight that's perfect for spice lovers. Sautéed with fiery Thai chilies, fragrant basil, and a savory-sweet sauce, this dish offers a vibrant fusion of flavors that feels right at home on a dinner table shared with family. Ideal for a cozy date night or a hearty family dinner, this budget-friendly meal brings the vibrant heat and essence of Thai street food right into your kitchen. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 500 g Chicken Whole
• - Dry Red Chillies
• 100 g Garlic
• 700 Ml Healthy Boy Thai Soy Sauces
• 200 ml Fish Sauce
• 1 kg Bell Peppers
• 500 g Onion
• 1 bunch Thai Basil
• 100 g Lemon
• 1 liter Sunflower Oil
• 510 g Oyster Sauce
• 500 g Brown Sugar
• 100 g Cornflour

Instructions

1. 1. In a small bowl, mix cornstarch with 2 tbsp water to create a slurry and set aside. In another bowl, combine soy sauce, fish sauce, oyster sauce, and brown sugar to prepare the sauce.
2. 2. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the chicken pieces and stir-fry for 5-6 minutes until golden brown and fully cooked. Remove the chicken and set aside.
3. 3. In the same wok, add the remaining 1 tbsp vegetable oil. Add garlic and Thai red chilies, stirring quickly for 30 seconds until fragrant.
4. 4. Add the sliced onion, red bell pepper, and green bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp.
5. 5. Return the cooked chicken to the wok and pour in the prepared sauce. Stir well to coat the chicken and vegetables evenly.
6. 6. Add the cornstarch slurry to the wok and stir continuously for 1-2 minutes, allowing the sauce to thicken slightly.
7. 7. Turn off the heat and toss in fresh Thai basil leaves, letting them wilt from the residual heat. Squeeze fresh lime juice over the dish and give it a final mix.
8. 8. Serve the Wok-Fried Thai Chili Chicken hot with steamed rice or noodles for a complete meal.