Chili chicken with coconut-ginger rice and crispy chicken skins. So much better than takeout!
Removed the skin from the chicken thighs, seasoned them with salt and pepper before baking them to crispy, crunchy perfection.
The meat was well seasoned, then quickly deep fried before being tossed in the silky, flavour packed sauce.
Served with the rice and a carrot cucumber salad.
Ingredients
Chili Chicken
- Chicken thighs
- Oil, for deep frying
- Granulated garlic
- Granulated onion
- Black pepper
- Korean chili flakes (or cayenne pepper & salt)
- Egg
- Corn starch
- Salt & pepper
Sauce
- Soy sauce
- Ketchup
- Spicy chili sauce
- Rice vinegar
- 2Brown sugar
- Vegetable oil
- Red onion
- Long red chilies
- Minced garlic
- Chicken broth
- Corn starch
- Water
- Greens onions
Coconut Ginger Rice
- Coconut milk
- Water
- Fresh ginger
- Jasmine rice
See recipe card for quantities.
Preparation
Crispy Chicken Skin
Preheat the oven to 425°F.
Using a sharp knife gently scrape off most of the fat from the underside of the chicken skin.
Place the chicken skins on a parchment lined sheet pan fat side down. Season lightly with salt & pepper.
Cook in the middle of the oven for 20 minutes or until the skin is golden brown & crispy.
Move to a paper towel lined plate to drain fat. Set aside until ready to serve.
While the chicken skins cook, make the rice.
Coconut Ginger Rice
In a 3-quart saucepan, add the coconut milk, water, and ginger. Bring to a low boil over medium-high heat. When just boiling, add the drained rice and stir to combine. Cover tightly, reduce the heat to a very low simmer and cook until the water is absorbed. About 15 minutes.
Let stand for 5 minutes, then remove the ginger and serve.
Chicken
Preheat the oil in a wok (or high sided pot) over medium heat to 350°F.
In a small bowl mix the ¼ cup of corn starch, garlic, onion, black pepper and Korean chili flakes together.
In a shallow bowl, beat the egg, then add the chicken, and toss to coat. Sprinkle the corn starch mixture over the chicken. Toss to coat.
Once the oil reaches temperature, carefully add the chicken pieces in batches so they don’t clump together and fry until golden brown. 3-4 minutes. Remove the chicken to a rack over a sheet pan to drain. Then allow the oil to return to 350°F before cooking the next batch.
Chili Sauce
In a bowl, add the soy sauce, ketchup, chili sauce, rice vinegar, and brown sugar. Stir well to combine.
In a 12.5-inch skillet, heat the 2 tablespoons of vegetable oil over medium heat.
Add the sliced onions and long red chilies to the skillet and cook for 3 to 4 minutes until the onions begin to soften. Add the minced garlic and cook for a minute more.
Adjust the heat to low then add soy sauce mixture to the skillet and stir to combine.
Pour in the concentrated chicken broth, raise the heat slightly to bring the sauce to a light boil.
In a small bowl, mix the 1 tablespoon of cornstarch with the 2 tablespoons of water to create a slurry. Pour the slurry into the sauce and stir to combine.
Cook for one minute until the sauce just begins to thicken, then return the heat to low and add the chicken. Toss to coat all the chicken pieces evenly. Add the ¼ cup of green onions and stir to combine.
For serving
Add rice to a shallow bowl, then spoon the chicken and sauce alongside the rice. Garnish with green onions and pieces of the crispy skin.
Serve with a carrot and cucumber salad, or steamed broccoli. Enjoy!
Watch how it was made here.
Equipment
Cooked using our Hestan Home Dual Fuel Range with the help of the Hestan Culinary ProBond Wok, 3-Qt Soup Pot and 12.5-inch Titum Nonstick Skillet. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Chili Chicken with Coconut Ginger Rice
Ingredients
Chili Chicken
- 6 to 8 chicken thighs skin and bones removed. Skin reserved. Thigh meat cut into bite-sized pieces (number of thighs depending on size of thighs and appetite).
- Oil for deep frying (enough to fill about 2 inches on the bottom of the wok (or pot)
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon black pepper
- 1 teaspoon Korean chili flakes with salt* (or ¼ teaspoon cayenne pepper, ½ teaspoon salt)
- 1 egg beaten
- ¼ cup corn starch
- Salt & pepper for seasoning the chicken skins
Chili Sauce
- ¼ cup low sodium soy sauce
- 2 tablespoons ketchup
- 2 tablespoons spicy chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- ½ large red onion thinly sliced
- 2-3 long red chilies thinly sliced (based on spice preference)
- 1 tablespoon minced garlic
- 1 cup concentrated chicken broth liquid or chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ cup of sliced greens onions plus more for garnish.
Coconut Ginger Rice
- 13.5 -ounce can of lite coconut milk
- 3 ounces of water
- Thumb size of fresh ginger peeled
- 1 cup jasmine rice rinsed and drained
Instructions
Chicken skin
- Preheat the oven to 425°F.
- Using a sharp knife gently scrape off most of the fat from the underside of the chicken skin.
- Place the chicken skins on a parchment lined sheet pan fat side down. Season lightly with salt & pepper.
- Cook in the middle of the oven for 20 minutes or until the skin is golden brown & crispy.
- Move to a paper towel lined plate to drain fat. Set aside until ready to serve.
- While the chicken skins cook, make the rice.
Coconut Ginger Rice
- In a 3-quart saucepan, add the coconut milk, water, and ginger. Bring to a low boil over medium-high heat. When just boiling, add the drained rice and stir to combine. Cover tightly, reduce the heat to a very low simmer and cook until the water is absorbed. About 15 minutes.
- Let stand for 5 minutes, then remove the ginger and serve.
Chicken
- Preheat the oil in a wok (or high sided pot) over medium heat to 350°F.
- In a small bowl mix the ¼ cup of corn starch, garlic, onion, black pepper and Korean chili flakes together.
- In a shallow bowl, beat the egg, then add the chicken, and toss to coat
- Sprinkle the corn starch mixture over the chicken. Toss to coat.
- Once the oil reaches temperature, carefully add the chicken pieces in batches so they don’t clump together and fry until golden brown. 3-4 minutes. Remove the chicken to a rack over a sheet pan to drain. Then allow the oil to return to 350°F before cooking the next batch.
Chili Sauce
- In a bowl, add the soy sauce, ketchup, chili sauce, rice vinegar, and brown sugar. Stir well to combine.
- In a 12.5-inch skillet, heat the 2 tablespoons of vegetable oil over medium heat.
- Add the sliced onions and long red chilies to the skillet and cook for 3 to 4 minutes until the onions begin to soften. Add the minced garlic and cook for a minute more.
- Adjust the heat to low then add soy sauce mixture to the skillet and stir to combine.
- Pour in the concentrated chicken broth, raise the heat slightly to bring the sauce to a light boil.
- In a small bowl, mix the 1 tablespoon of cornstarch with the 2 tablespoons of water to create a slurry. Pour the slurry into the sauce and stir to combine.
- Cook for one minute until the sauce just begins to thicken, then return the heat to low and add the chicken. Toss to coat all the chicken pieces evenly. Add the ¼ cup of green onions and stir to combine.
For serving
- Add rice to a shallow bowl, then spoon the chicken and sauce alongside the rice. Garnish with green onions and pieces of the crispy skin.
- Serve with a carrot and cucumber salad, or steamed broccoli. Enjoy!
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