Chilli Chicken And Mushroom - Chinese Hakka Recipe

Kravings.Blog's picture

Apr. 01, 2019

Chilli Chicken is an old favorite and earns the right to be made in many different ways. In this version, it's sauteed with mushrooms and is so easy to put together!


For the batter:
Corn starch 1/2 Cup (8 tbs)
Water 1/4 Cup (4 tbs)
Dark soy sauce 2 Tablespoon
Whole egg 1
Salt 1/2 Teaspoon
Freshly cracked black pepper 1/2 Teaspoon
Chicken thigh 500 Gram
Oil 1 Cup (16 tbs) (for frying the chicken)
For vegetables:
Oil 2 Tablespoon
Sliced shallots 1/2 Cup (8 tbs)
Spring onion bulbs 4 , slice (about 1/2 cup)
Sliced green chili 2 Tablespoon
Finely chopped ginger 1 Tablespoon
Finely chopped garlic 1 Tablespoon
Sliced shitake mushroom 1 Cup (16 tbs)
Sliced button mushrooms 1 Cup (16 tbs)
Chilli garlic paste/Sambal oelek 4 Tablespoon
Dark soy sauce 2 Tablespoon
Black vinegar 1 Teaspoon (you can use any type of Vinegar)
Shaoxing wine 2 Tablespoon
Chicken stock 2 Cup (32 tbs)
Slurry 2 Tablespoon (corn starch slurry)
Chopped spring onion greens 2 Tablespoon
Chopped coriander leaves 1 Tablespoon



1. Make a batter with the cornstarch, water, soya, egg, salt, pepper.

2. Cut the chicken into strips and add the chicken into the batter.

3. Deep fry the chicken and keep aside.

4. Heat some oil in a clean wok and add the shallots, spring onion bulbs, chilli, finely diced ginger and garlic.

5. Add the chilli paste, soya, vinegar, Shaoxing wine and mix.

6. Add the stock and allow to come to the boil.

7. To thicken the gravy, add some of the leftover batter and allow it to thicken up.

8. Add the chicken and cook for a few minutes.

9. Garnish with spring onion and coriander leaves.


10. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4