Chilli Chicken And Mushroom - Chinese Hakka Recipe - Kravings

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May. 22, 2019

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


For 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 pepper 1/2 Teaspoon
For chicken:
Boneless chicken thighs 500 Gram
Oil 1 Cup (16 tbs) (for deep frying plus 2 tbsp extra for the gravy)
Sliced shallots 1/2 Cup (8 tbs)
Sliced spring onions 1/2 Cup (8 tbs) (bulb only)
Sliced green chilies 2 Tablespoon
Finely chopped ginger 1 Tablespoon
Finely chopped garlic 1 Tablespoon
Shitake mushrooms 1 Cup (16 tbs) , slice (Fresh)
Button mushrooms 1 Cup (16 tbs)
Chili 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)
Cornstarch slurry 1 Tablespoon
Garnishes 1/2 Cup (8 tbs) (sliced fresh spring onion and chopped coriander leaves)



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, coriander leaves and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4