Sticky 10-Chilli Chicken

Packing a whopping 10 chillies, this sticky chicken stir fry packs a fiery punch. If you’re a spice lover, this one’s definitely for you. If you’re a milder spice lover, deseeding the chillies might be a good shout.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


  • 10 red chillies, very finely chopped (deseed the chillies to reduce the heat level)
  • 30g fresh ginger, grated
  • 6 garlic cloves, grated
  • 125ml distilled vinegar
  • 125ml water
  • 75g white caster sugar
  • 4 tbsp light soy sauce
  • 850g chicken thigh fillets, cut into bite-sized pieces
  • vegetable oil
  • 2 spring onions, thinly sliced
  • sprinkle of sesame seeds


  1. Whisk the red chillies, ginger, garlic, distilled vinegar, water, sugar and light soy sauce in a bowl until the sugar dissolves. Alternatively, if you don’t feel like chopping everything by hand, you can whack it all into a food processor.
  2. Season the chicken with salt and pepper and toss to coat.
  3. Heat a splash of vegetable oil in a large wok or sauté pan over high heat. Stir fry the chicken until it’s half-cooked, around 5 minutes, then add the sauce and cook, stirring occasionally, until it’s reduced and sticky, a further 7 to 10 mins.
  4. Serve over rice with a side of your favourite veg, then top with spring onions and a sprinkle of sesame seeds and enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

0 0 votes
Recipe Rating
Notify of

Inline Feedbacks
View all comments
Kirstine Francis
5 months ago

Have made this several times and it’s delicious. I use a combination of frozen and dried (and soaked) chillies. I cook up chicken and whatever veggies I have to hand. Tonight I whizzed up fresh coriander with the sauce. It is a great recipe enjoyed by the whole family – we do love spice!