Super Food In Minutes20 Minutes

Angry Chicken

Name: Angry Chicken
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 skinless chicken breasts, diced; 1 tbsp reduced salt soy sauce; 2 tbsp cornflour; 1 large free-range egg; 2 tbsp sunflower oil; 2 small red chillies, thinly sliced; 2 peppers (1 red, 1 green), deseeded and sliced; 2 medium courgettes, cut into batons; For the sauce; 300ml (1¼ cups) chicken stock; 2 tbsp reduced salt soy sauce; 4 tbsp rice vinegar; 2 tbsp tomato purée; 1 tbsp caster sugar; 2 tsp cornflour

A fiery chicken dish worth seeking spicy red Thai chillies to deliver a serious punch of heat.

Donal SkehanFrom the series · Super Food In Minutes

20 min totalServes 4Easy

Angry Chicken

Time20 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

Toss the chicken pieces in a bowl with the soy sauce. In a separate bowl, whisk the cornflour and egg together to form a batter.

Heat the oil in a wok. Dip the chicken into the batter and fry over a high heat for 4–5 minutes until golden and crisp and just cooked. Scoop out with a slotted spoon and set aside on a plate lined with kitchen paper.

Add the chillies and peppers to the pan and fry for 3–4 minutes before adding all the sauce ingredients except, for the cornflour. Simmer over a high heat for 5 minutes, then blend 2–3 tablespoons of the sauce with the remaining cornflour in a cup until smooth. Return to the pan and bubble until the sauce thickens.

Return the chicken to the pan and simmer for 2–3 minutes until the chicken is sticky and coated. Serve in deep bowls.

Meanwhile steam the courgette batons for 2–3 minutes, then divide between four bowls. Serve with the hot and sour chicken.

Cook's notes

Give the diced chicken a few minutes sitting in the soy sauce before battering — that quick marinade seasons the meat right through.
Fry the battered chicken a few pieces at a time in properly hot oil — crowd the wok and it steams instead of crisping. Drain on kitchen paper between batches.
Blending a few spoonfuls of the hot sauce with the cornflour before it goes back in the pan stops it clumping and gives you a clean, glossy thickening.
Taste the sauce before it reduces and adjust the balance — a touch more vinegar for sharpness or sugar to round it off.
Add the fried chicken back only at the very end so it stays crisp under the sticky glaze rather than going soft.

Serve with The steamed courgette batons keep it light, but a bowl of steamed jasmine or basmati rice soaks up the sauce and makes it a fuller meal. A cold beer or a sharp lager stands up nicely to the heat.

Make ahead & storage Best eaten straight away while the coating is crisp. Leftovers will keep for a day in the fridge but the batter softens — reheat in a hot pan or air fryer to bring back some of the crunch.

20 MinutesAsian

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

382kcal

44gprotein

21gcarbs

13gfat

Figures from the show's kitchen.

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