Chilli Chicken
Crispy fried chicken tossed with onion, bell pepper, garlic, green chili, and a glossy spicy sauce. This Indo-Chinese favorite is bold, savory, and perfect as a starter or with fried rice.
For 4 servings
- prep · ~10 min
Prepare the chicken and vegetables.
1.Cut the chicken breast into bite-size cubes.2.Cube the onion and bell pepper.3.Finely chop the garlic and ginger.4.Slit the green chilies and chop the spring onion. - mix · ~3 min
Make the coating for the chicken.
Add chicken, egg, all-purpose flour, 3 tbsp cornflour, black pepper, and half of the salt to a bowl. Mix well to coat every piece evenly.
TIPThe coating should cling to the chicken without becoming runny. - fry · ~10 min
Fry the chicken until crisp.
1.Heat the oil for deep frying over medium heat.2.Slide in the coated chicken pieces in batches.3.Fry until golden and cooked through, about 4 to 5 minutes per batch.4.Lift out and keep aside.TIPDo not crowd the pan or the coating will turn soft instead of crisp. - mix · ~2 min
Stir together the sauce base.
In a small bowl, mix soy sauce, vinegar, red chili sauce, tomato ketchup, water, the remaining salt, and 1 tsp cornflour until smooth.
- saute · ~4 min
Cook the aromatics and vegetables.
1.Heat 1 tbsp oil in a wok or wide pan over high heat.2.Add garlic, ginger, and green chilies and cook for 30 seconds.3.Add onion and bell pepper.4.Toss for 2 to 3 minutes until slightly softened but still crisp.TIPKeep the heat high so the vegetables stay crunchy. - simmer · ~2 min
Add the sauce and thicken it.
Pour in the prepared sauce base and cook for 1 to 2 minutes, stirring, until it turns glossy and lightly thickened.
- assemble · ~2 min
Toss the chicken in the sauce.
Add the fried chicken to the pan and toss on high heat until every piece is well coated and the sauce clings nicely.
- garnish
Garnish with spring onion.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before mixing the coating so the batter clings well and fries up crisper.
- 2Fry in small batches at medium heat; overcrowding drops the oil temperature and makes the coating soggy.
- 3Let the fried chicken rest for 2 to 3 minutes before tossing so the crust sets and stays intact in the sauce.
- 4Stir the cornflour slurry again just before adding, since starch settles quickly at the bottom.
- 5Keep the onion and bell pepper slightly crunchy; overcooking them makes the dish lose its classic Indo-Chinese texture.
- 6For a drier chilli chicken, reduce the water slightly and toss the fried chicken in the sauce for just 30 to 60 seconds.
- 7If making ahead, fry the chicken first and keep the sauce separate; combine only right before serving to preserve crispness.
Adapt it for your goals.
Dry-style
Use less water and cook the sauce down more for a starter-style chilli chicken with a tight, clingy coating instead of extra gravy.
gravy styleGravy-style
Add a bit more water and slurry to make a saucier version that pairs especially well with fried rice or noodles.
bakedBaked
Bake or air-fry the coated chicken instead of deep frying for a lighter version that still gets a crisp exterior.
paneerPaneer
Swap chicken for paneer cubes for a vegetarian Indo-Chinese version with the same spicy, tangy sauce.
Why this is on our healthy list.
Protein-Rich Main
Chicken breast makes this dish filling and provides lean protein that helps turn it into a satisfying starter or meal.
Aromatics With Antioxidants
Garlic, ginger, green chili, onion, and bell pepper add more than flavor; they also contribute protective plant compounds.
Includes Vegetables
Bell pepper, onion, and spring onion add fiber, color, and useful micronutrients to balance the rich fried chicken.
Frequently asked questions
Fry the chicken until well set, keep the sauce lightly thickened rather than watery, and toss everything together only at the end over high heat.
