Chilli Chicken Dry

Name: Chilli Chicken Dry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 400 g chicken breast (boneless, cut into bite-size pieces); 3 tbsp all-purpose flour; 3 tbsp cornflour; 1 pcs egg; 1 tbsp ginger-garlic paste; 1 pinch black pepper; 0.5 tsp salt (divided); 2 cup oil for frying (for deep frying); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs green chili (slit); 1 pcs onion (medium, cut into cubes); 1 pcs bell pepper (medium, cut into cubes); 2 tsp soy sauce; 1 tbsp red chili sauce; 1 tbsp tomato ketchup; 1 tsp vinegar; 2 tbsp water (for cornflour slurry); 2 tbsp spring onion (chopped greens, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

A popular Indo-Chinese starter with crisp fried chicken tossed in a glossy, spicy sauce with onion, capsicum, garlic, and green chilies. It is bold, savory, and perfect as a side for fried rice or noodles.

PREP

20m

COOK

20m

SERVES

100 G

387 cal

SERVINGS

METHOD · 8 STEPS

mix · ~15 min
Marinate the chicken.
1.Add chicken breast, ginger-garlic paste, black pepper, 0.25 tsp salt, all-purpose flour, 3 tbsp cornflour, and egg to a bowl.
2.Mix well until the chicken is evenly coated.
3.Set aside for 15 minutes.
TIPA thick coating helps the chicken stay crisp after tossing in the sauce.
fry · ~10 min
Fry the chicken.
1.Heat oil for frying in a kadai over medium heat.
2.Slide in the chicken pieces in batches and fry until golden and cooked through, 4 to 5 minutes per batch.
3.Drain and keep aside.
TIPDo not overcrowd the pan or the coating will turn soggy instead of crisp.
saute · ~4 min
Cook the aromatics and vegetables.
1.Heat 1 tbsp oil in a wide pan over high heat.
2.Add garlic, ginger, and green chili. Cook for 30 seconds.
3.Add onion and bell pepper, then toss on high heat for 2 to 3 minutes so they stay slightly crisp.
mix · ~2 min
Make the sauce.
Add soy sauce, red chili sauce, tomato ketchup, vinegar, the remaining 0.25 tsp salt, and 3 tbsp water. Mix and bring it together over high heat.
simmer · ~1 min
Thicken the sauce lightly.
Stir the cornflour slurry again, pour it into the pan, and cook for 30 to 60 seconds until the sauce turns glossy and lightly coats the vegetables.
TIPKeep the sauce light for a dry-style finish; too much slurry makes it sticky.
assemble · ~2 min
Toss the chicken in the sauce.
Add the fried chicken to the pan and toss on high heat for 1 to 2 minutes until every piece is coated and the dish looks dry, glossy, and well mixed.
garnish
Finish with spring onion.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the chicken into even bite-size pieces so every batch fries at the same speed.
2
Let the coated chicken rest the full 15 minutes; the flour-cornflour mix clings better and fries crisper.
3
Fry in batches over medium heat so the coating turns golden before the chicken breast dries out.
4
Keep the onion and capsicum on high heat and slightly undercook them for the classic crunchy dry-style texture.
5
Stir the cornflour slurry just before adding, because the starch settles quickly at the bottom.
6
Toss the fried chicken in the sauce only at the end and serve immediately to keep the crust from softening.
7
If making ahead, fry the chicken first and prepare the sauce base separately; combine just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Air-fry or oven-bake the coated chicken until crisp, then toss in the same sauce for a lighter version with less frying.

boneless thigh

Boneless-thigh

Use boneless chicken thigh instead of breast for juicier pieces that stay tender even if slightly overcooked.

extra spicy

Extra-spicy

Add more slit green chilies and a little extra red chili sauce for a sharper, hotter restaurant-style finish.

gravy style

Gravy-style

Increase the water and slurry slightly to make chilli chicken with more sauce, ideal for serving with fried rice.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Chicken

Chicken breast makes this dish filling and provides lean protein that helps turn it from a snack into a substantial starter or side.

✓

Includes Crunchy Vegetables

Onion, bell pepper, green chili, ginger, and garlic add plant compounds, texture, and flavor beyond just the fried chicken.

✓

Balanced Strong Flavors

Soy, vinegar, chili sauce, and aromatics deliver bold taste, so a little sauce goes a long way in coating the dish.

QUESTIONS?

Frequently asked questions

Usually the oil was not hot enough, the pan was overcrowded, or too much slurry was added. Keep the sauce light and toss the chicken only briefly at the end.