If thereโs one thing I have at the top of my list for every time I decide to indulge in an Indo-Chinese feast, itโs got to be Chilli Chicken.
Succulent chicken coated in thick cornflour batter and fried until crisp, then tossed in a spicy, tangy & mildly sweet sauce.
Thereโs something about this dish that just hits the spot differently! Itโs bold, fiery, full of flavour and comforting.
If you have ever been to a local Chinese stall or restaurant, you know how popular this chilli chicken dish is.
What is Chilli Chicken?
Chilli Chicken is an Indo-Chinese starter dish made with crispy fried chicken tossed in a flavorful sauce, along with lots of garlic, green chillies, onions, and capsicum.
It has a perfect balance of spice, tanginess, mild sweetness and crunchiness. Itโs addictive, and you wonโt stop at one for sure.
This is a delicious, beginner-friendly, easy-to-make appetiser/starter recipe.
For me, chilli chicken is more than just a dish. I have lots of memories associated with this dish. To be honest, this was my first Indo-Chinese dish that I ever tried in my childhood!
Itโs a comfort food for many of us who grew up loving Indo-Chinese flavours.
Nowadays, I enjoy making Indo-Chinese starters at home rather than opting for takeouts or visiting the restaurants.
At home, we often make Vegetable hakka noodles, Veg. Chinese bhel, Vegetable American Chopsuey, Manchow Soup, Fried Rice and many more. I have shared some of the recipes on this website & on my YouTube channel, do check it out if interested.
Making chilli chicken is very easy, and with just a few simple steps, you can easily make this restaurant-style chilli chicken at home, and it tastes even better.
Serve it as a starter or along with your favourite rice or noodles.
Related Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
Variations
Gravy Chilli Chicken
Instead of making it dry for a starter, add water or chicken stock & thicken it up with cornflour slurry. This gravy version is best paired with fried rice or noodles.
Baked or Air-Fried Chicken
Instead of frying the chicken pieces in oil, you can bake or air-fry them chicken pieces for a healthier option. It may not be as crisp, but it will still taste amazing.
Vegetarian Options
Instead of making it with chicken, you can use paneer (Indian Cottage Cheese) OR Mushrooms. The method remains the same, coat the paneer and mushroom with the cornflour slurry and deep fry. Toss with sauces and relish.
Serving Suggestions
Chilli Chicken pairs best with Hakka Noodles and Fried Rice.
Serve as a starter along with soup.
Storage Options
If you have leftovers, then store it in an airtight container in the fridge for up to 2 days. The chicken will, however, lose its crispness.
Reheat in a pan with a low flame by adding a little oil, or steam it in a steamer.
Avoid using the microwave as the chicken dries up quickly.
Related Recipes
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How to make Chilli Chicken at Home
Looking for delicious vegan recipes? Donโt forget to check out My Vegan eBook โ packed with simple, flavorful dishes to make your vegan journey effortless and delicious!
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Recipe Card
Chilli Chicken Recipe | Street Style Chicken Chilli Dry
Ingredientsย ย
For Marination:
- 200 grams Boneless Chicken cut into bite-size pieces
- 1 tablespoon Ginger-Garlic Pasteย
- 1.5 tablespoons ย Cornflour
- salt to taste
For Sauce:
- 1 tablespoon Garlic finely chopped
- 4-5 Green Chillies cut lengthwise
- 2 Dry Red Chillies
- 1 Onion cut into cubes
- 1 Capsicum cut into cubes
- 2 tablespoons Tomato Ketchup
- 2 tablespoons Green Chilliย Sauce
- 1 teaspoon Vinegar
- 2 teaspoon Soya Sauce
- 1/4th cup Spring Onion's Green finely chopped
- 1 teaspoon Freshly Crushed Black Pepper
- Salt to taste
- 1 tablespoon Oil
Instructionsย
To marinate the Chicken:
- In a bowl, add chicken pieces, ginger โ garlic paste, salt and cornflour, mix them well.
- Marinate for 20 minutes.
To fry Chicken:
- Heat oil in a pan. Now add the marinated chicken pieces to the hot oil and let them cook for about 3-4 minutes or till the chicken is cooked. (Cooking time over here depends on how big or small your chicken pieces are ). But once they are golden brown around the edges, it's time to take the chicken out.
- Remove the chicken pieces and place them on absorbent paper to drain off the excess oil.
- Now in a saucepan or wok, heat aย tablespoonย of oil, add finely chopped garlic, dry red chilies & green chillies. Saute for aย minuteย on high flame so that the raw smell from garlic fades away. Do not brown the garlic.
- Now add the cubed onion & capsicum to it and saute them for 2-3 minutes.
- Add tomato ketchup, green chilli sauce, soya sauce & vinegar to the vegetables and mix them well
- Add 1/4th cup of water and let the sauce boil for about 2 minutes on a high flame.
- Add the fried chicken pieces and mix them well.
- Addย crushed black pepperย &ย salt to taste (add salt only if needed as the above sauces have salt in them ).
- Now,ย make a cornflour slurry by adding some water to a spoonful of cornflour.
- Add this cornflour slurry to the chilli chicken.
- Add chopped spring onion and mix well.
- Chilli chicken is ready.
- Serve hot as a starter or as an accompaniment with noodles & rice.
