Spice up your next meal with this delicious and easy-to-make chilli chicken. This Indo-Chinese delight showcases the perfect marriage of flavors, combining fiery spices, tangy sauces, and succulent chicken. A popular street food in India and a favorite on restaurant menus, chilli chicken is loved for its bold flavors and incredible versatility.
This dish will impress, whether served as an appetizer or a main course alongside noodles or fried rice. Follow my step-by-step instructions for the ultimate restaurant-style chili chicken experience!
Jump to:
What is chilli chicken?
Chilli chicken is a delightful Indo-Chinese dish that offers a tantalizing blend of flavors. This appetizer or snack features crispy fried chicken cubes, bell peppers, aromatics, and a medley of Chinese sauces. It strikes a balance between being mildly sweet, tangy, and just a touch spicy.
With its roots in Hakka Chinese cuisine, chilli chicken comes in two versions: dry and with gravy. It is the meaty counterpart to the vegetarian alternative, chilli paneer. Tender pieces of chicken are marinated, deep-fried to perfection, and then tossed with vibrant capsicum, onion, and an array of sauces. The result is a beloved dish cherished by chicken lovers.
Serve the spicy, juicy, melt-in-your-mouth chilli chicken with vegetable fried rice or vegetable noodles for a satisfying and flavorful meal. Also, check out this recipe to make crispy, crunchy popcorn chicken.
Why you will love this recipe?
- Flavorful blend: Chilli chicken offers a harmonious fusion of flavors. It combines the heat of spices, the tanginess and mild sweetness of sauces, and the savory notes of chicken and vegetables. The result is a well-balanced dish that tantalizes the taste buds.
- Versatility: Chilli chicken can be enjoyed as an appetizer, a snack, or a main course. Its versatility allows it to be served in various settings, from casual gatherings to formal dinners.
- Crispy texture: The chicken in chili chicken is typically deep-fried, giving it a satisfyingly crispy exterior. The contrast between the crunchy coating and the tender chicken inside adds an enjoyable texture to the dish.
- Fusion of cuisines: Chilli chicken is a popular dish from Indo-Chinese cuisine and represents the delightful blend of Indian and Chinese cuisines. It showcases the unique flavors and culinary techniques from both cultures, creating a distinct and enjoyable taste experience.
Ingredients
Chicken: Use boneless chicken thigh pieces for this chilli chicken recipe. You can also use chicken breast; however, make sure you marinate it for a longer time so that it does not turn dry and rubbery.
Vegetables: I use bell peppers (a mix of red and green pepper), onions, and scallions (spring onions). I also use slit green chili peppers.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Cut the boneless chicken pieces into small cubes and place them in a bowl. To this, add ginger-garlic paste, soy sauce, vinegar, and hot chili sauce. Mix well and let it marinate for one hour.
Step 2: Crack one egg in a small bowl and whisk it well. We will need two tablespoons of the whisked egg for this recipe. Add two tablespoons of whisked egg, cornflour, all-purpose flour, and salt to the marinated chicken. Mix well and make sure all the chicken cubes are coated.
Step 3: Heat oil in a frying pan. Deep fry the chicken pieces until they are golden brown and crispy. Drain on a paper towel and set them aside.
Step 4: In a wok or frying pan, heat oil and add ginger and garlic. Saute for a few seconds. Add onion, bell peppers, and green chillies. Stir fry on high heat for 2-3 minutes.
Step 4: Add vinegar, soya sauce, red chili sauce, tomato ketchup (tomato sauce), salt, and black pepper powder. Mix well and stir fry for one minute. Add cornflour water mixture, followed by the fried chicken, to the spicy sauce.
Step 5: Stir fry on high flame for 2 minutes. Turn off the heat and garnish with green onion. Serve hot.
Expert Tips
Marinate the chicken pieces for an adequate amount of time, at least for around 30 minutes to 1 hour. This allows the flavors to penetrate the meat, resulting in more flavorful and tender chicken.
Add the cornstarch and plain flour just before frying the chicken. Ensure the marinated chicken is coated properly with it, and there are no dry bits of flour. This helps create a crispy texture on the outside of the chicken when deep-fried.
Whisk the egg and measure it before adding it to the marinated chicken. Use precisely what this recipe calls for (2 tablespoons).
Ensure that the oil is hot enough before adding the chicken. Fry the chicken in batches, making sure not to overcrowd the pan. This ensures even frying and prevents the chicken from becoming greasy. After frying the chicken, place it on a paper towel-lined plate or wire rack to drain off any excess oil. This helps keep the chicken crispy and prevents it from becoming soggy.
When stir-frying the chicken with vegetables and sauces, use high heat. This allows for quick cooking and helps retain the crispness of the vegetables while sealing in the flavors.
Adjust the spiciness of the dish to your preference. Add more or less chili sauce, chili flakes, or fresh chili peppers according to your desired heat level.
Chilli chicken dry versus gravy
Chilli chicken can be prepared in two different ways: dry and with gravy. The dry and gravy versions of chili chicken offer unique appeal. The dry chili chicken is known for its intense flavors and crispy texture, while the gravy version provides a more saucy and balanced experience. Here is a breakdown of the characteristics of each version:
Chilli chicken dry: Chilli chicken dry refers to a version where the chicken is coated in a thick, flavorful sauce that clings to the chicken pieces without much liquid. It has a more concentrated and intense flavor profile. The sauce coats the crispy fried chicken, resulting in a spicy and savory dish. The dry version often includes the addition of bell peppers, onions, and green chilies for added texture and flavor. It is typically served as an appetizer or snack.
Chilli chicken gravy: Chilli chicken with gravy, as the name suggests, includes a sauce or gravy with a slightly thinner consistency. The chicken pieces are cooked in a flavorful sauce, providing a more saucy and moist texture. This version is commonly served as a main course along with steamed rice or noodles.
Chilli chicken is often confused with chicken 65, a popular South Indian dish. While they are both fried chicken dishes, they have completely different tastes and flavor profiles. Check out what is the difference between chili chicken and chicken 65 here.
My version of chili chicken
My easy recipe here is the dry version of chili chicken. You will need vegetable stock (or water) for the gravy chili chicken recipe. Follow these steps if you want to make the gravy version:
- Marinate and deep fry the chicken in hot oil as per this recipe.
- Do the other prep works as per this recipe - chop the veggies, measure and mix the sauces, and finely chop ginger and garlic.
- Combine one tablespoon of cornstarch in a mixing bowl with three tablespoons of water. Set the cornstarch slurry aside.
- Stir fry ginger and garlic on high heat for one minute. Add onion, red and green capsicums, and green chilies. Stir fry for 1-2 minutes on high heat.
- Add vinegar, soya sauce, hot chili sauce, tomato ketchup, salt, and pepper. Mix well on medium heat.
- Add two cups of vegetable stock and bring it to a rolling boil. Add the corn flour slurry and simmer for 1-2 minutes until the mixture thickens slightly.
- Add the fried chicken cubes and mix well. Toss them on high heat for one minute.
- Garnish the chicken chilli with spring onion greens and serve.
Serving suggestions
Chili chicken pairs well with a variety of accompaniments. Here are some popular options:
Steamed rice: Chilli chicken is commonly served with steamed rice. The fluffy and neutral flavor of rice complements the bold and spicy flavors of the dish. Jasmine rice or basmati rice are popular choices.
Fried rice: Vegetable fried rice or egg fried rice are some popular Indo-Chinese recipes that are a delicious choice to serve alongside chilli chicken. The combination of flavors and textures adds to the overall meal experience.
Noodles: You can serve chilli chicken with noodles like Hakka noodles, chow mein, or even plain noodles. The noodles provide a satisfying base and soak up the flavorful sauce of the chilli chicken.
Vegetable stir-fry: A side of stir-fried vegetables, such as broccoli, bell peppers, carrots, or bok choy, can add freshness, color, and nutritional balance to the meal.
More chicken recipes
If you tried this Chilli Chicken Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Recipe card
Chilli Chicken (Indo-Chinese Style Chili Chicken)
Ingredients
- 1 lb chicken thigh boneless
- Oil for deep-frying
To marinate the chicken:
- 1 tablespoon ginger garlic paste
- 2 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon hot chili sauce
- 1 egg
- 2-3 tablespoon cornstarch
- 2 tablespoon all-purpose flour
For the stir-fry:
- 3 tablespoon oil
- ½ inch ginger finely chopped
- 2-3 cloves garlic finely chopped
- 1 cup bell pepper diced (I used red and green)
- 1 medium onion diced
- 2-3 green chili slit
- ¼ cup scallion whites
- 2 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon hot chili sauce
- 2 tablespoon tomato ketchup
- ½ teaspoon salt
- ½ teaspoon pepper powder
- 2 tablespoon green onions
Instructions
Marinate and fry the chicken:
- Cut the chicken into small cubes and place them in a bowl.
- To this, add ginger garlic paste, soy sauce, vinegar, and hot chili sauce.
- Mix well and let it marinate for one hour.
- Crack one egg in a small bowl and whisk it well. We will need 2 tablespoons of the whisked egg for this recipe.
- Add 2 tablespoons of whisked egg, cornflour, all-purpose flour, and salt to the marinated chicken. Mix well and make sure all the chicken cubes are coated.
- Heat oil in a frying pan. Deep fry the chicken pieces until they are golden and crispy. Drain on a paper towel and set them aside.
Stir-fry:
- In a wok or frying pan, heat oil and add ginger and garlic. Saute for a few seconds.
- Add onion, bell peppers, and green chili. Stir fry on high heat for 2-3 minutes.
- Add vinegar, soya sauce, hot chili sauce, tomato ketchup, salt, and pepper. Mix well and stir fry for one minute.
- Add cornflour water mixture
- Add the fried chicken and stir fry on high heat for 2 minutes.
- Turn off the heat and garnish with green onion. Serve hot.
Comments
No Comments