Chilli Chicken (Indo-Chinese Style Chili Chicken)

5 from 74 votes

Chilli Chicken (Indo-Chinese Style Chili Chicken)

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!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Snack

Cuisine: Indian, Indo-Chinese

Diet: Diabetic, Hindu

Servings:

Calories: 365kcal

Author: Shilpa Kerur

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.

Notes

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. Make sure 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 exactly 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 level of heat.

Nutrition