Chilli Chicken
A popular Indo-Chinese dish featuring crispy fried chicken tossed in a spicy, savory chili-soy sauce. This recipe delivers restaurant-style flavor with a delightful balance of textures.
🧂 Ingredients
- 500 g Boneless, skinless chicken thighs or breast(Cut into bite-sized pieces (approx. 1-inch cubes))
- 60 g Cornstarch(For coating the chicken)
- 2 tbsp All-purpose flour(Optional, for extra crispiness in the coating)
- 1/2 tsp Salt(For seasoning the chicken)
- 1/4 tsp Black pepper(Freshly ground, for seasoning the chicken)
- 3-4 cups Vegetable oil(For deep frying)
- 6-8 cloves Garlic(Finely minced)
- 1 inch piece Ginger(Finely minced or grated (optional, but recommended))
- 4-6 Green chilies(Finely chopped. Adjust quantity based on desired heat level. Remove seeds for less spice.)
- 2 tbsp Red chili paste or Sriracha(Adjust to taste)
- 3 tbsp Soy sauce(Low sodium preferred)
- 1 tbsp Vinegar(White vinegar or rice vinegar)
- 1 tsp Sugar(To balance the flavors)
- 1 medium Onion(Cut into cubes or petals)
- 2 Bell peppers(Any color, cut into 1-inch pieces)
- 3-4 Spring onions(White and green parts separated, chopped)
- 2 tbsp Water or Chicken broth(To loosen the sauce if needed)
👨🍳 Instructions
- 1
Prepare the chicken: In a bowl, toss the chicken pieces with salt and pepper. Add the cornstarch (and flour, if using) and toss until each piece is evenly coated. Let it rest for about 10 minutes while you prepare other ingredients.
⏱️ 10 minutes - 2
Heat the oil for deep frying in a wok or deep pot over medium-high heat until it reaches 175°C (350°F). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. For extra crispiness, you can double fry the chicken: let it cool for a few minutes, then fry again for 1-2 minutes until deep golden.
⏱️ 15 minutes - 3
Prepare the sauce base: In a small bowl, whisk together the soy sauce, red chili paste (or Sriracha), vinegar, sugar, and water/broth. Set aside.
⏱️ 2 minutes - 4
Stir-fry aromatics and vegetables: Heat 2 tablespoons of oil in a clean wok or large skillet over medium-high heat. Add the minced garlic, ginger (if using), and chopped green chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 minute - 5
Add the cubed onions and bell peppers to the wok. Stir-fry for 2-3 minutes until they are slightly tender but still have a bite (al dente).
⏱️ 3 minutes - 6
Add the prepared sauce mixture to the wok. Bring it to a simmer, stirring constantly. Let it cook for about 1 minute until it thickens slightly.
⏱️ 1 minute - 7
Add the fried chicken pieces and the white parts of the spring onions to the wok. Toss everything quickly to coat the chicken evenly with the sauce. Cook for another 1-2 minutes, just until the chicken is heated through and coated.
⏱️ 2 minutes - 8
Serve immediately, garnished with the green parts of the spring onions.
⏱️ 1 minute
💡 Pro Tips
- ✓For extra crispy chicken, ensure the oil is at the correct temperature and avoid overcrowding the pan. Double frying is highly recommended.
- ✓The sauce should coat the chicken and vegetables, not pool at the bottom of the wok. Adjust cornstarch slurry (if needed) for desired consistency.
- ✓Adjust the amount of green chilies and red chili paste to control the spice level. For a milder version, remove seeds from green chilies.
- ✓Using chicken thighs will result in more tender and moist chicken compared to breast.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a 'gravy' version, add a little more water or broth and thicken with a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) at the end.
- Substitute chicken with paneer (Indian cheese) for a vegetarian 'Chilli Paneer' version.
- Add other vegetables like carrots, broccoli florets, or baby corn.