Now make Chinese Chilli Chicken easily at home with this recipe that'll give you the real deal restaurant style taste! A super simple recipe with juicy chicken, a sweet and spicy sauce and lots of onions and capsicum to snack on.
I love Indo Chinese food and I'm damn serious about Chinese chilli chicken. I've only been having chilli chicken for the last 30 years of my life (yes, I'm that old!) and it's only like my favorite starter to order when we go out.
I've always had the best chilli chicken at shady bars and dhabas. I don't know what it is but a chilled glass of beer and chilli chicken make the best combination.
And like so many of my restaurant favorites, I had to recreate this at home so that it reminds me of that taste.
How to make Chilli Chicken in 6 Easy Stepsย
- Chicken Batterย
The batter is really simple - just add all the ingredients and mix to combine. Ensure there are no lumps in the batter. The ingredients that go into this mix are meant to season the chicken as well so be sure to season, taste and adjust to your liking!
2. Coat
Add small bite sized chunks of boneless skinless chicken breasts or thighs (the best for this recipe) to the batter. Mix everything together and allow it to marinate for at least an hour to get the best results. Itโs always best to marinate for a long duration. You can even marinate it overnight - just seal the chicken in an airtight container and place it in the fridge.
3. Deep Fry
The chicken is fried on high heat (approx 350F), for approx 4-5 minutes till the outer coating is a deep golden brown on both sides. If the oil is too hot, you risk undercooking the chicken and if the oil is too cold, then you might over cook the chicken making it tough and chewy.
4. Sauce
Always prep all ingredients before you begin to stir fry. The most important is the sauce mix. This allows you to taste and adjust the seasoning beforehand. Chinese cooking is all about speed. If you end up spending extra time adjusting the sauce while stir frying, you could overcook the whole dish!
5. Saute
Saute on high heat! Keep the heat as high as it can go and quickly stir fry all the mentioned ingredients. The high heat will ensure the aromatics and vegetables are tender but still remain crunchy. If you saute it for too long or on low heat, they tend to get soggy and lose all the natural crispness.
6. Toss
The final step is to add the fried chicken and sauce mix and toss everything together. This is where all the magic happens. You can smell each ingredient and see the whole dish come to life in this step. As the sauce thickens, the elements all come together and get coated with a glossy sauce. And voila! Restaurant style Chilli Chicken made in the comfort of your own home.
Chilli Chicken Dry vs Chilli Chicken Gravy
This recipe is really forgiving. The steps listed below are for dry chilli chicken, but you can easily make this with more gravy. All you'll need to do is double the ingredients for the sauce, use 1 cup water and cornflour. Then just proceed with the recipe as is.
This recipe is an absolute must if you love Indo-Chinese (yes that's a thing) as much as I do! If you are making gravy, serve it with some fried rice or Hakka noodles and you have a meal!
Richa's Top Tips
- Prep:ย Keep all the ingredients chopped and ready to go before starting the cooking process. As with most Indo-Chinese dishes, the stir-frying bit has to happen quickly and on a high flame.ย You will not have time to chop or look for ingredients once you start cooking
- Wok:ย A well-seasoned wok adds an intense smoky flavour to the dish - this is what restaurants use for all Chinese cooking and what gives the food that distinct smoky flavour. I would suggest using a wok for Asian dishes in general. If you do not have one you can use a pan or a kadai.
- Red Colour: Most restaurants use red food colour which gives chilli chicken its distinct colour, but at home, kashmiri chilli powder does the same work. The colour is more orange than red but thats the only difference
- MSG: I don't have strong opinions about MSG. Most restaurants use them in Chinese cooking and it definitely boosts the flavour of food. I generally don't use it at home
- Cut of Chicken: I use boneless, skinless chicken breasts for this recipe but you can also use boneless, skinless chicken thighs. The key is to fry them on high heat for only a few minutes so the chicken doesn't dry out.
- Chilli Chicken with Gravy:ย To make this with gravy, double the ingredients for the sauce and use 1 cup water along with 1 ยฝ teaspoon cornflour to make this more saucy.
Check out More Indo-Chinese recipes:
You must use the category slug, not a URL, in the category field.- Crunchy Chinese Chicken Salad
- Chinese Cashew Chicken Noodles Stir-Fry
- Chinese Potli Samosa Wontons
- One Pan Veg Noodle and Manchurian Stir Fry
- Crispy Tofu Broccoli Stir Fry
- Lazy Girlโs Schezwan Chicken Bowl
- Chinese Hot and Sour Soup with Ramen
- Drums of Heaven โ Spicy and Saucy!
We love fried rice!
For the Indo-Chinese Chilli Chicken, I have a step by step recipe video as well that you can watch below:
Watch Chilli Chicken Recipe Video
Easy Chinese Chilli Chicken Dry
Equipment
Ingredients
For the Batter:
- 500 grams Chicken thighs / chicken breasts boneless cut into ยพ inch pieces
- 3 tablespoons All purpose flour maida
- 3 tablespoons Cornflour cornstarch
- ยฝ teaspoon Ginger garlic paste
- 1 tablespoon dark Soy sauce
- 1 tablespoon Chilli sauce
- ยฝ teaspoon Kashmiri Chilli powder paprika
- ยฝ teaspoon Black Pepper powder
- 1 Egg
- Oil for Frying
For the Sauce:
- 2 tablespoon dark Soy sauce
- 1 tablespoon Chilli sauce
- 2 tablespoons Tomato ketchup
- ยฝ teaspoon Chilli powder
- 1 teaspoon Synthetic Vinegar
- ยผ cup Water
For the Stir Fry:
- 1 ยฝ tablespoons Vegetable oil neutral flavored like canola, rice bran or sunflower
- 3-4 Green chillies slit lengthwise
- 1 teaspoon finely chopped Garlic
- 1 teaspoon finely chopped Ginger
- 3 medium Onions cut into 1 inch squares, approx 1.5 cups
- 1 medium green Capsicum cut into 1 inch squares, approx 1 cup
- 2 tablespoon finely chopped Spring onions (green part only)
Instructions
- In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
- Heat oil for deep frying in a deep pan or kadhai to the depth of ยพ inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-6 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
- In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with ยผ cup water and set aside.
- In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum.
- Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Stir fry for a minute or two and switch off the flame. Top with spring onions and serve immediately!
Video
Notes
- Prep:ย Keep all the ingredients chopped and ready to go before starting the cooking process. As with most Indo-Chinese dishes, the stir-frying bit has to happen quickly and on a high flame.ย You will not have time to chop or look for ingredients once you start cooking
- Wok:ย A well-seasoned wok adds an intense smoky flavour to the dish - this is what restaurants use for all Chinese cooking and what gives the food that distinct smoky flavour. I would suggest using a wok for Asian dishes in general. If you do not have one you can use a pan or a kadai.
- Red Colour: Most restaurants use red food colour which gives chilli chicken its distinct colour, but at home, Kashmiri chilli powder does the same work. The colour is more orange than red but that's the only difference
- MSG: I don't have strong opinions about MSG. Most restaurants use them in Chinese cooking and it definitely boosts the flavour of food. I generally don't use it at home
- Cut of Chicken: I use boneless, skinless chicken breasts for this recipe but you can also use boneless, skinless chicken thighs. The key is to fry them on high heat for only a few minutes so the chicken doesn't dry out.
- Chilli Chicken with Gravy: To make this with gravy, double the ingredients for the sauce and use 1 cup water along with 1 ยฝ teaspoon cornflour to make this more saucy
Krystal says
I loved this dish! There were a heap of great flavours coming through and the spice was great. I added some extra chilli flakes too! Super easy, served with a small bed of rice and heated up the next day - was still yum!!!
Richa says
So happy you liked the recipe Krystal! Thank you for leaving a comment
Vrushali Jagtap (thehungervibes) says
Well this recipe is one of the best and full filling. The taste was good very glad Richa shared this recipe with us. Tired this at home my family also loved it. Itโs going to me our all time favourite starter now.
Thank you richa keep growing and sharing
Richa says
So happy you liked the recipe Vrushali! Thank you for leaving a comment
Meena says
What an amazing recipe this is. I am this lazy ass person who always orders food off of the internet. You have completely chamgedy opinion of home made food. Just made you're chilly chicken for lunch today and guess what? I have fans at my in laws ๐!
Thanks, Richa โฅ๏ธ
Richa says
Wohooo! Soooo happy you and your family liked the recipe Meena! Thank you for leaving a comment
Deepa GV says
Tasty , easy
Richa says
Thank you
Clarissa Fernandes says
This is indeed an easy recipe and itโs yummmm ๐๐ tried it during the lockdown and I must say thereโs no need to crave for restaurant Chilli chicken anymore..Thank you Richa ๐
Richa says
Thanks Clarissa! You are on a roll!
Abhijit Ray says
I tried out this recipe with fish. When I decided to cook it, I found that there is a filet of a fish in the fridge and no chicken. My wife encouraged me to go ahead with it.
I'm not sure if I could do justice to the recipe but the dish was an instant hit with my family.
We loved it. Thanks for the recipe, Richa.
Richa says
Wow! Fish is a good sub. Thanks so much Abhijit! So glad you enjoyed this recipe
Lynne says
Thank you so much for sharing this recipe. I made it this evening and it was a roaring success! It's absolutely delicious. I made extra gravy and served with noodles, will also try rice as well in my next attempt.
Richa says
Thanks so much Lynne! So glad you enjoyed this recipe!
Pallavi says
This was fantastic!
Richa says
Thanks so much Pallavi! So glad you enjoyed this recipe!
Vs says
You forgot salt
Richa says
Hey there, salt actually comes in this recipe from soy sauce and ketchup so additional salt isn't required. But you can always taste and add extra salt if you like.
Vs says
Very nice. Thanks.
Ridwana Merchant says
Tried it turned out to be very tasty
Richa says
Thanks so much Ridwana! Really glad you enjoyed it
Kerry says
What brand of chilli sauce do you use for this? Thanks
Richa says
I used Sriracha here, but you can use any hot sauce.
Ravi says
Hi Richa,
Your recipe is lovely. Do you think I could bake the boneless chicken with the marinade instead of frying?
Thanks,
Ravi.
Richa says
Hey Ravi, baking won't give you the same results
Farohar says
Hey Richa,
Thank you so much for this recipe. I am making this on my dad's birthday and want to add some Schezwan to it if possible. Could you please help me on how would this taste and you can I incorporate it into the dish.
Richa says
Hey Farohar, schezwan would be great in this recipe. If you are adding the sauce, then just mix a tablespoon along with all the other sauces.
Inderjeet Gujral says
Delicious chicken chili recipe
Richa says
Thank you!
Manvi says
Nice recipe. But I noticed there is no mention of salt. Did it get missed or the recipe doesn't need it?
Richa says
Hey Manvi, I don't feel the need to add salt because all the sauces used have salt in them and theres no need for extra salt in the recipe
Cruzenia Dsouza says
I tried the recipe. It was excellent. I made some changes with the sauces though. I was amazed by how well i cooked this dish for the first time. Thank you. A must try for all those looking the try something with chicken during this lockdown.
Richa says
Thanks so much Cruzenia! So glad you enjoyed this recipe
Ash says
Best ever chili chicken recipe I was looking and craving for years. Not just my family, but also my extended family loves it. Delicious!!!
Richa says
Wohooo! I'm a big chilli chicken snob and this flavour is hard to beat