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    Home » Appetizers

    Published: Jan 11, 2022 · Modified: Jan 11, 2022 by Richa · This post may contain affiliate links.

    Easy Chinese Chilli Chicken Dry

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    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.

    Easy Chinese Chilli Chicken Dry in a black wok.

    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 Steps 

    Step by step picture collage showing how to marinate chicken
    1. Chicken Batter 

    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. It’s 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. 

    Step by step picture collage showing how to deep fry chicken

    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. 

    Step by step picture collage showing how to make sauce and stir fry

    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. 

    Step by step picture collage showing how to add sauce and finish cooking the chilli chicken

    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.

    Easy Chinese Chilli Chicken Dry in a black wok.

    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

    1. Prep: 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. You will not have time to chop or look for ingredients once you start cooking
    2. Wok: 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.
    3. 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
    4. 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
    5. 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.
    6. Chilli Chicken with Gravy: To make this with gravy, double the ingredients for the sauce and use 1 cup water along with 1 ½ teaspoon cornflour to make this more saucy.

    Check out More Indo-Chinese recipes:

    • Crispy Honey Chilli Potatoes - so easy to make at home!
    • Salt and Pepper Chicken
    • Veg Manchurian | How to make Manchurian
    • Dragon Chicken - Restaurant Style
    • 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 Girl’s Schezwan Chicken Bowl
    • Chinese Hot and Sour Soup with Ramen
    • Drums of Heaven – Spicy and Saucy!

    We love fried rice!

    • Burnt Garlic Mushroom Fried Rice
    • Egg Fried Rice
    • Schezwan Fried Rice
    • Low Carb Asian Cauliflower 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 in a black wok.

    Easy Chinese Chilli Chicken Dry

    Easy recipe for Indian Chinese Chilli Chicken Dry. This will give you fool proof restaurant style chinese chilli chicken every single time! It's sweet and sour, crispy and spicy. You can also make it with gravy, but dry is our favorite.
    4.93 from 39 votes
    Print Pin Rate
    Course: Snacks & Appetizers
    Cuisine: Chinese
    Diet: Halal
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 5 Portions
    Calories: 341kcal
    Author: Richa

    Equipment

    • Wok

    Ingredients

    For the Batter:

    • 500 grams Chicken thighs / chicken breasts boneless cut into ¾ inch pieces
    • 3 tablespoons All purpose flour maida
    • 3 tablespoons Cornflour cornstarch
    • ½ teaspoon Ginger garlic paste
    • 1 tablespoon dark Soy sauce
    • 1 tablespoon Chilli sauce
    • ½ teaspoon Kashmiri Chilli powder paprika
    • ½ 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
    • ½ teaspoon Chilli powder
    • 1 teaspoon Synthetic Vinegar
    • ¼ cup Water

    For the Stir Fry:

    • 1 ½ 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 ¾ 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 ¼ 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

    1. Prep: 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. You will not have time to chop or look for ingredients once you start cooking
    2. Wok: 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.
    3. 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
    4. 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
    5. 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.
    6. Chilli Chicken with Gravy: To make this with gravy, double the ingredients for the sauce and use 1 cup water along with 1 ½ teaspoon cornflour to make this more saucy

    Nutrition

    Calories: 341kcal | Carbohydrates: 29g | Protein: 29g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 160mg | Sodium: 1154mg | Potassium: 563mg | Fiber: 4g | Sugar: 12g | Vitamin A: 648IU | Vitamin C: 36mg | Calcium: 44mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Priti says

      May 13, 2021 at 1:14 pm

      5 stars
      Really yummy! My husband requests this on monthly basis. Off the shelf ingredients required which is usually there in your pantry or fridge.

      Reply
      • Richa says

        June 10, 2021 at 6:37 pm

        Thanks Priti! Happy this is a regular in your kitchen

        Reply
    2. Kesang says

      March 31, 2021 at 2:25 pm

      5 stars
      I am a fan of chicken chilly. The fact that it is tasty, comparatively easy to make & fits as both a starter as well as a main course makes it even more appealing. I found this recipe extremely intuitive and easy to carry out. Also, no exotic ingredients so everything was in my kitchen already. Definitely recommend.

      Reply
    3. Priti Gulati says

      February 17, 2021 at 8:34 pm

      I’ve made this a few times and my husband really likes it . Super easy recipe! Thanks for sharing

      Reply
      • Richa Gupta says

        February 18, 2021 at 5:40 pm

        Most welcome, Priti! Chilli chicken is such a crowd-pleaser 🙂 Thanks for writing to us!

        Reply
    4. Sakina says

      January 31, 2021 at 9:27 pm

      Hello! Are these kcl per portion or for all 5 portions?

      Reply
      • Richa says

        March 25, 2021 at 4:44 pm

        Yes thats right

        Reply
    5. Saba Farhan says

      December 22, 2020 at 6:54 pm

      I am trying to make this recipe now.. Just noticed that no where addition of salt is mentioned. May be it's missed out? Or may be bcz of soy sauce which already contains salt its not required?

      Reply
      • Richa says

        October 12, 2021 at 2:50 pm

        Hey Saba, we generally don't need salt in this recipe because of the soy sauce and ketchup. But please taste and adjust the seasoning

        Reply
    6. barbie says

      November 23, 2020 at 2:29 pm

      5 stars
      Hello,
      I've tried this recipe and it came out to be very delicious. Thank u so much for sharing it.

      Reply
    7. sandra says

      November 12, 2020 at 5:29 pm

      5 stars
      i hv tried various ways of doing this recipe. but this ones the best and my kids love it

      Reply
      • Richa says

        November 19, 2020 at 4:07 pm

        So happy you and your kids liked the recipe Sandra. Thanks for leaving a comment!

        Reply
    8. Taste the Fun says

      October 09, 2020 at 12:05 pm

      5 stars
      The Chili Chicken is decent looking. I have attempted it at my home. It was actually quite delectable and my family loved it without question.

      Reply
      • Richa Gupta says

        February 08, 2021 at 9:25 pm

        Good job! Chilli chicken is so simple, and definitely a crowd favourite. 🙂

        Reply
    9. Carmel says

      September 30, 2020 at 11:02 pm

      5 stars
      Love the recipe Richa. I do try out your recipes and it comes out really well. Also could you kindly suggest and alternative for soya sauce please. Thank you.

      Reply
      • Richa says

        October 12, 2021 at 2:58 pm

        Hey Carmel, so glad you liked the recipe! You can use tamari instead of soy sauce but the taste will change slightly

        Reply
    10. Jagriti singh says

      September 23, 2020 at 3:43 pm

      5 stars
      I tried this one & it turns out delicious. Everone loved it. Thanks for the recipe..It was Awesome. Highly recommended...must try it once..My first ever try...and it was perfect...

      Reply
      • Richa Gupta says

        February 07, 2021 at 3:15 pm

        That's awesome, Jagriti! We're glad you liked our chilli chicken recipe. Thanks!

        Reply
    11. Daphne says

      September 08, 2020 at 2:54 am

      What kind of chili sauce do you use for this recipe?

      Reply
      • Richa Gupta says

        February 07, 2021 at 3:38 pm

        Hey Daphne, any store-bought chilli sauce (preferably red) will do.

        Reply
    12. Diksha says

      August 28, 2020 at 8:44 am

      5 stars
      Tried this one with Szechwan Fried rice and it was a pure delight!

      Reply
      • Richa Gupta says

        February 08, 2021 at 3:19 pm

        Oh yum! Great combo! Chilli chicken goes with almost anything. Thanks for writing to us, Diksha!

        Reply
    13. Anju Mathur says

      August 22, 2020 at 4:46 pm

      4 stars
      Super easy clear cut instructions. Dish came out delicious and just like the pic!Thanks!

      Reply
      • Richa Gupta says

        February 08, 2021 at 3:28 pm

        Awesome! Cheers to good food and great food stories, Anju! 🙂

        Reply
    14. Elizabeth Alex says

      August 10, 2020 at 4:57 pm

      5 stars
      Yum😋
      Waiting to try more recipies

      Reply
      • Richa says

        August 14, 2020 at 12:33 pm

        Thanks for leaving a comment! Soooo glad you liked it Elizabeth

        Reply
    15. Anahita says

      August 08, 2020 at 11:33 am

      5 stars
      The recipe is amazing but I wanted to know if it is okay to marinate the chicken overnight?

      Reply
      • Richa says

        August 14, 2020 at 12:56 pm

        Sure! Thats not a problem

        Reply
      • Varna Ashok says

        October 10, 2020 at 6:01 pm

        4 stars
        Easy and yummy recipe 😋

        Reply
        • Richa Gupta says

          February 06, 2021 at 9:22 pm

          Thanks Varna! Glad you liked our chilli chicken recipe.

      • Amit Anand says

        January 21, 2021 at 12:54 pm

        What bray of chilli sauce and soy sauce would you recommend?

        Reply
        • Richa says

          March 25, 2021 at 5:00 pm

          For this, use Chings Secret. Thats the only way you'll get the Desi Chinese flavours. Another favourite brand of Soy Sauce is Lee Kum Kee

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    Hi I'm Richa! the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you.

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