Chilli Chicken isn’t just food—it’s fun, flavor, and a little bit of fire on your plate. Born in the streets of Kolkata back in the 1950s, this dish is where Chinese cooking vibes meet bold Indian spices. Over the years, it’s become a go-to favorite in Indian homes and restaurants. Why? Because it’s versatile. It’s just as good as a party appetizer as it is paired with fried rice or noodles. Crunchy, saucy, spicy—this dish doesn’t play around.

This version? A little classic, a little modern. It’s got all the flavors you love with a few hacks to keep the chicken tender and the sauce perfectly balanced. Ready to cook? Let’s dive in.

Quick Recipe Facts

• Prep Time: 20 min
• Cook Time: 25 min
• Serves: 4
• Level: Moderate

---

What You’ll Need

Tools:

• Mixing bowls
• Wok or frying pan
• Spider strainer (or just a slotted spoon)
• Whisk
• Cutting board and knife

Make-Ahead Tips:

• Marinate the chicken a day in advance.
• Have the sauce prepped and ready to go—it’ll save you time later.

---

Ingredients

For the Chicken:

• 1 lb chicken (thighs or breast), cut into bite-size cubes
• ¾ tsp black pepper
• ¾ tsp salt (plus a pinch more)
• 1 tsp soy sauce
• ¼ tsp sesame oil
• ½ tsp garlic paste (or minced garlic)
• ½ tsp ginger paste (or minced ginger)
• ¼ tsp baking soda (optional for super soft chicken)
• 1 small egg, lightly whisked
• ½ cup cornstarch
• ¼ cup all-purpose flour

For the Sauce:

• 3 tbsp ketchup
• 1 tbsp chili garlic sauce (Desi-style or your favorite brand)
• 1 tbsp sambal oelek (or other Asian chili garlic sauce)
• 2 tbsp soy sauce
• 1½ tsp Worcestershire sauce
• 1 tsp rice vinegar
• ½ tsp red chili flakes (or more if you’re feeling brave)
• 1½ tsp honey
• 1 tsp sesame oil
• ⅛ tsp white pepper (can sub black pepper)
• ⅓ cup water or veggie stock
• ½ tsp cornstarch

For Stir-Frying:

• 3 tbsp neutral oil (like canola or grapeseed) + more for frying
• 4 garlic cloves, minced
• 1” piece of ginger, minced
• 1 small onion, cut into chunks
• ½ green bell pepper, diced in squares
• 3 Thai green chilies (optional, for those who love spice)
• 8 dried red chilies

---

How to Make Chilli Chicken

Step 1: Marinate Like a Pro

1. Pat dry chicken pieces and throw them in a mixing bowl.
2. Season with black pepper, salt, soy sauce, sesame oil, garlic, and ginger. Toss it all together.
3. Add the whisked egg. Then, gradually mix in the cornstarch and flour until your chicken gets a nice, scraggly coating.

Pro Tip: Want extra tender chicken? Add ¼ tsp baking soda. Using thighs instead of breast also helps.

---

Step 2: Fry It Crispy

1. Heat oil in a pan (medium-high, around 325°F).
2. Fry the chicken in small batches so the pan doesn’t crowd. Give each batch about 4 minutes until golden and crispy.
3. Scoop them out with a strainer and let them rest on paper towels.

What to Look For: Crispy edges and a golden color.

---

Step 3: Make That Magic Sauce

1. Whisk together ketchup, chili sauces, soy sauce, Worcestershire, rice vinegar, chili flakes, honey, sesame oil, white pepper, and cornstarch in a bowl. Add your water or stock.
2. Taste it. Too spicy? Add a little more honey. Too mild? Crank up the chili flakes.

---

Step 4: Stir-Fry & Assemble

1. Heat oil in a wok. Sauté garlic and ginger until they smell amazing.
2. Add onions, bell peppers, green chilies, and dried red chilies. Stir-fry quickly—high heat is your friend here. Keep the veggies crisp.
3. Pour in the sauce, let it thicken for a couple of minutes, then toss in your fried chicken.
4. Coat everything evenly, top with chopped green onions, and serve hot.

Tips & Tricks

Want to Switch It Up?

• Make it gluten-free: Sub all-purpose flour for rice flour.
• No chicken? No problem: This works great with tofu or cauliflower.

Adjust the Spice:

• Too hot? Dial back the chili flakes.
• Want it fiery? Throw in more green chilies or red chili flakes.

Seasonal Veggies:

Got zucchini or carrots lying around? Toss them in.

---

How to Serve & Store

• Best Pairings: Serve this with fried rice, Hakka noodles, or even plain jasmine rice.
• Leftovers: Pack it in an airtight container—it’ll keep for up to three days in the fridge.
• Reheating Tip: Put it in a skillet so it stays crisp. Skip the microwave—it’ll turn soggy fast.

Chilli Chicken isn’t just a meal—it’s a mood. It’s perfect for everything from casual family dinners to impressing guests. So, why not spice up your weeknight routine? Trust me, you’ll keep coming back for more.

Print