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Chilli Chicken Recipe

Chilli Chicken Recipe
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Chilli Chicken is a classic Indo-Chinese favorite—crispy chicken tossed in a spicy, tangy, and garlicky sauce. It’s perfect as an appetizer or a main dish paired with rice or noodles. This recipe keeps it simple while delivering bold flavors that will wow your taste buds.

Ingredients

Scale

For the Chicken:

  • 1 lb boneless chicken (thighs or breast), cubed
  • ¾ tsp black pepper
  • ¾ tsp salt
  • 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 tenderizing)
  • 1 small egg, whisked
  • ½ cup cornstarch
  • ¼ cup all-purpose flour

For the Sauce:

  • 3 tbsp ketchup
  • 1 tbsp Desi chili garlic sauce (or your preferred brand)
  • 1 tbsp sambal oelek
  • 2 tbsp soy sauce
  • 1½ tsp Worcestershire sauce
  • 1 tsp rice vinegar
  • ½ tsp chili flakes (adjust to taste)
  • 1½ tsp honey
  • 1 tsp sesame oil
  • ⅓ cup vegetable stock or water
  • ½ tsp cornstarch

For Stir-Frying:

  • 3 tbsp neutral oil (plus extra for frying)
  • 4–5 garlic cloves, minced
  • 1” piece of ginger, minced
  • 1 small onion, cubed
  • ½ green bell pepper, cubed
  • 3 Thai green chilies, left whole (optional for heat)
  • 8 dried red chilies

Instructions

Step 1: Marinate the Chicken

  1. In a bowl, combine chicken, black pepper, salt, soy sauce, sesame oil, garlic, ginger, and baking soda (optional for softer chicken).
  2. Stir in the whisked egg, then gradually add cornstarch and flour until the chicken is evenly coated.

Pro Tip: For extra crispiness, ensure the chicken is dry before marinating. Avoid watery batter!

Step 2: Fry the Chicken

  1. Heat neutral oil in a wok or pan over medium-high heat (325–350°F).
  2. Fry the chicken in small batches to avoid overcrowding. Cook for about 3–4 minutes per batch until golden brown.
  3. Remove and drain on paper towels.

Visual Cue: Crispy edges with a golden color mean it’s done.

Step 3: Make the Sauce

  1. In a small bowl, whisk ketchup, chili sauces, soy sauce, Worcestershire sauce, rice vinegar, chili flakes, honey, sesame oil, stock or water, and cornstarch.
  2. Taste the sauce. Adjust sweetness or spice levels as needed.

Step 4: Stir-Fry and Combine

  1. Heat oil in a wok over medium-high heat. Sauté garlic and ginger until fragrant (about 30 seconds).
  2. Toss in onion, bell pepper, green chilies, and dried red chilies. Stir-fry for 2 minutes on high heat to keep the vegetables crisp.
  3. Pour in the sauce mixture and cook until it thickens (about 2 minutes).
  4. Add fried chicken and toss until it’s coated evenly.

Pro Tip: High heat during stir-frying ensures the vegetables stay crunchy.

Notes

Serving Suggestions

  • Serve with steamed rice, fried rice, or Hakka noodles.
  • Garnish with chopped green onions for a pop of color and flavor.

Tips & Tricks

  • Use chicken thighs for a juicier bite.
  • Want it less spicy? Drop the dried red chilies and reduce chili flakes.
  • For extra crunch, fry the chicken twice (like you would for Korean fried chicken).

Storage & Reheating

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat to retain crispiness. Avoid using a microwave, as it will make the chicken soggy.

Find it online: https://indianrecipe.info/chilli-chicken/