How to Make Chilli Chicken at Home (Step-by-Step Recipe)

Hello fellow home cooks! Ritika here, your guide to bringing delicious Indian flavors into your kitchen. While Biryani holds a special place in my heart, there’s another dish that brings just as much joy and excitement: Chilli Chicken! It’s that perfect blend of spicy, sweet, and tangy that makes any meal feel like a celebration or a fun party.

Growing up, Indo-Chinese was always a treat, and Chilli Chicken was often the star appetizer. I wanted to recreate that magic at home without needing restaurant-level skills or complicated techniques. This recipe is my answer – a fantastic, approachable simple chicken chilli recipe designed for ease and incredible flavor right from your own kitchen.

About Chilli Chicken

Chilli Chicken is a massively popular dish in the Indo-Chinese cuisine scene. It’s not traditionally Indian or Chinese, but a wonderful fusion created in India. At its heart, it’s about crispy fried chicken bites tossed in a vibrant sauce. Forget what you might think – despite the name, it’s usually not overly hot or spicy. Instead, it’s known for being aromatic, slightly sweet, moderately hot, and definitely tangy. It makes for an amazing appetizer, perfect for parties, game days, or just a fun weekend meal. While great on its own, it’s often paired with things like Hakka Noodles, Fried Rice, or even plain Basmati rice for a complete meal.

Ingredients

Getting the right ingredients is key to unlocking that authentic Indo-Chinese flavor. Here’s what we’ll use for this chilli chicken recipe:

For the Crispy Chicken

• 250 grams (about ½ lb) boneless chicken (breast or thigh, sliced into 1x½ inch pieces)
• 1 ½ teaspoon red chilli sauce (the sweet and spicy kind)
• 1 ½ teaspoon soya sauce (naturally brewed if possible)
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt
• 2 to 3 tablespoons cornstarch (also called corn flour)
• 1 ½ to 2 tablespoons all-purpose flour (optional, for extra crispness
• 1 egg white (helps keep chicken tender) OR 2 tablespoons water (if skipping egg)
• ¼ teaspoon Kashmiri red chili powder or paprika (for color, optional)
• Oil for frying (about 1 inch depth in your pan)

For the Finger-Licking Sauce

• 1 tablespoon soya sauce (naturally brewed)
• 2 tablespoons red chilli sauce (adjust to your taste)
• 2 tablespoons tomato ketchup (adjust to your taste, brands vary)
• ½ teaspoon Kashmiri red chilli powder or paprika (for color, optional)
• ¼ teaspoon ground black pepper
• ¾ to 1 teaspoon vinegar (rice or apple cider)
• ½ to 1 teaspoon sugar
• 2 to 3 tablespoons water

Other Ingredients (Veggies for the Sauce)

• 1 ½ tablespoon oil
• 1 medium onion, thinly sliced or cubed
• 1 tablespoon garlic, finely chopped
• ¼ to ½ cup bell pepper (capsicum), cubed
• 1 to 2 green chilies, slit and deseeded (optional, for a little heat)
• 1 sprig spring onion (scallions), chopped (optional)
• 1 to 3 tablespoons Spring onion greens, for garnish

Steps to Make Chilli Chicken

Watch Video: How to Make Chilli Chicken

Preparation:

1. Prep the Chicken: Cut your boneless chicken into bite-sized pieces, roughly 1 by ½ inch slices or cubes. Place them in a mixing bowl.
2. Marinate the Chicken: Add the first set of ingredients listed under “To Fry the Chicken” to the bowl: soya sauce, red chilli sauce, black pepper, optional Kashmiri red chili powder/paprika, and salt.
3. Add Coating Ingredients: Now add the cornstarch and all-purpose flour to the same bowl.
4. Bind the Coating: Add the egg white. Mix everything together to coat the chicken pieces well. If the mixture feels too dry, add a splash more egg white or just sprinkle some water. Avoid making it too wet.
5. Let it Rest: Cover the bowl and set the chicken aside while you prepare the sauce ingredients. You can even refrigerate this overnight if you’re prepping ahead.
6. Prep the Sauce Ingredients: Cube or slice your onions and bell peppers. Slit the green chilies if using. Chop the garlic and spring onions.
7. Mix the Sauce: In a separate small bowl, combine the ingredients listed under “For the Chilli Sauce”: soya sauce, chili sauce, tomato ketchup, optional Kashmiri red chili powder, vinegar, sugar, and water. Mix it well. Taste it and adjust the sauces as needed – you’re looking for a balance of sweet, tangy, and a little heat. Keep this sauce mixture ready.

Fry the Chicken:

8. Heat the Oil: Heat about 1 inch of oil in a deep pan over medium heat. You can test if the oil is hot enough by dropping a tiny bit of the chicken coating mixture in – it should sizzle and rise steadily without browning too quickly.
9. Add Chicken: Carefully add the marinated chicken pieces to the hot oil, one by one. Don’t overcrowd the pan; fry in batches if necessary to keep the oil hot and the chicken crispy.
10. Fry Until Golden & Cooked: Fry on medium-high heat, stirring gently after the first couple of minutes, until the chicken is crisp, golden brown, and cooked through. You’ll notice the bubbles in the oil reduce when the chicken is done. Be careful not to overcook, as this can make the chicken dry.
11. Drain Excess Oil: Remove the fried chicken pieces and place them on kitchen paper or a wire rack to drain any excess oil.
12. Optional Double Fry: For even crispier chicken, you can re-fry the cooked pieces in hot oil for a minute or two.

Note: If you prefer not to deep fry, you can also air fry or bake the chicken! (See “Expert Tips” section for details)

Make the Chilli Chicken Sauce & Combine:

13. Heat Oil & Garlic: Heat the second amount of oil (1 ½ tbsp) in a wok or a large pan over high heat. Add the chopped garlic and fry for about a minute until fragrant.
14. Add Veggies: Add the sliced onions, bell peppers, spring onion whites (if using), and green chilies (if using). Stir-fry them quickly until they are slightly tender but still have a good crunch, about a minute or so.
15. Add the Sauce: Pour the mixed sauce you prepared earlier into the pan with the vegetables. Let it bubble and cook for a minute until it thickens slightly.
16. Taste and Adjust: Taste the sauce at this stage. You can add a pinch more salt, sugar, vinegar, or chili sauce if needed to get the balance just right.
17. Add Chicken & Toss: Add the crispy fried chicken pieces to the pan with the sauce. Toss quickly on high heat for about a minute, ensuring all the chicken is well coated in the delicious sauce. Sprinkle the ¼ teaspoon of ground black pepper over the chicken.
18. Garnish and Serve: Garnish your beautiful Chilli Chicken with chopped spring onion greens. Serve hot immediately!

Recipe Summary: Prep Time, Cook Time and Servings

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 3 people

Serving Suggestions

Enjoy this Indian chicken chilli recipe hot as an appetizer!

It’s also perfect as a main dish served with Vegetable Fried Rice, Hakka Noodles, or even just plain steamed Basmati rice. A simple soup like Manchow or Corn soup can complete your Indo-Chinese feast.

Expert Tips from My Kitchen

Tip 1: Skip the Egg? Brine! Egg white helps keep the chicken tender inside. If you can’t use egg, you can brine the chicken instead. Mix 3 tablespoons yogurt with 2 cups water and ¼ teaspoon salt.

Tip 2: Soak the chicken in this mixture for 1 to 4 hours in the fridge. Drain and pat dry thoroughly before adding the flour mixture.

Tip 3: Flavor Boost: Restaurants often use MSG (monosodium glutamate) for a unique flavor. You absolutely do not need it to make delicious Chilli Chicken at home!  If you’re sensitive to it, check your store-bought sauces.

Tip 4: Color without Food Dye: To get that vibrant red color without artificial food color, use Kashmiri red chili powder or paprika in the marinade and sauce.

Tip 5: Healthier Options: While deep frying gives the best restaurant crispness, you can try shallow frying, air frying, or baking the chicken for a healthier version.

Tip 6: To Bake: Preheat the oven to 200°C (390°F). Place chicken on parchment paper on a tray. Bake for 25-30 mins, flipping halfway, until crisp and cooked.

Tip 7: To Air Fry: Air fry at 180°C (350°F) for 7-9 minutes, shaking the basket halfway, until cooked.

Tip 8: Fresh Oil is Best: For the freshest flavor, use fresh oil with a high smoke point for frying. Avoid reusing oil that has been used for other strong-flavored foods.

Tip 9: Making Gravy: Want a chilli chicken recipe gravy? After the sauce thickens slightly (Step 15), mix 2 teaspoons cornstarch with 1 cup water and pour it into the pan. Add a bit more soya sauce (1 tbsp), chili sauce (2 tbsps), and tomato ketchup (2 tbsps) for flavor. Cook until the sauce thickens to your desired gravy consistency. Turn off the heat, let it cool slightly, then add the fried chicken.

Tip 10: Scaling the Recipe: Need a Chilli Chicken recipe for 1 kg Chicken or a different amount? You can typically double the ingredients for 500g (1 lb) or quadruple them for 1kg, but remember you’ll need a larger pan for frying and might need to adjust sauce quantities to taste. The easiest way is often to use a recipe card feature if available, which can automatically adjust ingredient quantities for you.

Nutrition Per Serving (1/4 of Recipe)

• Calories: 320–350 kcal
• Protein: 26–28 g
• Carbohydrates: 10–15 g
• Fat: 18–20 g
  • Saturated Fat: 3–4 g
• Fiber: 1–2 g
• Sugar: 3–5 g
• Sodium: 800–1000 mg (depends on soy sauce used)
• Cholesterol: 80–100 mg

Note That: This estimate is for boneless chicken breast/thigh, lightly coated in cornstarch, shallow-fried, and sautéed with onions, capsicum, soy sauce, vinegar, green chilies, and minimal oil. Calories and sodium can vary significantly if deep frying or using store-bought sauces.

I hope this recipe brings the joy of homemade Chilli Chicken to your table!

Happy Cooking!

About the Author

Ritika Yadav

Print Pin

Chilli Chicken Recipe

Learn how to make chilli chicken at home with this easy Indo-Chinese recipe—spicy, tangy, and packed with flavor, no chef skills needed!

Course Main Course

Cuisine Chinese, Indian

Keyword chilli chicken

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 3

Calories 350kcal

Author Ritika Yadav

Equipment

• 1 Mixing Bowls
• 1 Knife & Cutting Board
• 1 Deep Pan or Kadhai (Wok or Frying Pan)
• 1 Slotted Spoon or Tongs
• 1 Paper Towels or Wire Rack
• 1 Large Wok or Frying Pan
• 1 Small Bowl
• 1 Spatula or Wooden Spoon

Ingredients

• 250 grams about ½ lb boneless chicken breast or thigh, sliced into 1x½ inch pieces
• 1 ½ teaspoon red chilli sauce the sweet and spicy kind
• 1 ½ teaspoon soya sauce naturally brewed if possible
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt
• 2 to 3 tablespoons cornstarch also called corn flour
• 1 ½ to 2 tablespoons all-purpose flour optional for extra crispness
• 1 egg white helps keep chicken tender OR 2 tablespoons water (if skipping egg)
• ¼ teaspoon Kashmiri red chili powder or paprika for color, optional
• Oil for frying about 1 inch depth in your pan
• 1 tablespoon soya sauce naturally brewed
• 2 tablespoons red chilli sauce adjust to your taste
• 2 tablespoons tomato ketchup adjust to your taste, brands vary
• ½ teaspoon Kashmiri red chilli powder or paprika for color, optional
• ¼ teaspoon ground black pepper
• ¾ to 1 teaspoon vinegar rice or apple cider
• ½ to 1 teaspoon sugar
• 2 to 3 tablespoons water
• 1 ½ tablespoon oil
• 1 medium onion thinly sliced or cubed
• 1 tablespoon garlic finely chopped
• ¼ to ½ cup bell pepper capsicum, cubed
• 1 to 2 green chilies slit and deseeded (optional, for a little heat)
• 1 sprig spring onion scallions, chopped (optional)
• 1 to 3 tablespoons Spring onion greens for garnish

Instructions

• Prep the Chicken: Cut your boneless chicken into bite-sized pieces, roughly 1 by ½ inch slices or cubes. Place them in a mixing bowl.
• Marinate the Chicken: Add the first set of ingredients listed under “To Fry the Chicken” to the bowl: soya sauce, red chilli sauce, black pepper, optional Kashmiri red chili powder/paprika, and salt.
• Add Coating Ingredients: Now add the cornstarch and all-purpose flour to the same bowl.
• Bind the Coating: Add the egg white. Mix everything together to coat the chicken pieces well. If the mixture feels too dry, add a splash more egg white or just sprinkle some water. Avoid making it too wet.
• Let it Rest: Cover the bowl and set the chicken aside while you prepare the sauce ingredients. You can even refrigerate this overnight if you’re prepping ahead.
• Prep the Sauce Ingredients: Cube or slice your onions and bell peppers. Slit the green chilies if using. Chop the garlic and spring onions.
• Mix the Sauce: In a separate small bowl, combine the ingredients listed under “For the Chilli Sauce”: soya sauce, chili sauce, tomato ketchup, optional Kashmiri red chili powder, vinegar, sugar, and water. Mix it well. Taste it and adjust the sauces as needed – you’re looking for a balance of sweet, tangy, and a little heat. Keep this sauce mixture ready.
• Heat the Oil: Heat about 1 inch of oil in a deep pan over medium heat. You can test if the oil is hot enough by dropping a tiny bit of the chicken coating mixture in – it should sizzle and rise steadily without browning too quickly.
• Add Chicken: Carefully add the marinated chicken pieces to the hot oil, one by one. Don’t overcrowd the pan; fry in batches if necessary to keep the oil hot and the chicken crispy.
• Fry Until Golden & Cooked: Fry on medium-high heat, stirring gently after the first couple of minutes, until the chicken is crisp, golden brown, and cooked through. You’ll notice the bubbles in the oil reduce when the chicken is done. Be careful not to overcook, as this can make the chicken dry.
• Drain Excess Oil: Remove the fried chicken pieces and place them on kitchen paper or a wire rack to drain any excess oil.
• Optional Double Fry: For even crispier chicken, you can re-fry the cooked pieces in hot oil for a minute or two.
• Heat Oil & Garlic: Heat the second amount of oil (1 ½ tbsp) in a wok or a large pan over high heat. Add the chopped garlic and fry for about a minute until fragrant.
• Add Veggies: Add the sliced onions, bell peppers, spring onion whites (if using), and green chilies (if using). Stir-fry them quickly until they are slightly tender but still have a good crunch, about a minute or so.
• Add the Sauce: Pour the mixed sauce you prepared earlier into the pan with the vegetables. Let it bubble and cook for a minute until it thickens slightly.
• Taste and Adjust: Taste the sauce at this stage. You can add a pinch more salt, sugar, vinegar, or chili sauce if needed to get the balance just right.
• Add Chicken & Toss: Add the crispy fried chicken pieces to the pan with the sauce. Toss quickly on high heat for about a minute, ensuring all the chicken is well coated in the delicious sauce. Sprinkle the ¼ teaspoon of ground black pepper over the chicken.
• Garnish and Serve: Garnish your beautiful Chilli Chicken with chopped spring onion greens. Serve hot immediately!

Video

Notes

1. Skip the Egg? Brine! Egg white helps keep the chicken tender inside. If you can’t use egg, you can brine the chicken instead. Mix 3 tablespoons yogurt with 2 cups water and ¼ teaspoon salt.
2. Soak the chicken in this mixture for 1 to 4 hours in the fridge. Drain and pat dry thoroughly before adding the flour mixture.
3. Flavor Boost: Restaurants often use MSG (monosodium glutamate) for a unique flavor. You absolutely do not need it to make delicious Chilli Chicken at home! If you’re sensitive to it, check your store-bought sauces.
4. Color without Food Dye: To get that vibrant red color without artificial food color, use Kashmiri red chili powder or paprika in the marinade and sauce.
5. Healthier Options: While deep frying gives the best restaurant crispness, you can try shallow frying, air frying, or baking the chicken for a healthier version.
6. To Bake: Preheat the oven to 200°C (390°F). Place chicken on parchment paper on a tray. Bake for 25-30 mins, flipping halfway, until crisp and cooked.
7. To Air Fry: Air fry at 180°C (350°F) for 7-9 minutes, shaking the basket halfway, until cooked.
8. Fresh Oil is Best: For the freshest flavor, use fresh oil with a high smoke point for frying. Avoid reusing oil that has been used for other strong-flavored foods.
9. Making Gravy: Want a chilli chicken recipe gravy? After the sauce thickens slightly (Step 15), mix 2 teaspoons cornstarch with 1 cup water and pour it into the pan. Add a bit more soya sauce (1 tbsp), chili sauce (2 tbsps), and tomato ketchup (2 tbsps) for flavor. Cook until the sauce thickens to your desired gravy consistency. Turn off the heat, let it cool slightly, then add the fried chicken.
10. Scaling the Recipe: Need a Chilli Chicken recipe for 1 kg Chicken or a different amount? You can typically double the ingredients for 500g (1 lb) or quadruple them for 1kg, but remember you’ll need a larger pan for frying and might need to adjust sauce quantities to taste. The easiest way is often to use a recipe card feature if available, which can automatically adjust ingredient quantities for you.