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Ritika Yadav

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 3
Course: Main Course
Cuisine: Chinese, Indian
Calories: 350
Ingredients Equipment Method Video Notes

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

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

Method
 

  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.
  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.
  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!

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.