Chilli Chicken is a classic Indo-Chinese dish where crispy fried chicken pieces are tossed with vibrant vegetables and bold sauces to create a flavorful, spicy, sweet, and slightly tangy dish. It works perfectly as a starter for gatherings or as a main course paired with fried rice or noodles.
Why You’ll Love This Recipe
This recipe delivers restaurant-style chilli chicken at home without using artificial flavor enhancers. The chicken stays juicy on the inside with a lightly crisp coating outside, while the sauce balances heat, umami, and freshness from spring onions and capsicum. It is versatile, easy to customize, and comes together quickly, making it ideal for both weeknight meals and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless chicken – 400 g, cut into medium-sized cubes
Egg – 1 large
Cornflour – 2 tablespoons
All-purpose flour (maida) – 5 tablespoons
Red chilli powder – 1/2 teaspoon
White pepper powder – 1/4 teaspoon
Salt – 1 teaspoon or to taste
Oil – for shallow frying
Green capsicum – 1 cup, sliced
White spring onion bulbs – 1 cup, cubed
Spring onion greens – 1/2 cup, finely chopped
Green chillies – 2, slit
Curry leaves – 10
Garlic – 4 tablespoons, finely chopped
Ginger – 2 tablespoons, finely chopped
In a mixing bowl, add the boneless chicken, egg, cornflour, all-purpose flour, red chilli powder, white pepper powder, and salt. Mix well until the chicken is evenly coated. Set aside to marinate for 10 to 15 minutes.
Heat oil in a non-stick pan over medium heat. Shallow fry the marinated chicken pieces, turning them occasionally, until golden brown on all sides. This takes about 5 to 6 minutes. Cover the pan and cook on low heat for another 2 minutes to ensure the chicken is cooked through and remains tender. Remove and keep aside.
In a separate wok or pan, heat 2 tablespoons of oil. Add curry leaves, green chillies, garlic, and ginger. Stir-fry on high heat for about 30 seconds until aromatic.
Add capsicum and white spring onion cubes. Toss on high heat for 2 to 3 minutes so the vegetables remain slightly crunchy.
In a small bowl, mix 1 tablespoon cornflour with 100 ml water to make a smooth slurry. Pour this into the pan along with soy sauce, red chilli sauce, and vinegar. Mix well and cook for 1 to 2 minutes until the sauce thickens slightly.
Add the fried chicken pieces and spring onion greens. Toss everything together on high heat for 1 to 2 minutes until the chicken is well coated with the sauce. Remove from heat and serve hot.
For a dry version, skip the cornflour slurry and add 1 tablespoon of tomato ketchup instead for a glossy coating.
For a gravy version, increase the water in the cornflour slurry to 200 ml for extra sauce.
You can replace capsicum with bell peppers of different colors for a more vibrant dish.
Adjust the spice level by increasing or reducing green chillies and red chilli sauce.
Storage/Reheating
Chilli chicken is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat with a splash of water to loosen the sauce. Avoid microwaving for too long, as it may dry out the chicken.
FAQs
Can I make chilli chicken without egg?
Yes, you can skip the egg and add 1 extra tablespoon of cornflour mixed with a little water to help bind the coating.
Can I deep fry the chicken instead of shallow frying?
Yes, deep frying will make the chicken crispier, but shallow frying uses less oil and still gives good results.
Why did my chicken turn hard?
Overcooking the chicken or frying on very high heat for too long can make it tough. Cook on medium heat and avoid over-frying.
Can I make this recipe ahead of time?
You can fry the chicken in advance and prepare the sauce just before serving for best texture and flavor.
Is chilli chicken very spicy?
It is moderately spicy, but you can easily control the heat by adjusting chilli powder, green chillies, and chilli sauce.
Can I add vegetables to this dish?
Yes, onions, bell peppers, or even baby corn work well in chilli chicken.
What oil is best for this recipe?
Any neutral cooking oil with a high smoke point works well, such as sunflower or vegetable oil.
Can I use chicken with bone?
Boneless chicken is recommended for even cooking and better texture in this dish.
Why is cornflour used in the sauce?
Cornflour thickens the sauce and gives chilli chicken its signature glossy coating.
What can I serve with chilli chicken?
It pairs well with fried rice, noodles, or even plain steamed rice.
Conclusion
Chilli Chicken is a timeless Indo-Chinese favorite that brings together crispy chicken, bold sauces, and crunchy vegetables in one irresistible dish. With simple ingredients and straightforward steps, this recipe lets you recreate a restaurant-style experience at home while keeping flavors fresh and balanced. Perfect as a starter or main course, it is sure to become a repeat favorite in your kitchen.
Chilli Chicken is a popular Indo-Chinese dish made by frying marinated chicken until crispy, then tossing it in a spicy, tangy sauce with vibrant vegetables and aromatics. Perfect as an appetizer or main dish.
Total Time:30 minutes
Yield:4 servings
Ingredients
400 g boneless chicken, cut into medium cubes
1 large egg
2 tablespoons cornflour
5 tablespoons all-purpose flour (maida)
1/2 teaspoon red chilli powder
1/4 teaspoon white pepper powder
1 teaspoon salt or to taste
Oil for shallow frying
1 cup green capsicum, sliced
1 cup white spring onion bulbs, cubed
1/2 cup spring onion greens, finely chopped
2 green chillies, slit
10 curry leaves
4 tablespoons garlic, finely chopped
2 tablespoons ginger, finely chopped
1 tablespoon soy sauce
1 tablespoon red chilli sauce
1/4 tablespoon vinegar
1 tablespoon cornflour (for slurry)
100 ml water (for slurry)
Instructions
In a bowl, mix chicken, egg, cornflour, all-purpose flour, chilli powder, pepper, and salt. Marinate for 10–15 minutes.
Heat oil in a non-stick pan. Shallow fry chicken on medium heat for 5–6 minutes until golden. Cover and cook on low for 2 more minutes. Set aside.
In another pan, heat 2 tablespoons oil. Add curry leaves, green chillies, garlic, and ginger. Stir-fry for 30 seconds.
Add capsicum and white spring onions. Toss on high heat for 2–3 minutes.
Mix 1 tablespoon cornflour with 100 ml water to form a slurry. Add to pan along with soy sauce, red chilli sauce, and vinegar. Cook for 1–2 minutes until slightly thickened.
Add fried chicken and spring onion greens. Toss well on high heat for 1–2 minutes until evenly coated. Serve hot.
Notes
For a dry version, skip cornflour slurry and use ketchup instead.
For a gravy version, double the water in the slurry.
Adjust spice levels by modifying chilli sauce and green chillies.
