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Chilli chicken
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Chilli Chicken | How to make Chinese Chilli Chicken

Chilli Chicken is one of the most popular Indo-Chinese chicken dish. This Chinese chicken recipe is supremely spicy, crispy and delicious. Battered crispy fried boneless chicken is cooked in tasty and spicy garlic-chilli gravy. Enjoy this restaurant style Chinese Chilli Chicken as an appetiser or with your favourite hakka noodles or fried rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Chinese recipe, Indian, Indo Chinese
Keyword: Chilli chicken dry, chilli chicken Gravy recipe, Chilli chicken recipe, Indo chinese chicken recipes, Restaurant style Chilli chicken
Servings: 6 people

Ingredients

Chicken Marination

  • 500 gms Chicken (boneless) I used boneless chicken thighs and cut it into bite size pieces
  • 2 tsp Ginger garlic paste
  • 1 tbsp Each of green and red Chilli sauce
  • 1 1/2 tbsp soya sauce
  • 1 tbsp Vinegar/lemon juice
  • 1/2 tsp Black Peppercorns Freshly ground
  • 1/2 tsp salt
  • 1 Egg
  • 1/2 cup Corn flour
  • a pinch Baking soda

Sauce mixture for gravy

  • 2 tbsp Soya sauce
  • 1 1/2 tbsp Vinegar
  • 2 tbsp Red Chilli sauce (adjust the heat it according to your taste)
  • 2 tbsp Green Chilli sauce (*check notes) (adjust the heat it according to your taste)
  • 4 tbsp Tomato Ketchup
  • 2 tbsp Shaohsing rice wine or any Chinese cooking wine
  • 2 tsp Sugar/sweetener
  • 1/2 tsp Black Peppercorns Freshly ground
  • Salt as per taste
  • 1 cup Water/stock (***Check notes)

Other ingredients

  • 1 green Pepper cut into big 2 cm cubes
  • 1/2 Red pepper cut into big 2 cm cubes
  • 1 large Onion cut into big 2 cm cubes
  • 10-15 Chillies thinly sliced (adjust the heat it according to your taste)
  • 1 inch ginger(approx 10 gms) finely chopped
  • 4-5 large Garlic(approx 15 gms) finely chopped
  • 1 tsp Corn flour
  • 2 tsp Water
  • 2 Dried red Chilli
  • 1 1/2 tbsp Veg Oil/sunflower oil to make the gravy
  • Veg Oil/sunflower oil Enough oil for deep frying the chicken
  • 2 Spring onions chopped for garnish

Instructions

  • In a large bowl add the chicken, soya sauce, vinegar/lemon juice, ginger garlic paste, chilli sauce, salt and pepper. Mix it well with hands and keep it aside for 10-15 minutes.
    Chilli chicken
  • In a bowl mix all the ingredients under sauce mixture and keep it aside.
  • Make a thick slurry with cornflour and water and keep aside.
  • Heat enough oil in a pan/kadai for deep frying the chicken.
  • After 10-15 mins right before frying the chicken add the egg, cornflour and baking soda and mix everything well.
  • Now fry the chicken in batches until golden brown and keep it aside. (**check notes)
  • Heat 1 1/2 tbsp oil in a wok on high to medium flame. When hot add the dried red chillies and chopped ginger and garlic and sauté for 10-15 seconds. Be careful not to burn the garlic.
  • Toss in the peppers and onions and chillies and stir fry for 1-2 mins.
  • Now add the sauce mixture to the fried pepper and onion. When it comes to a boil add the cornflour slurry to thick the sauce.
  • Now toss in the crispy fried boneless chicken and mix everything well and cook for another 2 mins until it comes together. 
  • Garnish with spring onions and serve this spicy chilli chicken as an appetiser or with your favourite hakka noodles or fried rice.

Notes

*If you can not find green chilli sauce add additional 2 tbsp of red chilli sauce.
***If you like to make Chilli chicken gravy add another 1/2 cup of water/stock to the sauce mixture.
**You can prepare the grave before hand and keep it aside. fry the chicken and add it to the gravy just before serving if you like your chilli chicken super crispy. 
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.