Easy Chinese Chilli Chicken Dry

Prep Time 10 minutes
Cook Time 20 minutes
Calories 295kcal


For the Batter:

  • 500 grams boneless chicken thighs or chicken breasts (cut into 3/4 inch pieces)
  • 3 tablespoons all purpose flour (maida)
  • 3 tablespoons cornflour (cornstarch)
  • 1/2 teaspoon ginger garlic paste
  • 1 tablespoon soy sauce
  • 1 tablespoon chilli sauce
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon pepper powder
  • 1 egg
  • Oil for Frying

For the Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon chilli sauce
  • 2 tablespoons tomato ketchup
  • 1/2 teaspoon chilli powder
  • 1 teaspoon distilled vinegar
  • 1/4 cup water

For the Stir Fry:

  • 1 1/2 tablespoons vegetable oil (neutral flavored)
  • 3–4 green chillies (slit lengthwise)
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 3 large onions (cut into 1 inch squares)
  • 1 large green capsicum (cut into 1 inch squares)
  • 2–3 spring onions, finely chopped


  • In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
  • Heat oil for deep frying in a deep pan or kadhai to the depth of 3/4 inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-8 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
  • In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside.
  • In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum.
  • Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Stir fry for a minute or two and switch off the flame. Top with spring onions and serve immediately!



Chilli Chicken with Gravy: To make this with gravy, double the ingredients for the sauce and use 1 cup water along with 1 1/2 teaspoon cornflour to make this more saucy.
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