Indo-Chinese chilli chicken

Indo-Chinese Chilli Chicken is a popular dish that brings together Indian and Chinese flavours. This spicy and tangy dish excites the taste buds with its bold and zesty taste. People who love flavourful and fiery food enjoy it the most.

To make this dish, fry chicken pieces until they turn crispy and golden. Then toss the crispy chicken in a rich, spicy sauce made with soy sauce, garlic, ginger, green chillies, and other ingredients. The sauce perfectly balances spice, sweetness, and tanginess, making each bite irresistible.

You can prepare Chilli Chicken in two ways—dry or with gravy. The dry version serves as a crunchy, flavourful snack, while the gravy version pairs perfectly with rice or noodles. Restaurants serve this dish as a favourite among customers, but home cooks can easily recreate it in their own kitchens.

Indo-Chinese Cuisine

Indo-Chinese cuisine was created in India by the Chinese community. It is a mix of Chinese cooking techniques with Indian spices. This style of cooking became very popular in India. Today, it is enjoyed in many restaurants and homes.

Chilli Chicken is a favourite street food and a common dish in many restaurants. You can serve them as a starter or a main course. The crispy chicken pieces, coated in a spicy sauce, make it an irresistible dish for food lovers.

Love Chilli Chicken? Explore more delicious non-vegetarian recipes, from sizzling starters to hearty, flavorful curries!

Different Types

Dry Chilli Chicken – You can serve them as an appetizer. It has a crispy texture with a thick coating of sauce.

Gravy Chilli Chicken – Serve with a thick, spicy sauce. It goes well with fried rice or noodles.

Why this dish is loved the most?

It is crispy on the outside and juicy inside. The spicy and tangy flavours are mouthwatering. It is quick and easy to make at home. Serve as a starter or main course.

Indo-Chinese Chilli Chicken is a delicious dish with bold flavours. It is perfect for people who love spicy and crispy food. Whether you enjoy it dry or with gravy, it is always a tasty treat. Try making it at home and enjoy this fusion dish with your family and friends!

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Indo-Chinese chilli chicken

Print Recipe

Indo-Chinese Chilli Chicken is a spicy and crispy dish made with fried chicken tossed in a tangy, flavourful sauce of soy sauce, garlic, ginger, and green chillies. It can be served dry as an appetizer or with gravy as a main course paired with rice or noodles.

Course Dinner, Lunch, Side Dish, Starter

Cuisine Indo-chinese

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting time 20 minutes mins

Total Time 1 hour hr

Servings 4

Author sumisculinarynotes

Ingredients

For Marination:

• 500 g boneless chicken cut into bite-sized pieces
• 1 tbsp light soy sauce
• 1 tbsp ginger-garlic paste
• 1 tsp black pepper powder
• Salt to taste
• 1 egg optional for extra coating
• 2 tbsp cornstarch
• 2 tbsp all-purpose flour

For Frying:

• Oil for deep frying

For the Sauce:

• 1 tbsp oil preferably sesame oil
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 2 –3 green chillies slit
• 1 tsp sugar optional
• 1 medium onion cubed
• 1 small bell pepper green or red, cubed
• 2 tbsp soy sauce
• 1 tbsp red chilli sauce adjust according to spice level
• 1 tbsp ketchup
• ½ tsp vinegar
• 1 tsp cornstarch dissolved in 2 tbsp water for slurry
• ½ cup water adjust if you want more gravy
• Salt and pepper to taste
• Green onions chopped (for garnish)

Instructions

Marinate the Chicken

• In a bowl, combine chicken pieces, soy sauce, ginger-garlic paste, black pepper, salt, and egg (if using).
• Add cornstarch and flour, then mix well to coat the chicken evenly. Let it marinate for 15–20 minutes.

Fry the Chicken

• Heat oil in a pan over medium heat.
• Deep fry the marinated chicken in batches until golden and crispy. Remove and drain on paper towels.

Make the Sauce

• In a large wok or pan, heat 1 tbsp oil over medium-high heat.
• Add chopped garlic, ginger, white part of spring onions and slit green chillies, then sauté until fragrant.
• Add the cubed onions and bell peppers, stir-frying for 2–3 minutes until slightly softened but still crunchy.
• Add soy sauce, red chilli sauce, ketchup, sugar and vinegar. Mix well.
• Cornstarch slurry: Dissolve 1 tsp cornstarch in 2 tablespoons of water.
• Pour in the cornstarch slurry and 1/2 cup water, stirring constantly until the sauce thickens.
• Adjust salt and pepper to taste.
• Add the fried chicken to the sauce, tossing to coat each piece well.
• Garnish with chopped green onions.
• Enjoy your homemade chilli chicken!

Notes

Adjusting Spice Level: Add more or fewer green chillies and red chilli sauce based on your heat preference.

If you’re using soy sauce, especially a salty one, you can usually skip adding extra salt to your dish.

For gravy Chilli Chicken, add a cornstarch slurry (cornflour mixed with water) to thicken the sauce.

For a Dry Version: Use less water or skip the slurry, making a thicker sauce that clings to the chicken pieces. If making dry Chilli Chicken, toss the fried chicken in the sauce just before serving to keep it crispy.

Use boneless chicken breast or thigh for tender and juicy bites.

Cut the chicken into even-sized pieces for uniform cooking.

Adding egg to the marinade makes the chicken extra crispy.

Use hot oil and deep-fry or shallow-fry the chicken until golden and crispy.

Fry in batches to prevent overcrowding and ensure even frying.

Always stir-fry on high heat to get that smoky restaurant-style flavour.

Do not overcook the sauce, just toss the chicken in it for a few minutes.

Chilli Chicken tastes best when served hot and fresh.

Pair it with fried rice, noodles, or steamed rice for a complete meal.

Instead of deep-frying, try baking or air-frying the chicken for a lighter option.

Use low-sodium soy sauce to reduce salt content.

 

Frequently Asked Questions

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