Go Back
Chilli chicken

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
Cook Time 30 minutes
Resting time 20 minutes
Total Time 1 hour
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.