Description
Crispy Chilli Chicken is the ultimate Indo-Chinese fusion dish—juicy chicken pieces fried to golden perfection and tossed in a spicy, tangy sauce with peppers, garlic, and chillies. It’s bold, fiery, and absolutely addictive. Whether you’re making it for dinner, parties, or just because, this dish delivers restaurant-style flavor right from your kitchen.
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Ingredients
For the Chicken Marinade:
1 lb boneless chicken breast or thighs (cut into bite-sized pieces)
2 tbsp cornflour
2 tbsp all-purpose flour
1 egg
1 tbsp soy sauce
1 tsp ginger garlic paste
½ tsp salt
½ tsp black pepper
Oil for deep frying
For the Chilli Sauce:
1 tbsp oil (vegetable or sesame)
3 cloves garlic, minced
1-inch piece of ginger, finely chopped
2–3 green chillies, sliced
1 small onion, sliced
1 small green bell pepper, cubed
1 small red bell pepper, cubed
2 tbsp soy sauce
1 tbsp chilli sauce (adjust to taste)
1 tbsp tomato ketchup
1 tsp vinegar (white or rice vinegar)
1 tsp sugar
¼ cup water
1 tsp cornflour mixed with 2 tbsp water (slurry)
Salt to taste
Spring onions, chopped (for garnish)
Instructions
Step 1: Marinate the Chicken
In a large bowl, mix chicken pieces with cornflour, all-purpose flour, egg, soy sauce, ginger garlic paste, salt, and black pepper.
Coat well and let it sit for at least 15–20 minutes while you prep the sauce ingredients.
Step 2: Fry the Chicken
Heat oil in a deep pan over medium-high heat.
Once the oil is hot (test by dropping a small batter bit—it should sizzle), carefully add the marinated chicken in batches.
Fry until golden brown and crispy, about 5–6 minutes per batch.
Drain on paper towels and set aside.
Step 3: Prepare the Sauce Base
In a large skillet or wok, heat 1 tbsp oil.
Add minced garlic, chopped ginger, and green chillies. Sauté for 30 seconds until aromatic.
Toss in sliced onion and bell peppers. Stir-fry for 2–3 minutes on high heat until slightly softened but still crisp.
Step 4: Make the Sauce
Lower the heat and add soy sauce, chilli sauce, ketchup, vinegar, and sugar.
Mix well, then pour in ¼ cup water and bring to a simmer.
Stir in the cornflour slurry to thicken the sauce slightly.
Taste and adjust salt or spice if needed.
Step 5: Toss the Chicken
Add the crispy chicken pieces to the skillet and toss to coat them evenly in the sauce.
Stir-fry on high heat for another 1–2 minutes until everything is well combined and heated through.
Step 6: Garnish and Serve
Turn off the heat and garnish with chopped spring onions.
Serve immediately while hot and crispy.
Notes
Use Thigh Meat – Juicier and more flavorful than breast.
Fry in Small Batches – Prevents crowding and helps maintain oil temperature.
Drain Well – Use paper towels to soak excess oil for extra crispiness.
Double Fry (Optional) – Fry once to cook, then again quickly to get extra crunch.
Serve Immediately – This dish is best enjoyed fresh and hot.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cuisine: Indo-Chinese