Chilli Chicken Dry
Crispy fried chicken bites tossed in a fiery, tangy sauce with crunchy onions and bell peppers. This classic Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special weeknight meal.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, maida, 3 tbsp cornflour, beaten egg, and salt.
- c.Mix thoroughly until each piece of chicken is well-coated with the batter.
- d.Let it marinate for at least 15-20 minutes at room temperature.
- 2
Step 2
- a.Fry the Chicken
- b.Heat vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
- c.Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
- e.Remove the fried chicken with a slotted spoon and place it on a wire rack to drain excess oil.
- 3
Step 3
- a.Prepare the Sauce and Sauté Vegetables
- b.In a small bowl, whisk together 2 tbsp soy sauce, red chilli sauce, vinegar, tomato ketchup, 0.25 tsp black pepper, and sugar (if using). Set aside.
- c.In another small bowl, mix 1 tbsp cornflour with 2 tbsp of water to make a smooth slurry without lumps.
- d.Heat sesame oil in a large wok or skillet over high heat. Once hot, add the chopped garlic, ginger, and slit green chillies. Sauté for 30-45 seconds until fragrant.
- e.Add the cubed onions and capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
- 4
Step 4
- a.Combine and Finish
- b.Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a simmer.
- c.Stir the cornflour slurry once more and pour it into the wok, stirring continuously. Cook for 1 minute until the sauce thickens slightly.
- d.Immediately add the fried chicken pieces to the wok. Toss everything together quickly on high heat for about 1-2 minutes, ensuring the chicken is evenly coated in the glossy sauce.
- e.Turn off the heat, garnish with chopped spring onion greens, and give it a final toss.
- 5
Step 5
- a.Serve Immediately
- b.Transfer the Chilli Chicken Dry to a serving platter.
- c.Serve immediately while it's hot and crispy, as it tends to soften as it cools.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, double-fry it. Fry once until light golden, remove, and then fry again in hot oil for 1-2 minutes just before tossing in the sauce.
- 2Do not overcrowd the pan while frying; this lowers the oil temperature and makes the chicken soggy.
- 3Use chicken thighs instead of breast for a juicier and more flavorful result.
- 4The stir-frying process is very fast. Have all your sauces, slurry, and chopped vegetables ready before you start.
- 5To maintain the crunch of the vegetables, stir-fry them on high heat for a short duration.
- 6Toss the fried chicken in the sauce only when you are ready to serve to prevent it from losing its crispness.
Adapt it for your goals.
Vegetarian
Replace chicken with 250g of paneer, tofu, or large mushrooms. Coat and fry them similarly, but be gentle to avoid breaking.
Gravy VersionGravy Version
To make Chilli Chicken with gravy, increase the cornflour slurry to 2 tbsp cornflour mixed with 1/2 cup of water. Add this to the sauce and simmer until it thickens to your desired consistency before adding the chicken.
HealthierHealthier
Instead of deep-frying, pan-fry the marinated chicken with a little oil until golden and cooked, or bake/air-fry at 200°C (400°F) for 15-20 minutes until crispy.
SpicierSpicier
Add 1/2 teaspoon of Sichuan peppercorns along with the ginger and garlic for a numbing heat, or increase the amount of red chilli sauce and green chillies.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Metabolism Boost from Chillies
Green and red chillies contain capsaicin, a compound that can provide a temporary boost to your metabolism and may aid in fat burning.
Rich in Vitamins and Minerals
Bell peppers (capsicum) are packed with Vitamin C, an important antioxidant. Onions, ginger, and garlic also contribute essential nutrients and possess anti-inflammatory properties.
Frequently asked questions
A single serving of Chilli Chicken Dry (approximately 250g) contains around 450-550 calories, primarily from the deep-fried chicken and sauces. The exact count can vary based on the amount of oil absorbed and the specific sauces used.