Introduction
Chicken chilli is one of the most popular Indo-Chinese dishes loved for its spicy flavors, crispy texture, and restaurant-style appeal. This classic dish features juicy fried chicken pieces tossed in a bold garlic chilli sauce with capsicum, onions, and soy-based seasonings. Served as a starter or paired with fried rice or noodles, chicken chilli is a perfect choice for parties, family dinners, and weekend indulgence. With simple ingredients and the right technique, you can easily recreate authentic restaurant-style chicken chilli at home.
What is Chicken Chilli?
Chicken Chilli is a classic Indo-Chinese preparation where boneless chicken is marinated, fried, and then stir-fried with sauces, aromatics, and vegetables. Depending on preference, it can be made dry, semi-gravy, or gravy style. The dish is known for its balance of heat, saltiness, and slight sweetness, making it addictive and versatile.
Ingredients
For Marinating the Chicken
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Boneless chicken (cut into cubes) – 500 grams
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Cornflour – 3 tablespoons
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All-purpose flour – 2 tablespoons
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Ginger-garlic paste – 1 tablespoon
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Soy sauce – 1 teaspoon
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Black pepper powder – ½ teaspoon
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Salt – to taste
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Egg – 1 (optional, for extra crispiness)
For Frying
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Oil – for deep frying or shallow frying
For Sauce & Stir-Fry
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Oil – 2 tablespoons
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Garlic (finely chopped) – 1 tablespoon
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Ginger (finely chopped) – 1 teaspoon
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Green chillies (slit or chopped) – 2–3
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Onion (cubed) – 1 medium
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Capsicum (cubed) – 1 large
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Soy sauce – 1½ tablespoons
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Red chilli sauce – 1 tablespoon
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Green chilli sauce – 1 tablespoon
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Tomato ketchup – 1 tablespoon
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Vinegar – 1 teaspoon
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Sugar – ½ teaspoon
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Black pepper powder – ½ teaspoon
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Salt – to taste
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Spring onion greens – for garnish
How to Make Chicken Chilli
Step 1: Marinate the Chicken
In a bowl, add chicken pieces, cornflour, all-purpose flour, ginger-garlic paste, soy sauce, black pepper, salt, and egg (if using).
Mix well until the chicken is evenly coated.
Rest for 20–30 minutes to allow flavors to absorb.
Step 2: Fry the Chicken
Heat oil in a deep pan.
Fry the marinated chicken in batches until golden brown and crispy.
Remove and place on absorbent paper to remove excess oil.
Keep aside.
Step 3: Prepare the Sauce Base
Heat 2 tablespoons oil in a wok or large pan.
Add chopped garlic, ginger, and green chillies.
Stir-fry on high flame for a few seconds until aromatic.
Step 4: Add Vegetables
Add cubed onions and capsicum.
Stir-fry on high heat for 1–2 minutes.
Vegetables should remain crunchy.
Step 5: Add Sauces
Lower the flame slightly.
Add soy sauce, red chilli sauce, green chilli sauce, tomato ketchup, vinegar, sugar, and black pepper.
Mix well and cook for 1 minute.
Step 6: Combine Chicken
Add fried chicken to the sauce.
Toss well on high heat until chicken is evenly coated with sauce.
Adjust salt if needed.
Step 7: Final Touch
Add spring onion greens and mix once.
Switch off the flame.
Chicken Chilli is ready to serve.
Dry vs Gravy Chicken Chilli
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Dry Chicken Chilli: Perfect as a starter or snack
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Gravy Chicken Chilli: Add ½ cup water and 1 teaspoon cornflour slurry for a semi-gravy version, ideal with rice or noodles
Serving Suggestions
Chicken Chilli can be served with:
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Veg or chicken fried rice
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Hakka noodles
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Plain steamed rice
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As a party starter with dips
It also works great as a filling for wraps or sandwiches.
Tips for Restaurant-Style Chicken Chilli
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Fry chicken on high heat for crispiness
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Use dark soy sauce for deeper color
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Do not overcook vegetables
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Always stir-fry on high flame
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Balance spice with a hint of sugar
Popular Variations
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Honey Chilli Chicken – add honey for sweetness
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Schezwan Chilli Chicken – add schezwan sauce
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Spicy Garlic Chicken Chilli – extra garlic and chilli
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Crispy Chicken Chilli – double fry chicken
Storage Instructions
Store leftover chicken chilli in an airtight container in the refrigerator.
It stays fresh for 24 hours.
Reheat on high flame for best taste.
Why Chicken Chilli is So Popular
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Bold Indo-Chinese flavors
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Quick to prepare
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Works as starter and main course
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Loved by all age groups
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Perfect party dish
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