Chili Chicken

Chili Chicken
Photo Credits: stu_spivack via Flickr

Another masterpiece from Chinese cuisine, Chili Chicken has become quite popular all over world with local twists in the recipe. Even with respect to Indo-Chinese cuisine, Chili Chicken is a favorite dish among non-vegetarian lovers. It is served as a starter, a snack or accompanying side dish to the main course meal as well. Here’s the easy recipe to make restaurant style Chili Chicken at home.


  • Boneless chicken, cut into cubes                             300 grams
  • Egg, beaten                                                            1
  • Onion, peeled and cut into cubes                             1 medium
  • Green bell pepper, unseeded and cut into cubes      1 medium
  • Green chilies, coarsely chopped                              2
  • Garlic cloves, finely chopped                                  4 – 5
  • Ginger, finely chopped                                           1 inch
  • Dark soy sauce                                                        2 tablespoons
  • Green chili sauce                                                    1-½ tablespoon
  • Corn flour                                                              3 tablespoons
  • Crushed black pepper                                              1 teaspoon
  • Red chili powder                                                     ½ teaspoon
  • Salt                                                                         To taste
  • Cooking Oil                                                             As required
  • Chopped spring onion greens                                   For garnish


  1. Take chicken cubes in a bowl add ½ tsp green chili sauce, 1 tbsp dark soy sauce, crushed black peppers, red chili powder, 1 tbsp corn starch and beaten egg into it.
  2. Mix well to coat all pieces nicely with marinade. Keep aside to marinate for 10 minutes.
  3. Heat oil in a wok on medium heat. Slide in marinated chickens one by one gently and deep fry them to golden brown color from all sides. When done, transfer to a plate lined with paper towels to soak the excess oil and keep aside for a while.
  4. Put another saucepan on heat with 2 tbsp oil in it on medium-high heat add chopped onions, sauté for 3 to 4 minutes and then add chopped ginger and garlic. Stir fry for 2 minutes.
  5. Now add capsicum cubes and fried chicken pieces. Stir fry for a minute and then add remaining soy sauce, green chili sauce, chopped green chilies. Mix well and cook for a minute.
  6. Meanwhile, dissolve remaining corn starch in ¼ cup of water and pour into the saucepan, let it cook further for 3 or 4 minutes.
  7. Adjust salt if required. Garnish with chopped spring onion greens and serve hot.

Preparation Time: 45 minutes

Serves: 4

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