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chilli chicken dry(Indo Chinese recipe)

Chilli chicken recipe, batter-fried chicken smothered in a sauce with sweet and spicy elements.

Now you can make your own restaurant-style chilli chicken right at home.

It’s so easy to make and with a little prep work, you can have a platter of chilli chicken to be served as an appetizer or side dish for your favorite rice or noodle dishes.

chilli chicken dry recipe

Just imagine biting into these small bites of batter-fried chicken, crispy on the outside and still tender and juicy on the inside.

The boneless batter-fried chicken tastes wonderful when they are mixed in this spicy thick sauce which has ginger garlic, soy sauce, and chilli sauce among other ingredients that give the Chinese style chicken appetizer its addictive flavors.

The Indo-Chinese cooking style used to make the chilli chicken stir fry helps to bring out the best of the ingredients you use.

First marinating and batter frying the chicken cubes then mixing them with a sauce just adds flavor upon flavor to this dish.

What to serve with chinese chilli chicken stir fry

Tips on making chilli chicken.

  • Having all your ingredients and utensils ready eases your cooking flow.
  • You’ll notice the there are a lot of ingredients that increase the spiciness of the dish, adjust them as you see fit.
  • If you are serving kids then replace the hot sauces with mild or sweeter sauce. the green chilies can be replaced with bell peppers.
  • Cut the chicken cubes to smaller pieces because when they are coated in batter, they do increase in size.
  • You can double the amount of the wet ingredients and increase make extra chilli chicken gravy or sauce.

Utensilas and appliances needed

  • Chopping board knife
  • Deep frying pan
  • Platter with paper kitchen towels to soak in the oil
  • Tongs
  • Large pan to assemble the chilli chicken dish
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Storing– can be stored in air-tight containers.

Freezing-avoid freezing, refrigerate and consume within 2 days.

Stop food waste by adding it to a bowl of leftover rice and making quick fried rice.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

How to make chinese chilli chicken

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients.

The ingredients mentioned below use standard measuring cups and spoons.

To marinate the chicken

500g of boneless chicken cubes cut into small cubes

1/2 teaspoon of Kashmiri chilli powder(substitute with red chilli powder or paprika)

1 tablespoon of ginger-garlic paste(make your own by simply mincing 3 cloves of garlic and 2″ ginger pieces together)

2 tablespoons of white vinegar(any type of vinegar except apple cider vinegar)

Salt to season

1/2 teaspoon black pepper powder

3 tablespoons of regular flour

3 tablespoons of cornflour

1/4 cup water

1 cup of oil to deep fry the chicken cubes

To make the chilli chicken sauce

3 tablespoons of oil

3 green chilies split in the middle

5 cloves of garlic sliced fine

1″ ginger sliced thin

1 large onion sliced fine

2 green chillies split

2 tablespoons of hot sauce(any type of hot sauce would do)

2 tablespoons of tomato ketchup

2 tablespoons of soy sauce

1 tablespoon of sugar

1/2 teaspoon of red chilli powder(if you are worried about the spiciness of this dish you can omit it)

1 red bell pepper diced(optional)

1 green pepper diced(optional)

Method

How to marinate the chicken cubes for chilli chicken.

If you purchased 700g of boneless chicken breast, cut them to 1″ cubes or purchase pre-cut chicken cubes. set aside

Into a large bowl, add the chicken cubes, Kashmiri chilli powder(1/2 a tsp, substitute with regular red chilli powder or paprika).

Salt to season, ginger garlic paste(1 tbsp, make your own by simply mincing 3 cloves of garlic and 2″ ginger pieces together), vinegar(2 tbsp, any type of vinegar except apple cider), pepper powder(1/2 tsp).

Combine well and leave to marinate for 15 minutes.

Mix the cornflour(3 tbsp), flour(3 tbsp)with water(1/4 cup)until smooth.

Pour into the marinating chicken and set aside for further 10 minutes.

How to deep fry the chicken cubes.

Add oil(1 cup)to a deep pan, heat oil for 1-2 minutes over low-medium heat, gently drop a little marinating batter into the oil, if it sizzles and rises, the oil is ready to deep fry the chicken cubes.

Deep fry the chicken cubes in small batches, if you fry them in a small pan and drop too many pieces of the battered chicken they would stick together. small batches, dropped with a little distance from each piece will avoid this.

Fry them for 7-9 minutes, gently turning them so they turn golden and fry evenly.

Place them on the plate with paper kitchen towels.

Once you’ve fried the chicken cubes set them aside and move on to making the chilli chicken sauce(gravy)

How to prepare the chilli chicken sauce(gravy.

Place a large flat frying pan over low medium heat and pour in the oil.

Once the oil(3 tbsp) heats, add the sliced garlic(5 cloves sliced) and ginger(1″ sliced).

Cook until the edges turn golden.

And then add the onions(1 large sliced fine) and green chillies(2).

You can also add bell peppers but I’ve not added it here.

Add the hot sauce(2 tbsp), tomato ketchup(2 tbsp), soy sauce(2 tbsp), sugar(1 tbsp).

Cook for 1-2 minutes over low medium heat.

Taste and season with salt and pepper if you need to increase the heat of the sauce.

Add the batter-fried chicken into the chilli chicken sauce.

Combine well and serve warm to retain the crispiness of the batter-fried chicken.

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chilli chicken dry(Indo Chinese recipe)

chilli chicken dry(Indo Chinese recipe)

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 25 minutes
Total Time: 1 hour 5 minutes

Chilli chicken recipe, batter-fried chicken smothered in a sauce with sweet and spicy elements.

Now you can make your own restaurant-style chilli chicken right at home.

Ingredients

  • The ingredients mentioned below use standard measuring cups and spoons.

To marinate the chicken

  • 500g of boneless chicken cubes cut into small cubes
  • 1/2 teaspoon of Kashmiri chilli powder(substitute with red chilli powder or paprika)
  • 1 tablespoon of ginger-garlic paste(make your own by simply mincing 3 cloves of garlic and 2″ ginger pieces together)
  • 2 tablespoons of white vinegar(any type of vinegar except apple cider vinegar)
  • Salt to season
  • 1/2 teaspoon black pepper powder
  • 3 tablespoons of regular flour
  • 3 tablespoons of cornflour
  • 1/4 cup water
  • 1 cup of oil to deep fry the chicken cubes
  • To make the chilli chicken sauce
  • 3 tablespoons of oil
  • 3 green chilies split in the middle
  • 5 cloves of garlic sliced fine
  • 1″ ginger sliced thin
  • 1 large onion sliced fine
  • 2 green chillies split
  • 2 tablespoons of hot sauce(any type of hot sauce would do)
  • 2 tablespoons of tomato ketchup
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • 1/2 teaspoon of red chilli powder(if you are worried about the spiciness of this dish you can omit it)
  • 1 red bell pepper diced(optional)
  • 1 green pepper diced(optional)

Instructions

How to marinate the chicken cubes for chilli chicken.

If you purchased 700g of boneless chicken breast, cut them to 1″ cubes or purchase pre-cut chicken cubes. set aside.

Into a large bowl, add the chicken cubes, Kashmiri chilli powder(1/2 a tsp, substitute with regular red chilli powder or paprika).

Salt to season, ginger garlic paste(1 tbsp, make your own by simply mincing 3 cloves of garlic and 2″ ginger pieces together), vinegar(2 tbsp, any type of vinegar except apple cider), pepper powder(1/2 tsp).

Combine well and leave to marinate for 15 minutes.

Mix the cornflour(3 tbsp), flour(3 tbsp)with water(4 tbsp)until smooth.

Pour into the marinating chicken and set aside for further 10 minutes.

How to deep fry the chicken cubes.

Add oil(1 cup)to a deep pan, heat oil for 1-2 minutes over low-medium heat, gently drop a little marinating batter into the oil, if it sizzles and rises, the oil is ready to deep fry the chicken cubes.

Deep fry the chicken cubes in small batches, if you fry them in a small pan and drop too many pieces of the battered chicken they would stick together. small batches, dropped with a little distance from each piece will avoid this.

Fry them for 7-9 minutes, gently turning them so they turn golden and fry evenly.

Place them on the plate with paper kitchen towels.

Once you’ve fried the chicken cubes set them aside and move on to making the chilli chicken sauce(gravy)

How to prepare the chilli chicken sauce(gravy.

Place a large flat frying pan over low medium heat and pour in the oil.

Once the oil(3 tbsp) heats, add the sliced garlic(5 cloves sliced) and ginger(1″ sliced).

Cook until the edges turn golden.

And then add the onions(1 large sliced fine) and green chillies(2).

You can also add bell peppers but I’ve not added it here.

Add the hot sauce(2 tbsp), tomato ketchup(2 tbsp), soy sauce(2 tbsp), sugar(1 tbsp).

Cook for 1-2 minutes over low medium heat.

Taste and season with salt and pepper if you need to increase the heat of the sauce.

Add the batter-fried chicken into the chilli chicken sauce.

Combine well and serve warm to retain the crispiness of the batter-fried chicken.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1168Total Fat: 89gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 74gCholesterol: 154mgSodium: 1171mgCarbohydrates: 44gFiber: 6gSugar: 13gProtein: 52g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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