Chili Chicken (Indian Style) Recipe
Chili Chicken is what happens when Indian spices meet Chinese street food and decide to party. It’s spicy, tangy, crispy, and wildly addictive. You bite in, get that crunch, then feel the heat hit your soul. It’s better than takeout, cheaper than a restaurant, and a guaranteed crowd-pleaser. Whether you like it dry and crispy or coated in a thick, fiery sauce, this dish delivers every time. Perfect for weeknight cravings, weekend indulgence, or impressing guests who think you can’t cook. Ready to ditch bland chicken forever? Let’s make this fiery masterpiece!
Chili Chicken (Indian Style) Recipe
Crispy, spicy, and full of flavor, this Indian-Chinese classic combines fried chicken, bold sauces, and crunchy veggies for the ultimate street-style dish.
Ingredients
- For the Chicken Marinade:
- 500 g boneless chicken cut into bite-sized pieces
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour
- 1 teaspoon soy sauce
- 1 teaspoon red chili powder
- ½ teaspoon black pepper
- 1 teaspoon ginger-garlic paste
- 1 egg white
- ½ teaspoon salt
- For the Sauce:
- 1 tablespoon oil
- 1 medium onion cut into chunks
- 1 capsicum/bell pepper diced
- 2-3 green chilies slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 tablespoon soy sauce
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- ½ teaspoon black pepper
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon cornflour mixed with 2 tablespoons water
- For Garnish:
- Spring onions chopped
- Sesame seeds optional
Instructions
- In a bowl, mix chicken with all marinade ingredients. Let it rest for 15 minutes.
- Heat oil in a deep pan and fry chicken until golden and crispy. Set aside.
- In another pan, heat oil and sauté onions, bell peppers, and green chilies for 2 minutes.
- Add ginger-garlic paste and stir until the raw smell disappears.
- Mix in soy sauce, red chili sauce, vinegar, black pepper, sugar, and salt. Stir well.
- Pour in cornflour slurry and cook until the sauce thickens.
- Toss in the crispy chicken and mix until fully coated.
- Garnish with chopped spring onions and sesame seeds.
- Serve hot with fried rice, noodles, or just eat straight from the pan.
Notes
Nutritional Information (Per Serving)
- Calories: ~350
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
Vitamins & Minerals (Per Serving)
- Vitamin C: 20%
- Iron: 15%
- Calcium: 10%
- Potassium: 12%
- Zinc: 8%
Pro Tips for the Best Chili Chicken
- Fry chicken in batches to keep it crispy.
- Adjust spice levels based on your pain tolerance.
- Use Kashmiri red chili powder for color without extra heat.
- Want a smoky touch? Stir-fry in a super-hot wok.
- For extra crunch, double-fry the chicken.
