To make Chilli Chicken gluten-free, you can substitute the all-purpose flour (maida) with a gluten-free flour blend or cornstarch. Additionally, ensure that the soy sauce you use is labeled gluten-free, as many traditional soy sauces contain wheat.

Chilli Chicken pairs wonderfully with steamed rice, fried rice, or noodles. You can also serve it with a side of stir-fried vegetables or a fresh salad to balance the spiciness of the dish.

Yes, you can store leftover Chilli Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over medium heat or in the microwave until heated through. If the sauce thickens, you can add a splash of water to loosen it up.

If you're looking for a substitute for chicken in Chilli Chicken, you can use tofu for a vegetarian option or shrimp for a seafood twist. Both alternatives will absorb the flavors of the sauce well and provide a delicious meal.

For the best flavor, it's recommended to marinate the chicken for at least 1 hour. This allows the spices and sauces to penetrate the meat, resulting in a more flavorful Chilli Chicken. If you have more time, marinating it overnight in the refrigerator can enhance the taste even further.