Perfect Chilli Chicken

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Gayatri (@rene121)

Indulge in the vibrant flavors of Perfect Chilli Chicken, a beloved Indo-Chinese dish that tantalizes taste buds across India. This recipe delivers a restaurant-quality experience with crispy, fried chicken pieces expertly tossed in a savory sauce. The combination of fresh ingredients like onion, ginger, garlic, capsicum, and a medley of...

Prep Time
25min
Cook Time
30min
Total Time
55min
Perfect Chilli Chicken recipe

Ingredients

3 Servings
(1 serving = Approximately 250g)

For Coating

  • 150g
    Chicken
  • 1pinch
    Baking soda
  • 4tbsp
    Water
  • to taste Salt
  • 1tsp
    Soya sauce
  • 1/4tsp
    Pepper powder
  • 1tbsp
    Corn flour

For Quick Stock Water

  • as required Water
  • 1
    Stock cube

For Corn Flour Slurry

  • 1tbsp
    Corn flour
  • 2tbsp
    Water

For Chilli Chicken Gravy

  • 1tbsp
    Oil
  • 1/2
    Onion
  • 1/2
    Capsicum
  • 8clove
    Garlic
  • 1/2in
    Ginger
  • 3tbsp
    Spring onion
  • 1/2tbsp
    Coriander stem
  • 3tbsp
    Coriander leaves
  • 1pinch
    Pepper powder
  • 2
    Green chilli
  • 1tsp
    Dark soya sauce
  • 1tsp
    Light soya sauce
  • 1/4tsp
    Vinegar
  • 1pinch
    Sugar
  • for frying Oil

How to make Perfect Chilli Chicken

Preparing the Chicken

  1. Add the clean chicken pieces to a bowl.

  2. For velveting the chicken, add 1 pinch of baking soda and 2 tbs of water to the chicken pieces.

  3. Mix the chicken vigorously in a circular motion with your hands and allow the chicken pieces to absorb the water.

  4. Add the remaining 1-2 tbs of water (without baking soda for the second time). Mix it vigorously.

  5. Repeat the same process 2-3 times until the chicken absorbs the water. After this process, it will look slimy.

    Step 1.1: Repeat the same process 2-3 times until the chicken absorbs the water
  6. Once done, add pepper powder, salt, soya sauce, and corn flour. Mix it; it needs only a very thin layer of coating.

    Step 1.1: Once done, add pepper powder, salt, soya sauce, and corn flour
    Step 1.2: Once done, add pepper powder, salt, soya sauce, and corn flour

Frying the Chicken

  1. Heat oil in a pan for deep frying.

  2. When the oil becomes hot, add the marinated chicken pieces.

  3. Fry until light golden brown in color over medium to high heat. Set aside.

Preparing the Quick Stock and Corn Flour Slurry

  1. For the quick stock, boil some water as required along with a chicken stock cube. When the chicken stock cube completely melts, turn off the heat and set aside. Adding this stock water will enhance the taste of the gravy.

  2. For making the corn flour slurry, mix the corn flour with water. Set aside.

Making the Chilli Chicken Gravy

  1. Heat a kadai or a wok. Add oil. When it becomes hot, add chopped ginger, chopped garlic, and coriander stem.

  2. Sauté over high heat for 2-3 minutes. Be careful not to brown the garlic.

  3. Add thick-sliced onion and thick-sliced capsicum.

  4. Sauté for 1-2 minutes over high heat.

  5. Add the stock water (400ml-500ml stock water according to your preference).

  6. When it starts bubbling, add light soya sauce, dark soya sauce, vinegar, pepper powder, salt, and sugar. Mix well.

  7. Bring the sauce to a simmer. Then add the fried chicken pieces, coriander leaves, and spring onion.

  8. Add corn flour slurry. Stir continuously until the correct consistency is achieved.

  9. Once the desired consistency is achieved, turn off the heat.

  10. Garnish with some spring onion greens. Tasty restaurant-style chilli chicken is ready to enjoy.

Nutrition (per serving)

Calories

134.9kcal (6.74%)

Protein

12.6g (25.2%)

Carbs

2.7g (0.99%)

Sugars

0.7g (1.3%)

Healthy Fat

6.4g

Unhealthy Fat

1.5g

% Daily Value based on a 2000 calorie diet

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Tips & Tricks

  1. For a richer flavor, use homemade chicken stock instead of stock cubes.

  2. Adjust the amount of green chilies to control the spice level according to your preference.

  3. Ensure the chicken is fried to a perfect crisp to maintain its texture in the gravy.

  4. Don't overcook the vegetables to retain their crunchiness.

FAQS

  1. Can I use chicken breast instead of boneless chicken thighs?

    Yes, you can use chicken breast, but boneless chicken thighs tend to be more tender and flavorful in this recipe. Make sure not to overcook the chicken.

  2. How can I make this dish less spicy?

    Reduce or eliminate the green chilies. You can also remove the seeds from the chilies to decrease the heat.

  3. Can I prepare the chicken coating ahead of time?

    It's best to prepare the chicken coating just before frying to ensure the chicken remains crispy. However, you can marinate the chicken for about 30 minutes to an hour.

  4. What can I serve with chilli chicken?

    Chilli chicken pairs well with egg fried rice, vegetable fried rice, noodles, or even as a side dish with plain rice.

  5. How long can I store leftover chilli chicken?

    Leftover chilli chicken can be stored in the refrigerator for up to 2-3 days. Reheat thoroughly before serving.

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rene121's profile picture

Gayatri

(@rene121)

Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...

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