Indo-Chinese Chili Chicken Recipe | Restaurant Style Dry Chili Chicken | Kitchenstagram
Chili Chicken is one of the most beloved Indo-Chinese dishes, known for its bold flavours and irresistible texture. This dish features marinated chicken, typically deep-fried until crispy, then tossed in a hot, garlicky sauce laced with soy, green chilies and aromatic spices. Whether served “dry” with just a glossy coating or “gravy” style with extra sauce, it’s always packed with punchy flavours.
Unlike its sweeter cousin, Chicken Manchurian, Chili Chicken is all about heat and depth- thanks to a fusion of Indian spice blends and Chinese wok techniques. You’ll find both boneless and bone-in versions, depending on regional preference. The combination of sautéed onions, green bell peppers and fiery sauce gives the dish its signature kick and texture.
This fiery favourite is often enjoyed as as starter or paired with fried rice or noodles for a satisfying man course. Every bite offers crunch, spice and the unmistakable smoky flavour that comes from high-heat stir frying. With its addictive taste and comforting appeal, Chili Chicken continues to be a must have item in Indo-Chinese cuisine across home and restaurants alike.
Ingredients needed for Chili Chicken:
For the Chicken Marinade:
Chicken: Choose boneless, skinless chicken breast or thigh pieces. Cut them into bite-sized chunks- smaller pieces cook faster and absorb flavours better, plus they develop a nice crust when fried.
Spices & Seasoning: Salt with black and white pepper gives the chicken its base layer of flavour. Both types of pepper are used for a well-rounded heat and aroma.
Soy Sauce: Regular soy sauce is used to marinate the chicken. Dark soy sauce can be added for a richer colour, but the flavour difference is subtle, so sticking with one type is simpler and works well.
Worcestershire Sauce: Worcestershire Sauce adds depth and umami, rounding out the flavours in the marinade. It’s great background note that enhances the overall taste.
Red Chili Sauce: Red Chili Sauce brings heat and brightness to the chicken. You can use homemade or bottled versions. Either way, it’s the main driver of that signature chili punch. Find our Homemade Red Chili Sauce recipe HERE!!
Green Chili Sauce: Green Chili Sauce provides a sharper, herbaceous spice note with a touch of tanginess. It’s bold and fiery, so adjust to your spice preference. Find our Homemade Green Chili Sauce recipe HERE!!
Fresh Ginger & Garlic: Finely chopped fresh ginger and garlic brings sharpness and aroma. They’re essential for giving the chicken its distinctive Indo-Chinese flair.
Sesame Oil: Sesame oil add nuttiness and aroma. You can use toasted or untoasted either works well in this small amount.
Egg: Egg helps the marinade bind to the chicken, forming a base layer before flouring.
Cornstarch & All-purpose Flour: A mix of both is ideal. Cornstarch gives that classic crisp texture, while all-purpose flour helps the chicken fry up golden and crunchy. Too much cornstarch can result in pale fried chicken, so the combination balances colour and crispiness.
For Chili Chicken:
Soy Sauce: All-purpose soy sauce serves as the umami backbone. Dark soy sauce can be used for colour and the regular version provides all the savory depth needed.
Red Chili Sauce: Red Chili Sauce brings heat and brightness to the chicken. You can use homemade or bottled versions. Either way, it’s the main driver of that signature chili punch. Find our Homemade Red Chili Sauce recipe HERE!!
Green Chili Sauce: Green Chili Sauce provides a sharper, herbaceous spice note with a touch of tanginess. It’s bold and fiery, so adjust to your spice preference. Find our Homemade Green Chili Sauce recipe HERE!!
Sesame Oil: Use sesame oil sparingly, it brings a warm, toasty element to the sauce. Even a few drop make a noticeable difference.
Spices & Seasoning: Salt with black and white pepper gives the chicken its base layer of flavour. Both types of pepper are used for a well-rounded heat and aroma.
Fresh Ginger & Garlic: Finely chopped fresh ginger and garlic brings sharpness and aroma. They’re essential for giving the chicken its signature Indo-Chinese punch.
Onion & Bell Peppers: Diced onion and bell peppers bring crunch and a mild sweetness. Use more or less Based on your preference.
Green Chilies: Fresh green chilies adds a fresh, sharp and spicy kick to the dish without overwhelming every bite. Bird’s eye chili or Indian green chili are great choices.
Spring Onions: Use the white parts of green onion while cooking and save the green tops for garnish. They add freshness, colour and a mild onion flavour that complements the spices.
Garnish: Top with finely chopped green chili spring onions and fresh coriander leaves for a pop of colour and brightness at the end.
Serving Suggestions:
Chili Chicken is often paired with simple sides that balance its bold flavours. Dry or semi-dry versions go especially with Egg Chicken Fried rice, stir-fried noodles like Hakka or Chow Mein. Since the dish has a concentrated, punchy coating rather than a heavy sauce, even plain rice works beautifully to soak up the flavours. For a lighter option, serve it with brown rice or cauliflower rice. It’s also delicious alongside garlic noodles or crisp vegetable stir-fry for added texture and contrast.
Ingredients:
For Chicken Marination:
250 gm Chicken, cubed (Boneless & Skinless)
1 tbsp Green Chili Sauce
1 tbsp Red Chili Sauce
1 tbsp Soy Sauce
1 tbsp Worcestershire Sauce
1 tsp Ginger, minced
1 tsp Garlic, minced
Salt to taste
1 tsp Black Pepper Powder
1 tsp White Pepper Powder
1 tbsp Sesame Oil
1 Egg
1 heaped tbsp All-purpose Flour
1 heaped tbsp Cornstarch
For Chili Chicken:
1 no. Onion, diced
1 no. Green Bell Pepper, diced
1 tsp Ginger, minced
1 tsp Garlic, minced
1 tbsp Green Chili Sauce
1 tbsp Red Chili Sauce
1 tbsp Soy Sauce
4-5 nos. Green Chili, sliced
1 tsp White Pepper Powder
1 tbsp Cornstarch + 2 tbsp Water
1/2 cup Green Onion, sliced
1/2 cup Cilantro, sliced
Canola Oil
Preparation:
- Step 1:In a bowl, combine chicken, green chili sauce, red chili sauce, soy sauce, worcestershire sauce, minced ginger, minced garlic, salt to taste, black pepper powder, white pepper powder and sesame oil. Keep aside for 15 minutes.
- Step 2: Cut onions and bell peppers in squares.
- Step 3: After marinating the chicken for 15 minutes, add egg, all-purpose flour and corn starch and mix properly.
- Step 4: Heat oil in a wok. Carefully drop chicken pieces in oil on medium heat and fry until golden brown and crisp. Double fry the chicken for extra crunch. Keep aside.
- Step 5: In the wok add minced ginger and minced garlic, stir fry for few minutes.
- Step 6: Add diced onions and bell peppers and stir fry for 1-2 minutes.
- Step 7: Add red chili sauce, green chili sauce, soy sauce and white pepper powder, stir to combine.
- Step 8: In a bowl combine cornstarch and water. Add the cornstarch slurry to the wok and stir to combine.
- Step 9: Add the fried chicken, sliced white part of green onions, chopped cilantro stems and toss well.
- Step 10: Turn off the heat, add chopped cilantro and toss well.
- Step 11: Transfer the Chili Chicken to a serving platter. Serve hot as appetizer or with Egg Chicken Fried Rice or noodles. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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