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Chilli Chicken is a spice-rich, Indian Chinese style stir-fry chicken.
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5 from 4 votes

Dry Chilli Chicken Recipe

Chilli Chicken is a spice-rich, Indian Chinese style stir-fry chicken. Learn how to make restaurant style dry chili chicken in a few simple steps.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 299kcal
Author: Hina Gujral



Ingredients For Marinade:

  • 500 gram boneless chicken pieces
  • 1/4 Cup cornflour (cornstarch)
  • 1/4 Cup all-purpose flour (maida)
  • 1 tablespoon soy sauce
  • Salt and black pepper to taste
  • 1 tablespoon ginger-garlic paste
  • 1 egg

Other Ingredients:

  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 1 Cup diced onion
  • 1 Cup diced capsicum
  • 1 green chili, chopped
  • 1 tablespoon white vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoon red chili sauce
  • 1/4 Cup cornflour (cornstarch)
  • 1 Cup water
  • Oil for deep frying + for cooking
  • Salt to taste

Ingredients For Garnish:

  • 1 tablespoon white sesame seeds
  • 1 tablespoon spring onion greens


Marinate Chicken:

  • To marinate the chicken first clean, wash and pat dry chicken pieces.
  • Combine all the marinade ingredients along with chicken pieces. Rub marinade over the chicken pieces to coat each piece evenly with the marinade. Cover the bowl with a cling foil and keep in the fridge for at least 1 hour.

Fry Marinated Chicken:

  • Heat oil in a frying pan over medium flame. Shallow or deep-fry marinated chicken pieces in small batches till crisp and golden from outside. Drain fried chicken in a plate lined with absorbent paper.

Prepare Sauce:

  • Heat 2 tablespoons of oil in wok, throw in chopped ginger, garlic, green chili, and diced onion. Stir for a minute but do not brown the onion or garlic.
  • Add capsicum, vinegar, sauces and salt. Sauté for 2 – 3 minutes over high heat.
  • Combine cornflour with water and add to the pan. Mix nicely and simmer till sauce thickens.
  • Add the fried chicken pieces and mix nicely.
  • Sprinkle sesame seeds and spring onion greens. Simmer chicken over low heat for 2 - 3 minutes. Turn off the heat.
  • Garnish with spring onion greens and serve hot with fried rice or garlic noodles.



  • Always arrange fried chicken on a metal sieve or colander for the excess oil to drip away.
  • If you are planning to make chili chicken gravy, add more water, and double the amount of cornstarch.
  • Store the leftover in an airtight container in the refrigerator for 1 - 2 days. Reheat in a microwave or on a stovetop in a pan.


Calories: 299kcal | Carbohydrates: 29g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 121mg | Sodium: 710mg | Potassium: 630mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 37mg | Calcium: 48mg | Iron: 2mg