Chilli Chicken Dry Recipe - The Yummy Delights (2024)

Dry Chilli Chicken recipe with step-by-step photos and a video recipe. Chilli chicken is a popular Indo-Chinese dish made with battered boneless chicken pieces, fried until crispy, and tossed with onion, bell peppers, and Chinese sauces. Easy chicken appetizer recipe that tastes just as good as what you’d get in a restaurant!

This Chinese Chilli Chicken tastes amazing. It is crispy, sweet, and savory. Similar to Chicken Manchurian, every bite of this fried chicken is tossed with a sweet and savory sauce. You can serve it with fried rice or noodles.

I love dishes from Indo-Chinese cuisine. This cuisine is a fusion of Indian foods and Chinese flavors. The ingredients and spices are Indian combined with Chinese sauces and their cooking technique.

About this recipe

In this recipe post, I am sharing how to make Easy Indo-Chinese Chilli Chicken. It is a popular chicken dish of Hakka Chinese.

I am sharing the dry version of Chilli Chicken here. You can also make Chilli Chicken with Gravy. It tastes equally delicious.

The chicken is coated with a spiced batter, deep-fried until crispy, and tossed with sauces. Oh! It tastes amazing. The aroma and flavors are extraordinary. You have to try this recipe. I promise you will love the flavors.

You may also like these other popular Indo-Chinese recipes from this website

• Chicken Chowmein
• Chinese Chicken Salad
• Chicken Hakka Noodles
• Egg Hakka Noodles
• Chicken Manchow Soup
• Chicken Manchurian

Why You Need This Recipe

• Easy step-by-step instructions with a recipe video.
• This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• It is healthier compared to chilli chicken served at Indo-Chinese restaurants. You can control the amount of oil and sauces that go into the recipe. Also, it is made in your clean and hygienic kitchen.
• Balanced flavor - There is a perfect balance of sweet and spicy flavor in this dish. You can adjust the flavors as per your taste by increasing or decreasing the sauces and spices. This is the dish that your whole family can enjoy including the kids.

Ingredients and Substitutions

• Chicken - I have used boneless skinless chicken breast. You can also use a boneless skinless chicken thigh. Boneless chicken chunks are preferred to make this recipe.
• Flavoring - Ginger-garlic paste, black pepper, rice vinegar, sugar, and salt. If you do not have ginger-garlic paste, skip the addition of ginger-garlic paste to the marinade.
• Sauces - light soy sauce, red chilli sauce, and tomato ketchup. Instead of light soy sauce, you can also use regular soy sauce. But do not use dark soy sauce; it will change the color of the dish. You can substitute soy sauce with coconut aminos or tamari for a gluten-free option.
• Kashmiri red chilli powder - Many restaurants add red food color to the dish. I would not suggest adding food color as they are not good for health. Instead, use Kashmiri red chilli powder. It gives a bright red color to the dish similar to what we get in restaurant-style chilli chicken. Also, it is not very spicy. Skip, if you do not have it.
• Egg - Egg white is used to marinate the chicken. It makes the chicken tender and juicy. To substitute egg, you have to brine the chicken in buttermilk and salt mixture for an hour.
• Oil - I have used sunflower oil. You can use any neutral flavor oil. Choose the one with a higher smoke point like canola oil or peanut oil.
• Ginger, garlic, and spring onions - Basics of Indo-Chinese cuisine that flavors the dish.
• Vegetables - Green chillies, bell peppers, and onions. You can increase or decrease the number of green chillies to adjust the spiciness of the dish.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Step by step instructions with photos

Preparations

• To marinate the chicken - In a mixing bowl, combine chicken, salt, pepper, Kashmiri red chilli powder, ginger-garlic paste, vinegar, egg white, and soy sauce. Marinate for 30 minutes.
• Make the sauce mix - To a small mixing bowl, combine light soy sauce, red chilli sauce, black pepper, tomato ketchup, and vinegar. You can taste it and adjust the seasoning as per your taste. Set this aside.
• Chop the bell peppers, ginger, garlic, and onions.

  

Fry the chicken

• Heat oil in a heavy bottom pan over medium heat.
• Add flour to the marinated chicken. Combine it well. If needed, you can add one more tablespoon of all-purpose flour or cornstarch. Not more than that, we do not need a thick coating on the chicken.
• Add the chicken pieces to the hot oil. Let it fry for a minute. Do not stir at this stage.
• Gently stir and fry until it is golden and crisp. Remove it to a plate lined with a paper towel.

  

To make Chinese Chilli Chicken Dry

• Heat 2 teaspoon of oil in a deep bottom pan over medium heat.
• Add ginger, garlic, spring onion whites, and green chillies. Stir-fry it for 30 seconds.
• Next, add green bell pepper, red bell pepper, and onion cubes. Stir and cook for 2 minutes.
• Add the prepared sauce mix and stir to combine.

  

• Finally, add the fried chicken and combine.
• Remove from heat. Garnish with spring onion greens.
• Chilli chicken dry is ready to serve.

  

Tips to make Crispy Chilli Chicken

• Marinating the chicken helps the chicken pieces to remain juicy. Also, enhances the flavor. Marinate the chicken at least for 30 minutes.
• Prepare your ingredients before you start to stir-fry.
• Add flour to the marinated chicken only when you are ready to deep fry it. Do not add flour while marinating the chicken.
• Adjust the sauces and spices as per taste.
• To reduce the heat of the dish, reduce the quantity of red chilli sauce and pepper.
• Skip the addition of green chillies, if you prefer less spicy or if making it for kids.
• Lightly coat the chicken with flour while making the batter. We do not need a thick coating on the chicken. It will not taste good.
• Do not overcrowd the pan while frying the chicken. It will reduce the temperature of the oil and the chicken will not be crisp.
• Do not use dark soy sauce; it will darken the color of the dish.

Frequently Asked Questions

Storage Suggestions

• Make sure to store the leftovers within 2 hours of cooking.
• Transfer the leftovers to an airtight container and refrigerate. Stays good for 2 days.
• Freeze the leftovers. Stays good for a month. Thaw it, reheat it in the microwave, and serve.

Variations that you can try

• Chilli Paneer - Make a vegetarian version with paneer. Substitute chicken with paneer or Tofu.
• Chilli Potatoes - Substitute chicken with potatoes.
• Make gravy - Combine 1 cup of water with 1 tablespoon of cornstarch. Add it at the final stage before adding spring onion greens. Chilli Chicken with Gravy is ready to serve.

If you make this recipe, please leave a comment and a starred review below.

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