Chilli Chicken

Chilli Chicken is a very popular, tasty Indo- Chinese dish of chicken which is served as a starter or as a chicken appetizer in most of the restaurants, parties etc.., It can be served along with fried rice or fried noodles too.

Chilli chicken is a deep fried crispy chicken which is sweet, spicy and slightly sour in taste prepared with onion, bell pepper, garlic, green chillies, spring onions and a combination of sauces ( tomato ketchup, soy sauce, vinegar and chilli sauce)

The green chillies I used gave good spice to the chicken. You could skip it if you didn’t want the dish to be spicy. Regarding sauce, use good quality for good color and taste. We are using only egg white for this recipe.

This dish is very simple to make if the steps are understood and followed properly. Marinate the chicken with corn flour, all-purpose flour/maida, ginger garlic paste, egg white, pepper, soy sauce and salt.

After marination, we are going to deep fry them to a good golden brown color. Then these crispy chicken pieces are sauted with garlic, green chili,onion, bell pepper along with the combination of sauces.

Finally I have added corn flour slurry which combines everything well and gives a good glossy sheen. This step can be avoided if you do not prefer it.

So far, I have explained how to make it and now let us check the step-by-step pictures of making this tasty, crispy Chilli Chicken❤



  • Boneless chicken- 375 gms. ( cut to 1 inch pieces)
  • Corn flour- 1 and a half tbsp
  • All-purpose flour/ maida- 2 tbsp
  • Ginger garlic paste- 1 tsp
  • Egg White- 1
  • Soy Sauce- 1 tsp
  • Pepper powder- 1/2 tsp
  • Salt- as needed.

To Toss:

  • Onion- 1 medium sized ( diced)
  • Green pepper- 1 medium sized ( diced)
  • Garlic- 4 cloves ( slit lengthwise)
  • Green Chilli- 2 ( slit lengthwise)
  • Spring Onion- 3 scallions(white and green portion chopped separate)
  • Soy Sauce- 1 and a half tbsp
  • Vinegar- 1 and a half tsp
  • Tomato Ketchup- 2 and a half tbsp
  • Chilli Sauce- 2 tbsp
  • Cornflour slurry- 1 tbsp of corn flour mixed with 2 tbsp of water.


Clean the chicken well and cut it into 1 inch pieces. Dice the onions and green bell pepper as shown in the picture. Slit garlic, green chilli lengthwise. Chop the spring onions and separate into white and green portion.

Marinate the chicken pieces with the ingredients given in the “Marination”.
It will be a thick paste. Do not add water unnecessarily as it will prevent chicken from turning crispy.  I didn’t add any water. One egg white was enough to coat. Coat the chicken well with the paste.
Heat oil in a kadai. The oil should be hot enough to deep fry the chicken pieces. Drop the chicken pieces in batches with space inbetween them. Deep fry the pieces until golden brown.
Once the chicken is golden brown, take them out and drain in a kitchen towel ( tissue paper). Finish all the batches of chicken.
Heat 2 tbsp of oil in a large pan. Add the slit garlic. Saute till the color changes to golden.
Once the color changes a little add slit green chillies and then white portion of spring onion. Saute them for a minute. I have to mention something here. Green chillies I used were spicy which gave me a good combination of sweet, sour and spicy taste finally. If you didn’t want it to be spicy, either skip green chillies or use only one.
Now add the diced onion petals.
Then the diced capsicum petals. Saute them both together till they turn slightly tender. Onions and capsicum should be slightly crunchy. They shouldn’t turn soft.
Add all the sauces now. Keep the flame in medium.1 and half tbsp of soy sauce, 2 and a half tbsp of tomato ketchup, 2 tbsp of chilli sauce and 1 and half tsp of vinegar. I didn’t add any salt as the sauce used has it own salt and it was enough.
Add the crispy chicken now. Toss the chicken well to coat with sauce.
Chicken coated with sauce.
Add the green portion of spring onion. Mix everything together.
Add the corn flour slurry. Stir fry for 1 more minute in low to medium flame. This step is optional. If you want to skip it, you can. If you want to add little water finally, you can. Switch off the flame.


  • Diced onion and green bell pepper should be crunchy even after sauting.