Chilli Chicken


  • 500 gm boneless chicken, cut into bite sized pieces
  • Oil for frying
  • 2 tbsp oil for stir frying
  • 12 cloves garlic, finely minced
  • 1” ginger, finely chopped
  • 2 green chillies, cut length wise
  • 2 cups onions, cut into squares and layers separated
  • 1 cup green bell pepper, cut into squares
  • 1/4 cup spring onion whites and greens separated
  • 1 tbsp cornflour
  • 1 cup water

For the Chicken Marinade –

  • 1 tsp soy sauce
  • 1 tsp chilli sauce (I used Sambal Oelek)
  • 1 egg
  • 1 tsp vinegar
  • 2 tsp ginger garlic cloves
  • 2 tbsp cornflour
  • 2 tbsp all purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper powder

For the Stirfry Sauce –

  1. 1 tbsp soy sauce
  2. 1 tbsp red chilli sauce
  3. 1 tsp vinegar
  4. 1 tsp sugar
  5. Salt and pepper to taste

Method –

  1. Marinate the chicken with all the marinade ingredients in a large bowl and set aside for 30 minutes.
  2. Heat oil for frying
  3. Once the oil is hot, add chicken pieces and fry for 4-5 minutes
  4. Fry till golden brown, making sure not to overcook.
  5. Remove the chicken onto absorbent paper and set aside
  6. Mix all the stir fry sauces in a bowl.
  7. Make a slurry with the cornflour and water
  8. In a wok, heat oil for the Stirfry on high heat.
  9. Add ginger, garlic and green chillies
  10. Sauté for a minute
  11. Add onions and green bell pepper
  12. Sauté for 2 minutes.
  13. Add the white part of the spring onions and sauté for another minute
  14. Add the mixed sauces
  15. Then, add the cornflour slurry
  16. Mix and cook till the sauce thickens.
  17. Add the chicken and toss for a minute till the sauce coats the chicken evenly and a semi thick gravy remains
  18. Serve immediately.

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