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Homemade Crispy Chilli Chicken Recipe

Crispy, spicy Chilli Chicken made Indo-Chinese style with tender fried chicken tossed in a bold, glossy chilli-garlic sauce. Perfect for weeknight dinners or party-style appetizers with restaurant-quality flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indo-Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless chicken cut into bite-sized pieces
  • 1/2 green bell pepper chopped
  • 1/2 onion chopped
  • 2 tablespoons garlic-ginger-onion paste reserved from marinade
  • Oil for frying
  • 6 –7 tablespoons cornstarch for coating
Chicken Marinade
  • 1/2 small onion
  • 3 –4 slices fresh ginger
  • 2 –3 cloves garlic
  • 1 teaspoon black pepper
  • 1/2 tablespoon chilli powder
  • 1 1/2 tablespoons soy sauce
  • 3 –4 tablespoons water
Sauce
  • 5 –6 green chillies chopped
  • 1 1/2 tablespoons dark soy sauce
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 1/2 teaspoons chilli powder
  • 1/2 cup water
  • 2 teaspoons cornstarch mixed with 4 teaspoons water

Method
 

  1. Blend onion, ginger, and garlic into a smooth paste and reserve 2 tablespoons for later.
  2. Marinate chicken with remaining paste, soy sauce, chilli powder, black pepper, and water for at least 1 hour.
  3. Heat oil to 350°F. Mix cornstarch into marinated chicken and fry in batches until golden and crispy. Drain and set aside.
  4. In a wok, heat 2 tablespoons oil and sauté reserved garlic-ginger-onion paste until aromatic.
  5. Add chopped onions and green bell peppers and stir-fry for 2 minutes.
  6. Stir sauce ingredients together, then pour into the wok and cook until thickened.
  7. Add fried chicken, toss well to coat evenly, and turn off heat.
  8. Serve hot with rice or noodles.

Notes

Do not overcrowd the pan when frying to keep the chicken crispy. Adjust green chillies and chilli powder to control spice level.