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Chili Chicken Recipe with chicken pieces in spicy sauce, garnished with sesame seeds and green onions over rice.

Spicy Indo-Chinese Chili Chicken

Crispy battered chicken pieces tossed in a vibrant, spicy sauce with bell peppers and onions. This restaurant-style Indo-Chinese dish delivers the perfect balance of heat, sweetness, and umami flavors.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indo-Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless chicken cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tsp ginger-garlic paste
  • 1/2 tsp salt
For the Batter
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 large egg beaten
  • 1/4 cup water cold
  • 1/2 tsp red chili powder
For the Sauce
  • 3 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp chili sauce
  • 1 tbsp vinegar white or rice vinegar
  • 2 tsp brown sugar
  • 1 tsp cornstarch mixed with 2 tbsp water
For Stir-frying
  • 2 tbsp vegetable oil
  • 1 large onion cut into chunks
  • 1 large bell pepper cut into chunks
  • 4 cloves garlic minced
  • 1 inch fresh ginger minced
  • 2 whole green chilies slit lengthwise
  • 2 tbsp green onions chopped for garnish
  • 2 cups vegetable oil for deep frying

Equipment

  • Deep frying pan or wok
  • Mixing bowls
  • Whisk
  • Slotted spoon

Method
 

Marinate the Chicken
  1. In a bowl, combine chicken pieces with soy sauce, ginger-garlic paste, and salt. Mix well and marinate for 15 minutes.
Prepare the Batter
  1. In a separate bowl, whisk together flour, cornstarch, beaten egg, cold water, and red chili powder until smooth. The batter should coat the back of a spoon.
Make the Sauce
  1. In a small bowl, combine soy sauce, tomato ketchup, chili sauce, vinegar, and brown sugar. Mix the cornstarch with 2 tablespoons of water separately and set aside.
Fry the Chicken
  1. Heat oil for deep frying to 350°F (175°C). Dip marinated chicken pieces in batter and deep fry in batches for 4-5 minutes until golden brown and cooked through. Remove and drain on paper towels.
Stir-fry the Vegetables and Chicken
  1. Heat 2 tablespoons vegetable oil in a wok or large pan over medium-high heat. Add onions, bell peppers, garlic, ginger, and green chilies. Stir-fry for 2-3 minutes until slightly tender.
  2. Add the fried chicken pieces and pour the prepared sauce over them. Stir well and cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
Garnish and Serve
  1. Garnish with chopped green onions and serve hot with steamed rice or noodles.

Notes

Tip: For extra crispiness, double fry the chicken pieces. You may adjust the spiciness by varying the amount of chili sauce and green chilies.