Here are three popular versions of **Chilli Chicken** – the classic Indo-Chinese dry version (perfect as an appetizer), a semi-gravy version (great with fried rice), and a quick 20-minute stovetop hack. All serve 4.
1. Classic Indo-Chinese Dry Chilli Chicken (Appetizer Style)**
*Crunchy, spicy, and addictive.*
Ingredients**
**For marinade:**
– 500g boneless chicken thighs, bite-sized
– 1 egg
– 2 tbsp cornflour
– 1 tbsp soy sauce
– ½ tsp black pepper
– ½ tsp salt
**For sauce & stir-fry:**
– 3 tbsp oil
– 6–8 dry red chillies (or 2 tbsp chilli flakes)
– 1 large onion, petals
– 1 green bell pepper, chunks
– 6 garlic cloves, minced
– 1-inch ginger, julienned
– 2 green chillies, slit
– 2 tbsp soy sauce
– 1 tbsp chilli sauce (Sriracha or Schezwan)
– 1 tbsp tomato ketchup
– 1 tsp vinegar
– 1 tsp sugar
– ½ cup water + 1 tsp cornflour (slurry)
– Spring onion greens
Steps
1. **Marinate** chicken 15 mins with egg, cornflour, soy, salt & pepper.
2. **Deep fry** in hot oil (350°F) for 4–5 mins till golden. Drain. *(Air-fry at 200°C for 12 mins, flip halfway.)*
3. **Stir-fry:** Heat 3 tbsp oil, crackle dry chillies. Add garlic + ginger (10 sec).
4. Toss in onion + capsicum + green chillies → 1 min.
5. Add soy, chilli sauce, ketchup, vinegar, sugar → 30 sec.
6. Return chicken + cornflour slurry → toss 1 min till glossy.
7. Garnish with spring onions. Serve hot.
2. Chilli Chicken Gravy (Restaurant-Style)**
*Silky sauce, perfect with fried rice.*
Follow **Dry version steps 1–4**, then:
5. Add **1 cup water** + sauces + 1 tbsp cornflour slurry.
6. Simmer 2 mins till thick. Adjust salt.
7. Finish with **½ tsp sesame oil** + spring onions.
3. 20-Minute Stovetop Hack (No Deep Fry)**
*Healthier, weeknight-friendly.*
Ingredients
– 500g chicken breast, thin strips
– 2 tbsp cornflour
– 3 tbsp oil
– 1 tbsp garlic paste
– 2 green chillies, slit
– 1 onion + 1 capsicum, cubed
– Sauce: 2 tbsp soy, 1 tbsp chilli sauce, 1 tsp vinegar, 1 tsp sugar, ¼ cup water
Steps
1. Dust chicken with cornflour + pinch salt.
2. Pan-fry in 2 tbsp hot oil for 5–6 mins till 80% cooked. Remove.
3. Same pan → garlic + chillies (10 sec) → onion + capsicum (2 mins).
4. Add sauce mix + chicken → toss 2 mins till thick & chicken is done.
5. Done! (Add ½ cup water for gravy.)
Pro Tips
– **Spice control:** Reduce dry chillies for mild; add 1 tsp Kashmiri chilli powder for color without heat.
– **Crispy secret:** Double-fry the chicken (first at 160°C for 3 mins, rest, then 190°C for 1 min).
– **Veg swap:** Use paneer or mushrooms (reduce cooking time).
Pair with **hakka noodles** or **jeera rice**. Enjoy! 🔥🍗
