Chili Chicken – Famous Indo Chinese Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4 People
For marination
  • Chicken diced, boneless (thighs or breast)- 1 lb or ½ kg (or 2 chicken breasts)
  • Ginger-Garlic paste- 1 tbsp
  • Corn starch- 2 tbsp
  • Egg white- 1 (or add 1 whole egg)
  • Ground black pepper- 1 tsp
  • Soy sauce- 1 tbsp
For frying chicken
  • Vegetable oil- enough for frying
Other ingredients
  • Sesame oil- 2tbsp
  • Dried red whole chilli chopped- 3 or 1 tsp dried chili flakes
  • Chopped ginger- 2 tsp
  • Chopped garlic- 2 tsp
  • Onion, diced-1
  • Green pepper, diced- 2
  • Green onions, chopped- 2 stalks
  • Ground black pepper- 1 tsp
  • Soy sauce, low sodium- 3 tbsp
  • Red Chilli sauce- 1 tsp (based on your spice level)
  • Tomato Ketchup (optional)- 3 tbsp
  • Sugar- a pinch
  • Water- ¼ cup
  • Corn starch- 2 tbsp corn starch mixed with 2 tbsp cold water
  • Cilantro, chopped- ¼ cup
  1. Combine chicken along with corn starch, ginger-garlic paste, egg, ground black pepper and soy sauce.
  2. Heat a frying pan, add enough oil for frying the chicken.
  3. Fry the chicken till golden in color.
  4. Transfer to a plate lined with a paper towel, keep aside.
  5. Place a wide pan or wok over medium heat.
  6. Add sesame oil, when the oil gets hot add the dried red chilli, chopped ginger and garlic.
  7. Saute, let the ginger and garlic turn golden in color.
  8. Add the diced onion, diced green pepper and green onions.
  9. Saute and let the veggies turn slightly soft. Do not over cook the veggies.
  10. Add the soy sauce, ground pepper, red chilli sauce, tomato ketchup and a pinch of sugar.
  11. Combine everything well.
  12. Add the water and let it come to a boil.
  13. Add the fried chicken, combine well with the veggies and the sauce.
  14. Pour the corn starch mixed in water stirring well.
  15. Combine well, let the gravy thicken.
  16. Finish it off with chopped cilantro.
  17. Remove the wok from the heat.
  18. Serve along with plain basmati rice, fried rice or brown rice.
*Adjust the spice level according to your needs.
*In Indo Chinese dishes, ajinomoto or MSG (monosodium glutamate) is added to enhance the taste. I avoid using this in my cooking.
*In restaurants, red color will be added while making chili chicken. Hence this dish has a vibrant red color. I avoid adding colors to my dishes.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at