Chilli Chicken

Desi Chinese is very popular in India and one of the most loved is Chilli Chicken. This is one dish along with Chilli Paneer that cuts across all of India. Chilli Chicken is a spicy, lightly sweet appetizer that you can cook at home.

Crispy marinated chicken is sautéed in a spicy-sweet sauce along with onions and bell peppers. This Chilli Chicken can be made as a dry appetizer or as a gravy to enjoy with chinese style fried rice or hakka noodles.

Chilli chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage.

In this video, we are going to make DRY & GRAVY CHILLI CHICKEN.

Hi, I am Chef Kunal Kapur and this is my space, my channel. Subscribe & Together let’s cook.

#Chillichicken #trending #KunalKapurRecipes #recipes #cooking #KKitchen #ChefKunal #kunalkapoor #kunalkapur #chef

Chilli Chicken (dry & with sauce)

Serves 2


For Chilli Paste

Dry kashmiri red chilli (soaked) – 8nos

Water – a dash


Kashmiri Chilli Powder – ¾ tbsp

For chicken marinade 

Chicken Cubes – 400gms 

Salt – to taste

Pepper powder – a pinch 

Baking soda – ½ tsp

Flour (all purpose) – 2 tbsp 

Corn starch – 3tbsp

Egg – 1no 

Oil – to fry 

For sauce 

Oil – 3tbsp

Dry Red Chilli – 2nos

Garlic chopped – 1tbsp

Ginger chopped – 2tsp

Green chillies chopped – 1no

Onion diced – 1½ cup

Green capsicum diced – ½ cup

Yellow capsicum diced – ¼ cup

Red capsicum diced –  ¼ cup

Light soya sauce – 3tbsp

Tomato ketchup – 3tbsp

Vinegar – 1tbsp

Salt – to taste

Chilli paste – 2tbsp

Water – 1cup

Corn starch – 1tbsp

Water – a dash

Spring onions chopped – handful 


Start with making the chilli paste. Grind together soaked chillies with water to a fine paste. You can also make this by mixing chilli powder and water. Be sure the chilli you use has a bright colour but is very less on spiciness.

To marinate the chicken, make sure it is dry. Sprinkle with salt, pepper, baking soda, flour, corn starch and an egg. Mix them together and keep aside for 10mins. Heat oil in the meantime and deep fry the chicken till it turn light brown. Remove and keep aside.

For the sauce heat a pan, drizzle oil, dry red chilli, garlic and ginger. Stir and add green chillies, onions, and capsicum. Toss all veggies on high heat for 2 mins. 

Pour soya sauce, tomato ketchup, vinegar, salt, chilli paste and stir it for 30 seconds. Add in the chicken and toss them together. Pour water and bring it to a boil. Separately mix together corn starch with a dash of water and add it to the boiling sauce. Once it thickens remove from heat, add spring onions and serve it hot.

If you wish to make chilli chicken dry then dry up the sauce, if you wish to eat it with sauce then keep the sauce with the chicken.