Chilli Chicken Recipe (Easy Homemade Restaurant Style)

Chilli Chicken is one of the most popular Indo-Chinese dishes that has won hearts all over India and beyond. This dish is a perfect balance of crispy chicken pieces tossed in a spicy, tangy, and slightly sweet sauce made with soy sauce, garlic, green chilies, capsicum, and onions. The history of Chilli Chicken Recipe goes back to the Chinese community that settled in Kolkata (Calcutta) during the late 18th and early 19th century. They introduced their cooking techniques and flavors to India, which later got blended with Indian spices, creating what we now call “Indo-Chinese cuisine.” This recipe brings you the same restaurant-style taste right at home, but in a simple and easy way that anyone can follow. You don’t need fancy ingredients, just basic sauces and spices available in most kitchens. Chilli Chicken can be served or eaten with Fried Rice, Hakka Noodles, Veg Manchurian, Schezwan Rice, and Garlic Noodles.

What is Chilli Chicken Recipe

Chilli Chicken is one of the most loved Indo-Chinese dishes, famous for its crispy texture and bold flavors. This dish is a favorite in restaurants and street stalls, but the good news is you can easily make the same restaurant-style Chilli Chicken at home with simple ingredients. The taste is spicy, slightly sweet, and full of flavor, making it a perfect treat for chicken lovers.

To prepare Chilli Chicken, the chicken is first coated with flour and marinated with sauces to make it flavorful. Then it is deep-fried until crispy. Later, it is cooked in a pan with soy sauce, chili sauce, garlic, and vegetables, creating a rich and tasty dish. Depending on your choice, you can make it dry, semi-dry, or with gravy. Dry or semi-dry Chilli Chicken is often served as a starter or snack, while the gravy version is enjoyed as a main dish with rice or noodles.

This Easy Homemade Chilli Chicken Recipe is perfect for family dinners, parties, or even weekend meals. You don’t need any special skills—just follow simple steps, and you will get the same taste as your favorite restaurant. It can be served or eaten with Fried Rice, Hakka Noodles, Schezwan Rice, Veg Manchurian, or Garlic Noodles. Let's begin the journey of making this easy and delicious Indo-Chinese chili chicken.

How to Make Chilli Chicken

Chilli Chicken is a very popular Indo-Chinese dish that people love for its crispy chicken pieces and spicy, tangy flavor. Making it at home is simple if you follow the right steps. You can prepare it in different styles like dry, semi-dry, or gravy depending on your choice. You don’t need any special cooking skills, just follow the steps and you can enjoy tasty and healthy Chilli Chicken right in your own kitchen.

How to Marinate Chicken

Step 1:- Take 500 grams of boneless chicken and cut it into small, bite-sized cubes. Wash it well and pat it dry with a clean kitchen towel. This helps the marinade stick better to the chicken.

Step 2:- Take a large mixing bowl and add to the bowl:- Chicken cubes, 3 tbsp cornflour, 2 tbsp flour (all purpose flour), 1 tbsp ginger-garlic paste, 1 tbsp soy sauce, 1 tsp red chilli powder, ½ tsp black chilli powder, ½ tsp salt,

Step 3:- Mix everything until it forms a smooth, thick batter. The batter should coat the chicken pieces evenly, but it should not be runny.

Step 5:- Cover the bowl and let the chicken rest for at least 30 minutes at room temperature. For deeper flavor, you can marinate it for 1–2 hours in the refrigerator.

How to Fry Chicken

Step 1:- Take a deep frying pan or wok. Pour enough oil for deep frying. Heat the oil on medium flame. To check if it’s ready, drop a tiny bit of batter in the oil, if it rises up quickly, the oil is hot enough.

Step 3:- Gently drop the chicken cubes one by one into the hot oil. Do not overcrowd the pan; fry in small batches so the chicken cooks evenly. Fry until the chicken turns crispy and golden brown on the outside. This usually takes 5–6 minutes per batch.

Step 5:- Once fried, use a slotted spoon to take out the chicken pieces. Place them on a plate lined with tissue paper to absorb extra oil.

How to Make the Sauce

Step 1:- Take a large wok or frying pan. Add 2 tablespoons of oil and heat it on medium-high flame.

Step 2:- Add 1 tablespoon finely chopped garlic into the hot oil. Add 2 slit green chilies. Stir-fry for a few seconds until the garlic turns light golden and gives a nice aroma.

Step 3:- Add 1 medium onion (cut into cubes) and 1 medium capsicum (cut into cubes). Stir-fry on high flame for 2 minutes. The vegetables should stay slightly crunchy, not too soft.

Step 4: Add 1 tablespoon soy sauce, 2 tablespoons red chili sauce, 1 tablespoon tomato ketchup, 1 teaspoon vinegar and Sprinkle ½ teaspoon black pepper powder and salt as per taste. Mix everything well on high flame so the vegetables get coated with the sauces.

Step 6:- If you want dry or semi-dry Chilli Chicken, keep the sauce thick. If you prefer a gravy version, add ½ to 1 cup water or chicken stock and let it simmer for 2–3 minutes.

Step 5:- In a small bowl, mix 1 tablespoon cornflour with 3 tablespoons water to make a slurry. Slowly pour this slurry into the pan. Stir quickly so that no lumps form. The sauce will start to thicken and turn glossy.

Taste the sauce and adjust salt, chili sauce, or vinegar as per your preference.

How to Combine and Serve

Step 1:- Once your sauce is ready, keep the flame on medium. Gently add the fried chicken pieces into the pan with the hot sauce.

Step 1:- Stir and toss the chicken so every piece gets well coated with the spicy, tangy sauce. Make sure the sauce covers the chicken evenly from all sides. Let the chicken simmer in the sauce for 2–3 minutes.

Step 4:- Sprinkle 2 tablespoons of chopped spring onions (green part) on top. You can also add a few extra slices of green chili if you like it spicier.

Step 5:- Transfer the Chilli Chicken to a serving plate or bowl. Serve it immediately while hot and fresh.

You can also enjoy it as a starter with just a dip of chili sauce.

Expert Tips for Best Chilli Chicken

Making perfect Chilli Chicken at home can feel tricky, but with a few smart tips you can easily get that restaurant-style taste and texture. From choosing the right cut of chicken to frying it the proper way and balancing the sauces, every small step makes a big difference. These expert tips will guide you to keep the chicken crispy, the veggies crunchy, and the flavors just right, spicy, tangy, and delicious. Follow them carefully, and your homemade Chilli Chicken will turn out tasty every single time.

Tip 1: Use Boneless Chicken Thighs:- Thigh pieces are softer and juicier than chicken breast. They stay tender inside even after frying, giving you that restaurant-style taste.

Tip 2: Marinate for More Flavor:- Don’t skip marination. At least 30 minutes is needed, but 1–2 hours in the fridge makes the chicken more flavorful. The longer marination helps the spices and sauces go deep inside the chicken.

Tip 3: Keep the Oil Temperature Right:- Always fry on medium flame. If the oil is too hot, the outside will burn and the inside will stay raw. If the oil is not hot enough, the chicken will soak oil and turn soggy.

Tip 4: Fry in Small Batches:- Never overcrowd the pan. Frying in small batches makes the chicken crispy and evenly cooked.

Tip 5: For Extra Crispiness – Double Fry:- First, fry the chicken until light golden. Remove, let it rest for 2 minutes, then fry again until deep golden and crispy. This keeps the chicken crunchy for a longer time.

Tip 6: Stir-Fry on High Flame:- When making the sauce, always cook on high flame. This gives the smoky, street-style flavor and keeps the veggies crunchy.

Tip 7: Balance the Flavors:- Chilli Chicken should be spicy, tangy, and slightly sweet. Adjust the sauces according to your taste—add extra chili sauce for heat, ketchup for sweetness, or vinegar for tanginess.

Tip 8: Serve Immediately:- Chilli Chicken tastes best when served hot and fresh. If left for too long, the chicken loses its crispiness and becomes soft.

Tip 9: For Gravy Version:- Add ½–1 cup water or chicken stock to the sauce before adding fried chicken. Simmer for 2–3 minutes to make a thick, glossy gravy.

Tip 10: Garnish for Freshness:- Always finish with chopped spring onions. They add freshness, crunch, and a restaurant-style look.

Follow these tips, and your homemade Chilli Chicken will taste just like (or even better than!) the one you get in restaurants.

Recipe Card

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Hot Coffee Recipe | Beaten Coffee Recipe (Cafe Style)

Preparation Time 20 Minutes Cooking Time 25 Minutes Total Time 45 Minutes Servings: 4

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Ingredients

For Marination:

Chicken (boneless): 500 grams (cut into small cubes)

Cornflour: 3 tablespoons

All-Purpose Flour (Maida): 2 tablespoons

Ginger-Garlic Paste: 1 tablespoon

Soy Sauce: 1 tablespoon

Red Chili Powder: 1 teaspoon

Black Pepper Powder: ½ teaspoon

Salt: ½ teaspoon

Water: 2–3 tablespoons (to make a coating batter)

For Sauce:

Oil: 2 tablespoons

Garlic (finely chopped): 1 tablespoon

Green Chilies (slit): 2

Onion: 1 medium (cut into cubes)

Capsicum (green bell pepper): 1 medium (cut into cubes)

Soy Sauce: 1 tablespoon

Red Chili Sauce: 2 tablespoons

Tomato Ketchup: 1 tablespoon

Vinegar: 1 teaspoon

Black Pepper Powder: ½ teaspoon

Salt: to taste

Cornflour Slurry: 1 tablespoon cornflour mixed with 3 tablespoons water

Spring Onion: 2 tablespoons (for garnish)

Step-by-Step Instructions

Marinate and Fry Chicken

Step 1: In a bowl, mix chicken with cornflour, maida, ginger-garlic paste, soy sauce, chili powder, pepper, salt, and a little water to coat well.

Step 2: Heat oil in a pan, deep fry or shallow fry the chicken pieces until golden and crispy. Keep aside.

Make the Sauce

Step 3: Heat 2 tablespoons oil in a wok/pan.

Step 4: Add garlic and green chilies, sauté for a few seconds.

Step 5: Add onion and capsicum cubes, stir-fry on high flame for 2 minutes.

Step 6: Add soy sauce, chili sauce, tomato ketchup, vinegar, pepper, and salt. Mix well.

Step 7: Pour in cornflour slurry and cook until the sauce thickens.

Combine and Serve

Step 8: Add the fried chicken pieces into the sauce, toss well to coat.

Step 9: Garnish with spring onions.

Serve

Step 10: Serve hot as a starter or with Fried Rice, Hakka Noodles, or Schezwan Rice.

Tips:

For a dry version, add less slurry and more stir-frying.

For a gravy version, add extra water or chicken stock.

Adjust chili sauce as per your spice level.

Use boneless chicken thighs for juicier bites.

Serve immediately for best crispy texture.

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Nutrition Facts

Chilli Chicken is a flavorful Indo-Chinese dish that combines crispy fried chicken with spicy, tangy, and slightly sweet sauce. It is usually enjoyed as a starter or paired with rice or noodles for a complete meal. While it is not a light dish like soup or salad, it provides good protein and energy, especially when eaten in moderation. Let’s look at the nutrition facts for one serving (about 1 cup, 200–220 grams).

Nutrient	Amount per Serving	% Daily Value (Based on a 2,000-Calorie Diet)	Health Benefits
Calories	280–320 kcal	14–16%	Provides energy and satiety.
Protein	22 g	44%	High-quality protein from chicken; supports muscles and repair.
Carbohydrates	18 g	6%	From cornflour, sauces, and veggies; quick energy.
– Sugars	4 g	–	From sauces; adds sweetness and balance.
Total Fat	15 g	22%	Provides essential fats for energy and cell health.
– Saturated Fat	3 g	15%	From frying oil; should be eaten in moderation.
Cholesterol	65 mg	22%	From chicken; moderate intake is fine.
Sodium	800 mg	35%	From soy sauce and seasonings; limit if on a low-salt diet.
Potassium	350 mg	10%	Supports heart and muscle health.
Calcium	25 mg	2%	Small amount from vegetables; supports bones.
Iron	1.8 mg	10%	Important for red blood cells and energy.
Vitamin A	150 IU	3%	From capsicum; supports eye health.
Vitamin C	25 mg	28%	From onion, capsicum, and chilies; boosts immunity.
Vitamin B6	0.4 mg	30%	From chicken; supports brain and metabolism.
Magnesium	28 mg	7%	Supports nerves and muscle function.
Phosphorus	180 mg	18%	Good for bones and energy production.
Zinc	1.5 mg	14%	Boosts immunity and healing.
Selenium	20 mcg	36%	Antioxidant support from chicken.

Chilli Chicken is rich in protein and flavor, but since it is fried and includes sauces, it is best enjoyed in moderation. Pair it with fried rice, noodles, or a salad to make a balanced meal.

Common Mistakes to Avoid

Even though Chilli Chicken is a simple dish, many small mistakes can change its taste and texture. Sometimes the chicken becomes soggy, the sauce turns too watery, or the flavors don’t balance well. By knowing these common mistakes and avoiding them, you can make your Chilli Chicken perfect every time, crispy, flavorful, and just like your favorite restaurant.

Mistake 1: Using Chicken Breast Only:- Chicken breast cooks fast and becomes dry. Use boneless chicken thighs for juicy and tender pieces.

Mistake 2: Skipping Marination:- Directly frying chicken without marination makes it bland. Always marinate for at least 30 minutes so the flavors go deep inside.

Mistake 3: Frying on Wrong Flame:- Too high flame = burnt outside, raw inside. Too low flame = oily and soggy chicken. Correct flame is medium heat for even cooking.

Mistake 4: Overcrowding the Pan:- Adding too many chicken pieces at once lowers oil temperature. This makes the chicken soft, not crispy. Fry in small batches for best results.

Mistake 5: Making Sauce on Low Flame:- Cooking sauce slowly on low heat makes the veggies soft and soggy. Always stir-fry on high flame to keep the vegetables crunchy and give a smoky flavor.

Mistake 6: Not Balancing Flavors:- Too much soy sauce can make it salty. Too much chili sauce can make it bitter. Always taste the sauce and adjust—balance spicy, tangy, and slightly sweet flavors.

Mistake 7: Adding Chicken Too Early:- If you add fried chicken to the sauce too early, it becomes soggy. Always add chicken at the final step, toss quickly, and serve immediately.

Mistake 8: Keeping it for Too Long Before Serving:- Chilli Chicken loses crispiness if left standing. Serve hot and fresh for the best taste.

Avoiding these mistakes will make sure your Chilli Chicken comes out perfect, crispy chicken, crunchy veggies, and bold flavors every time.

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How to Store and Reheat Chilli Chicken

Chilli Chicken tastes best when served hot and fresh, but sometimes you may have leftovers or you want to make it in advance. If stored and reheated the right way, you can still enjoy its delicious taste the next day. The key is to store the chicken and sauce properly so the chicken does not turn soggy, and the flavors stay rich and fresh.

How to Store Chilli Chicken

Step 1: Cool Down First:- Let the Chilli Chicken cool down completely before storing. Storing while hot will create steam, making the chicken soft and soggy.

Step 2: Use Airtight Container:- Transfer the chicken and sauce into a clean, airtight container. If you want the chicken to stay crispy, store fried chicken and sauce separately.

Step 3: Refrigeration:- Place the airtight container in the refrigerator. Chilli Chicken stays good for up to 2 days in the fridge.

Step 4: Freezing (Optional):- For longer storage, you can freeze for up to 1 month. Again, it’s best to freeze chicken and sauce separately for better taste after reheating.

How to Reheat Chilli Chicken

Step 1: For Refrigerated Chicken:- Take out the container from the fridge. If chicken and sauce are stored together, reheat in a pan on medium flame for 5–7 minutes until hot. If stored separately, reheat the sauce first, then add fried chicken and toss well.

Step 2: For Frozen Chicken:- Thaw (defrost) in the fridge overnight before reheating. Heat the sauce in a pan. For chicken, you can either air-fry, bake, or lightly refry to make it crispy again before mixing with sauce.

Step 3: Avoid Microwave for Crispy Texture:- Microwaving makes the chicken soft and chewy. If using microwave, cover with a lid and heat for 2–3 minutes, then toss in a pan to regain some crispiness.

Step 4: Serve Immediately:- Once reheated, garnish with fresh spring onions. Serve hot and enjoy just like freshly made Chilli Chicken.

Pro Tip: For the best taste, always store chicken and sauce separately. This way, the chicken stays crispy, and you can mix them only while reheating.

Conclusion

Chilli Chicken is one of the most loved Indo-Chinese dishes, and now you know how easy it is to make it at home. In this recipe, we learned how to marinate the chicken properly so that it stays soft and juicy, then fry it to get that crispy golden texture. You also discovered the difference between making it dry, semi-dry, or with gravy, so you can prepare it just the way your family likes.

We talked about Expert Tips, Common Mistakes to Avoid, and even How to Store and Reheat leftovers without losing taste. The FAQs section answered many common questions like how to keep the chicken crispy, how to adjust the spice level, or how to make it gluten-free. With these step-by-step details, you can be confident about cooking a perfect Restaurant-Style Chilli Chicken at Home.

So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Chilli Chicken turned out.

Frequently Asked Questions (FAQs)

1) Which chicken cut is best?
Ans:- The best cut for Chilli Chicken is boneless chicken thighs because they stay soft, juicy, and flavorful. Trim off any excess fat, cut into small even cubes, and pat dry before marinating. While you can use chicken breast, it often turns a little dry, so thighs are the better choice for restaurant-style tenderness.

2) How do I keep the chicken crispy?
Ans:- To keep the chicken crispy, make sure it is dry before marinating and coat it with a slightly thick cornflour and maida mix. Fry on medium heat without overcrowding the pan, and for extra crunch, you can double-fry by giving the chicken a second fry after resting for a few minutes. Toss the chicken in the sauce only just before serving to avoid sogginess.

3) Can I bake or air-fry instead of deep-frying?
Ans:- Yes, you can bake or air-fry the chicken instead of deep-frying. In the air-fryer, cook the coated chicken at 200°C until crisp, flipping once in between. For oven baking, place the pieces on a lined tray at 220°C until golden, flipping halfway, and finish with a quick broil for extra color and crunch.

4) How to make dry, semi-dry, or gravy versions?
Ans:- The difference lies in how much liquid you add. For the dry version, use little or no slurry and cook on high heat. For semi-dry, add a small amount of slurry and water so the chicken is coated in a glossy sauce. For a gravy version, add more water or stock along with slurry and simmer until you get a thick, saucy consistency.

5) How do I adjust the spice level?
Ans:- To make the dish less spicy, reduce the green chilies and chili sauce or add a touch of ketchup or sugar for balance. For more heat, simply add chili flakes or extra green chilies during the stir-fry. Always taste the sauce before mixing in the chicken so you can adjust spice levels easily.

6) My sauce is too salty/too spicy/too sour—how to fix?
Ans:- If your sauce is too salty, dilute it with some water or stock and add a little ketchup or sugar. For too much spice, balance with a splash of water, ketchup, or honey. If it turns too sour, reduce the vinegar next time and add sugar or ketchup to mellow down the sharpness.

7) Why is my chicken tough or dry?
Ans:- Chicken can turn tough if you only use breast pieces, don’t marinate long enough, or over-fry. Always marinate for at least 30 minutes, preferably longer, and use thighs for juiciness. Fry on medium heat until golden and avoid cooking the chicken for too long in the sauce, as this can dry it out.

8) Can I make it without maida or gluten?
Ans:- Yes, you can make gluten-free Chilli Chicken easily. Replace maida with rice flour or only use cornflour, and choose gluten-free soy sauce or tamari. Just check sauce labels carefully for hidden gluten and follow the same cooking process.

9) What are the best make-ahead, store, and reheat steps?
Ans:- For the best results, prepare the chicken and sauce separately if making ahead. Store them in airtight containers in the fridge for up to two days. When ready to serve, reheat the sauce in a pan and re-crisp the chicken in the oven, air-fryer, or by lightly refrying, then toss together just before serving.

10) What oil, wok, and heat level should I use?
Ans:- Use a neutral, high-smoke-point oil like sunflower, peanut, or rice bran for frying. A wok or wide pan works best for quick stir-frying on high heat, which gives the dish a nice smoky flavor. Fry the chicken on medium heat for even cooking, and toss the sauce and vegetables on high heat so they stay crisp.

Chilli Chicken Recipe (Easy Homemade Restaurant Style)

What is Chilli Chicken Recipe