Dry Chilli Chicken (Restaurant Style)

If you are a Chicken lover then Juicy, crispy chicken tossed in a glossy, spicy Indo-Chinese sauce with crunchy capsicum, onions, green chillies, and aromatic garlic. Packed with bold flavours, a perfect balance of heat and tang, and an irresistible smoky wok-tossed finish.

Dry Chilli Chicken (Restaurant Style)

Serves: 4

Ingredients

For the chicken marinade:

• 500 g boneless chicken, cut into bite-sized pieces
• 1 egg
• 3 tbsp cornflour
• 2 tbsp all-purpose flour (maida)
• 1 tsp ginger-garlic paste
• ½ tsp black pepper
• ½ tsp salt
• 1 tsp soy sauce

For the sauce:

• 2 tbsp oil
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 2–3 green chillies, sliced
• 1 medium onion, cubed
• 1 capsicum (bell pepper), cubed
• 2 tbsp soy sauce
• 1 tbsp red chilli sauce
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• ½ tsp black pepper
• Salt to taste
• Spring onions for garnish

Method

1. Mix the chicken with all marinade ingredients and rest for 20–30 minutes.
2. Deep-fry or air-fry until golden and crispy.
3. Heat oil in a wok. Sauté garlic, ginger, and green chillies for 30 seconds.
4. Add onion and capsicum; stir-fry over high heat for 2–3 minutes.
5. Add soy sauce, chilli sauce, ketchup, vinegar, pepper, and a pinch of salt.
6. Toss in the fried chicken and coat well.
7. Garnish with spring onions and serve hot with fried rice or noodles.