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