Description

This Crispy Chili Chicken is an irresistible Indo-Chinese favorite. Juicy chicken pieces are battered, fried to golden perfection, and tossed in a sticky, spicy-sweet chili sauce with garlic, ginger, and peppers. Perfect as an appetizer, main dish, or party snack, this dish packs bold flavors and a satisfying crunch that will keep everyone coming back for more!

Ingredients

For the chicken:

1 lb (450 g) boneless chicken, cut into bite-sized pieces
¼ cup cornstarch
¼ cup all-purpose flour
1 tsp ginger-garlic paste
1 tsp soy sauce
½ tsp salt
¼ tsp black pepper
1 large egg
Oil for deep frying

For the chili sauce:

2 tbsp oil
3–4 garlic cloves, minced
1-inch piece ginger, minced
2–3 green chilies, sliced
1 small onion, chopped
1 small bell pepper, chopped
3 tbsp soy sauce
2 tbsp chili sauce (adjust for spice)
1 tbsp tomato ketchup
1 tsp vinegar
1 tsp sugar
2 tbsp water
1 tsp cornstarch mixed with 2 tbsp water (slurry)
Salt to taste
Optional: chopped spring onions for garnish

Instructions

1. Marinate the chicken

In a bowl, combine chicken, egg, ginger-garlic paste, soy sauce, salt, and pepper.
Add cornstarch and flour and coat evenly. Let rest for 15–20 minutes.

2. Fry the chicken

Heat oil in a deep frying pan over medium-high heat.
Fry chicken pieces in batches until golden and crispy. Drain on paper towels.

3. Prepare the sauce

Heat 2 tbsp oil in a wok or skillet over medium heat.
Sauté garlic, ginger, and green chilies until fragrant.
Add onions and bell pepper, stir-fry for 2–3 minutes.
Add soy sauce, chili sauce, ketchup, vinegar, sugar, and water. Bring to a simmer.
Stir in cornstarch slurry and cook until the sauce thickens.

4. Toss chicken in sauce

Add fried chicken pieces to the sauce and toss until evenly coated.
Garnish with chopped spring onions if desired.

5. Serve

Serve hot as an appetizer, snack, or with steamed rice or noodles.

Tips & Tricks

Crispy secret: Double-fry chicken for extra crunchiness.
Adjust spice: Reduce green chilies or chili sauce for a milder version.
Sauce consistency: Use cornstarch slurry to thicken; adjust water for desired sauce thickness.
Make ahead: Fry chicken and store separately; toss in sauce just before serving.

Variations

Honey Chili Chicken: Add 1–2 tbsp honey to the sauce for sweetness.
Vegetarian version: Use cauliflower or paneer instead of chicken.
Noodles bowl: Serve over fried or steamed noodles for a complete meal.
Extra crunch: Coat chicken in panko breadcrumbs along with cornstarch and flour.

FAQs

1. Can I bake the chicken instead of frying?
Yes—coat chicken as directed and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.

2. Can I use chicken wings?
Yes—but adjust frying time to ensure wings are fully cooked.

3. Can I make it less spicy?
Reduce chili sauce and green chilies, or remove seeds from the chilies.

4. Can I store leftovers?
Yes—store chicken and sauce separately in the fridge for up to 2 days. Reheat in a skillet before serving.

Serving Suggestions

Serve as an appetizer with a side of sweet chili sauce.
Pair with steamed rice or fried rice for a complete meal.
Great for party platters or game day snacks.
Garnish with spring onions or sesame seeds for extra flair