Chilli Chicken Recipe - Delicious Indian Style Chinese Chicken
A non-veg Chinese recipe with chicken breasts - boneless, egg white, red chilli sauce. Ready in 1h 50m, serves 2.
Curated byMei-Ling Chen🇨🇳
Instructions
25 steps- 1
To prepare Chilli Chicken Recipe, wash chicken with water and then with turmeric powder
chicken breasts - boneless(1 cup)red chilli sauce(5 teaspoon)green chilli(3)water(1/4 cup) - 2
Drain the water completely from the chicken
chicken breasts - boneless(1 cup)water(1/4 cup) - 3
Cut them into small pieces
- 4
If you are not using store bought red chili sauce, then soak few Kashmiri red chilies in warm water for about 30 minutes
red chilli sauce(5 teaspoon)soy sauce(1 tablespoon)water(1/4 cup) - 5
Grind them into a fine paste and use the paste for marination; If you are using homemade red chili paste, use half a teaspoon less than the chili sauce
red chilli sauce(5 teaspoon)soy sauce(1 tablespoon)ginger garlic paste(1 teaspoon) - 6
In a small Mixing bowl, add cleaned chicken pieces, 2 teaspoons of red chili sauce, salt, corn flour and egg white
chicken breasts - boneless(1 cup)egg white(1)red chilli sauce(5 teaspoon)corn flour(3 teaspoon)soy sauce(1 tablespoon)white vinegar(1 teaspoon)salt(1/2 teaspoon) - 7
Combine them well such that the chicken pieces are marinated evenly
chicken breasts - boneless(1 cup) - 8
Set aside for about an hour
- 9
In a separate bowl, add remaining chili sauce, white vinegar, soy sauce and tomato ketchup
egg white(1)red chilli sauce(5 teaspoon)soy sauce(1 tablespoon)tomato ketchup(1 tablespoon)white vinegar(1 teaspoon) - 10
Combine them well and set aside for later use
- 11
In a non-stick Tawa, add oil and heat it over medium flame
- 12
Once the oil is hot, fry the chicken pieces in small batches for about 3 minutes
chicken breasts - boneless(1 cup) - 13
Ensure they are not over fried so that they become hard
- 14
Drain excess oil from chicken by draining them in a paper towel
chicken breasts - boneless(1 cup) - 15
In a pan, add 3 tablespoons of oil; once the oil is hot, add ginger garlic paste and onions
ginger garlic paste(1 teaspoon)onion - cubed(1)spring onion (bulb & greens) - as required for garnish - 16
Cook until the onions become translucent and become slightly brown
onion - cubed(1)spring onion (bulb & greens) - as required for garnish - 17
Increase the high flame and add capsicums
- 18
Fry them in the higher flame so that the vegetables retains its crunchiness
- 19
Now, add green chilies and sauce mixture
red chilli sauce(5 teaspoon)soy sauce(1 tablespoon)green bell pepper (capsicum) - cubed(1/2 cup)green chilli(3) - 20
Lower the flame
- 21
Add chicken pieces and give them a stir
chicken breasts - boneless(1 cup) - 22
Add the mentioned amount of water and cook until the water is absorbed
water(1/4 cup) - 23
Ensure the chicken is completely cooked
chicken breasts - boneless(1 cup) - 24
When the Chilli Chicken gets a semi gravy consistency, switch off the flame and garnish with coriander leaves and spring onions
chicken breasts - boneless(1 cup)red chilli sauce(5 teaspoon)onion - cubed(1)green chilli(3)coriander (dhania) leaves - as required for garnishspring onion (bulb & greens) - as required for garnish - 25
Serve Chili Chicken warmly with fried rice, Fenugreek & egg fried rice or simply munch them enjoying your tea in the evening
chicken breasts - boneless(1 cup)
Rate this recipe
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Chilli Chicken Recipe - Delicious Indian Style Chinese Chicken
A non-veg Chinese recipe with chicken breasts - boneless, egg white, red chilli sauce. Ready in 1h 50m, serves 2.
Curated byMei-Ling Chen🇨🇳
Estimated Nutrition Highlights
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Directions
25 steps- 1
To prepare Chilli Chicken Recipe, wash chicken with water and then with turmeric powder
chicken breasts - boneless(1 cup)red chilli sauce(5 teaspoon)green chilli(3)water(1/4 cup) - 2
Drain the water completely from the chicken
chicken breasts - boneless(1 cup)water(1/4 cup) - 3
Cut them into small pieces
- 4
If you are not using store bought red chili sauce, then soak few Kashmiri red chilies in warm water for about 30 minutes
red chilli sauce(5 teaspoon)soy sauce(1 tablespoon)water(1/4 cup) - 5
Grind them into a fine paste and use the paste for marination; If you are using homemade red chili paste, use half a teaspoon less than the chili sauce
red chilli sauce(5 teaspoon)soy sauce(1 tablespoon)ginger garlic paste(1 teaspoon) - 6
In a small Mixing bowl, add cleaned chicken pieces, 2 teaspoons of red chili sauce, salt, corn flour and egg white
chicken breasts - boneless(1 cup)egg white(1)red chilli sauce(5 teaspoon)corn flour(3 teaspoon)soy sauce(1 tablespoon)white vinegar(1 teaspoon)salt(1/2 teaspoon) - 7
Combine them well such that the chicken pieces are marinated evenly
chicken breasts - boneless(1 cup) - 8
Set aside for about an hour
- 9
In a separate bowl, add remaining chili sauce, white vinegar, soy sauce and tomato ketchup
egg white(1)red chilli sauce(5 teaspoon)soy sauce(1 tablespoon)tomato ketchup(1 tablespoon)white vinegar(1 teaspoon) - 10
Combine them well and set aside for later use
- 11
In a non-stick Tawa, add oil and heat it over medium flame
- 12
Once the oil is hot, fry the chicken pieces in small batches for about 3 minutes
chicken breasts - boneless(1 cup) - 13
Ensure they are not over fried so that they become hard
- 14
Drain excess oil from chicken by draining them in a paper towel
chicken breasts - boneless(1 cup) - 15
In a pan, add 3 tablespoons of oil; once the oil is hot, add ginger garlic paste and onions
ginger garlic paste(1 teaspoon)onion - cubed(1)spring onion (bulb & greens) - as required for garnish - 16
Cook until the onions become translucent and become slightly brown
onion - cubed(1)spring onion (bulb & greens) - as required for garnish - 17
Increase the high flame and add capsicums
- 18
Fry them in the higher flame so that the vegetables retains its crunchiness
- 19
Now, add green chilies and sauce mixture
red chilli sauce(5 teaspoon)soy sauce(1 tablespoon)green bell pepper (capsicum) - cubed(1/2 cup)green chilli(3) - 20
Lower the flame
- 21
Add chicken pieces and give them a stir
chicken breasts - boneless(1 cup) - 22
Add the mentioned amount of water and cook until the water is absorbed
water(1/4 cup) - 23
Ensure the chicken is completely cooked
chicken breasts - boneless(1 cup) - 24
When the Chilli Chicken gets a semi gravy consistency, switch off the flame and garnish with coriander leaves and spring onions
chicken breasts - boneless(1 cup)red chilli sauce(5 teaspoon)onion - cubed(1)green chilli(3)coriander (dhania) leaves - as required for garnishspring onion (bulb & greens) - as required for garnish - 25
Serve Chili Chicken warmly with fried rice, Fenugreek & egg fried rice or simply munch them enjoying your tea in the evening
chicken breasts - boneless(1 cup)
Rate this recipe
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