Easy Chilli Chicken

Easy Chilli Chicken

Let’s get started with some easy chilli chicken!

When it comes to easy chilli chicken I am pretty serious about it. It is mainly because I’ve been having it for so many years now and it is one of the first things I started to cook. Chilli chicken is a very easy recipe and that’s why I’m calling it an easy chilli chicken. 

It is quite difficult to say where Chilli Chicken originated. But we can surely say it is a combination of Indian and Chinese cooking or we better know it as Indo Chinese cooking. Indo Chinese food can be tracked down to one small China Town in the city of Kolkata. It is called China town because native Chinese people still live there and we get the most authentic Chinese breakfast there at 4:00 in the morning. If you do get a chance please visit Chinatown in Kolkata some time.

I’m not saying chilli chicken originated there but we can definitely say Indo Chinese food or cooking started there.

Every state has its own version of easy chilli chicken in India. For example, the chilli chicken we get here in Hyderabad is a little different because the street vendors add curry leaves to it and it has a South Indian twist. So just like that, every state has its own version and it’s definitely delicious. 

Now we will be breaking down this recipe into three easy parts. The first part is marinating the chicken, the second part is deep frying the chicken after coating it in a thick batter. And the last part is obviously the sauce.

The Marination

So there is very basic marination for chilli chicken. Since it is an Indo Chinese Easy Chilli Chicken we will add both Chinese and Indian ingredients. So we need small cubes of chicken, then we will add some dark soya sauce, ginger and garlic paste, salt and finally some Ajinomoto if you want. 

Marinate it for half an hour at least and you are good to go.

The Batter

Now if you want to go for a street style easy chilli chicken we can go for a batter. Because that is how street vendors fry the chicken. But I have seen are a very interesting method and it is inspired by the American test kitchen. So basically in this method, we make a breading mixture. Take some soya sauce, vinegar, egg and if you want some ketchup.

Then we add that mixture to some flour and mix it properly. We have to mix it until and unless it forms bread crumb texture. And when we coat the chicken with this breading mixture and fry it, we get a really crisp skin with this method. But it is a little difficult to achieve that and I would like to make a separate post on that.

But here for the batter, you just need some refined flour, cornstarch and some water with a little salt. Once you have got yourself a batter with coating consistency you can coat the chicken and deep fry until golden brown and crisp. 

The Sauce

This is the most flavourful part of the Easy Chilli Chicken. So for the sauce, you need to do all your preparation in advance. In Chinese cooking, you always need to do your preparation before you start cooking because everything is very fast and quick and it is done on high flame. So you have to make sure everything is ready and within your hands reach so that you don’t end up burning the sauce. 

We use Chinese wok normally for Chinese cooking or stir-fries. Chinese wok is one of those pieces of equipment that you really really need for Chinese cooking, otherwise, you will not end up with the same taste and texture. 

Now in the wok take some oil and let it smoke, once it comes to smoking temperature add your chopped ginger, garlic, and some chopped onions. Saute for 10 to 15 seconds and then add your chillies and bell peppers. Again cook for 20-30 seconds on a very high flame and then start adding your sauces. For the sauce, you will need to add some soya sauce, green chilli sauce, red chilli sauce, ketchup and some Ajinomoto.

Then give it a toss and now add around one bowl of water with some cornstarch in it. So that the sauce thickens, now add your fried chicken and give it a quick toss. Towards the end, you need to taste for seasoning and then adjust it. Garnish with some chopped spring onions.

Yield: 4

Easy Chilli Chicken

Easy Chilli Chicken

We all love some chilli chicken on the side of some noodles. So today I bring you a very easy recipe for some delicious chilli chicken. 

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


For marination

  • 300 g of Chicken
  • 1 Egg
  • 1 tbsp dark soy sauce
  • 1 tbsp Ginger and garlic paste
  • Salt as required
  • Pepper as required

For the Batter

  • 2 tbsp of refined flour
  • 1 tbsp of cornstarch
  • Salt as required
  • Black pepper as required

For the sauce

  • 20 g vegetable
  • 2 dried red chilli
  • 1 medium onion chopped
  • ½ Capsicum (small cubes)
  • 5 g Ginger (finely chopped)
  • 5 g garlic (finely chopped)
  • 10 g Green chilli
  • 1 tbsp dark soy sauce
  • ½ tbsp Light Soy Sauce
  • 1 tspn Vinegar
  • 1 tbsp Tomato ketchup
  • 1 tbsp red chilli sauce
  • 1 bowl of water
  • 1 tbsp Cornstarch
  • Salt as required
  • Pepper as required
  • 1 tspn of Sugar


Cut the chicken into 3 cm cubes and keep it aside.

Mix together all the ingredients under the marinade section. Let it marinate for at least half an hour.

Now make a batter with flour, salt, pepper, and cornstarch. Once the chicken is marinated for long enough put it into the batter and deep fry it until golden brown and crisp. 

For the sauce do all your preparation in advance. Cut onions and capsicum into 3 cm squares chop ginger and garlic finely and cut green chillies and spring onions. Keep everything ready

Make a solution by mixing together dark soya sauce, light soy sauce, vinegar, ketchup, red chilli sauce, salt, pepper, and MSG. 

Also, mix 1 tbsp of cornstarch in about a bowl of water and keep it aside.

Now add vegetable oil into your Chinese wok and let it smoke. Add dry Red chillies followed by onions and capsicum. Cook on very high flame and now add your sugar. Cook until the sugar slightly caramelized that is about 30 seconds. This will make the sauce is sticky and will make sure that the sauce sticks to the fried chicken.

Next, add ginger, garlic, green chillies, and toss for 30 seconds. 

Add the sauce that you have prepared in advance with your cornstarch slurry and then bring it to a boil.

Now add all your fried chicken and cook for about 30 to 40 seconds. Towards the end check for seasoning and adjust according to your taste and garnish with some chopped spring onions.


  • Always make sure that all your cutting. Chopping is done before you start cooking the sauce.
  • Keep all your ingredients within your hands reach while cooking so that you can quickly reach and add things to your pan.
  • Batter coating is the classic version of chilli chicken but I will soon come up with a better way, that is the breading mixture I was talking about before.
  • You can adjust the number of green chillies in the recipe according to how spicy you want your chilli chicken to be.

Nutrition Information



Serving Size


Amount Per Serving Calories 558Total Fat 30gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 15gCholesterol 168mgSodium 2192mgCarbohydrates 32gFiber 3gSugar 8gProtein 40g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Recipes!

Leave a Comment

Your email address will not be published. Required fields are marked *