Chilli chicken dry

4 servings
15 min
20 min
Here is the lip-smacking Chilli Chicken which is one of the famous starter varieties among the Indo-Chinese cuisine. Give it a try and relish.


Number of serving: 4
Boneless chicken -500 gm

Soya sauce -2 tbsp

Tomato sauce – 1 tbsp

Ginger garlic paste – 2 tsp

Egg - 1/2 the liquid from one egg

Corn flour – 2 tbsp

All purpose flour -1 tbsp

White or black pepper powder – to taste

Salt - to taste

Onion – 1/2 cut into strips

Capsicum- 1/2 cut into strips

Green chillies – 2

Spring onion – chopped

Oil – for frying


  • Directions

    Marinate the chicken with 1 tbsp of soya sauce, 1/2 tbsp of tomato sauce, corn flour, all purpose flour, salt, egg , white or black pepper powder and ginger garlic paste for 1 hour.

    Heat oil in a kadai and deep fry the marinated chicken pieces to golden brown in medium flame (High heat will turn to brown outside of the chicken too quickly while leaving the inside less done).
  • Now in a separate pan, heat 1 tbsp oil; add capsicum, onion and green chillies and sauté those till onion become translucent.

    After that add fried chicken, remaining soya sauce, tomato sauce, little salt and pepper powder.
  • Give a quick toss on high flame till the sauces coats the chicken well. Garnish with chopped spring onion.

    Here your chilli chicken is ready to serve.





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Fried food carcinogenic

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Hi Poorani,i prefer adding chopped ginger and garlic for the sauce to enhance the flavour.

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