Chinese Chilli Chicken

Chinese Chilli Chicken

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READY IN 3 hours
PREP TIME 30 mins
COOK TIME 30 mins

Chinese chilli chicken is not authentically a chinese dish but it has a touch of indo-chinese recipes that are more spicy.

My sister made this and I was in awe as she has grown up to be such a talented cook at such a young age. Inspired by her recipe, with some changes I made my very own chilli chicken.


  • 500g chicken breast cut into cubes
  • Marination for chicken:
  • 1/2 tbsp Vinegar
  • 1 tbsp Soya sauce
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Garlic
  • 1/2 tsp Ginger
  • 1/2 tsp Sugar
  • 1/2 cup water
  • For coating the chicken:
  • 1/2 cup All purpose flour
  • 1/2 tsp Baking powder
  • 1/4 cup Corn flour
  • 1 egg beaten
  • For the sauce:
  • 1 onion diced
  • 1/2 cup red bell pepper
  • 1/2 cup orange bell pepper
  • 1/2 cup yellow bell pepper
  • 1/2 cup green bell pepper
  • 1/2 cup sliced mushrooms (optional)
  • 1 tbsp Worcestershire sauce
  • 2 green chillies chopped
  • 1 tbsp red chilli sauce or more (acc to spice)
  • 1/2 tsp salt
  • 1 cup water
  • 2 tsp cornflour
  • Oil


  • 1Marinate chicken for about 2 hours. Mix together flour, baking powder and cornflour in a bowl. In a seperate bowl, beat the egg.
  • 2Coat each chicken cube first with egg and then with the flour mixture. Save the marination.
  • 3Fry the coated chicken pieces on medium heat till light brown and take out from the fry pan. Fry again till golden brown. Keep aside.
  • 4In a wok, add 2 tbsp oil. Toss in the vegetables and pour in the marination. Add red chilli sauce, Worcestershire sauce, green chillies and salt. Cook for 10 mins.
  • 5Pour in the cornflour mixed with water. Mix till the sauce thickens.
  • 6Add the crispy fried chicken pieces just before serving. If its added early, they won't remain crispy and will become soggy.
  • 7Serve hot with fried rice or noodles. Enjoy!