A popular Indo Chinese dish in India this can also be prepared with paneer or halloumi. The Chilli in Chilli Chicken refers to both green chillies and green bell peppers. My version has a slightly lighter sauce that leaves the vegetables bright and crisp.

Ingredients for 4 served with rice

For the crispy chicken

500 grams chilli chicken cut or boneless skinless thighs in 1 inch pieces ‍‍

1 egg white

4 tablespoons dark soy sauce

2 tbsp Chinese cooking wine or rice wine vinegar

1 tsp garlic ginger paste

½ tsp pepper

1/4 cup cornflour

1/4 cup all purpose or maida

1/2 tsp salt

Vegetable or canola oil for frying


1 tsp vegetable oil

2 green chillies slit

1 teaspoon garlic and ginger paste

2 tbsp light soy sauce

2 tbsp Chinese cooking wine

3-4 tbsp red chilli sauce or to taste

water about 1.5 cups

1 tsp ground pepper

2 tsp brown sugar salt to taste


Stir chicken and egg white in a bowl. Cover and refrigerate for a few hours.

Combine ingredients for the sauce and stir well to make a slurry. Taste for salt, spiciness and sweetness and adjust to your taste. Reserve.

Heat 1.5 tbsp vegetable oil in a medium size skillet over medium flame. Add green onions and sauté well. Add garlic and ginger and cook till soft and just golden. Raise heat to high. Add green chillies, bell peppers and capsicum and toss in the pan till just tender about 1 minute. The vegetables should be crisp but edible. Reserve on a plate.

Combine dry ingredients for the crispy chicken in a mixing bowl to make a smooth thick batter. Set the same skillet on high heat and add two inches of frying oil. When hot but not smoking reduce the flame to medium heat. Add chicken to the batter and coat each piece completely. Deep fry in hot oil till golden brown and cooked through. Drain over paper towels. Heat sauce in a skillet until bubbly and reduces in volume by half. Add chicken and toss well. Switch off the flame. Add vegetables and toss well. Adjust for seasoning. Garnish with thinly sliced green onion stalks. Serve hot with steamed plain white rice or egg noodles