Restaurant style chilli chicken recipe: Crispy, succulent, juicy chicken pieces tossed with chunks of onion, bell pepper, and sauces taste super delicious. Here is how to make restaurant-style chilli chicken easily at home without using Ajinomoto and food color!
Chilli chicken is an Indo-Chinese recipe which is very popular across the globe. It can be prepared both dry or in gravy form. Most of us prefer to order it from restaurants, but it is quite easy-to-make.
Chilli chicken is one of my favorite Indo-Chinese dishes. I have experimented with this in various ways. I would tell you this is the best chilli chicken. Much better than the take out.
This restaurant style chilli chicken recipe is made without using MSG(Ajinomoto) or food color. It has a perfect balance of all the flavors sweet, sour, and spicy but not very hot.
How to make Restaurant Style Chilli Chicken
- Start by cutting the chicken into bite-size pieces. Then combine them with salt, pepper, vinegar, egg, and ginger-garlic paste and leave it for a minimum of half an hour.
- Next combine them with cornflour, all-purpose flour, and oil. Deep fry the chicken in batches until crisp and golden brown.
- Combine soy sauce, ketchup, red chili sauce in a bowl and mix cornflour and water in another bowl.
- Saute the ginger-garlic and green chili followed by onion and bell pepper.
- Stir in the cornflour mixture and toss the fried chicken with sauces.
TIPS
- The restaurants use a wok to prepare this delicious recipe. If you have a wok you can use that. However, a kadhai or pan can also do the job well.
- For more gravy increase the quantity of water while mixing with cornflour and increase the quantity of sauce as well.
- If you want a completely dry version, skip adding the cornflour and water mix.
Serving Suggestions
Serve this dish as an appetizer or starter for any party, gathering, or function, or pair this with noodles and fried rice for a complete, delicious meal. I absolutely love this with my egg fried rice or easy vegetable chow mein along with spinach stir fry with garlic.
You might love these chicken recipes too
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Restaurant Style Chilli Chicken Recipe | Chilli Chicken
Equipment
- Wok or Kadai or Pan
Ingredients
For the Batter
- 500 grams boneless chicken or 1.1 lbs
- 1 tablespoon vinegar
- 1 tablespoon ginger-garlic paste
- salt as required
- 1 egg beaten
- 1 teaspoon coarsely ground black pepper
- 2 tablespoon cornflour
- 1 tablespoon all-purpose flour/maida
- ½ teaspoon oil
Oil For Frying
For the Stir-Fry
- 1 tablespoon oil
- 1 teaspoon finely chopped ginger and garlic
- 2 tablespoon spring onions finely chopped set aside the green part for garnishing
- 1 chopped green chili
- ½ cup bell peppers cut into 1" chunks
- 1 large onion cut into 1" chunks
- ¼ teaspoon salt
- 1 tablespoon cornflour
- ¾ cup water
- 1 tablespoon soy sauce
- 3 tablespoon red chili sauce
- 1 tablespoon tomato ketchup
- ¼ teaspoon coarsely ground black pepper
Instructions
- Cut the chicken into small bite-size pieces.
- Combine the chicken pieces with vinegar, salt, ginger-garlic paste, and ground black pepper together in a bowl. Mix well and set aside for at least half an hour.
- Add the egg, cornflour, all-purpose flour, and oil. Mix well.
- Heat sufficient oil in a pan. Once the oil turns hot, add chicken pieces one by one. Fry them over medium flame for 2-3 minutes or until golden brown and crisp. Turn sides in between. Don't over fry or they will turn hard.
- Combine soy sauce, red chili sauce, and tomato ketchup in a small bowl and set aside to use later.
- Mix the cornflour and water in another bowl and set aside for later use.
- Heat oil in a pan. Add chopped ginger and garlic. Stir for a few seconds.
- Add chopped spring onion, chopped green chili, onion, and bell pepper chunks followed by salt and stir for 1-2 minutes over a high flame until crisp-tender. Remember not to add too much salt as the sauces have salt in them.
- Once done reduce the flame to low and add the cornflour-water mixture. Stir until the mixture slightly thickens.
- Add the sauce mix and fried chicken pieces. Stir to mix and turn off the flame.
- Sprinkle some chopped green spring onion ends and serve hot.
Notes
- The restaurants use a wok to prepare this delicious recipe. If you have a wok you can use that. However, a kadhai or pan can also do the job well.
- For more gravy increase the quantity of water while mixing with cornflour and increase the quantity of sauce as well.
- If you want a completely dry version, skip adding the cornflour and water mix.
- Serving: Serve this dish as an appetizer or starter for any party, gathering or function or pair this with noodles and fried rice for a complete meal.
Shobana Vijay
I prefer most of the time with starters.My house is full of chicken fans. Chilli chicken is awesome dear
Geetanjali
Thank you! 🙂