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Dry Chilli Chicken (Indo-Chinese)

Crispy cornflour-battered chicken tossed in a blazing-hot wok with charred capsicum, onions, green chilies, soy sauce, chili sauce, and a vinegar splash — restaurant-style dry chilli chicken.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
‍ 15 minutes
Total Time 40 minutes
Course: Appetizer
Cuisine: Indo-Chinese
Ingredients Equipment Method

Ingredients
  

[For the Chicken & Batter]
  • 1½ lbs boneless, skinless chicken thighs, cut into 1-inch cubes (breasts work too, but thighs stay juicier) (700g)
  • ¼ cup cornflour cornstarch, plus 2 tablespoons for dusting
  • ¼ cup all-purpose flour maida
  • 1 tablespoon ginger garlic paste ‍
  • 1 teaspoon soy sauce ‍
  • ‍ ‍ ‍
  • 1 teaspoon red chili powder ‍
  • ½ teaspoon black pepper powder ‍
  • 1 teaspoon salt ‍
  • 1 ‍ egg beaten
  • 3–4 tablespoons water as needed
  • ‍ ‍ Oil for deep frying
[For the Wok Toss]
  • 2 tablespoons oil ‍
  • 1 tablespoon ginger julienned
  • 1 tablespoon garlic finely chopped
  • 2–3 ‍ green chilies slit lengthwise
  • 1 ‍ large onion cut into 1-inch cubes and layers separated
  • 1 ‍ large green capsicum bell pepper, cut into 1-inch cubes
  • 1 ‍ large red capsicum bell pepper, cut into 1-inch cubes (optional but gorgeous)
  • 1 tablespoon soy sauce ‍
  • 2 tablespoons red chili sauce like Ching's or Sriracha-style
  • 1 tablespoon tomato ketchup ‍
  • 1 teaspoon vinegar ‍
  • ½ teaspoon sugar ‍
  • ¼ teaspoon black pepper powder ‍
  • ‍ ‍ Salt to taste
  • 2–3 ‍ spring onions chopped (greens reserved for garnish)

Equipment

  • ​ Pizza Peel ​

Method
 

  1. Step 1: Coat the Chicken in Batter — In a large bowl, combine the chicken cubes with the ginger garlic paste, soy sauce, red chili powder, black pepper, and salt; mix well and rest for 15 minutes. Then add the cornflour, all-purpose flour, and beaten egg. Mix thoroughly, adding water a tablespoon at a time until every piece is coated in a thick, sticky batter — it should cling, not drip. Dust with the extra 2 tablespoons of cornflour for an extra-crisp crust.
  2. Step 2: Fry Until Golden and Crisp — Heat 2–3 inches of oil in a deep kadhai or wok over medium-high heat (about 350°F / 175°C — a drop of batter should sizzle and rise immediately). Fry the chicken in batches, without crowding, for 4–5 minutes per batch, turning once, until deep golden and crisp. Drain on a wire rack or paper towels. The coating should be crunchy — this is what survives the saucy toss without going soggy.
  3. Step 3: Char the Peppers and Onions — In a large wok or heavy skillet, heat the 2 tablespoons of oil over the highest heat you have. Add the julienned ginger, chopped garlic, and slit green chilies; stir-fry for 20 seconds until fragrant. Add the cubed onions and both capsicums. Toss for 2–3 minutes — you want them charred at the edges but still crunchy. This high-heat char is the soul of restaurant-style chilli chicken; don't lower the flame.
  4. Step 4: Build the Sauce — Push the vegetables to the sides of the wok. In the center, add the soy sauce, red chili sauce, ketchup, vinegar, sugar, black pepper, and a pinch of salt. Let the sauces sizzle and caramelize for 30 seconds, then toss everything together so the vegetables are coated in a glossy, dark-red glaze.
  5. Step 5: Toss the Chicken — Add the fried chicken pieces to the wok along with the spring onion whites. Toss everything vigorously over high heat for 1–2 minutes until each piece is lacquered with sauce. If the mixture looks dry, splash in 2 tablespoons of hot water — it should be glossy, not soupy. This is dry-style chilli chicken: every piece glistening, no pooling sauce.
  6. Step 6: Garnish and Serve — Transfer to a serving platter, shower with the reserved spring onion greens, and serve immediately while the chicken is still crisp and the vegetables are hot and crunchy.