• Aaisha Fakih


Chicken is my most favorite protein. I am comfortable working with it and trying new recipes with my own twists. As the name goes- ' Chili Chicken' & we have assumed it to be a typical Chinese. Yes, it does belong to the Chinese cuisine but is made in an Indo-Chinese style. Minimal ingredients and maximum flavor. & the best part is, it's absolutely quick & easy.

The hero is the Chicken undoubtedly. You can marinate it a day ahead of the cook and this way it is even easier the next day to just start off the cooking and this also helps in developing the flavor even better. These kinds of dishes are an absolute Hit & loved by all. And there are no left-overs either.

This dish can be made as an appetizer, a side dish, or the main course. For the main course, prepping the sauce would be essential. Just mixing a tbsp of cornflour in 1\2 a cup of water. Add water to the gravy and keep stirring in the cornflour mixture to get the desired consistency. Don't make it too thick or leave it too runny, just in between would do well. And here we have a main course dish to go along with your fried rice.

This recipe is passed on to me from my 'Dearest Aunt'. When I had visited her during my vacation, she prepped this delicious dish for us. It tasted just like the ones I had in the restaurants. Crispy Chicken bites, so flavorful & moist at the same time. There was a good amount of heat ( we Indians can't do without our chilies), the taste of that dish just stayed with me. I knew it then, the recipe was a 'Keeper'.

I felt it was time, I shared it here so those who'd like can also give it a try and make it a part of your meals. So, without wasting much time, getting straight on with the recipe.


Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

Cuisine: Chinese Author: Aaisha


For the Marinade-

  • 500 gms chicken breasts ( cut into cubes)

  • 2 tbsp Ginger, garlic & green chili paste

  • 4-5 tbsp Plain flour

  • 2 tbsp cornflour

  • 1 tsp black pepper powder

  • 1 tsp salt

  • 1-2 tbsp water

For the Gravy-

  • 1 bunch spring onion

  • 1 medium capsicum ( cut into cubes)

  • 10 cloves of garlic (chopped)

  • 4 green chilies slit

  • 2-3 tbsp oil

  • 3 tbsp dark soya sauce

  • 1 tbsp vinegar

  • 1/2 tsp black pepper powder

  • Salt according to taste


  1. In a bowl, marinate the chicken with the marinade ingredients. Keep aside for a couple of hours.

  2. Heat oil in a pan and fry the chicken pieces for 8-10 minutes. Do Not Overcook. Repeat in batches so as not to overcrowd the pan.

  3. In another pan, heat oil ( i have used my home-made chili oil here) and fry the garlic for a minute till it turns to a light golden.

  4. Next goes in the green chilies and the capsicum. Fry them for a minute. Add the spring onion and saute.

  5. Add the seasoning, the black pepper powder, salt, soya sauce, and vinegar and give it a stir.

  6. Finally, add the fried chicken and stir well. You can adjust the seasoning as per your taste.

  7. Chili Chicken is ready to serve. Garnish with the spring onion greens.

  8. ENJOY!

Recipe Tip-

  • Do not use too much water for mixing the marinade mixture. If you happen to do so, the chicken won't be crispy enough, so make sure you keep that into account for crispier chicken bites.

  • Do not overcook the chicken while frying, as it will harden and won't stay moist.

  • The link to my home-made chili oil is attached here,

  • https://www.alittlecookingneverhurts.com/post/red-chili-oil-sichuan-chili-oil

  • You can cut down on the chilies if you don't like too much heat, as this is going to be on a spicy side.

If you happen to try this recipe,don't forget to share your results with me.

You can follow me on Facebook, Instagram & Pinterest @A Little Cooking Never Hurts.

33 views0 comments

Recent Posts

See All