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Sep. 27, 2016

Chilli Chicken is insanely popular in Chinese restaurants. This Indo Chinese recipe is one of the hottest items on the menu all over India. This quick and easy recipe will make a large bowl of this warm and flavourful gravy to eat with Fried rice or Noodles.


Chicken breast/Thigh 1 Pound , cut in small cubes
Spring onions 5 , sliced
Green chili 2 Large , sliced diagonally
Garlic paste 2 Tablespoon
Soy sauce 1 1/2 Teaspoon
Corn starch 2 Teaspoon
Chicken stock 1 Cup (16 tbs)
Chili paste 1 Teaspoon
Vinegar 1 Dash
Salt 1 Teaspoon
Ground black pepper 1 Teaspoon
Corn starch 3 Teaspoon , dissolved in 3/4 cup water



1.  Add 1 tsp of the garlic paste, soya and cornstarch to the chicken and mix well.

2.  Deep fry on high heat and keep aside. In the same sauté pan heat some oil and sauté the spring onions, green chillies and garlic

3.  Add a tsp of garlic paste, chilli paste, dash of vinegar and the stock. Bring to a boil. Add salt if required.

4.  Add a little soya and ground black pepper. Add the dissolved corn starch. Add all the cooked chicken and cook for another 30 - 40 seconds. 



5.  Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 194Calories from Fat 20

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 823 mg34.29%

Total Carbohydrates 13 g4.3%

Dietary Fiber %

Sugars 2 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet