Can I use anything else? That will work beautifully, Wow… awesome i tried its too good thank u. I tried it today & came out really well… thanks.. Hey there, salt actually comes in this recipe from soy sauce and ketchup so additional salt isn’t required. If you are making gravy, serve it with some fried rice or Hakka noodles and you have a meal! It’s still work in progress , In kolkata its called Chilli chicken and there is no restaurant (almost) who does not sell Chilli chicken . Is there any substitute to egg used in the marinade for chicken? This basically means that you should prepare and cut the ginger, garlic, onions, capsicum etc that you need so that during the final step of stir frying, there is no delay. Now heat the oil once again until it is very hot. You can use paprika instead of chili powder. Soooo glad you liked it Sahana. Read More…. Thank you for leaving a comment, Richa I tried the chilly chicken and it was super good !!! But you can try water or broth instead. Fry the chicken second time on high heat until they are nicely browned. Add cooked chicken and mix well and cook for another 3-4 minutes. I’ve always had the best chilli chicken at shady bars and dhabas. If you don’t want to use eggs then please use water instead to bind the batter. Once you are ready to serve, just make the sauce and toss the fried chicken pieces in the sauce quickly. Thanks. The chicken is fried on high heat (approx 300-350F), for approx 7-8 minutes till the outer coating is a deep golden brown on both sides. For the sauce, heat vegetable oil in pan. It’s sweet and sour, crispy and spicy. and like what i see. I LOVE to see your creations so snap a photo and mention. To make this Recipe with gravy, fry the chicken as mentioned in the recipe. Thank you for sharing. Absolutely Ann! Nice recipe. Check out the step by step and video recipe to make this spicy restaurant style Chicken and make this delicious recipe at the comfort of your home. There are so many different ones here. , So happy you liked the recipe Dr Shiwangi! Be sure that it will turn out good each time! You can use water instead, but honestly your husband won’t taste the egg, I try this method of cooking and it test so good. I recently started following you, and I only want to say, you and your dishes are awesome. My husband doesn’t enjoy the flavor of egg much. we do have a chilli garlic sauce. So happy you and your kids liked the recipe Sandra. Thank you for sharing. also,you use chilli sauce. Really glad you enjoyed it, What brand of chilli sauce do you use for this? I’m damn serious about chinese chilli chicken. Next up add soy sauce, vinegar, tomato ketchup, red chilli paste, salt and black pepper powder and cook for a few seconds. ingredient use in this chili chicken recipe are use to get in anywhere, thank mam for sharing this mouthwatering recipe . Fried chicken: Start by frying bite sized pieces of chicken in a batter made with all purpose flour, corn flour and some seasoning. This helps the chicken take on the smoky flavor from the capsicum. Read more to know about it. Rise and shine. I am making this on my dad’s birthday and want to add some Schezwan to it if possible. Thank you for leaving a comment. I made it this evening and it was a roaring success! You can use an air fryer if you have one, or shallow fry the chicken. Thanks so much Lynne! But honestly, I liked your old blog styling and layout better. Wohooo! Hey Ratna? I’ve got a gem. Take out the fried chicken pieces on a tissue lined plate. Do check it out Here is how to make this recipe. Add 1 tsp mustard seeds and 10-12 curry leaves and let them crackle for  a few seconds. Thank you for the recipe and would like to give it a try, can you go a little further with the type of ground pepper to be used, is it white pepper, black pepper ?. I wanted to know if i should buy light or dark soy sauce for this recipe. Thanks, Richa ♥️, Wohooo! Thank you. You can either use a ready-made chilli paste or use this super easy recipe to make your own at home. but in your photo it looks like a red bell pepper cut into large chunks. Here is the secret ingredient I was talking about . What is pepper powder? I made some changes with the sauces though. My wife encouraged me to go ahead with it. Fry the chicken second time on high heat until they are nicely browned. Double frying the chicken makes it very crispy and crunchy, so do not miss this step. I am this lazy ass person who always orders food off of the internet. You can add some honey in the sauce for a sweet and spicy version and Szechuan Sauce for an, even more, spicier one. You can also make it with gravy, but dry is our favorite. Do you want to substitute the egg with milk? This will give you fool proof restaurant style chinese chilli chicken every single time! And if you thought it’s not possible to get the same restaurant like the taste at home, you were mistaken. Hello. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside. I’m Richa, the cook, writer and photographer behind this little blog. I tried the recipe. Could you please help me on how would this taste and you can I incorporate it into the dish. Hi, I just stumbled onto your site. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. Now heat the oil once again until it is very hot. Chicken breasts make for thicker pieces. The recipe is amazing but I wanted to know if it is okay to marinate the chicken overnight? Thanks so much Pallavi! Thank you for leaving a comment. would this work? Drain on a tissue lined plate and keep aside. How can I do that? I’m not sure if I could do justice to the recipe but the dish was an instant hit with my family. Instructions. Do you think I could bake the boneless chicken with the marinade instead of frying? Next time you can up the salt to your taste . Finally add the fried chicken and quickly toss in the sauce. Thankyou for making our meals awesome too. You can use paprika instead of chili powder. Thanks so much Ridwana! As a new home cook .. this was an amazing experience.. turned out tasty .. lacked a lil salt tho, So happy you liked the recipe Prathamesh! In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside. I was amazed by how well i cooked this dish for the first time. Add ginger and garlic and fry for a minute. Your email address will not be published. To make it marinate the chicken pieces with ginger garlic paste, salt, 1 tsp vinegar, 1 tsp Kerala Garam Masala, 2 tsp red chilli powder and 1 tsp coriander powder and keep aside for 15 minutes. Essentially speaking, this restaurant-style recipe is a nice saute of spices, sugar, Chinese sauces and boneless chicken cooked till perfection. But for now, you can double the ingredients for the sauce, use 3/4 cup water and whisk in a teaspoon of cornflour. Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Now make Chinese Chilli Chicken easily at home with this recipe that’ll give you the real deal restaurant style taste! There are quite a few variations that you can do in this recipe. Heat oil for frying in a pan. Thank you so much for sharing this recipe. Despite trying out Chilli Garlic Chicken earlier, this Dry Indo Chinese Chilli Chicken Dry turned out to be their tastier version. , Ooooh Chilli Chicken is all of that for me! Did you fry the chicken properly? Add a slurry of cornflour and water to make chilli chicken gravy. Love a husband who cooks for his wife! Fry the chicken in 2-3 batches. Try out this easy Indo Chinese Chilli Chicken Recipe and you will thank me later. Shrimp Chow Mein is my current fav to serve with Chilli Chicken. Hey Ash, I’ll post a recipe for making this with gravy soon. Coating the chicken in Maida and cornflour and then frying once on medium heat so that the chicken is cooked through and then frying it a second time on high heat makes the chicken quite crispy. Once the oil is hot, add chicken pieces and fry on medium heat until slightly browned. It’s going to me our all time favourite starter now. Hey Manvi, I don’t feel the need to add salt because all the sauces used have salt in them and theres no need for extra salt in the recipe. Thanks for leaving a comment! Who doesn’t love a good Chinjabi dish? But I noticed there is no mention of salt. Or is it a single chile in powdered form that you are using? I like using boneless, skinless chicken thighs because they have more flavor and remain juicy once they are deep fried.