A quick, spicy snack ready in about 30–40 minutes.
introduction
Chili Chicken Dry is a hot and crunchy chicken starter. It has fried chicken pieces tossed in a tangy, spicy sauce. You can make it at home with simple ingredients. If you like other easy chicken recipes, check more chicken breast recipes you’ll love.
why make this recipe
This dish cooks fast. It makes a great starter or party snack. It is full of flavor and has a nice crisp texture. You can serve it with rice or as a snack with drinks.
how to make Chili Chicken Dry
Follow the steps below. Work fast on high heat so the chicken stays crisp.
Ingredients :
- Boneless chicken – 500g, cut into cubes
- Egg – 1
- Cornflour – 3 tbsp
- All-purpose flour (maida) – 2 tbsp
- Ginger-garlic paste – 1 tbsp
- Soy sauce – 2 tbsp
- Red chili sauce – 1 tbsp
- Green chili sauce – 1 tbsp
- Vinegar – 1 tsp
- Pepper powder – 1/2 tsp
- Salt – to taste
- Oil – for frying
- Garlic – 1 tbsp, chopped
- Ginger – 1 tsp, chopped
- Green chilies – 2-3, slit
- Onion – 1 medium, diced
- Capsicum – 1, diced
- Spring onion greens – for garnish
- Soy sauce – 1 tbsp
- Red chili sauce – 1 tbsp
- Tomato ketchup – 1 tbsp
Directions :
- Marinate the chicken: Mix chicken with egg, cornflour, maida, ginger-garlic paste, soy sauce, pepper, and salt. Rest for 30 mins.
- Deep fry the marinated chicken till golden and crispy. Set aside.
- In a wok, heat 2 tbsp oil. Sauté garlic, ginger, green chilies till fragrant.
- Add onions and capsicum. Stir-fry on high for 2 mins.
- Add soy sauce, chili sauce, ketchup, and vinegar. Mix well.
- Toss in the fried chicken and coat everything evenly. Stir-fry on high for 2–3 mins.
- Garnish with spring onion greens. Serve hot as a starter!
how to serve Chili Chicken Dry
Serve hot on a plate. Add spring onion greens on top. Serve with lemon wedges if you like. This dish goes well with plain rice or as a starter with drinks. For more oven-based chicken ideas try these baked chicken ideas.
how to store Chili Chicken Dry
Cool the chicken to room temperature before storing. Put in an airtight container. Keep in the fridge for up to 2 days. Reheat in a hot pan or oven to keep it crisp. Do not store at room temperature for long.
tips to make Chili Chicken Dry
- Cut chicken into even pieces so they cook the same.
- Marinate at least 30 minutes for better taste.
- Fry the chicken till it is fully crisp; this keeps it crunchy after tossing.
- Use a hot wok and stir-fry on high heat so the vegetables stay crunchy.
- Taste the sauce and add more chili or ketchup to adjust spice and tang.
variation (if any)
- Make it with boneless thigh for juicier meat.
- Add a little honey for a sweet-spicy version.
- Make a saucy version by adding 1/4 cup water and a teaspoon of cornflour slurry to the sauce.
FAQs
Q: Can I bake the chicken instead of deep frying?
A: Yes. Toss marinated chicken on a baking tray and bake at 200°C (400°F) for 15–20 minutes till crisp.
Q: Can I use chicken with bones?
A: You can, but cooking time will increase. Boneless small pieces work best for this dry version.
Q: How do I make it less spicy?
A: Use fewer green chilies and less red chili sauce. Add more ketchup to balance heat.
Q: Can I make this ahead for a party?
A: Fry the chicken ahead and reheat in a hot oven. Toss with sauce just before serving to keep crisp.
Conclusion
For a similar easy guide and another clear recipe, see Easy Chinese Chilli Chicken Dry – My Food Story.
Chili Chicken Dry
Ingredients
Method
- Mix chicken with egg, cornflour, maida, ginger-garlic paste, soy sauce, pepper, and salt in a bowl. Rest for 30 mins.
- Deep fry the marinated chicken till golden and crispy. Set aside.
- In a wok, heat 2 tbsp oil. Sauté garlic, ginger, and green chilies till fragrant.
- Add onions and capsicum. Stir-fry on high for 2 mins.
- Add soy sauce, chili sauce, ketchup, and vinegar. Mix well.
- Toss in the fried chicken and coat everything evenly. Stir-fry on high for 2–3 mins.
- Garnish with spring onion greens. Serve hot as a starter!