Spicy Chilli Chicken Stir-Fry with Peppers and Onions (Indo-Chinese Style)

Spicy Chilli Chicken Stir-Fry with Peppers and Onions

Deep red, sticky and glossy, with crisp-tender green peppers and wedges of red and yellow onion: this chilli chicken is the kind of dish that disappears from the wok before it reaches the table. The chicken is coated in a bold, spicy sauce that clings to every piece, with just enough heat to make you reach for another bite.

This is the dry, saucy-glaze style popular in Indo-Chinese restaurants. The chicken is marinated, fried until golden, then tossed in a hot wok with garlic, ginger, chilli sauce and soy. Fresh peppers and onions go in at the end so they stay bright and slightly crunchy.

Serve it as a main with rice or noodles, or as a party starter with drinks. It is easier than it looks and comes together in about 40 minutes.

Why You’ll Love This Recipe

• Restaurant flavor at home. Sweet, salty, tangy and spicy all in one pan.
• Crispy and sticky. Cornflour coating gives the chicken a light crust that holds the sauce.
• Quick cooking. The wok part takes under 10 minutes.
• Easy to adjust. Control the heat by changing the amount of chilli.
• Versatile. Works as a main, a starter or a rice bowl topping.

Ingredients

This recipe serves 4.

For the Chicken Marinade

• 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 tablespoon soy sauce
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chilli powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 egg, lightly beaten
• 3 tablespoons cornflour (cornstarch)
• 2 tablespoons all-purpose flour

For Frying

• Vegetable oil, about 2 cups (480 ml) for shallow frying

For the Stir-Fry

• 2 tablespoons vegetable oil
• 5 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 2 green chillies, slit lengthwise (optional)
• 1 large red onion, cut into wedges and layers separated
• 2 green bell peppers, cut into 1-inch (2.5 cm) pieces

For the Sauce

• 2 tablespoons soy sauce
• 2 tablespoons red chilli sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon rice vinegar or white vinegar
• 1 teaspoon red chilli powder (or to taste)
• 1 teaspoon sugar
• ½ teaspoon black pepper
• 3 tablespoons water
• 1 teaspoon cornflour mixed with 2 tablespoons water

To Finish

• 2 spring onions, sliced
• 1 teaspoon sesame oil (optional)

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, combine the chicken with the soy sauce, ginger-garlic paste, chilli powder, black pepper and salt. Mix well. Add the beaten egg, cornflour and all-purpose flour. Stir until the chicken is evenly coated in a thick batter. Cover and rest for at least 30 minutes in the fridge.

Step 2: Prepare the Sauce

In a small bowl, whisk together the soy sauce, chilli sauce, ketchup, vinegar, chilli powder, sugar, black pepper and 3 tablespoons water. In a separate cup, mix the cornflour with 2 tablespoons water to make a slurry. Set both aside.

Step 3: Fry the Chicken

Heat about 2 cups of oil in a deep skillet or wok over medium-high heat to 350°F (175°C). Fry the chicken in 2 or 3 batches for 5 to 6 minutes per batch, turning once, until golden brown and cooked through. Drain on paper towels. Do not overcrowd the pan, as this lowers the oil temperature and makes the coating soggy.

Step 4: Start the Stir-Fry

Drain all but 2 tablespoons of oil from the wok, or use a clean wok with 2 tablespoons of fresh oil. Heat over high heat. Add the garlic, ginger and green chillies and stir for 30 seconds until fragrant but not browned.

Step 5: Cook the Vegetables

Add the onion wedges and green peppers. Stir-fry on high heat for 2 to 3 minutes, until the edges begin to char but the vegetables are still crisp.

Step 6: Add the Sauce

Pour in the sauce mixture and let it bubble for 30 seconds. Stir the cornflour slurry, add it to the wok and cook for another 30 to 45 seconds, until the sauce thickens and turns glossy.

Step 7: Toss and Finish

Add the fried chicken and toss over high heat for 1 to 2 minutes, until every piece is coated in the sticky sauce. Remove from the heat. Stir in the sliced spring onions and drizzle with sesame oil if using. Serve right away.

Tips & Substitutions

Tips for Great Chilli Chicken

• Cut evenly. Same-size pieces cook at the same speed.
• Keep the batter thick. It should coat the chicken like a paste, not run off. Add a teaspoon of water only if it is too stiff to mix.
• Fry in batches. This keeps the coating crisp.
• Use high heat for the stir-fry. A hot wok gives that smoky, charred flavor.
• Serve immediately. The coating softens as it sits in the sauce.

Substitutions

• Chicken: Use chicken breast (cut slightly larger and fry for 4 to 5 minutes), paneer, cauliflower or firm tofu.
• Chilli sauce: Use sriracha or Kashmiri chilli paste.
• Rice vinegar: Use apple cider vinegar or lemon juice.
• Sugar: Use honey or brown sugar.
• Cornflour: Use potato starch or arrowroot.
• Egg-free: Replace the egg with 2 tablespoons yogurt or water.
• Bell peppers: Use a mix of green, red and yellow for more color.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. The coating will soften, but the flavor stays excellent.
• Reheating: Warm in a hot skillet for 3 to 4 minutes, or in a 375°F (190°C) oven for 8 to 10 minutes. A splash of water helps loosen the sauce.
• Freezer: Freeze the fried chicken (without the sauce) for up to 2 months. Reheat in the oven until crisp, then toss with fresh sauce and vegetables.
• Make-ahead: Marinate the chicken up to 24 hours ahead. Mix the sauce 2 days ahead and keep it chilled.

Serving Suggestions

• Steamed basmati or jasmine rice
• Vegetable fried rice or hakka noodles
• A cooling cucumber and yogurt salad
• Lime wedges and sliced raw onion
• Cold beer, iced tea or sweet lime soda

Variations

• Gravy Style: Double the sauce and add ½ cup (120 ml) water for a saucy version to pour over rice.
• Extra Spicy: Add 1 tablespoon chilli flakes or more green chillies.
• Honey Chilli Chicken: Add 2 tablespoons honey to the sauce for a sweeter glaze.
• Air-Fryer Method: Spray the coated chicken with oil and air fry at 400°F (200°C) for 12 to 14 minutes, turning halfway, then toss in the sauce.
• Lighter Version: Skip the frying and pan-sear the chicken in 2 tablespoons oil for 8 minutes.

Frequently Asked Questions

What is chilli chicken?

Chilli chicken is an Indo-Chinese dish of crispy fried chicken tossed in a spicy, savory sauce with peppers, onions and garlic. It can be served dry as a starter or with gravy as a main.

How do you make chilli chicken crispy?

Use a thick cornflour batter, fry at 350°F (175°C) and avoid crowding the pan. Toss the chicken in the sauce at the very end and serve right away.

What is the difference between dry and gravy chilli chicken?

Dry chilli chicken has a thick, sticky glaze that coats the pieces. Gravy chilli chicken has extra sauce and water added, so it is saucier and best served over rice or noodles.

Can I make chilli chicken without deep frying?

Yes. Shallow-fry in a few tablespoons of oil, bake at 425°F (220°C) for 20 minutes, or use an air fryer. The texture will be slightly less crisp but still delicious.

Which cut of chicken is best?

Boneless thighs stay juicy and tender, but breast works well too. Just avoid overcooking it, as it dries out faster.

How do I make it less spicy?

Use less chilli powder, skip the green chillies and choose a mild chilli sauce. You can also add a little extra ketchup or honey to balance the heat.

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Recipe Card

Spicy Chilli Chicken Stir-Fry with Peppers and Onions

Ingredients

• 1.5 lb (680 g) boneless chicken thighs, cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chilli powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 egg
• 3 tablespoons cornflour
• 2 tablespoons all-purpose flour
• Vegetable oil, for frying, plus 2 tablespoons for the wok
• 5 garlic cloves, chopped
• 1 tablespoon ginger, chopped
• 2 green chillies, slit (optional)
• 1 large red onion, cut into wedges
• 2 green bell peppers, cut into pieces
• 2 tablespoons soy sauce
• 2 tablespoons red chilli sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon vinegar
• 1 teaspoon chilli powder
• 1 teaspoon sugar
• ½ teaspoon black pepper
• 3 tablespoons water
• 1 teaspoon cornflour mixed with 2 tablespoons water
• 2 spring onions, sliced
• 1 teaspoon sesame oil (optional)

Instructions

1. Mix the chicken with soy sauce, ginger-garlic paste, chilli powder, pepper, salt, egg, cornflour and flour. Rest for 30 minutes.
2. Whisk the sauce ingredients together and prepare the cornflour slurry.
3. Fry the chicken in batches at 350°F (175°C) for 5 to 6 minutes until golden. Drain.
4. Heat 2 tablespoons oil in a wok. Stir-fry the garlic, ginger and green chillies for 30 seconds.
5. Add the onion and peppers and cook on high heat for 2 to 3 minutes.
6. Pour in the sauce, bubble for 30 seconds, then add the slurry and cook until thick and glossy.
7. Toss in the fried chicken for 1 to 2 minutes until fully coated.
8. Finish with spring onions and sesame oil. Serve hot with rice or noodles.