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4.7 from 30 votes

Chinese Chili Chicken Dry

Thin pieces of pan-fried chicken are coated in a savoury sauce and then tossed in with some green chilies, bell pepper and ginger slices.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 292 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 500 g boneless chicken sliced
  • 6-10 green chilies deseeded and sliced
  • 3 garlic cloves minced
  • 3 tablespoon ginger sliced
  • ½ bell pepper preferably green
  • 3 tablespoon cornflour (cornstarch)
  • 1 teaspoon black pepper
  • ½ - ¾ teaspoon salt
  • 1 tablespoon oyster sauce
  • 2 tablespoon Regular soy sauce
  • 1 tablespoon chili garlic ketchup
  • 1 teaspoon brown sugar

Instructions

    Cup of Yum
  1. In chicken add the black pepper, salt and cornflour. Marinate it for at least 30 minutes.
  2. Heat oil and add the ginger slices. Fry for 2 minutes till slightly crispy. Then toast the minced garlic till golden.
  3. Add the chicken and cook on high heat for a couple of minutes only. Don't overcook the chicken.
  4. When some of the chicken bits start to brown toss in the bell pepper. Cook on high heat for 2 minutes.
  5. Put the oyster sauce, regular soya sauce, chili garlic ketchup and brown sugar. Stir till everything is well coated with the sauce.
  6. Throw in the sliced green chilies and fry for another 2 minutes.
  7. Take out in a serving plate and enjoy.

Notes

  • After marinating the chicken you can also deep-fry it for a more crispy texture instead of pan-frying it like in the recipe.
  • For ‘Beef Chili Dry’ use the same recipe, just replace the chicken with thin slices of beef.

Nutrition Information

Calories 292kcal (15%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 292

% Daily Value*

Calories 292kcal 15%

* Percent Daily Values are based on a 2,000 calorie diet.