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5.0 from 24 votes

Easy Chilli Chicken Recipe

An easy Chilli Chicken recipe with step by step instructions and images. This Indian Chinese comfort food is the perfect weeknight dinner when craving a Chinese takeaway because it’s ready in only 20 minutes. Gluten-free.

Cook Time
mins
Servings: 4
Calories: 247 kcal
Course: Main Course , Dinner
Cuisine: Asian , Chinese , Indian

Ingredients

The chicken
  • 450 g (1 lb) chicken thigh cut into 1-2cm pieces
  • Marinade
  • 1 egg beaten
  • 2 tbsp soy sauce
  • 2 tbsp Sweet Chilli sauce
  • corn flour for dusting
  • oil for deep frying
Vegetables
  • 2 tsp oil
  • 2 onions peeled and sliced
  • 1 pepper deseeded and sliced
Sauce
  • 2 spring onion scallions, sliced
  • 1 tsp green sliced green chilli or to taste
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 2 tbps lemon juice
  • 2 tbsp Sweet Chilli sauce
  • 2 tbsp soy sauce
  • 1 tsp honey
  • 2 spring onion sliced

Instructions

    Cup of Yum
  1. Add the chicken pieces into a large bowl and set aside.
  2. Mix the marinade ingredients aka egg, soy sauce and chilli sauce in a small bowl, and add to the chicken and leave to marinate for 20 minutes.
  3. Then lay out the corn flour onto a plate and roll the egged chicken onto it, to coat the chicken pieces.
  4. Heat the oil in a pot for deep frying.
  5. Cook the chicken pieces till they are golden brown. Do this in batches so that the temperature of the oil doesn’t drop too much, which results in oily chicken. Drain and set aside somewhere warm.
  6. Heat 1 tbsp of oil in a frying pan or wok and fry the onions and pepper for about 10 mins, until the onion is soft. Remove and set aside.
  7. Heat 1 tsp of oil in your frying pan till it is almost smoking hot. Then throw in the garlic, ginger, chilli and spring onion and stir-fry for 30 secs. Then quickly mix together the rest of the sauce ingredients and pour in the pan, and stir as these will start to bubble almost immediately.
  8. Once the sauce bubbles then quickly return the veg and chicken to the pan and stir till the sauce covers them, and the dish is heated through. You are done.

Notes

  • You can also use leftover chicken for this but in that case please do skip the batter bit as you would end up with overcooked meat.
  • Try and cut the chicken pieces to the same size so that they cook at the same rate.
  • Different soy sauces have a different flavour profile so you may need to change play around with the amount you add to the dish.
  • My Indian inlaw sometimes brines the chicken before she pan fries it like this to preserve maximum moisture. You might want to try that too.
  • You can serve this Chilli Chicken with some
  • Instant Pot Brown Rice
  • Instant Pot Rice (4 ways).
  • Garlic Green Beans.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 17g (6%) Protein 26g (52%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 147mg (49%) Sodium 1282mg (53%) Potassium 457mg (13%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 205IU (4%) Vitamin C 12.1mg (13%) Calcium 38mg (4%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 17g 6%
Protein 26g 52%
Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 147mg 49%
Sodium 1282mg 53%
Potassium 457mg 10%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 205IU 4%
Vitamin C 12.1mg 13%
Calcium 38mg 4%
Iron 1.8mg 10%

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