Name: Chilli Chicken Dry (Restaurant-Style)
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Indo-Chinese
Ingredients: For the Chicken:; 500g boneless chicken, cut into cubes; 1 egg; 3 tablespoons cornflour; 2 tablespoons all-purpose flour (maida); 1 tablespoon ginger-garlic paste; 2 tablespoons soy sauce; 1 tablespoon red chili sauce; 1 tablespoon green chili sauce; 1 teaspoon vinegar; ½ teaspoon pepper powder; Salt to taste; Oil for deep frying; For Tossing:; 1 tablespoon garlic, chopped; 1 teaspoon ginger, chopped; 2–3 green chilies, slit; 1 medium onion, diced; 1 capsicum, diced; 1 tablespoon soy sauce; 1 tablespoon red chili sauce; 1 tablespoon tomato ketchup; Spring onion greens for garnish

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Crispy, spicy, and loaded with bold Indo-Chinese flavors, this Chilli Chicken Dry is one of my all-time favorite starters. It delivers everything I want from a restaurant-style dish—crunchy chicken, a fiery sauce, and just enough tang to keep me coming back for more. Perfect as a snack, appetizer, or part of a weekend feast, this version tastes just like what I’d order at my favorite restaurant—maybe even better.

Chilli Chicken Dry (Restaurant-Style)

Why You’ll Love This Recipe

I love this recipe because it gives me the crispy texture and spicy-tangy taste I expect from good chilli chicken, right at home. The chicken gets beautifully crisp on the outside while staying juicy inside, and the sauce is packed with flavor—garlicky, zesty, and perfectly balanced. I can whip it up in under an hour, making it great for parties or indulgent weekend dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken (500g):

Boneless chicken – 500g, cut into cubes
Egg – 1
Cornflour – 3 tablespoons
All-purpose flour (maida) – 2 tablespoons
Ginger-garlic paste – 1 tablespoon
Soy sauce – 2 tablespoons
Red chili sauce – 1 tablespoon
Green chili sauce – 1 tablespoon
Vinegar – 1 teaspoon
Pepper powder – ½ teaspoon
Salt – to taste
Oil – for deep frying

For tossing:

Garlic – 1 tablespoon, chopped
Ginger – 1 teaspoon, chopped
Green chilies – 2 to 3, slit
Onion – 1 medium, diced
Capsicum – 1, diced
Soy sauce – 1 tablespoon
Red chili sauce – 1 tablespoon
Tomato ketchup – 1 tablespoon
Spring onion greens – for garnish

directions

I start by marinating the chicken. In a bowl, I mix the chicken cubes with egg, cornflour, maida, ginger-garlic paste, soy sauce, red and green chili sauces, vinegar, pepper, and salt. I let it rest for 30 minutes so the flavors soak in.
After marination, I deep fry the chicken in hot oil until it turns golden and crispy. I fry in batches and then set the pieces aside on a paper towel.
In a wok or large pan, I heat about 2 tablespoons of oil and sauté the chopped garlic, ginger, and green chilies until they’re fragrant.
I add the diced onion and capsicum and stir-fry them on high heat for 2 minutes to keep the crunch.
Then, I add soy sauce, red chili sauce, tomato ketchup, and a splash of vinegar. I mix everything well to make a thick, glossy sauce.
I toss the fried chicken back into the wok, stirring quickly to coat every piece evenly. I stir-fry on high heat for another 2–3 minutes so everything stays hot and crisp.
Finally, I garnish with chopped spring onion greens and serve immediately.

Servings and timing

Prep time: 15 minutes
Marination time: 30 minutes
Cook time: 15 minutes
Total time: ~1 hour
Yields: 3–4 servings as a starter

Variations

Sometimes I like to crank up the spice by adding crushed red pepper or an extra green chili while sautéing. If I want to make it slightly healthier, I shallow-fry or air-fry the chicken instead of deep-frying, though the crispiness takes a hit. I’ve also added mushrooms or baby corn to the veggie toss when I want to bulk it up into more of a stir-fry-style meal.

storage/reheating

I usually don’t keep leftovers because the crispiness fades fast, but if I do, I store the chicken and sauce separately. To reheat, I toss the chicken in a hot pan with a touch of oil to re-crisp it before adding the sauce back in. If it’s already mixed, I reheat it in a skillet on high to try to regain some of that crunch—microwaving makes it soggy.

Chilli Chicken Dry (Restaurant-Style)

FAQs

Can I make this with bone-in chicken?

I’ve tried it with small bone-in pieces, but it’s harder to get the crisp texture and quick cooking. Boneless chicken works best for that restaurant-style bite.

Is this dish very spicy?

It’s medium-hot by default, but I can easily adjust the heat by adding or reducing chili sauces and fresh chilies.

What’s the best oil for frying?

I use a neutral oil like sunflower or vegetable oil with a high smoke point for deep frying.

Can I bake or air-fry the chicken instead?

Yes, I’ve air-fried the chicken at 400°F (200°C) for about 15 minutes, flipping halfway. It’s not as crispy, but still tasty and lower in oil.

Can I serve this as a main dish?

Definitely. I often pair it with fried rice or noodles to turn it into a full meal instead of just a starter.

Conclusion

Chilli Chicken Dry is one of those dishes that always hits the spot for me—crispy, spicy, and dripping with bold flavor. Whether I’m cooking for a party or just treating myself to a homemade takeaway-style meal, it’s easy to prepare and incredibly satisfying. Once I learned to make it at home, I stopped ordering it out—it’s that good.