All Recipes Chicken





Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 3 people

Sweet, spicy, and a bit sour crispy chicken with bell peppers, garlic, chilli sauce, and soya sauce. The perfect combination of all the ingredients made this the most popular Indo-Chinese appetizer or starter.

INGREDIENTS (1 c = 240ML )

¼ c Oil or more for deep frying

Frying chilli chicken:

250g chicken boneless cubes (½ pound)

1 ½ tsp red chilli sauce (sweet & spicy, less spicy kind)

1 ½ tsp soya sauce (naturally brewed)

¼ tsp pepper powder (crushed pepper)

2 to 3 tbsp cornstarch (white corn flour)

1½ to 2 tbsp all-purpose flour (maida) (optional)

¼ tsp red chilli powder (optional) or paprika or red chilli paste

1/8 tsp salt or as needed

1 Egg white (use only as needed) or 2 tablespoons water


1 tbsp soya sauce (naturally brewed)

2 tbsp red chilli sauce (adjust to taste) (sweet and spicy)

2 tbsp tomato ketchup

½ tsp red chilli powder (optional) or paprika or red chilli paste

¼ tsp pepper powder

¾ to 1 tsp vinegar (any or apple cider)

½ to 1 tsp sugar

2 to 3 tbsp water

Other ingredients (veggies):

1½ tablespoon oil

1 medium onion thinly sliced or cubed

1 tbsp garlic fine chopped

¼ to ½ c bell pepper (capsicum) – cubed

1 to 2 green chillies slit and deseeded (optional)

1 sprig spring onion or scallions chopped (optional)

1 to 3 tbsp Spring onion greens for garnish



You can skip the egg in the recipe. To keep the chicken juicy, succulent, and prevent it from drying, brine the chicken.

Step 1: Divide the chicken into about half-inch cubes and place the pieces into a mixing bowl. Make sure that the chicken is completely drained.

Step 2: Into the bowl with the cubed chicken, add 1½ tsp soya sauce, 1½ tsp chilli sauce, ¼ tsp pepper powder, ¼ tsp red chilli powder (optional), and a pinch of salt.

Step 3: To bind the flour with the chicken, add the egg white or just enough water. Add more egg white or water if the mixture turned dry. Set aside or place in the fridge overnight until ready to use.

Step 4: Slice the onions and bell pepper into cubes and split the green chillies.

Step 5: Into a bowl, add a tbsp soya sauce, 2 tbsp chilli sauce, 2 tbsps tomato ketchup, half a tsp red chilli powder, a tsp vinegar, and half to a tsp sugar. Add 2 tbsp water and mix well to make the sauce.

Chilli chicken:

Step 1: For deep or shallow fry, heat oil in a pan. Or grill for 20 to 25 minutes at a 240 degrees C preheated oven.

Step 2: Place a little batter into the oil to check if it is hot enough. The batter should rice without browning.

Step 3: Once the oil is hot enough, add the chicken cubes in batches to not overcrowd the pan.

Step 4: Fry and evenly cook the chicken cubes from the inside over medium-high heat until crisp and golden.

Step 5: To fry evenly, keep stirring the cubes, making sure not to over fry them. You’ll know when the cubes are cooked once the bubbles in the oil start to decrease. When done, drain the chicken cubes on a kitchen tissue or colander.

Step 6: You can refry the chicken in hot oil for extra crispiness.


Step 1: In a wok or pan, heat 1 1/2 tbsp oil over high heat. Once hot, add and fry the garlic for 1 minute.

Step 2: Add in the onions, capsicum, spring onions, and green chillies. Continue to fry for a minute or so until they turn a bit soft.

Step 3: Pour in the sauces and let the mixture bubble and slightly thicken.

Step 4: Adjust the seasoning according to taste.

Step 5: Add the fried chicken cubes into the pan. Saute for a minute over high heat.

Step 6: Mix until the chicken cubes are evenly coated with the sauce. Then, garnish with green parts of the spring onions. Serve hot as an appetizer or over fried rice or noodles.


I highly recommend brining the chicken overnight in buttermilk. Doing so will keep the chicken moist and juicy even after frying. Or skip the brining and do egg whites instead.

To Brine:

Combine 3 tbsp yoghurt with 2 cups of water and 1/4 tsp salt. Add in the chicken and sit for at least 45 minutes to an hour.

For the best result, place in the fridge for 4 to 6 hours when brining.

When ready to use, drain the chicken completely.

To prepare the chilli chicken gravy:

Whisk 2 tbsp cornstarch with a cup of water. Pour this into the pan followed by a tbsp soya sauce, 2 tbsp chilli sauce, and 2 tbsp tomato ketchup. Adjust the seasoning according to taste.

Allow the mixture to thicken, then turn the heat off.

Let the sauce cool for a few minutes before adding this to the fried chicken.


Calories: 441kcal | Carbohydrates: 25g | Protein: 19g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 966mg | Potassium: 298mg | Fiber: 2g | Sugar: 12g | Vitamin A: 904IU | Vitamin C: 24mg | Calcium: 22mg | Iron: 1mg