You may have chilli chicken dish at any Chinese restaurant at least once in your life. It is the most popular and common dish in more or less all Chinese restaurants. irrespective of the fact that the restaurant is popular or not. And I noticed that this recipe tastes so different in every restaurant, thus difficult to understand which one is authentic. Hence I am also not going to prove that my chilli chicken recipe is an authentic one. But it’s an Easy chilli Chicken Recipe and you can cook it in less than 30 minutes, I am sure.
When one of my friend first time told me the recipe in details I thought it does not sound like a tasty recipe. Because she didn’t tell me to use any spice in this recipe except to use Two sauces, That’s it. She told me that she learnt this from her uncle who is a chief in a very popular Chinese restaurant in Kolkata. And her uncle’s ancestors belong to China. But now they are living in an area named “China town” Kolkata.
I don’t know how much authenticity this recipe is carrying!!! But It belongs to a Chinese family. I thought It might be an authentic recipe. Therefore I should try this. You would not believe when I cooked and taste it the first time, OMG it just tastes awesome and not like the regular Chinese one which we generally get in the Chinese restaurants. I tried the dish in many Chinese restaurants but never tried this kind of tasty chilli chicken dish.IT’S NOT SPICY NOT SOUR AND NOT SO OILY. IT’S JUST A PERFECT RECIPE LOOKS GOOD AND TASTES GREAT. Even I can say it tastes a way better than what we get from the famous Chinese restaurant’s.
You may like another CHICKEN RECIPE Sri Lankan Chicken Curry Recipe CLICK HERE
Can we use White flour or maida instead of corn flour in This Easy chilli chicken Recipe?
I personally never suggest anyone use self-rising flour(maida) to coating a chicken. It will make the chicken like soggy fritters, heavy and will never taste good after cooking. I always use cornstarch or potato starch to coat the chicken for frying for Chinese dishes. Maximum time I actually even never deep fry my chicken pieces which usually people do. I try to air-fry my chicken pieces in a preheated air frier for 10 minutes (160 Degree)after coating in a mixture of cornstarch and egg yolk. I never add salt to my chicken pieces when I airfry instead add some black pepper to it. Because if you add salt to the chicken when you are frying, the chicken will be dry and would not be soft and tender after cooking. So always use cornstarch or potato starch for your chilli chicken for frying as well as for thickening the sauce.
Can you use an oyster sauce in chilli chicken?
I would suggest always use Oyster sauce and lite soy sauce in your chilli chicken dish. Even I would say must use oyster sauce in your chilli chicken recipe. My friend’s uncle told her that Chinese always use oyster sauce and lite soy source in their chicken chilli dish. But I saw many restaurants in India and even outside India use dark soy sauce. Which is not a correct ingredient for a chilli chicken recipe.
If you use dark soy sauce your chilli chicken dish will be dark brown or very dark in colour after cooking. A perfect chilli chicken or chicken chilli colour must be lite brown in colour. And you should use oyster sauce not only for its colour but the oyster sauce has a very unique taste which creates magic when you use it with lite soy sauce. It will make the dish more delicious. If you do not believe me, try it and then you will understand yourself that it’s true.
How can I make chilli chicken gravy?
Chilli chicken gravy or sauce should not be too thick or too watery. It should be tomato ketchup like texture. To make this at first you make the dish, then before the finish, add some cornstarch with water to thicken the sauce within a few seconds. But one thing always remembers that never pour cornstarch water on the chicken when it has no water in it.
If you do it then the sauce will be stick at the bottom of the pan or will likely coat the chicken and you will not get a restaurant-style chilli chicken dish. If you want a perfect chilli chicken gravy or sauce just like you get in the restaurants add cornstarch water in the pan when you can see at least 1 cup chicken watery soup or stock already have in the pan. After adding the cornstarch mix well and then you will see a perfect gravy texture just like Chinese restaurant style chilli chicken.
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| Servings | Prep Time | Cook Time |
| 2People | 20Minutes | 20 Minutes |
| Servings | Prep Time |
| 2People | 20Minutes |
| Cook Time |
| 20 Minutes |
- 500 Grams of Chicken breast fillet cut into 1 1/2-inch cubes or pieces
- Any shapes you like but should be same size like chiken pieces
- 4 Small Baby corns cut into pieces
- 1 Small Green capsicum cut into pieces
- 1 Small Orange bell pepper cut into pieces
- 1 Small Red bell pepper/or helf of a bell pepper cut into pieces
- 1 Small Yellow bell pepper/or helf of a bell pepper cut into pieces
- 1 Tbsp Finly chopped Garlic cloves
- 3 Tbsp Finly chopped Spring onions or scallions
- 2 Tsp Oyster sauce
- 1 Tbsp Lite soy sauce
- 1 Tbsp Fresh Tomato Puree
- 1/2 Tsp White pepper powder
- 1 Peice of Deseded Dry red chilli chut into very small pieces
- 2 Tbsp Any vegetable oil/olive oil you like
- Never use salt too much cause lite say sauce it bit saltier then the dark soy sauce
- 1/3 Tsp Salt Or salt as per your taste
- For coating the chicken peices
- 1 Tbsp Corn starch Not corn meal
- 2 Tbsp Bitten Egg yolk
- 1 Pich of Black pepper crushed
- To thickninmg the sauce
- 1 Tsp Corn starch
- 1 Tsp Luke warrm water
Ingredients
Servings: People Units: |
- Marinate the chicken pieces with cornstarch egg yolk and 1 pinch of black pepper powder. And then very quickly air-fry all the chicken pieces for 10 minutes in the 160-degree preheated oven. DO NOT HAVE TO MARINATE THE CHICKEN FOR a LONG TIME YOU CAN DO THE TASK WITHIN FEW MINUTES AND NEVER ADD SALT TO THE MARINATE; THEN THE CHICKEN WILL BE DRY AFTER FRYING.
- Take a frying pan and make the pan very hot. Then put oil first in the pan. When the oil is hot enough add chopped garlic cloves and chopped dry red chilli to the pan and before the garlic burns quickly add the pre-cut all the vegetables to the pan. Sautee all the vegetables in high flame for 5 minutes only, not more than it.
- After 5 minutes very quickly add pre-fried chicken then, add white pepper powder, soy sauce, tomato ketchup, salt, and oyster sauce to the pan. Sautee the whole thing for 3 to 4 minutes. In between add the cornstarch and water mixture to the pan and mix well and turn off the flame. The sauce in the frying pan will be thick immediately. Never cook more than 5 to 10 seconds after adding cornstarch with water to any dish otherwise the dish can burn.
- When the dish is done eat with any side dish or hot steamed white rice as like I decorated the dish in the picture.