Appetizers · Non-vegetarian entree

Chili Chicken – An Indo-Chinese delicacy

chili chicken 2

Time surely flies! Today on the eve of the third anniversary of The Hungry Palate, I realized how busy my life has become with my daily chores and struggles and my passion for cooking and sharing my recipes with you all has taken a back seat. Thanks to some of my blog followers who reminded me that I have not posted anything in a while and how much they have missed trying out something new!

Well, here I am penning down my thoughts and recipe for one of my all time favorite Indo-Chinese recipe – Dry chili chicken. Indo-Chinese cuisine was evolved using Chinese sauces but more suitable to Indian taste buds and cooking techniques. I miss this cuisine a lot here in US, as there are not many restaurants that make Indo-Chinese food. I try to replicate them at home and curb my cravings!

This version of chili chicken comes with a healthier twist, as it is not deep fried or coated with flour of any sort. This is a super simple yet robustly flavorful recipe I have tried for chili chicken so far. You can adjust the spiciness according to your preference but I would suggest try the spicy version once and savor it yourself 🙂

chili chicken 3



  • 2 lbs Boneless chicken thighs, cut into small pieces
  • 1 Tbsp. soya sauce
  • 2 tsp. ginger garlic paste
  • ½ tsp. black pepper powder (freshly ground, preferred)
  • 1 tsp. paprika
  • Salt to taste


  • 1 red onion, sliced
  • 1 green bell pepper, sliced
  • 2 sprigs of green onions, roughly
  • 3 green chilies, sliced lengthwise
  • 1 Tbsp. soya sauce
  • 2 tsp. sriracha sauce or chili garlic sauce (adjust according to preferred spice level)
  • 1 tsp. green chili sauce (optional)
  • 1 tsp. julienned fresh ginger
  • 2 Tbsp. oil for sautéing the chicken
  • ½ tsp. freshly ground black pepper
  • Cilantro for garnish

chili chicken


  • Marinate chicken with all ingredients listed under marination and keep in the refrigerator for 1-2 hours.
  • Heat oil in a pan and sauté the marinated chicken until golden brown. Make sure not to brown too much. You can fry them in batches if using a small pan. Drain on paper towel.
  • Use the leftover oil in the pan to make sauce.
  • Add sliced red onions and green peppers in oil and sauté for couple minutes on medium high heat.
  • Add green chilies, ginger and green onions and sauté for few more minutes.
  • Add the sauces and chicken and stir-fry for 5-10 minutes.
  • Garnish with cilantro! Serve with salad, white rice or a bowl of noodles.

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