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Chilli chicken recipe

Chill chicken is a popular Indian-Chinese meal. It’s usually made with battered chicken, and rich thick garlic chilli gravy – for this recipe I don’t batter the chicken to make it healthier, and easier to cook at home. The sauce reminds me a little bit of a sweet and sour, it’s very thick and sticky – but instead of being sweet it’s savoury and spicy with lots of garlic – yum!

chilli chicken recipe

Thankfully, you’ll likely have most of these ingredients in your cupboard and fridge at home, and it’s a simple one-pan dish which can be made in under half an hour!

I typically serve this dish with rice, or chips – depending on my mood. I know its also popular with noodles when served in a restaurant – so pair it with whichever sides you prefer!

chilli chicken recipe

You can, of course, make this dish as spicy or as mild as you like – I tend to use one de-seeded chilli and my favourite Healthyboy sweet chilli sauce, for a mild/medium heat, if you prefer your food spicy keep some of the seeds in the chilli or add more!

How to make Chilli Chicken at home

Scroll down for recipe card and ingredient list

1. Chop the chicken into small strips (remove any access fat), and chop the peppers and onions into equal-sized pieces. Finely slice and de-seed the chilli

chopped chicken, peppers, onion and chilli

2. Add oil into hot pan

hot oil in pan

3. Add the sliced chicken into the pan and cook on high for 1 min

4. Then add in the garlic paste

5. Stir to coat the chicken and cook on a medium/high heat for 5 mins until the chicken is beginning to brown

6. Next, add in the onions and stir to coat with the garlic flavour

onions chicken in pan

7. Cook for a further 3-5 minutes until the onions begin to turn translucent and a little browned on the edges

Browned chicken and onions

8. Add in the chillis and peppers, stir and cook for 2 mins

chicken with peppers and onions

9. Whilst this is cooking, take2 tbsp of cornflour and place into a cup

cornflour

10. To this, add a small amount of COLD water

cornflour slurry

11. Then, add 200ml water to this

200ml cornflour water

12. Pour this cornflour water into the chicken pepper mixture

cornflour chilli chicken

13. Stir, then add in the sweet chilli sauce, soy sauce, tomato puree and sugar

making chilli chicken

14. Bring to a boil and cook, stirring often until the sauce thickens to your liking – cook for about 5 minutes more

chilli chicken cooking

15. Then serve!

Yield: 4 Servings

Chilli Chicken

Chilli Chicken

This popular Indian-Chinese Chilli Chicken dish is made delicious at home with easy to find ingredients! A spicy, sticky gravy sauce coats chicken thighs, peppers and onions.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 tbsp vegetable oil
  • 500g boneless, skinless chicken thigh fillets
  • 2 tbsp garlic paste
  • 1 onion
  • 1 chilli
  • 1 green pepper
  • 1 red pepper
  • 1 tbsp cornflour
  • 200ml water
  • 2 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tbsp tomato puree
  • 1 tsp sugar

Instructions

  1. Slice the chicken into small strips - remove any excess fat
  2. De-seed the chilli and slice into thin slices
  3. Chop the onion and peppers into bite-sized chunks
  4. Next, add oil into a non-stick pan and turn heat to high
  5. Tip in the sliced chicken and cook for 1 minute
  6. Next, add in the garlic paste and reduce the heat slightly (to medium-hot) be careful if the garlic paste splashes
  7. Stir to coat the chicken and cook on a medium/high heat for 5 mins until the chicken is beginning to brown
  8. Next, add in the onions and stir to coat with the garlic flavour
  9. Cook for a further 3-5 minutes until the onions begin to turn translucent and a little browned on the edges
  10. Next, add in the chillis and peppers, stir and cook for 2 mins
  11. Whilst this is cooking, take the 2 tbsp of cornflour and place into a cup, then mix in a couple of tbsp of cold water and stir to make a paste. To this, add 200ml of water and mix to make a cloudy cornflour water
  12. Pour this cornflour water into the pan and stir immediately to mix with the flavours in the pan
  13. The temperature of the pan should bring the liquid to boil
  14. Add in the sweet chilli sauce, soy sauce, tomato puree and sugar
  15. Stir and cook, for about 5 minutes - until the sauce has thickened to your liking stirring and everything is cooked through
  16. Then serve - I like to eat this chilli chicken with chips or rice

Notes

  • If your sauce doesn't thicken enough - mix together another tbsp of cornflour with 2 tbsp cold water and pour this in.
  • If you don't have enough sauce, add more water.

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 495Total Fat 30gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 19gCholesterol 185mgSodium 1758mgCarbohydrates 19gFiber 2gSugar 8gProtein 40g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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