Chinese Chili Chicken is a popular Indo-Chinese dish. Thin pieces of pan-fried boneless chicken are coated in a savoury sauce and then tossed in with some green chilies and ginger slices. This dish is addictively spicy!
Chinese Chicken Chili Dry is my must-have at any Pakistani-Chinese restaurant. The flavours in this dish are insane especially if you are a spice lover. And I may be biased but today's recipe is just like how you get at your local Chinese restaurant.
You can pair this dish with the Chinese Fried Rice but I love having it with my Garlic Fried Butter Rice which are much easier and quicker to make. And serve my ultra crunchy Salt And Pepper Chicken Wings as the appetizer.
How To Make Chinese Chili Chicken
- Fry the ginger slices in oil till slightly crispy. Then toast the minced garlic.
- Add the marinated chicken on high heat and cook for couple of minutes only. The chicken cooks very quickly.
- Toss in the bell pepper along with sauces. I used green bell pepper in the pictures and orange ones in the step-by-step instructions above. You can use either.
- Add the deseeded and sliced green chilies. Toss well and turn off heat.
Tips For The Best Chinese Chili Chicken
- Make sure you fry the garlic slices on high heat till they are slightly crispy.
- Do not over cook the chicken or it will toughen up. Thinly sliced chicken just needs a couple of minutes on high heat to be cooked thoroughly.
- You can use whichever colour of bell pepper you prefer. Green just looks better in my opinion paired with green chilies. Again just fry the bell pepper for 2-3 minutes or it will lose its crunch.
- If you love a lot of heat, you can add in the green chilies with seeds. But I recommend deseeding the chilies before adding or the spice will overpower the dish.
Can You Replace The Chicken With Beef
Absolutely! You can substitute the chicken with beef or veal if you want to make Chinese Beef Chili instead.
More Chinese Recipes
Let’s stay connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. And subscribe to my YouTube channel for video recipes.
📖 Recipe
Chinese Chili Chicken Dry
Thin pieces of pan-fried chicken are coated in a savoury sauce and then tossed in with some green chilies, bell pepper and ginger slices.
Print
Pin
Rate
Servings:
Ingredients
- 500 g boneless chicken sliced
- 6-10 green chilies deseeded and sliced
- 3 garlic cloves minced
- 3 tablespoon ginger sliced
- ½ bell pepper preferably green
- 3 tablespoon cornflour (cornstarch)
- 1 teaspoon black pepper
- ½ - ¾ teaspoon salt
- 1 tablespoon oyster sauce
- 2 tablespoon regular soy sauce
- 1 tablespoon chili garlic ketchup
- 1 teaspoon brown sugar
Instructions
- In chicken add the black pepper, salt and cornflour. Marinate it for at least 30 minutes.
- Heat oil and add the ginger slices. Fry for 2 minutes till slightly crispy. Then toast the minced garlic till golden.
- Add the chicken and cook on high heat for a couple of minutes only. Don't overcook the chicken.
- When some of the chicken bits start to brown toss in the bell pepper. Cook on high heat for 2 minutes.
- Put the oyster sauce, regular soya sauce, chili garlic ketchup and brown sugar. Stir till everything is well coated with the sauce.
- Throw in the sliced green chilies and fry for another 2 minutes.
- Take out in a serving plate and enjoy.
Notes
- After marinating the chicken you can also deep-fry it for a more crispy texture instead of pan-frying it like in the recipe.
- For ‘Beef Chili Dry’ use the same recipe, just replace the chicken with thin slices of beef.
Nutrition
Calories: 292kcal
Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!
PIN ME FOR LATER
Chris says
This was delicious! I used two bells instead of 1/2 (1 red and 1 green). Used regular ketchup instead of garlic ketchup. Slightly charred peppers on super hot wok outdoors (the fumes made me cough!) This is my first time making chili chicken and I am thrilled with how good it was!
Thanks for the recipe!
Maryam says
Tried this recipe today and it was alright. This tasted more like teriyaki chicken than chili chicken dry to be honest.
Qashang says
Sorry to hear that the recipe didn't work out for you! ❤
jeffery carlin says
What kind of green chili are you using jalapeno
Qashang says
It's the bird's eye chili/Thai chili. You can also use serrano or cayenne pepper. Jalapeno will be very mild for this dish in my opinion.
M says
what is the difference between chili garlic ketchup and chili garlic sauce? i have never seen the former. can u please tell which brand it is or which store we can buy it from? thanks
Chili to Choc says
Chili Garlic Ketchup is a South Asian sauce which is essentially a spicy tomato ketchup. You can find it in different Pakistani brands like National, Shezan, Knorr, Mitchell's etc. Some of these brands have Chili Garlic Sauce written on the packet so these two sauces are more or less the same. If you can't get a Pakistani brand, you may use the Asian Chili Garlic Sauce or any other hot sauce.
Manizheh says
Any substitute for oyster sauce?
Chili to Choc says
Combine 1:1 ratio of soy sauce (preferably dark) and hoisin sauce.
Mobasir hassan says
This Chilli chicken is my favorite and thank you for sharing it in details. Looking forward for more stir fry recipes.
Chili to Choc says
Thank you so much!