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white chicken chili recipe.

🌶️ Restaurant-Style Chili Chicken (Dry & Gravy Options)

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Servings: 3–4 | Cuisine: Indo-Chinese | Course: Appetizer or Main
Spice Level: Medium–Hot | Best For: Dinner, Snacks, Party Food

❤️ Why You’ll Love This Chili Chicken Recipe

This Indo-Chinese chili chicken is spicy, crispy, saucy, and totally addictive! Whether you serve it dry as an appetizer or with gravy over fried rice, this dish will satisfy all your street food cravings. Juicy chicken pieces are tossed in a flavorful blend of soy sauce, chili sauce, garlic, and bell peppers—ready in under 30 minutes.

🛒 Ingredients

For the Chicken Marinade & Frying:

  • 500g boneless chicken (thighs or breast), cut into bite-size pieces
  • 2 tbsp cornflour
  • 2 tbsp all-purpose flour
  • 1 egg (optional for extra crispiness)
  • 1 tbsp ginger-garlic paste
  • Salt & pepper to taste
  • Oil for deep or shallow frying

For the Sauce:

  • 1 tbsp oil
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 2–3 green chilies, slit
  • 1 medium onion, cubed
  • 1 small green bell pepper, cubed
  • 1–2 tbsp soy sauce
  • 1 tbsp red chili sauce (adjust to taste)
  • 1 tbsp tomato ketchup
  • ½ tsp vinegar
  • ¼ cup water (for gravy version only)
  • 1 tsp cornflour mixed with 2 tbsp water (optional, for thickening gravy)
  • Spring onions for garnish

🍳 Instructions

🔥 Step 1: Marinate & Fry Chicken

  1. In a bowl, mix chicken with cornflour, flour, ginger-garlic paste, egg, salt, and pepper.
  2. Let it rest for 10–15 minutes.
  3. Heat oil and fry the chicken (deep or shallow) until golden brown and crispy. Set aside on paper towels.

🍛 Step 2: Prepare the Chili Sauce

  1. In a wok or pan, heat 1 tbsp oil. Add garlic, ginger, and green chilies. Sauté until aromatic.
  2. Add onions and bell peppers. Stir-fry for 1–2 minutes (they should stay slightly crisp).
  3. Pour in soy sauce, chili sauce, ketchup, and vinegar. Mix well.

✅ For Dry Version: Add fried chicken, toss on high heat for 2–3 mins, and garnish with spring onions.
✅ For Gravy Version: Add ¼ cup water + cornflour slurry. Cook till slightly thickened, then add chicken. Toss and serve hot.

🌟 Tips for the Best Chili Chicken

  • Thigh meat gives juicier results than breast.
  • Use high heat for stir-frying to keep veggies crisp.
  • Adjust sauces to your spice and sweetness preference.
  • Make it gluten-free by using tamari instead of soy sauce.

🧪 Variations

Type Description
Chili Paneer Swap chicken with paneer for a vegetarian version
Honey Chili Chicken Add 1 tbsp honey for a sweet-spicy glaze
Air Fryer Option Air fry marinated chicken at 200°C for 15 mins

🍽️ What to Serve With

  • Fried Rice or Hakka Noodles
  • Garlic Butter Naan
  • Steamed Jasmine Rice
  • Cucumber Salad or Chilled Drinks

❓ FAQs

Q: Can I make this ahead of time?
Yes! Fry the chicken and prep sauce separately. Toss together before serving.

Q: How to make it healthier?
Use less oil or air-fry the chicken and reduce sauces high in sugar.

Q: Is chili chicken gluten-free?
No—but you can easily adapt it with rice flour and gluten-free soy sauce.

🧾 Nutrition Facts (1 serving, approx.)

  • Calories: 300–350 kcal
  • Protein: 20g
  • Fat: 15g
  • Carbs: 25g
  • Sodium: High (from sauces) – use low-sodium versions if needed







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