Go Back
–+ servings

Chicken Chilli Dry

A restaurant-style Indo-Chinese dish featuring crispy julienne chicken strips tossed in a savory, spicy soy-oyster glaze with fresh ginger and green chillies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 15 minutes
Course Main Course
Cuisine Asian, Fusion, Indo Chinese
Servings 4

Ingredients
  

For the Chicken Marinade

  • 600 g chicken breasts sliced into thin julienne strips
  • Spices: 1 tsp each of salt black pepper, garlic powder, and red chilli flakes
  • 1 large egg
  • 2 tbsp cornflour cornstarch
  • 2 tbsp plain flour all-purpose flour
  • Oil for frying

For the Savory Chilli Sauce

  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 4 tbsp chilli sauce
  • 1 tbsp green chilli sauce
  • ¾ cup chicken broth
  • 1 tsp cornstarch

For Cooking & Aromatics

  • 2 tbsp vegetable oil
  • 1 tbsp ginger garlic paste
  • 10 –12 fresh green chillies sliced in half lengthwise
  • 1 tbsp ginger cut into thin julienne strips
  • Toasted sesame seeds for garnish
  • Cooked Jasmine or Egg Fried Rice for serving

Instructions
 

  • Marinate julienne chicken with salt, black pepper, garlic powder, chilli flakes, egg, cornflour, and plain flour for 15-20 minutes.
  • Whisk together brown sugar, soy sauce, oyster sauce, chilli sauce, green chilli sauce, chicken broth, and 1 tsp cornstarch in a small bowl for the sauce.
  • Fry marinated chicken in hot oil in batches until golden and crispy (3-4 minutes). Set aside.
  • In a wok over high heat, add 2 tbsp oil and sauté ginger garlic paste until fragrant.
  • Add half of the sliced green chillies and half of the julienne ginger, toss for 30 seconds.
  • Add fried chicken and pour over prepared sauce mixture. Stir-fry rapidly on high heat until the sauce coats the chicken completely.
  • Toss in remaining green chillies and julienne ginger. Mix well, top with toasted sesame seeds, and serve hot with rice.

Notes

- Two-Stage Aromatics: Adding half the chillies and ginger at the beginning infuses the oil, while adding the rest at the end maintains fresh flavor and crunch.
- High-Heat Stir-Fry: Keep heat high when adding the sauce so it thickens quickly into a glossy coating over the crispy chicken.
Keyword chicken chilli dry, indo chinese chicken, crispy chilli chicken, spicy dry chicken
Tried this recipe?Let us know how it was!