🧨 When There’s Chilli Chicken, There’s No Silence at the Table
You know that dish that arrives sizzling —
Loud, red, and coated in mystery sauce?
The one you don’t share without a fight?
That’s Chilli Chicken.
It’s not polite.
It’s not quiet.
It’s bold, smoky, sticky, spicy, and everything your 90s birthday party dreams were made of.
This is the dish that taught us what Indo-Chinese really means:
Indian masala soul + Chinese fire + a LOT of green chilies.
🐔 What You’ll Need (Serves 3–4 Hungry People):
For the Chicken:
300g boneless chicken (cut into small chunks)
1 tbsp cornflour
1 tbsp maida (all-purpose flour)
1 tsp soy sauce
1 tsp ginger-garlic paste
Salt & pepper
Oil for frying
For the Sauce:
1 tbsp chopped garlic
1 tsp grated ginger
1–2 green chilies, chopped
1 onion, cut into petals
1 capsicum, diced
1 tbsp soy sauce
1 tbsp tomato ketchup
1 tsp red chili sauce
½ tsp vinegar
½ tsp sugar (for that glossy balance)
Salt & pepper to taste
1 tsp cornflour slurry (1 tsp cornflour + 2 tbsp water)
Spring onions for garnish
🔥 How to Cook the Chaos Just Right
1. Marinate the Magic
Mix chicken with soy sauce, cornflour, maida, ginger-garlic paste, salt, pepper. Let it chill for 20–30 minutes.
2. Fry to Perfection
Heat oil and fry the chicken till golden and crisp. Set aside — try not to snack on it all right now.
3. Sauce It Up, Desi Style
In a hot pan, add garlic, ginger, green chilies. Sauté for 30 seconds.
Add onions and capsicum. Stir-fry just till they soften but still crunch.
Add soy sauce, ketchup, chili sauce, vinegar, sugar. Stir like you mean it.
4. Bring It All Together
Add cornflour slurry. Let it thicken slightly.
Toss in the fried chicken. Coat every crispy bit in that glossy, spicy sauce.
Garnish with spring onions. Serve hot and dramatic.
❤️ Why Chilli Chicken Is Always the First to Finish
It’s bold, spicy, and unapologetically loud
It pairs with rice, noodles, roti — or just a toothpick
It turns boring dinners into “aur ek plate lao!” moments
Because one bite and you’re 15 again, at a birthday party with Indo-Chinese and Frooti
The Pinch of Masala 