Chicken Chili Dry
About the recipe
This Chicken Chili Dry Recipe is perfect when you are craving bold restaurant-style flavours at home. The chicken stays juicy on the inside while developing a lightly crispy coating on the outside. The combination of garlic, green chilies, soy sauce, and sesame oil creates an irresistible aroma and deep flavour in every bite. Moreover, this recipe comes together quickly, making it ideal for busy weeknight dinners. You can serve it with rice, noodles, or even enjoy it as an appetiser. The best part is that you can easily adjust the spice level according to your preference while still keeping the authentic Indo-Chinese taste.
Chicken Chili Dry
Ingredients
For the Chicken Marinade:
- 500 g Boneless chicken thighs (cut into cubes)
- 1 Egg white
- 2 tbsp Cornflour
- Salt (to taste)
- 1 tsp Black pepper
- Oil (for shallow or deep frying)
For the Stir-Fry:
- 2 tbsp Oil
- 12–15 Finely chopped cloves garlic
- Chopped white part of 3–4 spring onions
- A handful of chopped coriander stems (mainly stems, but include some leaves)
- 3–4 Slit green chilies
- 2–3 Dried red chilies
For the Sauce:
- 3 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Vinegar
- 1½ tsp Hot sauce (optional)
- 1.5 tbsp Cornflour mixed in water
- 1 tbsp Brown sugar (optional)
- 1 tbsp Sesame oil
For Garnish:
- Fresh chopped coriander leaves
- Chopped green part of spring onions
Instructions
- Start by preparing the chicken marinade. Add the chicken pieces to a bowl along with egg white, cornflour, salt, and black pepper. Mix everything well until each piece is evenly coated. Allow the chicken to rest for at least 15–20 minutes so the coating sticks properly and helps create a tender texture after frying.
- Heat oil in a wok or frying pan over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces and fry until they turn golden, crispy on the outside, and fully cooked inside. Remove the chicken and place it on a wire rack or kitchen paper to drain any excess oil.
- Next, prepare the stir-fry base by heating oil in a clean wok over high heat. Add the chopped garlic, spring onion whites, and coriander stems. Stir-fry for about 1–2 minutes until the garlic becomes fragrant and the aromatics soften. Be careful not to brown the garlic, as it can make the dish bitter.
- Add the slit green chilies and dried red chilies, then stir-fry briefly until they release their aroma and add a spicy kick to the dish.
- Prepare the sauce by adding dark soy sauce, light soy sauce, vinegar, and hot sauce to the wok. Stir everything together so the flavours combine with the fried aromatics.
- Add the cornflour slurry and cook for a few seconds until the sauce becomes slightly thickened and glossy. The sauce should lightly coat the chicken without becoming too heavy.
- Add the crispy fried chicken back into the wok and toss continuously until every piece is evenly coated with the spicy sauce.
- Finally, add brown sugar if using to balance the salty and spicy flavours. Cook for another minute, then turn off the heat. Drizzle sesame oil over the chicken and mix gently for a rich finishing flavour.
- Garnish the Chicken Chili Dry with freshly chopped coriander leaves and spring onion greens. Serve immediately while hot with steamed rice, fried rice, or noodles.
Video
Tips & Tricks
Use chicken thighs for the juiciest texture: Chicken thighs stay tender and flavourful compared to chicken breast, especially when stir-fried.
Don’t skip the resting time: Allowing the chicken to marinate helps the cornflour coating stick better and creates a crispier finish.
Keep the wok hot: High heat is essential for authentic Indo-Chinese stir-frying and helps keep the vegetables aromatic without releasing too much water.
Avoid browning the garlic: Garlic should become fragrant and soft but not dark, as burnt garlic can overpower the entire dish.
Adjust spice according to preference: Add more green chilies or hot sauce for extra heat, or reduce them for a milder version.
Serve immediately: Chicken Chili Dry is best enjoyed fresh when the chicken is still crispy and the sauce is glossy.
FAQs
Can I make Chicken Chili Dry less spicy?
Absolutely. Reduce the green chilies, dried chilies, and hot sauce according to your preferred spice level.
What can I serve with Chicken Chili Dry?
It pairs perfectly with fried rice, steamed rice, garlic noodles, chowmein, or as a starter on its own.
Why is my sauce not glossy?
The cornflour slurry helps create the signature glossy coating. Make sure it is mixed well with water before adding and cook briefly until the sauce thickens.
How to Store Chicken Chili Dry?
Store leftover Chicken Chili Dry in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat it in a wok or frying pan over medium heat instead of using the microwave. Add a splash of water if the sauce has thickened too much.
The chicken may lose some crispiness after refrigeration, but reheating on high heat can help bring back some of the original texture.
