If you’re a huge fan of Indo Chinese food, this chilli chicken recipe is going to be one of your favorites! It’s perfectly spicy and really easy to make.

One thing that I miss about Atlanta is the diversity, both in the people and in the cuisine. I miss ALL the delicious restaurants that Atlanta has to offer, especially the Indian and Chinese food.

Strangely I’m not really a fan of highly curried dishes, but I do like spicy and I love chicken and rice. Which brings me to my chilli chicken recipe. It’s a great family dinner recipe, even for picky eaters.

Chilli Chicken

If you’ve never had chilli chicken before, you’re going LOVE this Indo Chinese dish. This easy chilli chicken recipe combines the chili garlic flavors of Indian food with the ginger and soy sauce from traditional Asian dishes.

The flavor is truly magical, and this Indo Chinese chicken just melts in your mouth!

What to Add Alongside

I said this chicken recipe was to simple to make, and I meant it. You’re going to do some chopping (if you want to add the veggies, which I highly recommend.

You can really add any veggies you like. Just make sure not to overcook them; part of what I love about this chicken dish is when the veggies are cooked but just a little crisp.

This chilli chicken dish pairs well Jasmine rice and you can also make brown rice if you are trying to be a bit healthier.

And now that I mention it, I’m wondering what it would taste like on a piece of Naan? I’m going to have to try that!

What Sauces to Use

I’ve always had good luck with the Huy Fong brand for my chili garlic sauce. They also make Sriracha sauce in the squeeze bottle with the green lid that you probably recognize.

I find the Sriracha sauce to be a little less viscous than I’d like. Then I love the garlic flavor in the Huy Fong sauce as well as the amount of spice. It’s just perfect for me (I like spicy but not burn your mouth).

As far as soy sauces, I’ve always liked dark soy sauce versus light – and I recently found out that darker soy sauces tend to be thicker and have less saltiness!

That’s probably why I always end up adding extra salt to my dish :0. You won’t need to add any salt to this chilli chicken recipe. It’s just perfect flavored! Try the recipe below.

Ingredients

2 chicken breasts (about 1lb), cut into pieces
1 tsp garlic, sliced
1 tsp ginger, chopped
2-4 Thai green chili, chopped or slit lengthwise
1 tbsp. soy sauce
1 tbsp. chili garlic sauce (like Huy Fong)
1 tbsp. of ketchup
1/2 cup of chicken broth
1 tbsp. corn starch
Salt and freshly cracked black pepper to taste
Enough oil for frying the chicken + 1 tbsp. oil

Marinade

1 tsp ginger paste
2 tsp garlic, grated
3 tbsp. of corn starch
3 tbsp. of flour
2 tbsp. soy sauce
Freshly cracked black pepper to taste
1 egg

Vegetables (Optional)

1 large green bell pepper, cut into squares
1 large red onion, cut into squares
1 carrot, sliced
2-3 sprigs of green onion, chopped + some extra for garnish

Would you try this Chinese chilli chicken recipe? I’d love to know if you’d make it in the comments! Get the printable recipe card below.

Chilli Chicken

If you’re a huge fan of Indo Chinese food, this chilli chicken recipe is going to be one of your favorites! It’s perfectly spicy and really easy to make.

4.84 from 6 votes

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: people

Ingredients

1 lb chicken breast(s) cut into pieces
1 teaspoon garlic sliced
1 teaspoon fresh ginger chopped
2 – 4 Thai green chilis chopped or slit lengthwise
1 T soy sauce
1 T chili garlic sauce like Huy Fong
1 T ketchup
1/2 T chicken broth
1 T cornstarch
Salt and freshly ground black pepper to taste
Enough oil for frying the chicken + 1 tbsp. oil

Marinade

1 teaspoon ginger paste
2 teaspoon garlic grated
3 T cornstarch
3 T all-purpose flour
2 T soy sauce
Freshly cracked black pepper to taste

Vegetables

1 green bell pepper large, cut into squares
1 red onion(s) large, cut into squares
1 carrot(s) sliced
2-3 sprigs green onion(s) chopped + some extra for garnish

Instructions

In a bowl, whisk together all ingredients under "Marinade." Place the chicken pieces in the marinade and place in the fridge for one hour.
Heat enough oil in a wok, then fry the marinated chicken pieces till golden brown (on all sides). Transfer to a paper towel-lined bowl or plate.
In another pan, heat 1 tablespoon of oil and fry the chopped ginger, sliced garlic, chopped green onions, and green chilies.
Once fragrant, add in the onions and green bell peppers and fry till the onions turn slightly translucent.
Add in the carrots and chicken pieces and toss to mix.
In a bowl, mix together soy sauce, chili garlic sauce, ketchup, chicken stock and 1 tablespoon cornstarch. Add it to the pan, and cook till the sauce thickens and coats the chicken pieces.
Serve with rice or some other carbohydrate.