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Chicken chili dry with onions and green chilies on a white plate, with a napkin in the background along with garlic cloves.
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5 from 3 votes

Chicken Chili Dry | Indo Chinese Chili Chicken Recipe

Learn how to make restaurant style chicken chili dry and gravy at home. This super popular Indo Chinese recipe is made with crispy fried chicken, onions, and green chilies in a Chinese style sauce.
Prep Time5 minutes
Cook Time30 minutes
Resting Time (Marination + Velveting)35 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: Chinese, Indian, Indo Chinese, Pakistani
Servings: 2 people
Calories: 300kcal
Author: Kiran

Ingredients

For chicken velveting:

  • 300 grams chicken breast sliced
  • ¾ teaspoon baking soda / bicarbonate soda

For chicken marination:

  • ½ teaspoon garlic paste
  • ½ teaspoon salt
  • ½ teaspoon white pepper powder
  • 1 teaspoon soy sauce
  • ½ teaspoon vinegar
  • 1 tablespoon flour
  • 3 tablespoon cornflour / cornstarch

For the chicken chili dry sauce (see recipe notes for gravy version):

  • 3 tablespoons oil divided
  • 3 cloves garlic minced
  • ½ teaspoon sliced ginger
  • 2 – 3 green chilies sliced diagonly (adjust as per taste and spiciness of chilies)
  • ½ onion sliced
  • 2 ½ teaspoons soy sauce
  • 1 ½ teaspoon vinegar
  • ¼ teaspoon salt adjust to taste
  • ¼ teaspoon white pepper powder

Instructions

For velveting chicken:

  • Place the sliced chicken breast in a bowl and toss with baking soda. Marinate for 20 minutes in the fridge.
  • Rinse the chicken under running water, making sure all the baking soda is rinsed out. Use a paper towel to dab off the excess water.
  • This step will ensure that chicken breast is super tender, just like it is at Chinese restaurants.

Marinating the chicken and frying chicken:

  • In another clean bowl, place the rinsed and dried chicken. Add the marinade ingredients and mix well. Marinate for 15 minutes in the fridge.
  • Heat 2 tablespoons oil in a large skillet / frying pan or wok on medium heat.
  • Once the oil is hot enough, add the sliced chicken and fry for 2 – 3 minutes each side till the chicken is golden brown and cooked through. Make sure the oil isn’t too hot else the chicken will cook from the outside but not from inside.
  • Remove the chicken using a slotted spoon and set aside.

Making the chicken chili dry:

  • Remove the excess oil from the skillet / frying pan and place it on medium heat.
  • Add the sliced ginger and minced garlic and fry for a minute till the garlic and ginger are light golden brown and their aroma is released.
  • Add the sliced green chili and fry for about 30 – 45 seconds.
  • Add the sliced onion, and saute for 2 minutes.
  • Add the soy sauce, vinegar, salt and white pepper along with 2 tablespoons of water. Bring the mixture to a boil, and then add the fried chicken.
  • Toss the chicken through the sauce and cook for a few minutes till the chicken is heated through. Serve hot with fried rice.

Notes

How to make chicken chili dry with gravy:
Before adding the fried chicken, just add 1 cup of water along with additional soy sauce, vinegar, and salt. Bring the mixture to a boil, and then dissolve 1 tablespoon cornflour in water. Add the cornflour slurry to the sauce and stir to thicken. Once the sauce is thickened, add fried and toss through. Serve chicken chili dry with gravy hot, with fried rice on the side.

Nutrition

Calories: 300kcal
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