Chilli Chicken
Cooking Indo-Chinese food at home is no more a hassle with Living Foodz recipes. Try this Chilli Chicken recipe at home. This is an all-time favourite appetiser. Your family will be impressed.
Chef Sabyasachi Gorai's Chilli Chicken recipe

- Chinese


- 1-2

Cooking Time

-10 Min


- Easy

Preparation Time

- 15 Min


  • FOR gravy
  • 2 tsp oil
  • 2red and green chilies
  • 8-10garlic clovessmashed
  • Oil for frying
  • 3bell peppers
  • 1onion
  • 1 cup chicken stock
  • 3 tbsp dark soy sauce
  • 3 tbsp cornstarch
  • FOR marinade
  • 400 gm chicken breastdiced
  • 2 tbsp dark soy sauce
  • 2 tsp red chili sauce
  • 2 tbsp White vinegar
  • 2 tbsp corn flour
  • 1egg
  • Crushed black pepper as required
  • Salt to taste
  • FOR garnish
  • Cabbage leaves
  • 1 cup ricesteamed
  • spring onion chopped


  1. 1

    Marinate the boneless chicken pieces with crushed pepper, salt, dark soya sauce,red chili sauce, white vinegar, corn flour, and an egg.
  2. 2

    Toss well and leave for marination.
  3. 3

    Heat oil in a pan, and deep fry the marinated chicken pieces.
  4. 4

    Heat oil in a pan and add chopped red chilies, chopped garlic, red, green and yellow bell peppers, and onion.
  5. 5

    Saute well.
  6. 6

    Add the fried chicken with dark soy sauce, chicken stock and cornstarch to the mixture in the wok.
  7. 7

    Cook for 5 minutes.
  8. 8

    Spread cabbage leaves on a wooden tray.
  9. 9

    Add rice on the leaves and sprinkle some chopped spring onion on the rice.
  10. 10

    Place a separate bowl in the tray and add the chili chicken to the bowl.
  11. 11

    Sprinkle chopped spring onion on chili chicken and serve hot.
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Sabyasachi Gorai


Chef Saby, as he is fondly called, is the man behind many of India’s successful restaurants. Chef Sabyasachi Gorai’s focus is on bringing together age-old international influences in India’s syncretic food culture. Gorai is also the President of the Young Chefs Forum, under Worlds Association of Chefs Societies, to groom young chefs.

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