Chinese Chicken Chili Dry

Thin pieces of pan-fried chicken are coated in a savoury sauce and then tossed in with some green chilies and ginger slices. This dish is addictively spicy!

Chinese Chicken Chili Dry is my must-have at any Pakistani-Chinese restaurant. The flavours in this dish are insane especially if you are a spice lover. And I may be biased but today's recipe is just like how you get at your local Chinese restaurant. Please try and let me know if you agree!


  • 500g boneless chicken (julienne cut)
  • 6-10 green chilies (deseeded, sliced)
  • 3 garlic cloves (crushed)
  • 3 tbsp ginger (sliced)
  • 1/2 green bell pepper
  • 3 tbsp cornflour
  • 1 tsp black pepper
  • 1/2 - 3/4 tsp salt
  • 1 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp chili garlic ketchup
  • 1 tsp brown sugar


  1. In chicken add the black pepper, salt and cornflour. Marinate chicken for at least 30 minutes.
  2. Heat oil and in it first add ginger slices. Fry for 2 mins and then put in crushed garlic. Fry till the garlic is golden.
  3. Then add the chicken and cook on high heat.
  4. When some of the the chicken bits start to brown add the bell pepper and cook for 2 mins. Then put the oyster sauce, light soya sauce, chili garlic ketchup and brown sugar. Stir so that everything is well coated with the sauce.
  5. Then throw in the sliced green chilies and stir fry for another 2-3 mins.
  6. Take out in a serving plate and enjoy!


  • After marinating the chicken you can also deep-fry it for a more crispy texture instead of pan-frying in like in the recipe.
  • Don't cook the chicken too long after adding the sauces or it will dry out.
  • For 'Beef Chili Dry' use the same recipe, just replace the chicken with thin slices of beef.