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Home » Recipes » Chinese

Chinese Chili Chicken Dry

Modified: Dec 29, 2021 · Published: Aug 26, 2019 by Qashang · This post may contain affiliate links.

Jump to Recipe

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

Chicken Chili Dry in a white bowl with bell pepper and a plate of shrimp noodles behind

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.
 
You can pair this dish with the Chinese Fried Rice but I love having it with my Garlic Fried Butter Rice which are much easier and quicker to make. And serve my ultra crunchy Salt And Pepper Chicken Wings as the appetizer.

How To Make Chinese Chili Chicken 

step by step instructions on how to make Chinese Chili Chicken

  1. Fry the ginger slices in oil till slightly crispy. Then toast the minced garlic.
  2. Add the marinated chicken on high heat and cook for couple of minutes only. The chicken cooks very quickly.
  3. Toss in the bell pepper along with sauces. I used green bell pepper in the pictures and orange ones in the step-by-step instructions above. You can use either.
  4. Add the deseeded and sliced green chilies. Toss well and turn off heat.

Tips For The Best Chinese Chili Chicken

Chicken Chili in a white bowl topped with sliced green bell pepper and green chilies on the side

  • Make sure you fry the garlic slices on high heat till they are slightly crispy.
  • Do not over cook the chicken or it will toughen up. Thinly sliced chicken just needs a couple of minutes on high heat to be cooked thoroughly.
  • You can use whichever colour of bell pepper you prefer. Green just looks better in my opinion paired with green chilies. Again just fry the bell pepper for 2-3 minutes or it will lose its crunch.
  • If you love a lot of heat, you can add in the green chilies with seeds. But I recommend deseeding the chilies before adding or the spice will overpower the dish.
Closeup shot of chicken chili dry with bell pepper

Can You Replace The Chicken With Beef

Absolutely! You can substitute the chicken with beef or veal if you want to make Chinese Beef Chili instead.

More Chinese Recipes

  • Kung Pao Chicken
  • Chinese Chicken with Garlic Sauce
  • Hot and Sour Soup
  • Chicken Manchurian

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📖 Recipe

Chicken Chili Dry in a bowl with bell pepper and a plate of shrimp noodles behind

Chinese Chili Chicken Dry

Thin pieces of pan-fried chicken are coated in a savoury sauce and then tossed in with some green chilies, bell pepper and ginger slices.
4.70 from 10 votes
Print Pin Rate
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Resting Time: 30 minutes mins
Total Time: 45 minutes mins
Servings: 4
Author: Qashang

Ingredients

  • 500 g boneless chicken sliced
  • 6-10 green chilies deseeded and sliced
  • 3 garlic cloves minced
  • 3 tablespoon ginger sliced
  • ½ bell pepper preferably green
  • 3 tablespoon cornflour (cornstarch)
  • 1 teaspoon black pepper
  • ½ - ¾ teaspoon salt
  • 1 tablespoon oyster sauce
  • 2 tablespoon regular soy sauce
  • 1 tablespoon chili garlic ketchup
  • 1 teaspoon brown sugar
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Instructions

  • In chicken add the black pepper, salt and cornflour. Marinate it for at least 30 minutes.
  • Heat oil and add the ginger slices. Fry for 2 minutes till slightly crispy. Then toast the minced garlic till golden.
  • Add the chicken and cook on high heat for a couple of minutes only. Don't overcook the chicken.
  • When some of the chicken bits start to brown toss in the bell pepper. Cook on high heat for 2 minutes.
  • Put the oyster sauce, regular soya sauce, chili garlic ketchup and brown sugar. Stir till everything is well coated with the sauce.
  • Throw in the sliced green chilies and fry for another 2 minutes.
  • Take out in a serving plate and enjoy.

Notes

  • After marinating the chicken you can also deep-fry it for a more crispy texture instead of pan-frying it like in the recipe.
  • For ‘Beef Chili Dry’ use the same recipe, just replace the chicken with thin slices of beef.

Nutrition

Calories: 292kcal
Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!

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    4.70 from 10 votes (7 ratings without comment)

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  1. Chris says

    May 28, 2021 at 6:51 am

    5 stars
    This was delicious! I used two bells instead of 1/2 (1 red and 1 green). Used regular ketchup instead of garlic ketchup. Slightly charred peppers on super hot wok outdoors (the fumes made me cough!) This is my first time making chili chicken and I am thrilled with how good it was!
    Thanks for the recipe!

    Reply
  2. Maryam says

    April 04, 2021 at 4:57 pm

    3 stars
    Tried this recipe today and it was alright. This tasted more like teriyaki chicken than chili chicken dry to be honest.

    Reply
    • Qashang says

      April 05, 2021 at 1:00 pm

      Sorry to hear that the recipe didn't work out for you! ❤

      Reply
  3. jeffery carlin says

    March 15, 2021 at 8:38 pm

    What kind of green chili are you using jalapeno

    Reply
    • Qashang says

      March 15, 2021 at 11:15 pm

      It's the bird's eye chili/Thai chili. You can also use serrano or cayenne pepper. Jalapeno will be very mild for this dish in my opinion.

      Reply
  4. M says

    August 31, 2020 at 11:25 am

    what is the difference between chili garlic ketchup and chili garlic sauce? i have never seen the former. can u please tell which brand it is or which store we can buy it from? thanks

    Reply
    • Chili to Choc says

      August 31, 2020 at 11:40 am

      Chili Garlic Ketchup is a South Asian sauce which is essentially a spicy tomato ketchup. You can find it in different Pakistani brands like National, Shezan, Knorr, Mitchell's etc. Some of these brands have Chili Garlic Sauce written on the packet so these two sauces are more or less the same. If you can't get a Pakistani brand, you may use the Asian Chili Garlic Sauce or any other hot sauce.

      Reply
      • Manizheh says

        February 19, 2021 at 9:53 pm

        Any substitute for oyster sauce?

        Reply
        • Chili to Choc says

          February 19, 2021 at 11:03 pm

          Combine 1:1 ratio of soy sauce (preferably dark) and hoisin sauce.

          Reply
  5. Mobasir hassan says

    June 08, 2020 at 8:50 pm

    5 stars
    This Chilli chicken is my favorite and thank you for sharing it in details. Looking forward for more stir fry recipes.

    Reply
    • Chili to Choc says

      August 06, 2020 at 3:38 pm

      Thank you so much!

      Reply

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Hi, I am Qashang! I share fuss-free recipes from around the world that are rich in flavour and made with easily available ingredients.

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