Crispy chicken, a glossy chilli sauce and onions and peppers that still have a little crunch: that is Grandma’s idea of a good Indo-Chinese dinner. The trick is to coat the chicken lightly, cook it in batches and add it to the sauce only at the end. Prefer paneer? There is a chilli paneer version below, too.
What Is Chilli Chicken?
Chilli Chicken pairs cooked chicken with onion, peppers and a spicy, savoury sauce. A dry version has just enough sauce to coat each piece; a gravy version has more sauce for serving with rice or noodles. Grandma likes the middle ground: a glossy coating that does not drown the chicken.
What You’ll Need
For the chicken
- 500g boneless chicken, cut into bite-sized pieces
- Aachi Chilli Chicken Masala, used according to the packet directions
- Heera Corn Flour for a light coating
- A little Heera Dark Soya Sauce
- KTC Pure Sunflower Oil for cooking
- Salt, only if needed
For the sauce
- 1 onion and 1 green or red pepper, cut into chunks
- 2–3 garlic cloves, finely chopped; spring onions if available
- Heera Dark Soya Sauce and Aachi Chilli Chicken Masala, to taste and according to the pack
- Optional: Ching’s Chilli Sauce or Ching’s Schezwan Chutney
- A splash of water; a little cornflour mixed with cold water if the sauce needs thickening
Grandma’s First Secret: A Light Cornflour Coating
Season the chicken with the masala according to its packet directions and a little soy sauce. Toss with just enough cornflour to lightly coat each piece. Too much liquid can make the coating slide off. Grandma’s rule: coat it, don’t drown it.
How to Make Crispy Chilli Chicken
- Heat the oil in a suitable pan. Cook the coated chicken in small batches so the pan is not crowded.
- Cook until golden outside and fully cooked through. Check the thickest pieces: chicken should reach a safe internal temperature of 75°C. Remove and drain on kitchen paper.
- In a wok or large frying pan, heat a little oil. Briefly cook the garlic, then add onion and pepper. Stir-fry so they retain some crunch.
- Add soy sauce and the masala as directed on its packet, with a small splash of water. If needed, stir in a little cornflour mixed with cold water until the sauce lightly coats a spoon. Do not sprinkle dry cornflour straight into the hot pan.
- For more heat, add a little chilli sauce or Schezwan chutney and taste before adding more. Toss the cooked chicken into the finished sauce just before serving. Finish with spring onions if you like.
Why Does Chilli Chicken Turn Soggy?
If the oil is not hot enough, the pan is crowded or the marinade is too wet, the coating may not crisp well. A watery sauce or adding the chicken too early can soften it again. Grandma’s fix: chicken first, sauce second, bring them together at the very end.
Don’t Eat Chicken? Make Chilli Paneer
Use Everest Paneer (Block) instead. Cut it into cubes and lightly coat with cornflour and seasoning. Cook in a little oil until the outside is lightly golden, then toss briefly in the finished onion-and-pepper sauce. Do not cook paneer for too long or it can become firm. Use suitable ingredients for your dietary needs, and check the sauce and masala labels if preparing a vegetarian version.
Make It an Indo-Chinese Dinner
Serve Chilli Chicken or Chilli Paneer with noodles cooked according to their pack instructions. Try Ching’s Veg Hakka Noodles, Ching’s Egg Hakka Noodles or Ching’s Chowmein Noodles. Toss with vegetables and soy sauce, then serve while hot.
Grandma’s Indo-Chinese Shopping List
Keep Aachi Chilli Chicken Masala, Heera Corn Flour, Heera Dark Soya Sauce and KTC Pure Sunflower Oil ready for the next cooking night. For extra heat, try Ching’s Chilli Sauce or Ching’s Schezwan Chutney. If you fancy a different dish another time, explore Aachi Chicken 65 Masala and follow its packet instructions.
Shop Indo-Chinese Ingredients at Curry Kart
Find spices, sauces and noodles at Curry Kart. Nationwide UK delivery is available for eligible products and postcodes; enter your address at checkout to see your options and charges. Local delivery availability also depends on your postcode and the day. Visit us at 1215 Christchurch Road, Bournemouth BH7 6BW.
Grandma’s Kitchen Secrets by Curry Kart
Simple ingredients. Clever shortcuts. Better results.
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