By Simran Makkar
September 28, 2026
Chilli chicken is a dish most of us usually order out, as it's generally assumed that the home version doesn't hold up well. But the truth is the opposite: you can make surprisingly good chilli chicken at home if you get a handful of things right. Like keeping the coating thin and crisp and the sauce short and sticky, then tossing everything together just before it hits the table. That's really all there is to it.
– 500g boneless chicken, cut into bite-sized pieces – 1 egg – ½ cup cornflour – 2 tablespoons all-purpose flour – 1 tablespoon ginger-garlic paste – 1 tablespoon soy sauce, plus 1 tablespoon for the sauce – ½ teaspoon black pepper – Salt to taste – Oil, for deep frying – 1 tablespoon oil, for the sauce – 4-5 cloves garlic, finely chopped
– 1 tablespoon ginger, finely chopped – 2-3 green chillies, slit – 1 medium onion, cut into cubes – 1 capsicum, cut into cubes – 2 tablespoons red chilli sauce – 1 tablespoon tomato ketchup – 1 teaspoon vinegar – 1 teaspoon sugar – 2 tablespoons spring onion greens, chopped
Marinate the chicken with the egg, ginger-garlic paste, 1 tablespoon soy sauce, black pepper, and salt. Let it sit for 20-30 minutes.
Add the cornflour and all-purpose flour to the chicken and mix until each piece is lightly coated. Add a spoonful of water only if it feels too dry.
Heat oil in a deep pan and fry the chicken in batches until golden and crisp. Drain on paper towels.
For extra crunch, fry the chicken a second time for about a minute. Set aside.
In a separate pan, heat 1 tablespoon oil and sauté the garlic, ginger, and green chillies for a minute.
Add the onion and capsicum, and stir-fry on high heat for 2 minutes. Keep them slightly crunchy.
Add the chilli sauce, ketchup, remaining soy sauce, vinegar, and sugar. Mix well and let it bubble for 30 seconds.
Add the fried chicken and toss quickly to coat.
Sprinkle spring onion greens on top and serve immediately, while it's still crispy.