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Best Kolkata restaurant style dry chili chicken recipe
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5 from 9 votes

Restaurant-style Dry Chili Chicken recipe

Chilli chicken is one of the most popular Indo-Chinese dishes that are typical to India. This recipe comes very close to Kolkata China Town's version of chilli chicken dry. The chicken is first crispily fried and then tossed in a spicy sauce. Dry chili chicken is an appetizer, but you can easily turn this recipe into gravy chilli chicken. Follow the recipe and video for instructions.
Course entree, Side Dish
Cuisine Chinese, Indian
Keyword Chili chicken Indian Chinese, Dry chilli chicken
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people
Calories 370kcal


For frying

  • 500 grams boneless chicken cut into bite size pieces
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 4 tsp green chilies
  • 2 tbsp soy sauce
  • 1 tsp sriracha or any other chili sauce optional
  • 1 tsp Salt to taste
  • 1 tsp black pepper powder
  • 2 eggs beaten
  • 1/2 cup all-purpose flour or just enough to coat the chicken pieces
  • Oil for deep frying

For the sauce

  • 2 tbsp canola/sesame oil
  • 1 tbsp garlic mined
  • 1 tbsp ginger minced
  • 4-5 green chilies chopped
  • 1 large red onion diced
  • 1 tsp sugar
  • 1 green bell pepper diced
  • 3 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1 tsp chili sauce or more
  • 1 red bell pepper diced
  • salt to taste
  • 2-3 springs green onions chopped


  • Clean and pat dry the chicken pieces. Add garlic, ginger, and green chili paste and soy sauce. Mix well and let marinate in the refrigerator for 1-2 hours.
  • Add 1 tsp salt and 1 tsp black pepper powder and mix well. Add all-purpose flour and eggs, and mix to coat each chicken piece evenly.
  • Heat enough oil in a frying pan and fry the marinated pieces of chicken in batches, making sure not to crowd the pan, until golden brown (takes about 7-8 minutes depending on heat). Remove and drain on paper towels.
  • Heat 1 tbsp of canola/sesame oil in a wok or a fresh pan, and add garlic, ginger, chilies and cook for 30 seconds or until fragrant.
  • Add the onion and sugar and cook over high heat for 2-3 minutes. Now and bell peppers and sauté over medium to high heat for 3-4 minutes. You don't want to cook them down.
  • Add soy sauce, vinegar, chili sauce, cracked black pepper, and stir vigorously.
  • Add the fried chicken pieces and stir to evenly coat them in the sauce. Add chopped green onions. Adjust salt if necessary.
  • If you want to make a gravy, mix 1 tbsp cornflour in 1/2 cup water and add to the chicken.
  • Remove from heat and serve as appetizer or with steamed rice.



Keep tasting as you make the gravy and make notes. How much soy sauce you will need will depend on the kind of soy sauce you are using. Keep adding if you think you need more. 
Watch the detailed instructional video for this chili chicken recipe below


Calories: 370kcal | Carbohydrates: 26g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 162mg | Sodium: 2828mg | Potassium: 727mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1198IU | Vitamin C: 75mg | Calcium: 41mg | Iron: 2mg