Chilli Chicken

Prep time: 15 minutes + (1 hr marination ) 
Cook time: 1 hour
Serves: 6 -8


  • 1 kg chicken thighs fillet cut into bite size pieces
  • 4 medium size onions( brown/red)
  • 1 medium red capsicum ( 1 cup cube)
  • 1 medium green capsicum
  • 2 Tbsp Ginger paste
  • 3 Tbsp Garlic paste
  • ¼ cup soya sauce( dark)
  • ½ cup tomato ketchup
  • 6 chopped green chilies
  • 3 tsp white vinegar
  • approx 1 cup corn flour
  • 2 eggs( large)
  • Oil for frying
  • 1/3 cup of oil for gravy
  • 1 Tbsp honey ( optional)
  • Salt to taste


  1. In a mixing bowl add chicken,vinegar, ginger& garlic paste, half of bell pepper , ⅓ of onion,green chilies, soy sauce, tomato ketcup and give a good mix,let them marinate in the refrigerator for atleast one hour.
  2. In a mixing bowl separate marinated chicken from veggies.
  3. Beat eggs, add into chicken and mix well.
  4. Over medium high heat, in a dutch oven preheat some oil for deep  fry.
  5. Seasons corn flour with little bit salt and pepper, dredge chicken  pieces into corn flour shaking off any excess flour.
  6. Add chicken to the oil and cook for 3 to 4 minutes, flipping them over as needed until they are golden brown and crispy and drain on paper towel. Repeat the same (you might need to do it in batches).
  7. Over medium high heat, in a wok preheat some oil, add onion, season with salt and over high heat cook for 3 to 4 minutes, add marinated veggies cook further 2-3 minutes.
  8. Add back fried chicken, rest sauces, rest of capsicums, green chilies and give a very good mix.
  9. Add honey, cook for further 3-4 minutes.

Serve right away.

Recipe by: Shyamali Sinha