Craving that spicy, smoky, and slightly tangy chilli chicken you get at roadside Indo-Chinese stalls or your favourite restaurant? Then this Dry Chilli Chicken recipe is just what you need! A beloved starter dish across India, dry chilli chicken combines crispy fried chicken with a bold garlic-chilli-soy sauce base that packs a punch in every bite.
Whether you’re hosting a party, planning a weekend dinner, or simply looking to recreate your favourite restaurant-style starter at home, this recipe is easy to follow and guarantees a flavour explosion. Best of all, you can customise the spice level, choose boneless or bone-in chicken, and even make it semi-dry or extra crispy—just the way you like it.
Ready to bring the Indo-Chinese magic to your kitchen? Let’s get started!
What is Dry Chilli Chicken?
Dry Chilli Chicken is a classic dish from Indo-Chinese cuisine, which blends Chinese cooking techniques with Indian spices and flavours. It features crispy fried pieces of boneless chicken tossed in a fiery sauce made with garlic, green chillies, soy sauce, onions, and capsicum. Unlike its gravy counterpart, this version is dry or semi-dry, making it perfect as a starter or appetiser.
This dish is popular across India—especially in roadside stalls, Chinese food corners, and casual dining restaurants. The chicken is first marinated and deep-fried to achieve a crunchy texture, then quickly stir-fried with aromatic ingredients that coat every piece with a spicy, tangy, and umami-rich glaze.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this homemade Dry Chilli Chicken recipe, whether you’re a street food fan or a spice lover. Here’s what makes this dish truly special:
Restaurant-Style Taste at Home
Craving that smoky, spicy, and slightly tangy chilli chicken from your favourite Indo-Chinese joint? This recipe helps you recreate the same bold flavours in your own kitchen.
Crispy, Juicy Chicken Every Time
With the right marinade and frying technique, you get tender chicken inside and a crispy, golden crust outside—just like the pros make it.
Customisable Heat & Flavour
Adjust the spice level to suit your taste—make it mild for kids or fiery hot for spice lovers. You can even add extra garlic or toss in some schezwan sauce for a twist.
Perfect as Starter or Side Dish
Whether served on its own, with toothpicks as a party snack, or paired with fried rice or noodles, dry chilli chicken always fits the occasion.
Quick & Easy to Prepare
No fancy ingredients or special equipment needed. A few pantry staples and 30 minutes is all it takes to bring this Indo-Chinese classic to life.
Ingredients Required
Before you get cooking, gather these simple and easily available ingredients to make the perfect dry chilli chicken. The list is divided into three parts for better clarity:
For Marinating the Chicken
- 250–300 grams boneless chicken (preferably thigh pieces, cut into bite-sized cubes)
- 1 tablespoon cornflour
- 1 tablespoon all-purpose flour (maida)
- 1 teaspoon ginger-garlic paste
- 1 egg (optional, for extra crispiness)
- ½ teaspoon black pepper powder
- ½ teaspoon salt (adjust to taste)
For Stir-Frying and Sauce
- 1 tablespoon oil (for sautéing, plus more for deep frying)
- 1 tablespoon chopped garlic
- 1 teaspoon chopped ginger
- 3–4 green chillies (slit or chopped)
- 1 small onion, cubed
- ½ capsicum (green or mixed colours), cubed
- 1 tablespoon soy sauce
- 1 tablespoon red chilli sauce
- 1 teaspoon vinegar
- 1 teaspoon tomato ketchup (optional, for a slightly sweet touch)
- ½ teaspoon black pepper
- Salt to taste
- A pinch of sugar (to balance flavours)
Optional Garnish & Add-Ons
- Chopped spring onion greens (for garnish)
- Toasted sesame seeds (optional, for texture)
- A few drops of sesame oil (for that extra restaurant-style aroma)
Step-by-Step Instructions to Make Dry Chilli Chicken
Follow these simple steps to make restaurant-style dry chilli chicken at home with ease. Each stage is crucial for getting that crispy texture and bold Indo-Chinese flavour just right.
Marinate the Chicken
In a bowl, mix the boneless chicken pieces with:
- Cornflour, all-purpose flour
- Ginger-garlic paste
- Salt, pepper
- Egg (optional for extra crispness)
Mix well and let it marinate for 15–30 minutes.
Deep Fry Until Crispy
- Heat oil in a deep pan or kadhai.
- Drop the marinated chicken pieces one by one and fry on medium heat until golden and crispy.
- Remove and place them on a tissue-lined plate to drain excess oil.
Prepare the Chilli Sauce Base
- In another pan or wok, heat 1 tablespoon oil.
- Add chopped garlic, ginger, and green chillies. Sauté until fragrant.
- Toss in cubed onions and capsicum. Stir-fry for 2–3 minutes on high flame to retain the crunch.
Add Sauces and Toss Chicken
- Add soy sauce, red chilli sauce, vinegar, and tomato ketchup (optional).
- Season with a pinch of sugar, black pepper, and a little salt.
- Mix well, then add the fried chicken pieces.
- Toss everything on high heat so the chicken is well-coated with the sauce.
Garnish and Serve Hot
- Sprinkle chopped spring onion greens on top.
- Serve hot as a starter, or pair with fried rice or noodles for a full meal.
Pro Cooking Tips for Perfect Dry Chilli Chicken
To get that authentic restaurant-style dry chilli chicken at home, here are some expert tips that truly make a difference. Always use boneless chicken thighs instead of breast meat, as they stay juicier and more flavourful after frying. Marinate the chicken for at least 20–30 minutes to ensure it absorbs the flavours well and turns out tender inside and crispy outside. While deep frying, make sure the oil is medium-hot—not too hot, or the coating will brown quickly while the inside stays raw. For maximum crispiness, fry the chicken in small batches and avoid overcrowding the pan. When making the sauce, always stir-fry on high flame to get that signature smoky flavour (called “wok hei” in Chinese cooking). Don’t overcook the veggies—they should stay crunchy for that perfect bite. To maintain the crisp texture, toss the chicken in the sauce just before serving. And lastly, balance the flavours with a pinch of sugar—it enhances the taste and cuts through the spice beautifully.
Variations of Dry Chilli Chicken
One of the best things about dry chilli chicken is how versatile it is—you can easily tweak the recipe to suit different tastes and dietary preferences. For a healthier version, try using air-fried or baked chicken instead of deep frying. If you’re avoiding maida, you can replace it with rice flour or besan for a lighter coating. Want a vegetarian twist? Swap chicken with paneer, tofu, or mushroom for a delicious veggie-friendly version. For cheese lovers, you can add a sprinkle of grated mozzarella or processed cheese on top while tossing—it melts slightly and gives a fusion-style taste. Prefer a protein-rich meal? Add boiled and shredded chicken or prawns and toss them in the same chilli sauce for a quick stir-fry. You can also adjust the consistency to make a semi-gravy chilli chicken, perfect for pairing with noodles or fried rice. And if you enjoy Indian flavours, spice it up with garam masala or green chilli paste to give it a fiery desi punch. The possibilities are endless, so feel free to get creative in your kitchen!
Serving Suggestions
Dry Chilli Chicken is a versatile dish that can be served in many delicious ways depending on the occasion. It’s most commonly enjoyed as a starter or appetiser, served piping hot with toothpicks or skewers at parties and get-togethers. You can also serve it as a side dish along with popular Indo-Chinese mains like Veg Fried Rice, Hakka Noodles, or Schezwan Rice for a full-fledged meal. If you prefer a more fusion-style serving, wrap the chilli chicken in parathas or roomali roti to make spicy rolls. Want a refreshing contrast? Pair it with a simple cucumber-onion salad or a chilled beverage like lemon soda or sweet lime juice to balance the heat. For presentation, garnish generously with chopped spring onion greens, a few slices of fresh green chilli, or even a dash of toasted sesame seeds for added crunch and appeal. However you choose to enjoy it, dry chilli chicken never fails to impress!
Conclusion
Dry Chilli Chicken is truly one of those all-time favourites that perfectly balances bold flavours, crispy texture, and that unmistakable Indo-Chinese flair. Whether you enjoy it as a spicy starter, pair it with noodles or fried rice, or serve it at a party—it’s guaranteed to be a crowd-pleaser. With this step-by-step recipe, simple ingredients, and expert tips, you can now easily recreate the restaurant-style taste right in your own kitchen. Plus, with so many customisation options—from vegetarian alternatives to spicier Indian twists—you’ll never run out of delicious variations to try.
So next time you’re in the mood for something quick, crispy, and full of flavour, give this dry chilli chicken recipe a go. Don’t forget to share it with your friends and family, and let us know how it turned out in the comments below!