Red Chilli Chicken

A fiery, bold chicken starter with whole dried red chillies and a punchy spice marinade. This Indo-Chinese inspired dish has a beautiful deep colour and a dry coating that makes it an irresistible party appetiser or a side to a rice meal.

⏱ Prep: 20 mins🍳 Cook: 25 mins⌛ Total: 45 mins🍕 Serves: 4

Ingredients

  • 500g boneless chicken, cubed
  • 2 tbsp Precious cold pressed groundnut oil
  • 6-8 dried red chillies (Kashmiri for colour, bird eye for heat)
  • 1 tbsp soy sauce
  • 1 tbsp red chilli sauce
  • 1 tsp vinegar
  • 1 tbsp ginger-garlic paste
  • 1 egg white
  • 2 tbsp corn flour
  • 2 tbsp all-purpose flour
  • 1/2 tsp black pepper
  • 1 tsp red chilli powder
  • Salt to taste
  • Spring onion greens to garnish

Step-by-Step Instructions

  1. Mix chicken with ginger-garlic paste, soy sauce, red chilli sauce, vinegar, pepper, chilli powder, and salt. Marinate 1 hour.
  2. Add egg white, corn flour, and all-purpose flour to the marinated chicken. Mix to coat evenly.
  3. Heat oil in a wok or kadai to high heat. Deep fry chicken in batches until golden and crispy. Drain on paper towels.
  4. In the same pan, keep 1 tbsp oil. Add whole dried red chillies and fry for 30 seconds.
  5. Toss fried chicken into the wok with the chillies.
  6. Add a splash of soy sauce and toss on high flame for 1 minute.
  7. Adjust salt and garnish with spring onion greens. Serve immediately while hot.
Chef's Tip: The double-fry method (fry, rest 3 minutes, fry again at high heat) gives the crispiest result. Precious cold pressed groundnut oil is excellent for deep frying at high temperatures and adds a subtle nuttiness that complements the chilli heat.

Cook with authentic cold pressed oils — the difference is in every bite.

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Suren

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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