Chilly Chicken

Wish You All A Very Happy Easter!


Chicken Breast – 850 gm cut into small pieces

Onions – 2 diced

Green Capsicum – 1 diced

Ginger – 2 tbsp finely chopped

Garlic – 2 tbsp finely chopped

Green chillies – 5 cut slantwise

Celery – 2 tbsp chopped

Water – 1 cup

Corn flour – 3 tsp

Pepper powder – 1/2 tsp

Orange red color – 1/4 tsp

Soya sauce – 3 tbsp

Tomato sauce – 3 tbsp

Vinegar – 2 tbsp

Sugar – 1 tsp

Salt – to taste

Aginomotto/ MSG – 1/4 tsp

Spring onions – 2 tbsp chopped

Oil – 2 tbsp

Oil – for frying

For the Marinade

Egg – 1

Soya sauce – 1 tsp

Pepper powder – 1/2 tsp

All purpose flour/ Maida – 3 tbsp

Corn flour – 2 tbsp

Salt – to taste


Marinate the chicken pieces with egg, soya sauce, pepper powder, all purpose flour, corn flour and salt for 15 minutes.  Heat oil in a skillet and fry the chicken pieces till they turn golden brown.  Keep aside.  Heat oil in a non-stick pan and add ginger and garlic.  Fry till they are light brown.  Add onions, capsicum, green chillies and celery.  Saute till the onions turn pink.  Lower the heat and add pepper powder, soya sauce, tomato sauce, vinegar, sugar and salt.  (Be careful while adding the salt since the sauces and aginomotto have salt in them).  Mix the corn flour and orange red color with water and pour into the pan.  When it boils, add the fried chicken pieces and mix well.  Stir -fry for a minute so that the chicken pieces are well coated with the mixture.  Garnish with spring onions.  Serve yummy ‘Chilly Chicken’ with fried rice, noodles, steamed rice or rotis.  Enjoy with your loved ones!

  1. Yummy! I haven’t made chilli chicken in a long time, this recipe looks quite different to me, i have not tried adding celery or using the “manchurian” method of frying the chicken. Definitely on my “to-do” bookmarked list! Thanks for sharing….

  2. Just made this. An astounding recipe. Excellent for ease of preparation and taste. Thanks a million