chili chicken

Chili chicken is one of my family’s favorites to order in Indian restaurants . This very flavorful dish is inspired by Asian spices and many such dishes have crossed borders and are relished.

Some of the most delicious and satisfying meals are simple, and this is a great example! With just a few ingredients you can make it at home and dazzle everyone with this amazing, flavorful chili chicken.

Spicy, sweet and tangy, chili chicken can be served as an appetizer, or a main course rounded out with fried rice or noodles. While historically this dish is deep fried, I am going to show you how to do it with an air fryer for extra simplicity and super taste.


2 pounds – Chicken thighs cut into bite size pieces

Marinade for the Chicken:

3 tbs corn starch

3 tbs all porpuse flour

1 egg beaten

3 tbs soya sauce

1/2 tsp of white pepper powder

2 to 3 tsp of oil

The Sauce:

5 tbs of soya sauce plus 3 tsp to season the chicken

1 tbs of chili sauce ( add more if needed)

2 tsp of vinegar

1/3 cup water

1 medium onion cut in to squares or triangles

1 large bell pepper cut in to squares or triangles .

2 serrano chillies cut in strips length wise

2 scallions green part cut length wise

1/2 tbs of ginger finely chopped

2 tbs of garlic finely chopped

In a large mixing bowl add the chicken pieces and season with 3 tsp of soya sauce and pepper powder. Mix well , adding one beaten egg, cornstarch, flour and 2 to 3 tsp of oil. Mix until well coated.

Line your air fryer basket with liner or grease with oil and arrange the chicken pieces in one layer. Cook on 400 degrees for 15 mins checking in between to get a nice golden crispy fried chicken. See my video to see how awesome it looks!


To prepare the sauce, mix soya sauce, vinegar, chili sauce and 1/3 cup of water. Set this aside for now.

Heat a wok on a medium high flame and add 3 tbs of oil. As the oil heats add the ginger and cook for about 15 to 20 seconds, then add the garlic and green chilis and saute for another 15 seconds. As that is done add the onions and peppers and saute on a high flame for about 30 seconds. Careful, do not over cook here since we need to maintain slight crunch to the onions and peppers. Now add the air fried chicken to the wok and pour the soya sauce mixture over it all. Sprinkle white pepper powder, then stir fry to mix well and quickly add the cornstarch slurry and mix well again. Turn off the flame and add the green onions to garnish. Serve hot with noodles, fried rice or steam rice .

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s