Chili Garlic Chicken is the kind of dish that vanishes the moment it hits the table. Golden,
crispy pieces of chicken tossed in a glossy, fiery garlic sauce —
proper takeaway vibes, made right at home.

I’m quite particular about saucy stir-fries. If I’m frying chicken, I want real crunch.
And if there’s sauce involved, it needs to be bold enough to cling to every piece —
not slide off and pool at the bottom of the bowl.

The secret here is simple: a light, crisp coating and a punchy chili-garlic sauce that wraps around every craggy edge. It’s spicy, garlicky, slightly tangy, and seriously addictive.

Serve it with fried rice or plain steamed rice to soak up every last drop. One bite in, and you’ll understand why this one’s on repeat.

For Chili Garlic Chicken

Chicken – Boneless, skinless chicken works best here. You can use breast or thighs depending on your preference. Just be sure to cut them into small, even pieces so they cook quickly and crisp up properly.
Salt, Ginger Garlic Paste, Baking Soda & Rice Vinegar – These form the base marinade. They season the chicken, tenderize it, and help create that juicy interior once fried.
Cornstarch (Cornflour) – This is what gives the chicken its light, crisp coating. It helps create that delicate crunch that holds onto the sauce beautifully.
All-Purpose Flour (Maida) – Works alongside the cornstarch to form a balanced coating that fries up golden and crisp.
Oil – Used for deep-frying the chicken until perfectly golden and crunchy.
Garlic and Ginger – The heart of the flavor. Freshly chopped, they add bold aroma and depth to the sauce.
Red Chilies – Bring the heat. Adjust the quantity to suit your spice tolerance.
Green Bell Pepper (Capsicum) – Adds a slight sweetness and a bit of crunch to balance the spice.
Onion – Cut into petals for texture and mild sweetness in every bite.
Red Chili Paste – Intensifies the spice level and gives the sauce its signature fiery color.
Soy Sauce – Adds savory depth and that classic Indo-Chinese flavor.
Tomato Ketchup – A touch of sweetness and tang to round out the heat.
Spring Onion Greens – Sprinkled at the end for freshness and a pop of color.

For the Chili Garlic Sauce

Cornstarch (Cornflour) + Water – Mixed together to create a slurry that thickens the sauce and helps it coat the chicken evenly.
Oil – Used to sauté the aromatics and build the sauce base.

Spicy Garlic Chicken (Indo-Chinese Style)

Bold, spicy, and packed with garlicky heat, this Chili Garlic Chicken brings classic Indo-Chinese flavors straight to your table. Pair it with fried rice or simple steamed rice for a satisfying meal.

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Course: Main Course

Cuisine: Indo-Chinese

Keyword: Spicy Garlic Chicken (Indo-Chinese Style)

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Notes

Ingredients

To Fry the Chicken

½ teaspoon salt
1 teaspoon ginger garlic paste
1 pinch baking soda
2 teaspoons rice vinegar
1 pound boneless skinless chicken (500 g, cut into ½-inch pieces)
3 tablespoons cornstarch (cornflour)
3 tablespoons all-purpose flour (maida)
2–3 cups oil (for frying the chicken)

To Make the Sauce

2 tablespoons cornstarch (cornflour)
3 tablespoons oil
2 tablespoons finely chopped garlic
2 teaspoons finely chopped ginger
2–3 red chilies (slit into half)
1 green bell pepper (capsicum) (cut into 1-inch pieces)
1 medium onion (cut into 1-inch pieces, petals separated)
2 tablespoons red chili paste
2 tablespoons soy sauce
3 teaspoons tomato ketchup
2 tablespoons chopped spring onion greens

Instructions

Prepare the Chicken

In a medium bowl, combine salt, ginger garlic paste, baking soda, and vinegar.
Rinse the chicken under water and drain thoroughly. Use paper towels to pat it as dry as possible.
Add the chicken pieces to the bowl and mix until evenly coated in the marinade. Set aside for 30 minutes.
After marination, add cornstarch and all-purpose flour to the bowl. Toss well so each piece is coated in the dry mixture.

Fry the Chicken

Heat 2–3 cups of oil in a nonstick pan over medium-high heat.
Shake off any excess flour from the chicken before adding it to the hot oil.
Fry the chicken in batches until golden brown and crisp. Remove and set aside.

Tip: Avoid overcrowding the pan. Frying in batches (about 3 for this quantity) helps the chicken turn crispy instead of soggy.

Make the Sauce

Dissolve the cornstarch in 2½ cups of water and keep aside.
Heat oil in a nonstick wok.
Add garlic, ginger, and red chilies once the oil is hot. Sauté for 40–50 seconds, just until the garlic begins to lightly brown.
Add green bell pepper and onion. Stir-fry for 1 minute.
Pour in the prepared cornstarch slurry.
Add red chili paste, soy sauce, and tomato ketchup. Cook while stirring continuously until the sauce thickens.
Add the fried chicken pieces and toss until well coated in the sauce.
Taste and adjust salt or sauces if needed.
Finish with chopped spring onion greens and serve hot with fried rice or steamed rice.

Notes

Cut the chicken into small, even pieces to ensure proper cooking during frying.
Follow the ingredient measurements carefully, as balance is key in this dish.
Keep all ingredients prepped and ready before starting. Indo-Chinese cooking moves quickly and requires ingredients to be added in sequence.
For a drier version, use 1 tablespoon of cornstarch mixed with 1 cup of water instead of the 2½ cups used here. All other steps remain the same.
Adjust the heat by increasing or reducing red chilies and red chili paste. Removing the seeds from the chilies will make the dish milder.
For a lighter option, shallow-fry, pan-fry, or air-fry the chicken. To air-fry, cook at 380°F (190°C) until crisp, then toss in the prepared sauce.

Nutrition

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Can I use chicken thighs instead of chicken breast?
Yes! Both work great in this recipe. Chicken thighs will be juicier and slightly more flavorful, while chicken breast is leaner. Just be sure to cut the chicken into even, bite-sized pieces so they cook evenly and crisp up nicely.
How do I get the chicken extra crispy?
The secret is drying the chicken well before marinating and frying in batches. Don’t overcrowd the pan — that lowers the oil temperature and makes the coating soggy. Also, shake off any excess flour before adding the chicken to the oil.
Is this recipe very spicy?
It has a kick, but you can easily adjust the heat. Reduce the red chilies or remove the seeds for a milder version. You can also use less red chili paste if you prefer a gentler spice level.
What if my sauce is too thin or too thick?
If the sauce is too thin, let it simmer a little longer or add a small amount of extra cornstarch slurry.
If it’s too thick, stir in a splash of water until it reaches your desired consistency.
Can I make this without deep frying?
Absolutely. You can air-fry at 380°F (190°C) until crispy, or shallow-fry in less oil. Once the chicken is cooked and crisp, toss it in the sauce just before serving for the best texture.