How to make Chilli Chicken - Marinated chicken mince balls deep fried and served with a green chilli-capsicum sauce.

This recipe is contributed by Member Rohan Agarwal.

Main Ingredients : Chicken mince , Egg white

Cuisine : Chinese

Course : Main Course Chicken

Chilli Chicken Recipe Card

Chilli Chicken

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

You can also find more Main Course Chicken recipes like Murgh Dumdar, Broccoli and Chicken Casserole, Kofte Mein Kofta, Akhrot Murgh.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chilli Chicken Recipe

  • Chicken mince 400 grams

  • Egg white 1

  • Soy sauce 2 tablespoons

  • Black pepper powder 2 teaspoons

  • Salt to taste

  • Cornflour/ corn starch 4 tablespoons

  • Oil 2 tablespoons

  • Green chilli chopped 3

  • Garlic chopped 2 tablespoons

  • Onion quartered 2 medium

  • Green capsicums seeded and chopped 1 medium

  • Ginger 1 teaspoon

  • Chicken stock 1 cup


Step 1

Mix chicken mince, egg white, half of the soy sauce, half of the pepper powder, salt, one tablespoon corn flour.

Step 2

Mix well and set aside for two to three hours.Heat sufficient oil in a kadai.

Step 3

Make small balls of chicken mince and deep fry on medium heat till golden brown and crisp. Drain on an absorbent paper.

Step 4

Heat two tablespoons oil in a non stick pan. Add green chillies, garlic and sauté for one minute. Add onions, capsicum and ginger.

Step 5

Sauté for two minutes more. Add chicken stock. Once it comes to a boil, add remaining soy sauce, pepper powder.

Step 6

Dilute remaining corn flour in half cup water and add to the pan. Add chicken balls and cook till mixture thickens.

Step 7

Serve hot.