This Indo‑Chinese classic is all about high‑heat sear and a clingy, not saucy finish. Marinated boneless chicken is lightly battered and double‑fried for lasting crunch, then tossed on a smoking wok with chopped garlic, ginger, slit green chilies, onions, and bell peppers. A concentrated chilli blend—red chili paste, soy, vinegar, and a touch of ketchup for balance—coats each piece without pooling into gravy. Finished with spring onions, it’s a punchy starter that pairs effortlessly with fried rice or noodles.

Taste profile: spicy‑savory with deep garlic notes and a lively vinegar tang.
Texture: crisp‑edged chicken with a dry, glossy coat; peppers and onions stay crisp‑tender.
Ideal for: starters, party platters, and sides to Indo‑Chinese mains.
Serving suggestion: garnish with spring onions and sesame; add a squeeze of lime for brightness.

What You Get

Dry Chilli Chicken: 6 bite‑sized pieces (starter portion), dry (sauce‑coat, no gravy).

Key Highlights

True “dry” finish—no excess sauce.
Double‑fry option to keep chicken extra crisp.
High‑heat wok toss for light smoky notes.
Heat easily adjustable without losing flavor.

Ingredients

Chicken: boneless thigh/breast pieces; onion, capsicum/bell pepper, spring onion, garlic, ginger, green chilies.
Batter: cornflour, refined flour (maida), salt, pepper; egg optional; oil for frying.
Dry sauce coat: red chili paste/sauce, soy sauce, vinegar, tomato ketchup (or schezwan), sugar (pinch), stock/water splash, cornflour slurry, black pepper.
Optional: toasted sesame seeds, butter for sheen, coriander.