This recipe is an Indo Chinese street food favorite that is also very popular in the restaurants across India. Chilli chicken, just like many dishes in Indian Chinese cuisine, has a perfect balance of sweet, sour, savory and spicy bold flavors.

Tender pieces of chicken are coated in a flavorful batter made with corn flour, plain flour, chili powder, black pepper and ginger garlic paste along with water and vinegar. Chicken is then fried to perfection and served tossed in a garlic, soy and chili sauce.

The sauce is a culinary masterpiece and is to die for. Flavors are built up with aromatics like green and red onions, garlic, ginger and green chillies, then another layer of flavors from chili garlic sauce and the dark sticky soy (kecap manis) is added. The sauce is thickened with a cornstarch slurry and tossed with succulent pieces of chicken when ready to serve.

The recipe calls for juicy and tender chicken thigh pieces. They are absolutely fuss free, are more flavorful and never dry out, they are impossible to mess up. Kecap manis which is a thicker and slightly sweeter soy sauce is ideal in this recipe to get a dark rich sauce but if you can’t find it just swap it for a dark soy and add a pinch of sugar to balance the flavors.

This dish is always a crowd pleaser and is bursting with dynamite flavors. Follow the steps below to make chilli chicken.