Chilli Chicken

Name: Chilli Chicken
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 tsp freshly ground black pepper; 1 tbsp Chinese black rice vinegar (also known as Chinkiang); 1 tbsp sriracha; 1 tbsp Shaoxing rice wine; 1 tbsp Chinese black rice vinegar (also known as Chinkiang); 2 tbsp dark or light soy sauce; 2 tbsp dark or light soy sauce; ½ tsp ground ginger; 2 tbsp tomato ketchup; 1 tsp ground white pepper; ½ tsp mustard powder; 60 g cornflour; 2 tsp garlic powder; White or black sesame seeds, to serve; White or black sesame seeds, to serve; 3 spring onions, finely sliced; 2–3 fresh green chillies, halved lengthways (optional); 1 red, green or yellow bell pepper; 1 red, green or yellow bell pepper; 1 red, green or yellow bell pepper; 1 small or medium red onion; 1 tbsp ginger-garlic paste; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; Vegetable or sunflower oil, for frying; Vegetable or sunflower oil, for frying; 150 ml chicken stock (½ a stock cube); 1 egg, whisked; 190 g buttermilk (or 125 g milk + 65 g full-fat yoghurt)

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
55 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Indo-Chinese chilli chicken was one of the first dishes to win over the hearts and minds of the Indian Bengali community in Kolkata when Chinese immigrants settled in the city back in the eighteenth century and began to open street stalls offering snacks to passersby, some of which later developed into restaurants. The Chinese immigrants wanted to appeal to their new customer base, having originally only prepared food for their own community. They began to meld Chinese flavours with Indian

Ingredients

Asia
India
China
Kolkata
Snack

Ingredients

Method