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chilli chicken garnished with scallions
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4.78 from 35 votes

Chilli Chicken - Airfryer or Stovetop recipe

Tender crisp chicken served in a spicy tangy sauce loaded with crunchy onions and peppers.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer, Entree, Main Course, Side Dish
Cuisine: Indian, Indo-Chinese
Servings: 4
Calories: 406kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 1 pound chicken thighs skinless and boneless, cut into 1 inch cubes
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 tablespoon white vinegar
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour

Sauce Ingredients

  • 2 tablespoons oil
  • 1 tablespoon ginger diced
  • 1 tablespoon garlic minced
  • 1 green chili sliced
  • ½ cup white scallions chopped
  • 1 cup red onion cut into 1 inch cubes
  • 1 cup red pepper cut into 1-inch cubes
  • 1 cup green pepper cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 2 tablespoons dark soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon sugar
  • ¼ cup water
  • 1 tablespoon cornstarch
  • ¼ cup water
  • ¼ cup green scallions chopped

Instructions

  • Pat dry the chicken well with paper towels.
  • In a medium bowl mix together Kashmiri red chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water, cornstarch, and all-purpose flour. Add chicken pieces and coat well. Allow the chicken to marinate for 10-minutes as you prep the veggies.

Frying Chicken

  • Preheat the air fryer for 5 mins at 400 F. Lightly spray the bottom of the air fryer basket with oil. Line half of the chicken in the basket. Do not overcrowd them so you can get crispy chicken. Lightly spray oil over the chicken. Cook at 380 degrees for 10 to 12 minutes shaking the basket halfway through. Take the air-fried chicken out and reserve. Repeat with the remaining chicken.

Sauce

  • Heat oil in a medium skillet. Add white scallions, ginger, garlic, green chili, and saute for 1 to 2 minutes as the garlic starts to turn light golden and aromatic.
  • Then add the onions and peppers and saute for 2 to 3 minutes. Stir together soy sauce, chili garlic paste, sugar, and water. Add it to the pan and cook for 1 minute stirring constantly.
  • Add the cornstarch slurry and cook until the liquids start to thicken. Turn the heat down. Toss the air-fried chicken in the pan when you are ready to serve. Cook until everything is heated through without overcooking the onions and peppers. Garnish with scallions.

Video

Notes

Chilli Chicken Gravy 
  • To make Chilli chicken gravy, follow the same recipe as above. Simply, add the corn starch to 1 cup of water
  • Add another tablespoon of chili garlic paste, and adjust salt to taste
Don't have an air fryer? You can cook the chicken on a stovetop skillet:
  1. Shallow fry the chicken in 2 to 3 batches. Heat 1-inch oil in a skillet
  2. Add the chicken pieces and shallow fry them for 5 to 6 mins. Once ready take them out on a paper towel-lined dish and reserve
  3. Repeat with the remaining chicken
 

Nutrition

Calories: 406kcal | Carbohydrates: 21g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 2017mg | Potassium: 522mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1667IU | Vitamin C: 85mg | Calcium: 46mg | Iron: 2mg
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