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Crispy Chilli Chicken

Contributed by:
Ravi Shankar Prasad
Ravi Shankar Prasad*
Professional Cook

Crispy Chilli Chicken


Chicken (boneless) - 1 Kg (cut into small pieces)
Egg - 2
Cornflour - 3 tbsp
Maida - 2 tbsp
Black Pepper Powder - 1 tsp
Chilli Sauce - 1 tbsp
Soya Sauce - 1 tbsp
Refined Oil - 1 tbsp
Vinegar - 1 tbsp
Ginger Paste - 1 tbsp
Garlic Paste - 1 tbsp
Ajinomoto - 1/2 tsp
Salt To Taste

Gravy Masala:
Onion - 300 gm (finely chopped)
Ginger - 1tbsp (finely chopped)
Garlic - 1 tbsp (finely chopped)
Green Chilli - 10 (chopped lengthwise)
Tomato - 2 (large, cubed)
Capsicum - 2 (large, cubed)
Red Chilli Paste - 1 tbsp
Tomato Sauce - 1 tbsp
Soya Sauce - 1 tsp
Vingar - 1 tsp
Ajinomoto - 1/2 tsp
Refined Oil - 4 tbsp
Dhaniya Patta (chopped) for garnishing
Salt To Taste

Method of Preparation

1. Mix with chicken all the ingredients except gravy masala. Marinate for half an hour
2. Deep fry and keep aside
3. Heat 4 tbsp refined oil in a Kedahi
4. Add one by one garlic, ginger, green chilli, onion, tomato and lastly, capsicum.
5. Fry for two minutes.
6. When masala is done, add all the sauce, vinegar, ajinomoto and salt. Cook for 3 minutes.
7. Lastely, mix fried chicken in the masala, garnish with chopped dhaniya patta and serve.

Notes & Tips

1. Thin chicken pieces will turn out to be more crispy.
2. Butter can also be used in place of refined oil.

* Ravi Shankar Prasad is a professional cook specializing in all types of Chinese and Indian cuisines. He hails from Nawada district and has over 15 years of experience in professional cooking. He has worked in several hotels and bars/restaurants in Patna including Apsara Hotel and Chanakya Hotel. Presently, he works for Yo China in Patna. He can be contacted at phone number: 9934375952.