Desi Chinese Chicken Chilli with Veg Fried Rice
A spicy, saucy chicken chilli stir-fry served with fragrant vegetable fried rice — this 2-in-1 dish brings bold Indo-Chinese flavors to your kitchen with easy, step-by-step cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–5 servings
Ingredients
For Chicken Chilli:
500g boneless chicken, cubed
2 tbsp cornflour
2 tbsp all-purpose flour
1 egg
Salt and pepper
1 tbsp soy sauce
Oil for frying
1 tbsp garlic, minced
2–3 green chilies, sliced
1 onion, sliced
1 cup bell peppers, sliced
2 tbsp chili sauce
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp ketchup (optional)
For Fried Rice:
3 cups cooked rice (cold)
2 eggs, beaten
1 tbsp garlic, minced
½ cup carrots, diced
¼ cup peas
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp oil
Spring onions for garnish
Instructions
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Mix chicken with cornflour, flour, egg, salt, pepper, and soy sauce. Let sit 15 minutes.
-
Fry chicken in oil until golden. Drain and set aside.
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In a wok, heat 2 tbsp oil. Add garlic and green chilies. Sauté briefly.
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Add onions and bell peppers. Stir-fry 2–3 minutes.
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Add sauces and vinegar. Mix well.
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Toss in fried chicken. Stir to coat in sauce.
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For fried rice, scramble eggs in oil. Set aside.
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Add more oil and garlic. Stir-fry carrots and peas.
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Add rice and soy sauce. Stir-fry 2–3 minutes.
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Return eggs to pan. Finish with sesame oil and spring onions.
Notes
Use cold rice for best fried rice texture.
Adjust chili sauce to preferred spice level.
Add pineapple or tofu for variation.