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svg15 Min

Drunken Chilli Chicken

Cuisine: Indo-Chinese

Main Description

Chili chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage in India, this may include a variety of dry chicken preparations.


Though mainly boneless chicken is used in this dish, some people also use bone-in chicken too.


If you talk about Indo-Chinese the first thing that comes in my mind is Chili chicken, specially in Mumbai every corner on the streets we have these small stalls or Carts they make the most delicious chicken chili for a affordable price. I really love the way they toss around the ingredients in those huge woks and in Minutes your chicken chili is ready to eat….
Missing Mumbai now 😊


So made my version of Drunken Chili chicken


  • Marination

    500 GMs boneless chicken thighs

    Salt to taste

    1/4th spoon black crushed pepper

    Add 1 teaspoon spoon white Vinegar

    Add 1 tablespoon of dark soy sauce

    Add 1 tablespoon of Garlic chopped

    Add 1 teaspoon Ginger chopped (or paste)

    1 Teaspoon of Oyster sauce(optional) I ❤️ it

    1 Tablespoon of Corn Flour

    Mix well & Keep aside for at least 20 mins

  • Frying Ingredients 

    1 Tablespoon Oil

    1 Tablespoon Garlic Chopped

    1 Tablespoon Spring Onions

    1 Small Whole Diced Capsicums

    2 Green Chili slit

    1 Tablespoon Soy Sauce

    1 Cup White wine or Red



  • 01

    In a frying pan, add oil, as soon as the Wok is very Hot, add chopped garlic and sauté it for a minute

  • 02

    Add the chicken pieces, and stir fry the chicken pieces in high heat up to five mins, the chicken will be fried by then, add Capsicum or one large long Capsicum, and slit green chilies, and continue to sauté it for another two mins

  • 03

    Add dark soy sauce, in a few seconds add white wine (if u prefer) or chicken stock is just fine and if you further don’t use chicken stock in that case, a cup of water will do the job for you, cook max 7 mins

  1. Always remember the first step of marination, don’t forget to add first salt to the chicken.

  2. If you do not prefer alcohol, chicken stock can be an alternative and if you don’t prefer chicken stock, in that case, a cup of water will do the job for you.

It’s up to you to call it a

Short-cut Chicken Chilli  or

Drunken Chicken Chilli