The Best of both Worlds: Twisted Chilli Chicken

I love Chinese food, I love making it and I love eating it, and in a delightful twist of fate, my husband happens to love Chinese food too so that officially puts us in the ‘made for each other’ category as far as I’m concerned. Isn’t it lovely when things work out like that?

This particular recipe is a recent favourite of ours because it’s a South Asian version of a Chinese recipe which gives us the best of two worlds: spicy Pakistani and beautiful Chinese food. So read on, try it out and enjoy dear readers!

As always, be warned that this comes with a high spice level!


Twisted Chilli Chicken

(adapted from Swasthi’s Recipes)


  • 500gm of boneless chicken, cubed
  • 1/2 tsp black pepper powder
  • 1 tbsp chilli sauce
  • 1 tbsp soy sauce
  • 3/4 tsp vinegar
  • 1/2 tsp red chilli powder
  • 1.5 tsp cornflour
  • pinch of salt
  1. Combine the chicken, black pepper, chilli sauce, soy sauce and vinegar and mix well
  2. Set aside for about 15-30 minutes, than add the red chilli powder, salt and cornflour
  3. Set aside again for about 10-15mins
  4. Heat oil in wok and deep fry the chicken till it is tender
  5. Remove chicken from oil and cover and set aside



  • 1 tbsp garlic paste
  • 1 green capsicum, thinly sliced
  • 1/2 onion, thinly sliced or chopped
  • 3/4 cup sliced mushrooms
  • 2-3 green chillies, sliced (you can deseed these if you want less spice)


  1. Drain the excess oil from the wok (you now only need about a tablespoon or so for stir frying)
  2. Now add the garlic and stir fry on high for 30 secs before adding the rest of the veggies
  3. Stir fry till the vegetables are tender


  • 1.5 tbsp soy sauce
  • 1 tsp chilli sauce
  • 1/2 tsp red chilli powder
  • 1 tbsp sriracha sauce
  • 3-4 tbsp water
  • 1/2 tsp brown sugar
  • pinch of salt
  1. Combine all the sauce ingredients in a small bowl and mix
  2. Now add the sauce to the veggies and mix well and let it bubble
  3. Add in the chicken, mix again
  4. Now mix a tsp of cornflour in about 6 tbspns of water (stir well so there are no lumps) and add this to the wok and let it simmer on low till gravy forms
  5. Simmer till there is no excess water and gravy has thickened
  6. Serve with white rice or (if you’re feeling fancy) with vegetable fried rice and enjoy!


This post is linking with:

Domesticated Momster

7 thoughts on “The Best of both Worlds: Twisted Chilli Chicken

  1. My husband used to work with the chinese and they invited us to dinner a lot. The food is OMG! Im not even gonna try this cause Im a disaster when it comes to cooking but we are all for chinese and spicy!

    Liked by 1 person

    1. I have yet to meet a person who doesn’t love (or least like) Chinese food 🙂 try the recipe, it’s actually quite easy! The only thing to watch for is to not over fry the chicken otherwise it’ll get a bit hard and dry :p


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