Tag Archives: Chinese

Boneless Chinese Chilli Chicken

Oh, I just noticed that the name of the dish has a very good alliteration. Though it’s named Chinese Chilli Chicken aka CCC, I’m not very sure how ‘’chinesey”it is. I can assure you that soya sauce and rice wine vinegar are used in my recipe which is an integral part of Chinese cuisine. Since Chinese food is a family favourite, anything on those lines will always be appreciated.


I can’t pinpoint where I got this recipe from, but I can assure that this is evolved from eating Chilli Chicken of varied colour and taste from different quarters. I remember a dish named Chicken/Fish with vegetables which I’ve had from Taj Residency many years back.  Any resemblance to that is pure coincidence. 🙂


This CCC has no heavy sauces, colour or red chilli. Nor does it have any aji-no-moto.


The subtle flavour of this dish makes it a very good accompaniment to vegetable fried rice or noodles.


Enjoy, or as they say in Chinese, Xiǎngshòu!




Boneless chicken pieces, cut into 1 ½ cm cubes 250 grams
Onions, cut into 1 cm cubes 1 cup
Green peppers, cut into 1 cm cubes 1 cup
Garlic, sliced lengthwise 3 cloves
Ginger, cut into juliennes 2 cm long piece
Green chillies, slit lengthwise 4
Green/ spring onions, chopped 2 tablespoons
Black pepper powder 1-2 tablespoon or according to taste
Light soya sauce 2 tablespoon
Dark soya sauce 1 tablespoon
Rice wine vinegar 1 teaspoon
Chicken stock (stock cube can be used) 1 cup
Corn flour 2 tablespoon
Water ¼ cup
Salt to taste
Vegetable oil as required

To marinate the chicken pieces

Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Light soya sauce 2 tablespoon
Corn flour 1 tablespoon
Black pepper powder 1 teaspoon


  • Marinate the chicken pieces with the ingredients mentioned above for a minimum of half an hour.
  • Heat a thick bottomed wok or a frying pan.
  • Once the pan is hot, shallow fry the marinated chicken pieces till tender in some oil and remove from the pan. If breast pieces are used this will take 4-5 minutes, thigh pieces will take 8-9 minutes.
  • Add another table spoon of oil to the same pan and sauté the sliced ginger, garlic and green chillies till garlic becomes light brown. This frying should be done under low heat as the garlic slices get burnt very quickly.
  • Add the sliced onions and sauté. When it becomes transluscent add green peppers followed by the fried chicken pieces. Fry for a couple of minutes under high heat.
  • Now add the two sauces, rice wine vinegar, salt and pepper powder. Care should be taken when salt is added as the soya sauces used already have salt in them. Stir fry for a minute or so.
  • Add the stock, stir and let it simmer for 5 minutes with a lid on.
  • Mix the corn flour with water and add that mixture to the simmering stock in the pan and stir in quickly.
  • Remove the pan from fire and add chopped green/ spring onions.


08 Jan 2014