Sep 08 2026
Restaurants›Persis Biryani Indian Grill›Chilly Chicken Recipe

Chilly Chicken Recipe

Inspired by Persis Biryani Indian Grill
Time45m
Serves3

Chicken fried with curry leaves and chilies in a zesty pepper sauce.

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Ingredients

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For the chicken

For the pepper-curry sauce

Method

For the chicken

  1. 1

    Prepare and season

    Trim any excess fat from the chicken thighs and cut into 1- to 1.25-inch bite-sized pieces. Pat pieces dry with paper towels. In a bowl, season chicken with kosher salt, 1 tsp black pepper, and garlic powder; toss to coat evenly.

  2. 2

    Dredge

    Combine cornstarch and flour in a shallow bowl. Toss the seasoned chicken in the cornstarch-flour mix until each piece is lightly and evenly coated, shaking off excess.

  3. 3

    Fry the chicken

    Heat neutral oil for shallow frying in a large skillet over medium-high heat until shimmering (about 350°F / a drop of batter sizzles). Fry the chicken in a single layer in two batches if needed, about 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a paper towel–lined plate to drain. Keep warm.

For the pepper-curry sauce

  1. 4

    Sauté aromatics

    Wipe out excess oil from the skillet leaving about 1 tablespoon. Add 1 tablespoon vegetable oil and heat over medium. Add curry leaves and fry briefly until fragrant and they become slightly crisp (about 20–30 seconds). Add sliced green chilies, sliced garlic, julienned ginger and sauté 30–45 seconds more until aromatic but not browned.

  2. 5

    Cook vegetables

    Add the thinly sliced onion and green bell pepper to the skillet. Stir-fry 2–3 minutes until onions are translucent and peppers begin to soften but retain some crunch.

  3. 6

    Build the sauce

    Stir in 2 tsp freshly ground black pepper, soy sauce, rice vinegar, honey, and chicken stock (or water). Bring the mixture to a gentle simmer, scraping up any browned bits from the pan. Taste and adjust: add more pepper for heat, more honey for sweetness, or a pinch of salt if needed.

  4. 7

    Thicken

    Give the cornstarch slurry (1 tbs cornstarch mixed with 2 tbs water) a quick stir and slowly pour into the simmering sauce while stirring. Cook 1–2 minutes until the sauce becomes glossy and slightly thickened to coat the back of a spoon.

  5. 8

    Combine with chicken

    Add the fried chicken pieces to the skillet and gently toss to coat each piece evenly with the sauce. Cook together for 1–2 minutes so the chicken re-warms and absorbs the flavors. If sauce is too thick, add 1–2 tbs water or stock to loosen.

  6. 9

    Finish and garnish

    Turn off the heat. Sprinkle sliced scallions over the chicken. Serve immediately with lime wedges on the side for squeezing over, if desired.

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