Indo-Chinese chilli chicken

Indo-Chinese Chilli Chicken is undoubtedly one of the most popular staff meals at Hoppers, and often Head Chef Karan Gokani's go-to dish after a busy service...

"Inspired by the ‘Chinese’ hawker stalls all over the subcontinent, this is a version we have created at the restaurant fusing together the popular chilli chicken found on the streets of Bombay (where I grew up) and Chicken 65 – that iconic dish found in Kerala (where a lot of our chefs grew up)." - Karan Gokani, Head Chef at Hoppers

  1. Deseed and soak the chillies in water and set aside for half an hour. Once soaked, remove the chillies and blitz to a paste with ½ a cup of water.
  2. Marinate the chicken in the ginger and garlic paste, black pepper, 1 tbsp soy sauce and a generous pinch of salt and set aside for half an hour. Once complete add the cornflour to the chicken and coat well.
  3. Heat 2 tablespoons of oil in a large wok until it is piping hot and then add in the chicken. Swirl the pan well to coat the chicken but do not stir yet. After 20 seconds flip the pieces over and continue frying, flipping the chicken every now and then. Once the chicken has cooked for about 4 minutes transfer to a bowl and set aside.
  4. Add the remaining oil to the wok and once hot, toss in the chopped ginger and garlic. Fry for 15-20 seconds until light brown but not burnt and add the onions and green banana chillies. Stir fry for a minute and add back the chicken and remaining ingredients (except the chopped coriander and spring onions). Add a quarter cup of water and continue to cook for 3-4 minutes until everything is glossy and coated in the silky sauce.
  5. Garnish with spring onions and coriander and eat immediately. Enjoy this moreish chicken dish with some plain steamed white rice or a quick cumin egg fried rice. Use a standard egg fried rice recipe but add some cumin seeds, chopped garlic and ginger in the oil and brown for a minute before adding in the rice.

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Karan Gokani

Recipe Information

Preparation Time
30 minutes
Cooking Time
20 minutes


  • 3-4 tbsp rapeseed or sunflower oil
  • Salt, to taste
  • 6 dried red chillies (preferably kashmiri chillies)
  • 4 large boneless and skinless chicken breast or thighs, cut into large chunks
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • ½ tsp black pepper powder
  • 2.5 tbsp soy sauce
  • 1 tbsp cornflour
  • 1 heaped tbsp chopped ginger
  • 1 heaped tbsp chopped garlic 
  • 2 medium brown onions, cubed
  • 1-2 large green banana chillies, deseeded (alternatively ½ green bell pepper cubed)
  • 1 tbsp tomato ketchup
  • 1 tsp (or more, to taste) cider vinegar
  • 2 green chillies, split down the centre (preferably Indian finger chillies)
  • 2 sprigs fresh curry leaves (optional, but highly recommended)
  • ½ tsp sugar (optional, to taste)
  • 2 spring onions, finely chopped
  • 2 tbsp finely chopped coriander leaves