Chicken Chilli with Fried Rice – Food Fusion Style Recipe

Introduction

Craving that restaurant-style Indo-Chinese flavor at home? Look no further than this Chicken Chilli with Fried Rice combo, inspired by Food Fusion’s popular recipe. Tender chunks of chicken are coated in a glossy, spicy-sweet sauce full of garlic, chilies, and soy, then served with aromatic, wok-tossed fried rice loaded with veggies and egg.

This dish brings together bold flavors, vibrant colors, and satisfying textures — making it a hit for family dinners, casual get-togethers, or weekend cooking fun.

---

Ingredients Overview

This recipe is divided into two main components: Chicken Chilli and Fried Rice.

A. Chicken Chilli Ingredients

For Chicken Marinade:

• 500g boneless chicken (cut into cubes)
• 1 egg
• 2 tbsp cornflour
• 2 tbsp all-purpose flour
• Salt & pepper
• 1 tbsp soy sauce
• 1 tsp garlic paste

For Sauce:

• 2 tbsp oil
• 1 tbsp garlic (chopped)
• 1 tsp ginger (chopped)
• 2–3 green chilies (slit)
• 1 onion (sliced or cubed)
• 1 capsicum (cubed)
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp chili sauce (or to taste)
• 1 tbsp tomato ketchup
• ½ cup water or chicken stock
• 1 tsp cornflour (mixed with 2 tbsp water – for slurry)
• Salt & pepper to taste
• Spring onions (for garnish)

B. Fried Rice Ingredients

• 2 cups cooked rice (cold, day-old works best)
• 2 tbsp oil
• 2 eggs (beaten)
• ½ cup carrots (finely chopped)
• ½ cup capsicum (finely chopped)
• ½ cup cabbage (shredded)
• 2–3 green onions (chopped)
• 1 tbsp soy sauce
• 1 tsp vinegar
• Salt & pepper to taste
• Optional: a few drops of sesame oil for extra flavor

---

Step-by-Step Instructions

A. Chicken Chilli

1. Marinate & Fry the Chicken

• In a bowl, combine chicken cubes with egg, flours, garlic paste, soy sauce, salt, and pepper.
• Mix well until all chicken pieces are evenly coated.
• Heat oil in a deep pan and fry chicken in batches until golden and crispy.
• Remove and set aside on paper towels.

2. Prepare the Sauce

• In a wok or large skillet, heat 2 tbsp oil.
• Sauté garlic, ginger, and green chilies for 30 seconds.
• Add onions and capsicum; stir-fry for 1–2 minutes (they should remain slightly crisp).
• Add soy sauce, vinegar, chili sauce, and ketchup. Stir to combine.
• Pour in water or chicken stock, bring to a simmer.
• Add cornflour slurry and stir until sauce thickens.

3. Combine Chicken with Sauce

• Add the fried chicken to the sauce and toss to coat evenly.
• Let simmer for 2–3 minutes so the chicken absorbs the flavor.
• Garnish with chopped spring onions.

---

B. Fried Rice

1. Scramble Eggs

• Heat 1 tbsp oil in a wok. Pour in beaten eggs and scramble until just set.
• Remove and set aside.

2. Sauté Vegetables

• In the same wok, add remaining oil.
• Stir-fry carrots, capsicum, cabbage, and half the green onions over high heat for 2–3 minutes.

3. Add Rice & Seasonings

• Add cold rice to the wok. Break apart gently.
• Add soy sauce, vinegar, salt, and pepper.
• Stir-fry everything together over high heat for 2–3 minutes.
• Fold in scrambled eggs and remaining spring onions.
• Drizzle with a little sesame oil if desired. Toss and serve hot.

---

Tips & Variations

Tips:

• Use cold, cooked rice for best texture — freshly cooked rice will turn mushy.
• Don’t overcook the vegetables in the fried rice — they should stay crisp.
• Adjust chili sauce and green chilies to your spice level.

Variations:

• Add sliced red chilies or chili flakes for more heat.
• Use chicken thigh instead of breast for juicier results.
• Add pineapple chunks to chicken chilli for a sweet-sour version.

---

Serving Ideas & Occasions

This Chicken Chilli with Fried Rice combo is perfect for:

• Family-style dinners
• Weekend meal specials
• Indo-Chinese themed dinner parties
• Make-ahead lunches (store sauce and rice separately)

Serve with:

• Extra chili sauce on the side
• Pickled cucumbers or Asian slaw
• Fresh lime wedges

Print