Chilli chicken is the Indo-Chinese love affair that took over Nepali restaurants and street stalls. Crispy fried chicken is tossed with peppers and onions in a glossy sauce of soy, chili, and a touch of ketchup, with a sweet-sour balance that keeps you eating. It is the dish ordered first at every gathering and the one that defines the Nepali-Chinese kitchens of Kathmandu. It is loud, saucy, and completely irresistible. It may be Chinese on paper, but Nepal has made it entirely its own.
Kathmandu’s favorite Indo-Chinese sizzle
The chicken stays crunchy under a sticky, lacquered sauce, while the peppers keep their snap and the scallions add a fresh finish. It is sweet, sour, and fiery all at once, with a glaze that begs to be mopped up with rice. Restaurant-style flavor, entirely doable at home — the cornstarch coating is the whole trick. Serve it straight from the wok while the crust is still crisp.
Craving more? Explore all Nepalese Kitchen recipes.
Join the conversation
Only members can comment — it takes a few seconds to create a free account.
Log in Create an account