Spicy Chili Lemon Dry Chicken

This Spicy Chili Lemon Dry Chicken is crispy, juicy, and packed with bold flavor. Tender pieces of chicken are coated in a spicy, savory seasoning, pan-fried until beautifully browned, then finished with fresh lemon juice for a bright, tangy kick.

Ingredients

For the Chicken

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1 egg
• 2 tablespoons cooking oil

For the Chili Lemon Toss

• 1 tablespoon cooking oil
• 1 small onion, sliced
• 2–3 fresh green chilies, sliced
• 3 cloves garlic, minced
• 1 teaspoon red chili flakes
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon lemon juice
• ½ teaspoon black pepper
• 1 teaspoon honey or brown sugar, optional
• 1 tablespoon chopped fresh cilantro

Instructions

1. Add the chicken to a large bowl. Mix in ginger-garlic paste, lemon juice, salt, chili powder, paprika, black pepper, and soy sauce.
2. Add the cornstarch, flour, and egg. Toss until every piece of chicken is evenly coated. Let it marinate for 15–20 minutes.
3. Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown, crispy on the outside, and fully cooked inside, about 5–7 minutes per side depending on the size of the pieces. Work in batches if necessary.
4. Remove the cooked chicken and set aside. In the same skillet, add a little more oil if needed.
5. Add the sliced onion and green chilies. Stir-fry for 2–3 minutes until slightly softened but still crisp.
6. Add the minced garlic and chili flakes. Cook for about 30 seconds until fragrant.
7. Return the chicken to the skillet. Add soy sauce, chili sauce, lemon juice, black pepper, and honey if using.
8. Toss everything together over high heat for 1–2 minutes until the chicken is well coated and slightly caramelized.
9. Turn off the heat and sprinkle with fresh cilantro. Serve immediately with extra lemon wedges.