Chilli Chicken
The signature Indo-Chinese dish — bold, crispy, unmistakable
What chilli chicken is
Chilli chicken is the dish that defines Indo-Chinese cuisine. Born on the streets of Kolkata in the 1970s, it takes Cantonese stir-fry technique and rewires it with Indian heat — soy, vinegar, ginger, garlic, green chilli, capsicum and onion, all hit hard in a smoking wok.
At IndoCave we marinate the chicken, fry it crisp, then toss it in a sauce we make from scratch every shift. Crunch on the outside, juice on the inside, and a sauce that lingers.
How we make it
- Boneless chicken marinated in soy, ginger, garlic and a touch of cornstarch.
- Twice-fried for the signature crisp shell.
- Tossed with green capsicum, white onion and slit green chilli in our house chilli sauce.
- Finished with spring onion and served hot.
Heat level
Medium-hot by default — assertive but not punishing. Ask for mild or extra-spicy when you order; we'll adjust the chilli oil and slit-chilli ratio to match.
What it pairs with
- Fried Rice + Chilli Chicken — the $19 combo.
- Hakka Noodles + Chilli Chicken — the noodles version of the combo, also $19.
- Family Value Combo — the four-person version with chilli chicken, fried rice, manchurian and momos.
Order & delivery
$17.50 for the dish, $19 as a combo. Pickup at 2887 East Broadway or delivery across East Vancouver and Burnaby until midnight (2 AM Friday and Saturday).
FAQ
What is Indo-Chinese chilli chicken?
Crispy fried chicken tossed in a wok with peppers, onions and a soy-vinegar-chilli sauce — the signature dish of Kolkata-style Indo-Chinese cuisine.
How spicy is it?
Medium-hot by default. Ask for mild or extra-spicy and we'll calibrate.
Is it gluten-free?
No — the marinade and sauce contain soy and trace flour. Reach out and we'll suggest alternatives.
What does it pair with?
Fried Rice, Hakka Noodles, or as part of the Family Value Combo.