Chilli Chicken Calories: Home-Style vs Restaurant

By NYUS Inc. · Published 30 October 2026

"Chilli chicken calories", with "per 100g", "per plate", "dry" and "restaurant", is searched in India, and the answers online differ. No primary table has a chilli chicken record: IFCT 2017, the Indian Food Composition Tables from ICMR-NIN, prints raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli) and no chilli chicken, manchurian or other cooked Indo-Chinese dish, and no cooking oil, cornflour (cornstarch) or soy sauce row in Table 1, and USDA FoodData Central SR Legacy has no chilli chicken record. So this page does not quote a number. It works one portion of dry chilli chicken out line by line: the raw chicken, egg, refined flour, capsicum, onion, spring onion, ginger, garlic and green chilli from named IFCT 2017 rows and the oil, cornflour and soy sauce from USDA records, with weights that are our assumptions and the oil shown apart so you can see what it adds, once as a home-style pan-fried portion and once as a restaurant-style batter-fried portion. They are estimates, shown so you can change the weights to match your wok. For the USDA restaurant records for Chinese dishes see our Chinese restaurant guide, for the raw chicken cuts our chicken protein guide, for the same chicken in a gravy our chicken curry guide, and for the spoon values our ghee, oil and sugar guide.

The short answer

By our working, one portion of home-style chilli chicken (150 g raw skinless chicken thigh, 10 g cornflour, 5 g soy sauce, capsicum 40 g, onion 40 g, spring onion 10 g, ginger 3 g, garlic 4 g, green chilli 3 g and 2 teaspoons of oil) is about 456.3 kcal and 29.4 g protein, and the restaurant-style portion (150 g raw skinless chicken thigh in a batter of 25 g egg, 15 g cornflour and 10 g refined flour, 15 g of oil absorbed in deep-frying and 2 teaspoons of stir-fry oil, 10 g soy sauce and the same capsicum, onion, spring onion, ginger, garlic and green chilli) is about 679.5 kcal and 34.1 g protein. Across 100 to 200 g of raw chicken the home-style runs 316.6 to 595.9 kcal with 1 to 3 teaspoons of oil and the restaurant-style 535.4 to 823.6 kcal with 10 to 20 g of absorbed oil, with the coating or batter and the soy sauce in every cell. These are estimates from the weights below, not measured values, not from a chilli chicken record and not a restaurant figure. Our reading: the parts of the home-style main case rank the chicken 299.7 kcal, the oil 79.6 kcal, the cornflour 38.1 kcal, the vegetables, ginger, garlic and chilli 36.2 kcal, the soy sauce 2.7 kcal; the parts of the restaurant-style main case rank the chicken 299.7 kcal, the oil absorbed in frying 132.6 kcal, the batter (egg, cornflour and refined flour) 126.1 kcal, the stir-fry oil 79.6 kcal, the vegetables, ginger, garlic and chilli 36.2 kcal, the soy sauce 5.3 kcal; and the restaurant-style portion is 223.2 kcal above the home-style one at the same 150 g of chicken.

IFCT 2017 rows used, per 100 g

IFCT 2017 Table 1 prints, per 100 g edible portion, water, protein, ash, total fat, total dietary fibre, insoluble and soluble fibre, carbohydrate and energy in kJ, where the row has them (the chicken and egg rows print fewer columns). We read these 9 rows from the PDF text on 30 October 2026, as the mean of the regions shown (PDF pages in the Sources); the kcal is ours (kJ divided by 4.184, to 0.1). IFCT prints no portion weights; the chicken row is raw skinless meat without bone, so we count raw weight, and the cooked weight of a chilli chicken is not printed in any table. N002 is skinless thigh; D058 is the spring onion (onion, stalk) and D033 the green capsicum.

The oil, cornflour and soy sauce: USDA SR Legacy, per 100 g

IFCT 2017 Table 1 has no cooking oil, cornflour (cornstarch) or soy sauce row, so these come from USDA FoodData Central SR Legacy; they are US records (the soy sauce is the one made from soy and wheat, shoyu). Energy is USDA's kcal with the kJ beside it; water, protein, total fat and carbohydrate (by difference) are in g, then fibre (g), total sugars (g) and sodium (mg), all per 100 g.

The data-type label on each USDA field, as the records show it

USDA's record page shows a data-type label beside some fields and none beside others. This table copies what each record shows, read field by field from the nutrient table of the record page; "no label shown" means the record prints no label there, and "not printed" means the record has no row for that field. We do not interpret the labels beyond printing them. IFCT 2017 prints no such labels.

The household portions USDA prints for the oil, cornflour and soy sauce

These are the entries in each record's Measures list, as printed; the other entry is 100 g. This page counts the cornflour and soy sauce in grams and the oil in teaspoons (4.5 g) or grams, and the gram weights used for the chilli chicken are our assumptions, not USDA's. The kcal in the last column is ours: the printed kcal per 100 g times the grams, divided by 100, shown to 0.1.

The portion sums: 171410 1 tsp (4.5 g): 884 × 4.5 / 100 = 39.78, so 39.8 kcal; 171410 1 cup (216 g): 884 × 216 / 100 = 1909.44, so 1909.4 kcal; 171410 1 tbsp (13.5 g): 884 × 13.5 / 100 = 119.34, so 119.3 kcal; 169698 1 cup (128 g): 381 × 128 / 100 = 487.68, so 487.7 kcal; 174277 1 individual packet (8.9 g): 53 × 8.9 / 100 = 4.72, so 4.7 kcal; 174277 1 tbsp (16 g): 53 × 16 / 100 = 8.48, so 8.5 kcal; 174277 1 tsp (5.3 g): 53 × 5.3 / 100 = 2.81, so 2.8 kcal; 174277 1 cup (255 g): 53 × 255 / 100 = 135.15, so 135.2 kcal. By the same arithmetic 1 teaspoon of oil (4.5 g) is 39.8 kcal, 2 teaspoons 79.6 kcal, 3 teaspoons 119.3 kcal, 15 g of oil 132.6 kcal, 10 g of cornflour 38.1 kcal and 5 g of soy sauce 2.7 kcal.

Worked example 1: home-style chilli chicken

Every weight here is our assumption for one portion, counted raw: skinless thigh coated in cornflour and pan-fried, then tossed with capsicum, onion, spring onion, ginger, garlic, green chilli and soy sauce. Each IFCT line is the kJ divided by 4.184, times the grams, divided by 100, to 0.1 kcal; each USDA line is the printed kcal per 100 g times the grams, divided by 100; protein is the table's protein per 100 g times the grams, divided by 100. Sugar, ketchup, vinegar, chilli sauce, salt and any sauce slurry are not counted.

The grid varies the raw chicken (100, 150 or 200 g) and the oil (1, 2 or 3 teaspoons); the cornflour, soy sauce, capsicum, onion, spring onion, ginger, garlic and green chilli stay as above.

Worked example 2: restaurant-style batter-fried chilli chicken

Same method and the same 150 g of raw chicken and vegetables; the chicken goes into a batter of egg, cornflour and refined flour and is deep-fried, then stir-fried with the vegetables and soy sauce. No table prints how much oil the fried pieces absorb, so the 10, 15 and 20 g are our assumptions and the least certain numbers on this page. This is our assumed recipe for a restaurant-style portion, not a measured restaurant dish.

The grid varies the raw chicken (100, 150 or 200 g) and the oil absorbed in deep-frying (10, 15 or 20 g); the batter, soy sauce, stir-fry oil, capsicum, onion, spring onion, ginger, garlic and green chilli stay as above.

The two main cases side by side

These are the single examples used in the short answer; each follows from the tables above and from the weights in the cell.

What stands out in the numbers

• Home-style, part by part: the chicken 299.7 kcal, the oil 79.6 kcal, the cornflour 38.1 kcal, the vegetables, ginger, garlic and chilli 36.2 kcal, the soy sauce 2.7 kcal. Raw skinless thigh is 199.8 kcal per 100 g (IFCT N002).
• Restaurant-style, part by part: the chicken 299.7 kcal, the oil absorbed in frying 132.6 kcal, the batter (egg, cornflour and refined flour) 126.1 kcal, the stir-fry oil 79.6 kcal, the vegetables, ginger, garlic and chilli 36.2 kcal, the soy sauce 5.3 kcal; against the home-style portion the extra batter adds 88.0 kcal, the extra soy sauce 2.6 kcal and the oil absorbed in deep-frying 132.6 kcal.
• Chicken weight against oil: in the home-style version the chicken weight (100 to 200 g) moves it more than the oil (1 to 3 teaspoons): 199.8 kcal against 79.5 kcal; in the restaurant-style version the chicken weight (100 to 200 g) moves it more than the absorbed oil (10 to 20 g): 199.8 kcal against 88.4 kcal. Each teaspoon of oil is 39.8 kcal.
• Protein: about 29.4 g in the home-style main case and 34.1 g in the restaurant-style one; the 150 g of raw thigh supplies 27.3 g of it.
• These are estimates: no chilli chicken record exists, the weights are ours, and a thicker batter, more oil, a sauce or a bigger portion will change them.

Why these are estimates, not your chilli chicken

• No record exists for the dish. IFCT 2017 prints raw foods and no cooked dish, and USDA SR Legacy has no chilli chicken record.
• The weights are assumptions. No table prints how much chicken, batter, soy sauce or oil one portion takes; ours are stated so you can replace them.
• The absorbed oil has no table behind it. The 10 to 20 g in the restaurant-style grid is our assumption for deep-fried pieces and is the least certain input on this page.
• Raw weights. Chicken and vegetables lose water in cooking and no table prints the cooked weight, so the page counts raw weight and cannot say how many plates the portion makes.
• Thigh only. The IFCT row used is skinless thigh without bone; a breast version is lower in energy per 100 g raw (see our chicken curry guide).
• No restaurant figure. The restaurant-style version is a recipe we assumed, not a measured restaurant dish; no table prints a restaurant weight or fat use.
• US data. The oil, cornflour and soy sauce rows are US records; IFCT Table 1 has none.
• Labels are printed, not judged. Calculated, Analytical and the other labels are USDA's words on the records; we print them and draw no conclusion from them.

How to log it so the numbers hold

• Log it by parts. Weigh the chicken raw, log the batter ingredients and the soy sauce by their own weight, and log the oil by what you pour and what is left in the pan (weight × figure ÷ 100); our ghee, oil and sugar guide has the spoon values.
• Say how much oil. It is an input this page cannot know; a teaspoon is 39.8 kcal and 5 g of absorbed oil 44.2 kcal.
• Say what else went in. Sugar, ketchup, a sauce slurry and any gravy are not counted.
• Log the rice or noodles separately. They are not in these figures.

Where NYUS fits (our app)

We make NYUS, so read this as ours. NYUS is an AI fitness and nutrition coach in early access on Android, with no ads and no data selling. You log foods yourself by searching 8,900+ Indian and global foods or by barcode, and a weekly check-in adjusts your calories, macros and step goal once enough is logged. Barcode coverage of Indian packaged foods is not complete, so search by name when a scan finds nothing.

What this page leaves out

• A measured calorie figure for chilli chicken as a dish: no primary record prints one, so every figure here is an estimate from stated weights.
• A calorie target, and any claim about what chicken, oil or soy sauce do to your body: we have not looked up any for any person, so we give none. If you have a medical condition or are pregnant, ask your doctor or dietitian.
• Sugar, ketchup, vinegar, chilli sauce, a sauce slurry, salt, pepper and monosodium glutamate, and other versions such as gravy chilli chicken, chicken manchurian, chilli paneer or a breast-meat version: not covered here; log them from their own rows (our chicken curry guide works breast and thigh out).
• Restaurant, takeaway and packaged chilli chicken: no table prints a restaurant weight or fat use, so we give no such figure; read the pack for packaged ones.
• Per 100 g and per plate figures: no table prints a cooked weight, so none is given here.
• Nutrients beyond energy, water, protein, fat, carbohydrate, fibre, total sugars and sodium: not covered here.

Sources

• ICMR-NIN, Indian Food Composition Tables 2017 (IFCT 2017), Table 1, per 100 g edible portion, mean of the regions shown (read from the PDF text 30 October 2026): N002 Chicken, poultry, thigh, skinless (6 regions, 836 kJ, PDF p. 58); D033 Capsicum, green (6 regions, 68 kJ, PDF p. 46); G017 Onion, big (6 regions, 201 kJ, PDF p. 54); D058 Onion, stalk (6 regions, 107 kJ, PDF p. 48); G014 Ginger, fresh (6 regions, 230 kJ, PDF p. 54); G011 Garlic, big clove (6 regions, 518 kJ, PDF p. 54); G008 Chillies, green - all varieties (6 regions, 177 kJ, PDF p. 53); M001 Egg, poultry, whole, raw (6 regions, 564 kJ, PDF p. 58); A018 Wheat flour, refined (6 regions, 1472 kJ, PDF p. 41). IFCT 2017 prints raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli) and no chilli chicken, manchurian or other cooked Indo-Chinese dish, and no cooking oil, cornflour (cornstarch) or soy sauce row in Table 1 (PDF text searched for chilli chicken, manchurian, soy sauce, cornflour, cornstarch and oil; the chicken row used is N002 (skinless thigh), the egg row M001, the refined flour row A018, and the spring onion row D058 (onion, stalk)).
• USDA FoodData Central, SR Legacy 171410 (Oil, peanut, salad or cooking): Energy 884 kcal (3700 kJ), protein 0 g, total fat 100 g, carbohydrate by difference 0 g, fibre 0 g, total sugars 0 g, sodium 0 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference no label shown, total sugars Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat); portions used: 1 tsp (4.5 g); 1 cup (216 g); 1 tbsp (13.5 g) (read 30 October 2026).
• USDA FoodData Central, SR Legacy 169698 (Cornstarch): Energy 381 kcal (1590 kJ), protein 0.26 g, total fat 0.05 g, carbohydrate by difference 91.3 g, fibre 0.9 g, total sugars 0 g, sodium 9 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference Calculated, total sugars no label shown; portions used: 1 cup (128 g) (read 30 October 2026).
• USDA FoodData Central, SR Legacy 174277 (Soy sauce made from soy and wheat (shoyu)): Energy 53 kcal (222 kJ), protein 8.14 g, total fat 0.57 g, carbohydrate by difference 4.93 g, fibre 0.8 g, total sugars 0.4 g, sodium 5490 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference Calculated, total sugars no label shown, kJ Calculated, water Analytical, protein Analytical, fat Analytical, sodium Analytical; portions used: 1 individual packet (8.9 g); 1 tbsp (16 g); 1 tsp (5.3 g); 1 cup (255 g) (read 30 October 2026).
• nyus.in, the NYUS landing page, read on 30 October 2026 for the app statements in the NYUS section and the CTA.

The ingredient weights, the kJ to kcal conversions, the line values, the sums, the grids, the portion kcal, the rounding, the comparisons and every sentence starting "Our reading" are NYUS's own assumptions, arithmetic or opinion, not from USDA or IFCT. The IFCT values are the means printed in IFCT 2017 Table 1; the USDA values, data-type labels and Measures-list portions are exactly as shown on the USDA record pages. The names in the first column are the tables' own names.

Frequently asked questions