Ebi Chili (エビチリ, or shrimp in chili sauce) is one of the most popular Chu-ka (中華）dishes in Japan—a Japanese version of Chinese cooking.It features plump shrimp stir-fried in a sweet, tangy, and slightly spicy chili sauce. Although it looks like authentic Chinese cuisine, it was actually developed in Japan and has become a beloved staple in both restaurants and home kitchens.
The dish was created in 1958 by Chen Kenmin, a Sichuan-born chef who opened the famous restaurant Shisen Hanten in Tokyo. The Sichuan dish that was the inspiration for Ebi Chili, Gan shao xiaren, is quite spicy and is made with a generous amount of doubanjiang (chili bean paste). To suit Japanese tastes, Chen softened the heat by adding ketchup and broth, creating a sweet-savory sauce that became the hallmark of Ebi Chili. It quickly spread throughout Japan, symbolizing the rise of “Japanese-Chinese” cuisine.
Today, Ebi Chili is not only served at restaurants but also enjoyed at home, and is easily available in ready-made sauces, deli counters, and frozen meals. Its ketchup-based sauce appeals to both kids and adults, making it one of the most widespread and popular examples of Japanese-Chinese cooking.
This recipe shows how to make the classic version: shrimp lightly pan-fried until crisp, then coated in a flavorful sauce that strikes the perfect balance of sweet, sour, and spicy—just like you’d find in a neighborhood Chinese diner (machi-chuka) in Japan. Using small vannamei shrimp ensures that you get a mouthful of delicious sauce in every bite!
15 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 20 vannamei shrimp, shell on
- 6 in. white part of a Japanese long onion (or substitute with green onion), finely chopped
- 1 tbsp. potato starch (for coating the shrimp)
- A1 tsp. sake
- A1/2 tsp. soy sauce
- A1 tbsp. potato starch
- A3 tbsp. vegetable oil
- B8 tbsp. water
- B1 1/2 tbsp. ketchup
- B2 tbsp. sake
- B2 tsp. sugar
- B1/2 tbsp. vinegar
- B1/2 tbsp. soy sauce
- B1 tsp. doubanjiang (chili bean paste; reduce for milder flavor)
- B1 tsp. potato starch
- B1 tsp. grated ginger
- B1 tsp. grated garlic (from a tube)
- B1/2 tsp. chicken bouillon powder
- B1/2 tsp. sesame oil
INSTRUCTIONS
- 1
Peel and devein the shrimp. Massage with 1 tbsp. potato starch, rinse with water, and pat dry. Mix with A ingredients (sake, soy sauce, and potato starch).
- 2
Mix all of the B ingredients together in a bowl, stirring well so the starch doesn’t sink to the bottom.
- 3
Heat vegetable oil in a skillet. Fry the shrimp over medium heat for about 3 minutes until crisp, then remove and drain.
- 4
Wipe excess oil from the pan, sauté the chopped long onion briefly, then pour in the B sauce. Stir with a spatula over low heat until thickened (1–2 minutes).
- 5
Return the shrimp to the pan and coat well. Drizzle with sesame oil before removing from the heat.
RecipeID
418
Tips & Notes
・Reduce the amount of doubanjiang if you prefer a milder flavor.
・Stir the sauce mixture before pouring it in as potato starch tends to settle.
・The flavor deepens if you let it cool and then reheat before serving.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.