Crispy Chilli Chicken Recipe

Introduction

Crispy Chilli Chicken is a deliciously crunchy and flavorful dish that combines tender chicken strips with a sticky, spicy sauce. Perfect for a weeknight dinner or to impress guests, this recipe offers a balanced mix of sweet, tangy, and heat.

Ingredients

• 300 g Chicken Breast
• 100 g Cornflour (Add more if needed)
• 1 tsp Garlic and Ginger Paste
• 1 Egg White
• 2 Spring Onions
• Vegetable Oil (for frying)
• 2 tbsp Dark Soy Sauce (for marinade)
• 1 tbsp Garlic and Ginger Paste (for marinade)
• 1 tsp Sesame Oil
• 1 tsp Sugar
• 1 tsp White Pepper
• 3 tbsp Dark Soy Sauce (for stir fry sauce)
• 4 tbsp Honey
• 1 tbsp Sriracha
• 2 tbsp Lemon Juice

Instructions

1. Step 1: Cut the chicken breast into thin strips.
2. Step 2: In a large mixing bowl, combine the chicken strips with 2 tablespoons dark soy sauce, 1 tablespoon garlic and ginger paste, 1 teaspoon sesame oil, 1 teaspoon sugar, and 1 teaspoon white pepper. Mix well and let it marinate for at least 10 minutes.
3. Step 3: While the chicken is marinating, prepare the stir fry sauce by mixing 4 tablespoons honey, 2 tablespoons lemon juice, 3 tablespoons dark soy sauce, and 1 tablespoon sriracha in a small bowl. Set aside.
4. Step 4: Add the egg white to the marinated chicken and mix thoroughly. Gradually add the cornflour, stirring until each piece of chicken is fully coated.
5. Step 5: Heat vegetable oil in a wok or deep frying pan to 180°C. Fry the coated chicken strips in batches for 1 to 2 minutes until lightly golden. Remove and set aside.
6. Step 6: Fry the chicken strips again in the hot oil for 2 to 3 minutes until very crispy. Drain on paper towels.
7. Step 7: In a clean pan, heat a tablespoon of oil and fry 1 teaspoon garlic and ginger paste for 5 to 10 seconds until fragrant.
8. Step 8: Add the prepared stir fry sauce to the pan and cook for about 30 seconds, stirring, until it thickens slightly.
9. Step 9: Add the crispy chicken strips to the sauce and toss well to coat evenly.
10. Step 10: Garnish with chopped spring onions and serve immediately.

Tips & Variations

• For extra crispiness, double-fry the chicken as directed in the recipe.
• You can adjust the heat by adding more or less sriracha according to your taste preferences.
• Substitute chicken breast with thigh fillets for a juicier result.
• Serve with steamed rice or noodles for a complete meal.

Storage

Store leftover crispy chilli chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or a dry frying pan to help retain the crispiness. Avoid microwaving as it may make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs work well and will add more moisture and flavor. Just ensure they are cut into thin strips for even cooking.

How do I keep the chicken crispy when reheating?

Reheat the chicken in an oven at about 180°C or in a dry pan over medium heat. Avoid microwaving to maintain the crispy texture.

Crispy Chilli Chicken Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

This Crispy Chilli Chicken recipe features tender chicken breast strips marinated and coated with a crunchy cornflour crust, then fried to golden perfection and tossed in a sweet and spicy stir-fry sauce. It’s a perfect appetizer or main dish that blends vibrant Asian flavors with a delightful crisp texture.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 3–4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken and Coating

• 300 g Chicken Breast, cut into thin strips
• 100 g Cornflour (Add More If Needed)
• 1 Egg White

Chicken Marinade

• 2 tbsp Dark Soy Sauce
• 1 tbsp Garlic and Ginger Paste
• 1 tsp Sesame Oil
• 1 tsp Sugar
• 1 tsp White Pepper

Stir-Fry Sauce

• 3 tbsp Dark Soy Sauce
• 4 tbsp Honey
• 1 tbsp Sriracha
• 2 tbsp Lemon Juice
• 1 tbsp Garlic and Ginger Paste (for frying)

Other

• Vegetable Oil (for frying)
• 2 Spring Onions (for garnish, optional)

Instructions

1. Preheat: Start by heating your frying oil to 180°C (356°F) in a wok or deep frying pan. This temperature is essential for achieving the crispy texture.
2. Prepare Chicken: Slice the chicken breast into thin strips to ensure quick and even cooking.
3. Marinate: Place the chicken strips into a large mixing bowl and add the marinade ingredients: 2 tbsp dark soy sauce, 1 tbsp garlic and ginger paste, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp white pepper. Mix well to coat and let it rest for at least 10 minutes to absorb the flavors.
4. Prepare Stir-Fry Sauce: While chicken marinates, combine 3 tbsp dark soy sauce, 4 tbsp honey, 1 tbsp sriracha, and 2 tbsp lemon juice in a small bowl. Set aside for later.
5. Coat Chicken: Add 1 egg white to the marinated chicken and mix thoroughly. Gradually add 100 g cornflour, ensuring each chicken piece is evenly coated with a thick layer of cornflour for the crispy batter.
6. First Fry: Carefully add chicken pieces into the hot oil and fry for 1 to 2 minutes until they start to firm up but aren’t fully cooked through. Remove them from the oil and drain.
7. Second Fry: Return the chicken pieces to the hot oil and fry again for 2 to 3 minutes until they are golden brown and crispy. This double frying technique ensures maximum crunch.
8. Simmer Sauce: In a clean pan, heat a tablespoon of vegetable oil. Add 1 tbsp garlic and ginger paste and fry for 5 to 10 seconds to release the aroma. Pour in the prepared stir-fry sauce and cook for about 30 seconds, stirring constantly until the sauce thickens slightly.
9. Combine: Toss the crispy fried chicken into the simmered sauce, coating each piece evenly. Cook together briefly to meld flavors and heat through.
10. Serve: Garnish with sliced spring onions if desired and serve immediately to enjoy the crispy texture and bold flavors.

Notes

• Adding more cornflour may be necessary to get a thick, even coating on the chicken.
• Double frying the chicken is key for achieving extra crispiness.
• Maintain oil temperature around 180°C during frying to prevent sogginess and ensure a perfect crust.
• Adjust sriracha quantity according to your preferred spice level.
• Use fresh garlic and ginger paste for the best flavor.

Keywords: Crispy Chilli Chicken, Asian Chicken Recipe, Fried Chicken Strips, Sweet and Spicy Chicken, Homemade Chilli Chicken