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Crispy Chilli Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/crispy-chilli-chicken-recipe/