The Crispy Chilli Chicken Recipe is a wonderful blend of textures and bold flavors that make it a perfect go-to dish for weeknights or casual gatherings. It's all about getting that satisfyingly crispy chicken coated in a silky, spicy-sweet chilli sauce that's packed with punch. Whether you're craving something exciting after a long day or want to impress friends with minimal fuss, this recipe will quickly become one you reach for again and again.
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Why This Recipe Works
This Crispy Chilli Chicken Recipe nails the perfect balance of crispy texture and vibrant, layered flavor. It pairs crunchy fried chicken with a luscious, sticky sauce that's not too sweet or overpowering, making every bite exciting yet comforting.
- Consistent Texture: Double frying the chicken ensures golden, crunchy edges that hold up well under the sauce.
- Deep, Balanced Flavor: The marinade and stir-fry sauce together build a complex, sweet, tangy, and spicy profile.
- Simple Ingredients: Everyday pantry staples come together for an impressive dish without fuss.
- Fast Prep, Big Payoff: About 30 minutes from start to finish, it's a gratifying and efficient meal choice.
Ingredient Game Plan
To get the best results from your Crispy Chilli Chicken Recipe, choosing fresh and high-quality ingredients makes all the difference. I always recommend chicken breast for lean, tender meat, and don't skimp on the cornflour for that extra-crispy coating.
- Chicken breast: Aim for fresh, skinless chicken breast for even cooking and tender bites.
- Cornflour: Use fine cornflour and add more if needed-this is key for that signature crunch.
- Garlic and ginger paste: Freshly made paste elevates the dish but bottled works well in a pinch.
- Dark soy sauce: Adds depth and a little sweetness; pick a quality brand for best flavor.
- Honey and sriracha: Balance sweetness and heat in the sauce; adjust sriracha to taste.
- Lemon juice: Freshly squeezed gives a bright, acidic hit that lifts the sauce perfectly.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Crispy Chilli Chicken Recipe
Step 1 - Prep & Season
Begin by slicing your chicken breast into thin, even strips about the size of finger-width. This ensures quick cooking and a uniform crunch. Toss the chicken strips into a bowl with the marinade ingredients: dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Let this sit at room temperature for at least 10 minutes - this brief marination locks in flavor without making the chicken soggy. When mixing, be gentle so the chicken retains its shape.
Step 2 - Build Flavor
While the chicken marinates, whisk together your stir-fry sauce-honey, lemon juice, dark soy sauce, and sriracha-in a small bowl and set aside. Next, add an egg white to the marinated chicken and mix well to help the cornflour adhere. Then pour in the cornflour, coating each piece evenly. This step is crucial for the signature crispiness you want in this Crispy Chilli Chicken Recipe. If the coating appears patchy, sprinkle in a little more cornflour until each piece has a light, dusted layer.
Step 3 - Finish for Best Texture
Heat vegetable oil in a wok or deep frying pan to around 180°C (350°F) for frying. To avoid overcrowding, fry the chicken strips in batches for 1 to 2 minutes until the edges start to turn a beautiful golden brown. Remove and drain briefly, then fry them again for 2 to 3 minutes - this double frying technique gives you that unbeatable crunch. For the sauce, in a clean pan, quickly stir-fry a tablespoon of garlic and ginger paste until aromatic (5 to 10 seconds), then pour in the prepared stir-fry sauce. Stir constantly for about 30 seconds until it thickens slightly and becomes glossy. Finally, toss the crispy chicken in the sauce until each piece is evenly coated and shiny. Finish with chopped spring onions for a vibrant, fresh bite.
Pro Moves I Swear By
Over the years, I've learned that careful temperature control while frying and timing really make or break the Crispy Chilli Chicken Recipe experience. Also, don't rush the sauce step; a good sauce is what ties everything together.
- Doneness Cue: Look for golden edges and a firm bite but avoid cooking so long that chicken dries out.
- Temperature Trick: Maintain 180°C oil temp-too hot burns the coating, too cool makes it soggy.
- Make-Ahead Move: Marinate chicken up to 4 hours ahead to deepen flavor but keep coating dry before frying.
- Skip This Pitfall: Avoid overcrowding the pan to keep chicken pieces crisp and prevent steaming.
Serve It Up
Finishing Touches
For this Crispy Chilli Chicken Recipe, a sprinkle of fresh spring onions adds a lovely fresh crunch and color contrast that brightens the plate. If you like a hint of extra heat, consider a drizzle of extra sriracha or a pinch of toasted sesame seeds for an aromatic finish that makes every bite pop.
Great Pairings
This dish shines alongside simple steamed jasmine rice or fried rice to balance the sticky, spicy sauce. Light vegetable stir-fries or crunchy Asian slaws complement the bold flavors and add textural variety. I love pairing it with quick garlic greens like bok choy or tenderstem broccoli for an easy, colorful meal.
Easy Plating Wins
Keep plating light and approachable: pile the crispy chicken in the center of a plain white plate with a small heap of rice on the side. Scatter chopped spring onions or some finely sliced red chili over the top for an inviting pop of color, and serve with a wedge of lime to squeeze for an added zesty lift.
Make-Ahead & Storage
Storing Leftovers
Store leftover Crispy Chilli Chicken in an airtight container in the refrigerator for up to 3 days. You'll notice the crispiness softens over time but the flavors remain vibrant. When reheating, some crispiness can be restored with careful warming methods.
Freezer Notes
This recipe freezes reasonably well if stored in a freezer-safe container, but I recommend freezing before adding the sauce. Thaw overnight in the fridge and reheat crispy chicken separately, then toss in freshly heated sauce for best results.
Reheating Crispy Chilli Chicken Recipe Without Drying Out
To keep the chicken moist and crisp on reheating, I like using an air fryer at 160°C (320°F) for 4-5 minutes, tossing halfway through. Alternatively, reheat in the oven on a wire rack set over a baking tray-this allows air circulation and keeps the coating crispy. The microwave is best reserved for a quick zap with a paper towel to avoid sogginess but finish with a brief crisp in a hot pan if possible.
Frequently Asked Questions
Absolutely! Chicken thighs offer more juiciness and slightly richer flavor. Just adjust frying time slightly as thighs can be thicker and may need an extra minute or two to cook through.
Double frying is a classic technique that removes excess moisture and ensures the chicken is super crispy. The first fry cooks the chicken; the second fry crisps up the coating to perfection.
Yes, simply reduce the amount of sriracha or omit it to suit your taste. You can also balance heat with a bit more honey or lemon juice for tanginess.
Toss the chicken in the sauce just before serving to keep the exterior crispy. Avoid letting the chicken sit in sauce for too long, as it will soften the coating over time.
Final Thoughts
This Crispy Chilli Chicken Recipe has a special place in my kitchen because it's reliably bold and satisfying without demanding a ton of effort or unusual ingredients. I love the way the balance of sweet, spicy, and tangy notes spark up simple chicken, making it something memorable. As you make it, trust your senses-the glossy sauce, the golden crunch, and the burst of fresh spring onions will tell you you're on the right track. Give it a try any time you want dinner that feels a little special but is still approachable and quick.
PrintComplete Recipe
Crispy Chilli Chicken Recipe
This Crispy Chilli Chicken recipe features tender chicken breast strips marinated in a flavorful soy and ginger mixture, double-fried to achieve a perfect crispy texture, and tossed in a sweet and spicy chilli sauce. Garnished with fresh spring onions, this dish is ideal as an appetizer or main course for lovers of bold, zesty flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
Chicken and Marinade
- 300 g chicken breast, thinly sliced into strips
- 2 tablespoon dark soy sauce
- 1 tablespoon garlic and ginger paste
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon white pepper
Coating
- 1 egg white
- 100 g cornflour (add more if needed, see notes)
Stir Fry Sauce
- 3 tablespoon dark soy sauce
- 4 tablespoon honey
- 1 tablespoon sriracha
- 2 tablespoon lemon juice
- 1 tablespoon garlic and ginger paste (for frying)
Other
- Vegetable oil for frying
- 2 spring onions, chopped, for garnish
Instructions
- Prepare the chicken: Cut the chicken breast into thin strips and place them into a large mixing bowl.
- Marinate the chicken: Add dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper to the chicken. Mix well and leave it to rest for at least 10 minutes to allow the flavors to infuse.
- Make the stir fry sauce: In a small bowl, combine honey, lemon juice, dark soy sauce, and sriracha. Set aside for later.
- Coat the chicken: Add the egg white to the marinated chicken and mix thoroughly. Then pour in the cornflour, mixing until each piece is evenly coated. Add more cornflour if necessary to ensure good coverage.
- First fry: Heat vegetable oil in a wok or frying pan to 180°C. Fry the chicken strips for 1 to 2 minutes until lightly golden. Remove and drain on paper towels.
- Second fry for crispiness: Return chicken to the hot oil and fry again for 2 to 3 minutes until the pieces are very crispy and golden brown. Drain excess oil on paper towels.
- Prepare the sauce base: In a clean pan, add a tablespoon of oil and fry the garlic and ginger paste for 5 to 10 seconds until fragrant.
- Thicken the sauce: Add the stir fry sauce mixture to the pan and stir constantly for about 30 seconds until the sauce thickens slightly.
- Toss chicken in sauce: Add the crispy chicken to the pan and stir well to coat each piece evenly in the sweet chilli sauce.
- Garnish and serve: Sprinkle chopped spring onions over the chicken and serve immediately to enjoy the crispy texture with the flavorful sauce.
Notes
- For extra crispiness, make sure the oil temperature stays around 180°C during frying.
- If the coating is too thin, add more cornflour to fully cover the chicken pieces.
- Adjust the amount of sriracha in the stir fry sauce for your preferred spice level.
- Use fresh spring onions for garnish to add a fresh, mild onion flavor and color contrast.
- Double frying ensures maximum crispiness; do not skip the second fry.
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