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 tbsp dark soy sauce
- 1 tbsp garlic and ginger paste
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp white pepper
Coating
- 1 egg white
- 100 g cornflour (add more if needed, see notes)
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, 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.
Find it online: https://hotsavors.com/crispy-chilli-chicken-recipe/
