If you’re craving a dish that strikes the perfect balance between crunchy, spicy, and sweet, you’ve got to try this Crispy Chilli Chicken Recipe. I absolutely love how the chicken turns out irresistibly crispy on the outside, while staying tender and juicy inside. Plus, the sticky, tangy chilli sauce? It’s honestly addicting. Whether you’re whipping this up for a weeknight dinner or impressing guests, this recipe won’t let you down—stick with me and I’ll walk you through every step!
Why You’ll Love This Recipe
- Perfectly Crispy Texture: Twice-frying the chicken guarantees a crunch that’s just right every time.
- Balanced Flavors: The mix of honey, sriracha, and soy creates a sweet-heat combo that’s incredibly satisfying.
- Quick and Easy: With minimal ingredients and straightforward steps, you’ll have dinner ready in about 30 minutes.
- Family Favorite: My kids always ask for seconds, and your family will too!
Ingredients You’ll Need
All the ingredients in this Crispy Chilli Chicken Recipe are pretty simple, but each plays a crucial role in the final taste and texture. I recommend using fresh chicken breast and having all your sauces measured out before you start to keep things moving smoothly.
- Chicken Breast: Use fresh chicken breast and slice it thinly for even cooking and max crispiness.
- Cornflour: This is your secret to that golden crunch; it coats the chicken beautifully.
- Garlic and Ginger Paste: Adding aroma and a little kick to both the marinade and sauce.
- Egg White: Helps the cornflour stick perfectly to each chicken strip.
- Spring Onions: Fresh and crunchy, they brighten up the dish when sprinkled on top.
- Vegetable Oil: For deep frying — choose a neutral oil with a high smoke point.
- Dark Soy Sauce: Adds deep umami flavor, essential in both the marinade and stir-fry sauce.
- Sesame Oil: Just a touch in the marinade gives a nice nutty aroma.
- Sugar: Balances the saltiness and heat for a harmonious sauce.
- White Pepper: Adds subtle warmth that complements the chilli.
- Honey: Sweetens and thickens the chilli sauce for that sticky glaze.
- Sriracha: Brings the heat — adjust this depending on how spicy you like it.
- Lemon Juice: Injects bright acidity to cut through the richness.
Variations
While I love making this Crispy Chilli Chicken Recipe as is, sometimes I like to mix it up depending on what I have on hand or who I’m cooking for. Feel free to tweak the heat level or swap ingredients to make it your own!
- Spice Level: When my family was little, I lowered the sriracha for a milder version, and we all still enjoyed it a ton.
- Protein Swap: Tried it with tofu for a vegetarian twist—just be sure to press the tofu well before frying.
- Add Veggies: Toss in bell peppers or broccoli in the sauce step for a colorful, veggie-packed version.
- Gluten-Free: Use tamari instead of soy sauce and a gluten-free flour blend in place of cornflour.
How to Make Crispy Chilli Chicken Recipe
Step 1: Prep and Marinate the Chicken
Start by slicing your chicken breast into thin strips — this is key so they cook quickly and get crisp all over. Toss the chicken in a bowl with the dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Let it rest for at least 10 minutes. I usually marinate mine just while I prep the sauce and cornflour, which is perfect timing!
Step 2: Prepare the Stir-Fry Sauce
Mix together the honey, lemon juice, dark soy sauce, and sriracha in a small bowl. This sauce is the magic behind the sticky, tangy flavor you’re after. Set this aside for now — we’ll use it after the chicken is cooked.
Step 3: Coat the Chicken for Crispy Perfection
Add an egg white to the marinated chicken and mix well. Then gradually add the cornflour, stirring continuously so each piece is coated evenly and doesn’t clump together. I discovered this trick after struggling with clumps — gently separating the pieces as you coat them pays off big time.
Step 4: Fry the Chicken Twice for Maximum Crunch
Heat vegetable oil in a wok or deep frying pan to about 180°C (350°F). Fry the chicken strips for 1 to 2 minutes until they start to turn crisp but aren’t fully cooked. Remove them and drain excess oil. Once all are fried once, fry them again for 2 to 3 minutes to get that unbeatable golden crust. Double frying is a game changer you don’t want to skip.
Step 5: Cook the Sauce and Toss the Chicken
In a clean pan, heat a tablespoon of oil over medium heat and sauté the garlic and ginger paste for just 5 to 10 seconds—too long and it can burn. Pour in the stir-fry sauce ingredients and stir for about 30 seconds or until it thickens slightly. Add your crispy chicken back into the pan and toss everything together so every piece is luxuriously coated in that sticky sauce.
Step 6: Garnish and Serve Immediately
Sprinkle chopped spring onions over the top for a fresh crunch and pop it straight on the table. Trust me, this dish tastes best when enjoyed hot and fresh!
Pro Tips for Making Crispy Chilli Chicken Recipe
- Double Frying Magic: This tip ensures the chicken stays crispy even after tossing in sauce—don’t skip it!
- Separating Cornflour-Clumps: Coat each piece individually to avoid clumping and get an even crust.
- Watch Your Oil Temperature: Keep it steady around 180°C for perfect golden frying without sogginess.
- Sauce Thickness Timing: Stir the sauce just long enough to thicken; overcooking can make it too sticky or bitter.
How to Serve Crispy Chilli Chicken Recipe
Garnishes
I love finishing this dish with freshly chopped spring onions because they add a lovely mild onion flavor and pretty green color. Occasionally, I throw on some toasted sesame seeds — it’s a little touch that takes the presentation and texture up a notch.
Side Dishes
One of my favorite ways to serve this Crispy Chilli Chicken Recipe is alongside steamed jasmine rice or simple fried rice. If you’re after some greens, quick stir-fried broccoli or bok choy with garlic pairs beautifully and balances out the rich chicken.
Creative Ways to Present
For special occasions, I’ve served this on a big platter layered with crispy noodles underneath, then drizzled with extra sauce and garnished with fresh coriander and sliced red chili. It makes an impressive centerpiece that’s both vibrant and delicious!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The chicken tends to soften a bit but still tastes great when reheated properly.
Freezing
I’ve frozen the cooked chicken before and found it keeps well for up to one month. Just freeze the chicken and sauce separately if possible, to avoid sogginess when thawed.
Reheating
To reheat crispiness, I recommend using the oven or an air fryer — around 180°C for 5-7 minutes usually does the trick. Microwaving tends to make the coating soggy, which is a shame because of how delicious that crunch is!
FAQs
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Can I use chicken thighs instead of chicken breast for this recipe?
Absolutely! Chicken thighs are even more flavorful and juicy. Just make sure to cut them into similar sized strips and adjust the cooking time slightly—thighs might take a minute or two longer to cook through.
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How can I make this Crispy Chilli Chicken Recipe spicier?
To increase the heat, simply add more sriracha to the stir-fry sauce or toss in some finely chopped fresh chilies when cooking the sauce. You can also sprinkle in a pinch of chili flakes for a fiery kick.
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What’s the best way to prevent the chicken from clumping when coating with cornflour?
Coating each chicken piece individually and gently separating them as you add the cornflour is key. If you add it all at once, it often leads to clumps and uneven cooking.
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Can I use all-purpose flour instead of cornflour?
While you can use all-purpose flour, cornflour (cornstarch) gives a lighter and crisper coating that I personally prefer for this recipe. If you only have flour, try mixing it with a bit of baking powder to mimic the crispness.
Final Thoughts
This Crispy Chilli Chicken Recipe has quickly become a go-to in my kitchen because it’s reliably delicious and surprisingly easy to perfect. I hope when you give it a try, you love the satisfying crunch and flavorful sauce as much as I do. It’s one of those recipes that always bring everyone to the table with smiles and empty plates—which is exactly why I’m sharing it with you today. Happy cooking, friend!
Print
Crispy Chilli Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Crispy Chilli Chicken recipe features tender chicken breast strips marinated in a flavorful soy and ginger mixture, coated in cornflour for a crunchy texture, then twice-fried to perfection. The chicken is tossed in a sweet and spicy homemade chilli sauce with honey, lemon, and sriracha, garnished with fresh spring onions for a deliciously vibrant dish.
Ingredients
Chicken and Coating
- 300 g Chicken Breast, cut into thin strips
- 100 g Cornflour (add more if needed, see notes)
- 1 Egg White
- Vegetable Oil, for frying
- 2 Spring Onions, chopped for garnish
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
Instructions
- Prepare the Chicken: Slice the chicken breasts into thin strips for even cooking and better coating.
- Marinate the Chicken: Place the chicken strips in a large mixing bowl. Add the marinade ingredients: dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Mix well and leave to marinate for at least 10 minutes to absorb the flavors.
- Make the Stir Fry Sauce: While the chicken is marinating, combine honey, lemon juice, dark soy sauce, and sriracha in a small bowl. Set aside for later use.
- Coat the Chicken: Add the egg white to the marinated chicken and mix thoroughly. Gradually add cornflour, coating each piece evenly—if clumping occurs, separate pieces and dust individually as per notes.
- First Fry: Heat vegetable oil in a wok or frying pan to 180°C (350°F). Fry the chicken pieces for 1 to 2 minutes until cooked through but not fully crispy. Remove and drain.
- Second Fry for Crispiness: Re-fry the chicken pieces for an additional 2 to 3 minutes to achieve a crispy golden texture. Remove and drain excess oil.
- Prepare the Sauce: In a clean pan, heat a tablespoon of oil and sauté a tablespoon of garlic and ginger paste for 5 to 10 seconds until fragrant. Add the prepared stir fry sauce and stir continuously for about 30 seconds until the sauce thickens slightly.
- Toss Chicken in Sauce: Add the crispy chicken to the sauce and toss thoroughly until all pieces are evenly coated with the sweet chilli sauce.
- Garnish and Serve: Sprinkle chopped spring onions over the saucy chicken and serve immediately for best texture and flavor.
Notes
- If the chicken pieces clump together when adding cornflour, separate them carefully and coat each piece individually to ensure even crispiness.
- Make sure the oil is hot enough (around 180°C) before frying to avoid greasy chicken.
- Double frying the chicken ensures an extra crispy texture that holds well when tossed in sauce.
- This dish is best eaten immediately after preparation as the coating may soften over time.
Nutrition
- Serving Size: 1 serving (approximately 150 g)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 65 mg
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