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
Scale
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
