Why You’ll Love This Recipe

Crispy Chilli Chicken is a flavorful, crispy, and spicy dish that combines succulent chicken breast coated in a crunchy cornflour batter, then tossed in a savory stir-fry sauce with the perfect balance of sweet, tangy, and heat. The crispy chicken is complemented by fresh spring onions and a hint of garlic and ginger, making this dish irresistible. Whether served over rice or on its own, it’s a great choice for a delicious dinner or a show-stopping dish at your next gathering.

Ingredients

For the Chicken:

• 300 g chicken breast
• 100 g cornflour (add more if needed)
• 1 tsp garlic and ginger paste
• 1 egg white
• 2 spring onions, chopped
• Vegetable oil (for frying)

For the Chicken Marinade:

• 2 tbsp dark soy sauce
• 1 tbsp garlic and ginger paste
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp white pepper

For the Stir-Fry Sauce:

• 3 tbsp dark soy sauce
• 4 tbsp honey
• 1 tbsp sriracha
• 2 tbsp lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken

1. In a bowl, combine the dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Stir to combine.
2. Slice the chicken breast into bite-sized pieces and add them to the marinade. Mix well to coat the chicken evenly.
3. Let the chicken marinate for at least 30 minutes or up to 2 hours in the fridge.

2. Prepare the Coating

1. In a shallow bowl, whisk the egg white until frothy.
2. In another bowl, add the cornflour. Dredge the marinated chicken pieces in the egg white first, then coat them in the cornflour. Add more cornflour if needed to get a thick, even coating.

3. Fry the Chicken

1. Heat vegetable oil in a deep pan or wok over medium-high heat. The oil should be hot enough to fry the chicken pieces but not smoking.
2. Carefully add the coated chicken pieces to the hot oil and fry in batches for 4-5 minutes until golden and crispy. Remove the chicken from the oil and drain on paper towels.

4. Prepare the Stir-Fry Sauce

1. In a separate pan, combine the dark soy sauce, honey, sriracha, and lemon juice. Stir well to combine and bring to a simmer over medium heat. Let it simmer for 2-3 minutes until the sauce slightly thickens.

5. Combine the Chicken with the Sauce

1. Once the sauce has thickened, add the crispy chicken pieces to the pan and toss them gently to coat with the stir-fry sauce.
2. Add the chopped spring onions and cook for another 1-2 minutes, allowing everything to combine and heat through.

6. Serve

1. Serve the Crispy Chilli Chicken immediately, garnished with more spring onions if desired. It pairs wonderfully with steamed rice or stir-fried vegetables.

Servings and Timing

• Servings: 4
• Prep time: 15 minutes (plus marinating time)
• Cook time: 20-25 minutes
• Total time: 35-40 minutes

Variations

• Spicy level: Adjust the amount of sriracha to make the dish as spicy as you like. For a milder version, reduce the sriracha or substitute with a milder chili sauce.
• Add vegetables: Add bell peppers, broccoli, or snow peas to the stir-fry sauce for extra crunch and flavor.
• Vegetarian option: Substitute the chicken with tofu or tempeh, cut into cubes, and follow the same steps for marination and frying.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: Reheat in a hot pan or in the oven to crisp up the chicken again. Avoid microwaving to maintain the crispiness.

FAQs

1. Can I use chicken thighs instead of chicken breast?

Yes, you can use boneless, skinless chicken thighs for a juicier, more flavorful option. The cooking method remains the same.

2. Can I make this dish ahead of time?

While this dish is best served fresh to maintain the crispiness of the chicken, you can prepare the marinade and sauce in advance. Fry the chicken and toss it in the sauce when you’re ready to serve.

3. How can I make the chicken even crispier?

To make the chicken extra crispy, you can double-coat the chicken. After dipping in the egg white, coat the chicken in cornflour, then dip it in the egg white and coat it again in the cornflour before frying.

4. Can I make this dish less sweet?

If you prefer a less sweet version, you can reduce the amount of honey or replace it with a little bit of agave syrup or a sugar substitute.

5. Can I use a different type of oil for frying?

Yes, you can use other oils like sunflower oil or peanut oil. Just make sure the oil has a high smoking point for frying.

6. Can I make this dish without frying the chicken?

If you prefer a healthier version, you can bake the coated chicken pieces in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until crispy.

7. Is this dish spicy?

Yes, the sriracha adds a spicy kick. If you prefer less heat, you can adjust the amount of sriracha or substitute it with a milder chili sauce.

8. Can I use low-sodium soy sauce?

Yes, you can use low-sodium soy sauce if you want to reduce the salt content in the dish.

9. Can I freeze the leftovers?

Yes, you can freeze the crispy chicken in an airtight container for up to 2 months. To reheat, bake in the oven to restore the crispiness.

10. Can I make the sauce ahead of time?

Yes, you can make the stir-fry sauce in advance and store it in the fridge. Just reheat it before tossing the chicken in it.

Conclusion

Crispy Chilli Chicken is a flavorful, crispy, and spicy dish that’s perfect for any occasion. The combination of tender chicken, crispy coating, and a sweet, tangy, and spicy sauce makes every bite irresistible. Whether you’re serving it for a weeknight dinner or a special gathering, this dish will definitely impress your family and friends. Enjoy the perfect balance of heat, sweetness, and crunch with this delightful recipe!

Print