Introduction

This Crispy Chilli Chicken recipe brings together tender chicken strips coated in a light, crunchy batter and tossed in a flavorful sweet and spicy sauce. It’s a perfect dish for those who love a balance of heat and sweetness with a satisfying crunch. Easy to make at home, it’s sure to be a family favorite.

A white plate piled with many pieces of crispy fried chicken coated in a shiny, sticky red-orange sauce. The chicken pieces vary in shape and size, showing a crunchy texture beneath the sauce. Small slices of light green scallions are scattered on top, adding a fresh contrast. The plate is placed on a white marbled surface with a pair of golden chopsticks lying next to it and a few extra slices of scallion nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

2 tbsp dark soy sauce (for marinade)

1 tbsp garlic and ginger paste (for marinade)

1 tsp sesame oil

1 tsp sugar

1 tsp white pepper

3 tbsp dark soy sauce (for stir fry sauce)

4 tbsp honey

1 tbsp sriracha

2 tbsp lemon juice

Instructions

Step 1: Preheat oil in a wok or frying pan to 180°C (350°F) for frying the chicken.

Step 2: Cut the chicken breast into thin strips to ensure even cooking and crispiness.

Step 3: In a large mixing bowl, combine the chicken strips with 2 tbsp dark soy sauce, 1 tbsp garlic and ginger paste, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp white pepper. Let the chicken marinate for at least 10 minutes.

Step 4: While the chicken marinates, prepare the stir fry sauce by mixing 4 tbsp honey, 3 tbsp dark soy sauce, 2 tbsp lemon juice, and 1 tbsp sriracha in a small bowl. Set aside.

Step 5: Add 1 egg white to the marinated chicken and mix well. Gradually add cornflour to the chicken, mixing thoroughly so each piece is evenly coated.

Step 6: Fry the chicken strips in the hot oil for 1 to 2 minutes until lightly golden. Remove and drain on paper towels. Then fry them a second time for 2 to 3 minutes to achieve extra crispiness. Drain again.

Step 7: In a clean pan, heat a tablespoon of oil over medium heat. Add 1 tsp garlic and ginger paste and sauté for 5 to 10 seconds until fragrant.

Step 8: Pour in the prepared stir fry sauce and cook for about 30 seconds, stirring until the sauce thickens slightly.

Step 9: Add the crispy chicken to the pan and toss well to coat all pieces evenly with the sweet chilli sauce.

Step 10: Sprinkle chopped spring onions over the chicken and serve immediately for the best texture and flavor.

Tips & Variations

For extra heat, increase the amount of sriracha or add a pinch of chili flakes to the stir fry sauce.

Use thigh meat instead of breast for juicier chicken, adjusting cooking time as needed.

Make sure the oil is at the right temperature before frying to achieve crispy chicken without absorbing too much oil.

You can use regular soy sauce if dark soy sauce is unavailable, but dark soy sauce adds a richer color and flavor.

FAQs

Can I use frozen chicken for this recipe?

Yes, frozen chicken breast can be used, but make sure to thaw it completely and pat dry to prevent excess moisture which can affect the crispiness.

Is it possible to make this recipe gluten-free?

Yes, you can replace regular soy sauce with tamari or a gluten-free soy sauce alternative, and ensure the cornflour and other ingredients are gluten-free certified.