Description
This Crispy Chilli Chicken recipe offers tender chicken breast strips coated in a crunchy cornflour batter, then fried to perfection and tossed in a flavorful sweet and spicy chilli sauce. Enhanced with garlic, ginger, soy sauce, and a hint of sesame oil, this dish delivers the perfect balance of heat and sweetness, making it an ideal appetizer or main course for any occasion.
Ingredients
Scale
Chicken and Coating
- 300 g Chicken Breast, cut into thin strips
- 100 g Cornflour (add more if needed)
- 1 Egg White
- Vegetable Oil (for frying)
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
Garnish
- 2 Spring Onions, chopped
Instructions
- Preheat. Begin by heating your oil in a wok or frying pan to 180°C (350°F) to ensure it’s ready for frying the chicken strips.
- Prepare Chicken. Slice the chicken breast into thin strips for even cooking and maximum crispiness.
- Marinade. In a large mixing bowl, combine the chicken strips with the marinade ingredients: dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Mix well and leave it to rest for at least 10 minutes to absorb the flavors.
- Prepare Stir Fry Sauce. While the chicken marinates, mix together the honey, lemon juice, dark soy sauce, and sriracha in a small bowl. Set this aside to use later.
- Coat Chicken. Add the egg white to the marinated chicken and mix until combined. Gradually add the cornflour, stirring thoroughly to coat each piece evenly with the batter.
- Fry Chicken – First Fry. Heat vegetable oil in the wok or frying pan to 180°C. Fry the coated chicken strips for 1 to 2 minutes until they start to turn golden. Remove and drain on paper towels.
- Fry Chicken – Second Fry. Return the chicken to the hot oil and fry again for 2 to 3 minutes. This double-frying technique ensures the chicken becomes extra crispy.
- Simmer Sauce. In a clean pan, heat a tablespoon of oil over medium-high heat. Quickly fry a tablespoon of garlic and ginger paste for 5 to 10 seconds until fragrant. Add the prepared stir fry sauce and cook for about 30 seconds, stirring continuously until the sauce thickens slightly.
- Combine. Add the crispy fried chicken to the sauce pan. Toss thoroughly to coat all pieces with the sweet and spicy chilli sauce evenly.
- Garnish and Serve. Sprinkle chopped spring onions over the coated chicken and serve immediately while hot and crispy.
Notes
- Ensure the oil temperature is hot enough (180°C / 350°F) before frying to get the chicken crispy.
- You can adjust the amount of cornflour if needed to achieve a thick coating on the chicken.
- Double frying the chicken helps to lock in the crispiness even after tossing it in sauce.
- Use fresh garlic and ginger paste for the best aromatic flavor.
- If you prefer less heat, adjust or omit the sriracha in the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: Crispy Chilli Chicken, Chinese chicken recipe, spicy chicken, sweet and spicy chicken, fried chicken strips, homemade chilli chicken
