There’s something deeply comforting about the familiar crackle of a hot skillet and the scent of garlic, ginger, and chilli dancing through the kitchen. For me, Asian Chilli Chicken is more than just a quick dinner—it’s a hug in a bowl, a memory of family dinners where laughter was loud and seconds were inevitable. This dish has roots that echo the bold, vibrant flavors of Indo-Chinese cuisine, where Chinese techniques meet Indian spice. It’s a culinary intersection beloved in homes and street stalls across Asia, where comfort food is reimagined with a spicy twist.
My first taste of Asian Chilli Chicken came during a trip to Kolkata, India, a city where Indo-Chinese cuisine has a rich and thriving culture. Every bite was a revelation: crispy-edged chicken pieces drenched in a sticky, sweet, spicy sauce, perfect for scooping over steamed rice. Since then, it’s become my go-to recipe on nights when I want something fast but full of depth—when I crave a meal that warms you from the inside out.
This dish embodies the spirit of home-cooking. It’s what you make when you want to impress but don’t have time for fancy prep. It’s perfect for weeknights, yet special enough for a casual dinner with friends. The balance of flavours—sweet honey, fiery sriracha, tangy lime, and that unmistakable sesame nuttiness—ensures each bite hits just right
Why You’ll Love This Recipe
- Bold, balanced flavors: The perfect blend of sweet, spicy, and tangy in every bite.
- Quick to make: Ready in just over 10 minutes, start to finish.
- Customizable heat: Make it mild for kids or extra hot for spice lovers.
- One-pan magic: No complicated prep or cleanup—just fast, fresh flavor.
A Cozy Bowl of Asian Chilli Chicken to Warm the Soul
Description
There’s something deeply comforting about the familiar crackle of a hot skillet and the scent of garlic, ginger, and chilli dancing through the kitchen. For me, Asian Chilli Chicken is more than just a quick dinner—it’s a hug in a bowl, a memory of family dinners where laughter was loud and seconds were inevitable. This dish has roots that echo the bold, vibrant flavors of Indo-Chinese cuisine, where Chinese techniques meet Indian spice. It’s a culinary intersection beloved in homes and street stalls across Asia, where comfort food is reimagined with a spicy twist.
My first taste of Asian Chilli Chicken came during a trip to Kolkata, India, a city where Indo-Chinese cuisine has a rich and thriving culture. Every bite was a revelation: crispy-edged chicken pieces drenched in a sticky, sweet, spicy sauce, perfect for scooping over steamed rice. Since then, it’s become my go-to recipe on nights when I want something fast but full of depth—when I crave a meal that warms you from the inside out.
This dish embodies the spirit of home-cooking. It’s what you make when you want to impress but don’t have time for fancy prep. It’s perfect for weeknights, yet special enough for a casual dinner with friends. The balance of flavours—sweet honey, fiery sriracha, tangy lime, and that unmistakable sesame nuttiness—ensures each bite hits just right.
Ingredients
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500 g boneless, skinless chicken breast, halved horizontally (or use chicken thighs or tenderloins)
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1½ tbsp rice flour (or substitute with all-purpose flour)
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½ tsp salt
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½ tsp black pepper
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1½ tbsp vegetable oil
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2 tsp sesame oil
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2 cloves garlic, finely minced
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2 tsp fresh ginger, finely minced
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1 tsp chilli flakes (adjust to taste)
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½ cup water
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3 tbsp sriracha sauce (or reduce to 1½ tbsp and replace remainder with ketchup)
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1 tbsp light soy sauce
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¼ cup honey (or brown sugar)
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3 tbsp lime juice (or rice vinegar)
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Optional garnishes: sliced green onions, sesame seeds, lime wedges, fresh chilli slices
Instructions
-
Slice and season the chicken:
Start by slicing your chicken breasts horizontally to create thinner cutlets. This helps them cook quickly and evenly. Sprinkle both sides with salt and pepper, then lightly dust with rice flour. The rice flour gives the chicken a delicate coating that crisps up just enough and helps the sauce cling. -
Sear until golden:
Heat vegetable oil in a large skillet over high heat. Once hot, add the chicken pieces and cook for 2–3 minutes per side until golden and just cooked through. Remove the chicken and set it aside—don’t worry if it’s not deeply browned. The sauce will add the colour and shine later. -
Sauté the aromatics:
In the same pan, reduce the heat to medium and add the sesame oil. Toss in the garlic and ginger, stirring constantly. After about 15 seconds, add the chilli flakes and continue stirring for another 30 seconds until the mixture is fragrant but not burnt. -
Make the sauce:
Pour in water, sriracha, soy sauce, and honey. Stir well, scraping up any bits from the bottom of the pan. Let the sauce simmer for 2–3 minutes, allowing it to thicken and develop that signature sticky texture. -
Add the lime juice:
This is where the brightness comes in. Stir in lime juice (or rice vinegar), and simmer another 30 seconds. Taste and adjust—if it’s too sweet, add more lime; too spicy, stir in a bit of ketchup or extra honey. -
Return chicken to the pan:
Turn off the heat and return the cooked chicken to the pan. Toss it in the hot sauce until every piece is coated with that glistening glaze. Let it sit for a moment to absorb the flavors. -
Garnish and serve:
Plate it up over steamed rice or noodles. Sprinkle with sesame seeds, chopped green onions, and a few extra chilli slices if you love heat. Add a lime wedge on the side for that final squeeze of citrus freshness.
Notes
This is a perfect dish for meal prep. You can prepare the sauce and store it separately. Then just pan-fry fresh chicken, heat the sauce, and combine when ready to serve.
INGREDIENTS YOU’LL NEED
- 500 g boneless, skinless chicken breast, halved horizontally (or use chicken thighs or tenderloins)
- 1½ tbsp rice flour (or substitute with all-purpose flour)
- ½ tsp salt
- ½ tsp black pepper
- 1½ tbsp vegetable oil
- 2 tsp sesame oil
- 2 cloves garlic, finely minced
- 2 tsp fresh ginger, finely minced
- 1 tsp chilli flakes (adjust to taste)
- ½ cup water
- 3 tbsp sriracha sauce (or reduce to 1½ tbsp and replace remainder with ketchup)
- 1 tbsp light soy sauce
- ¼ cup honey (or brown sugar)
- 3 tbsp lime juice (or rice vinegar)
- Optional garnishes: sliced green onions, sesame seeds, lime wedges, fresh chilli slices
HOW TO MAKE ASIAN CHILLI CHICKEN
STEP-BY-STEP INSTRUCTIONS
- Slice and season the chicken:
Start by slicing your chicken breasts horizontally to create thinner cutlets. This helps them cook quickly and evenly. Sprinkle both sides with salt and pepper, then lightly dust with rice flour. The rice flour gives the chicken a delicate coating that crisps up just enough and helps the sauce cling. - Sear until golden:
Heat vegetable oil in a large skillet over high heat. Once hot, add the chicken pieces and cook for 2–3 minutes per side until golden and just cooked through. Remove the chicken and set it aside—don’t worry if it’s not deeply browned. The sauce will add the colour and shine later. - Sauté the aromatics:
In the same pan, reduce the heat to medium and add the sesame oil. Toss in the garlic and ginger, stirring constantly. After about 15 seconds, add the chilli flakes and continue stirring for another 30 seconds until the mixture is fragrant but not burnt.
- Make the sauce:
Pour in water, sriracha, soy sauce, and honey. Stir well, scraping up any bits from the bottom of the pan. Let the sauce simmer for 2–3 minutes, allowing it to thicken and develop that signature sticky texture. - Add the lime juice:
This is where the brightness comes in. Stir in lime juice (or rice vinegar), and simmer another 30 seconds. Taste and adjust—if it’s too sweet, add more lime; too spicy, stir in a bit of ketchup or extra honey. - Return chicken to the pan:
Turn off the heat and return the cooked chicken to the pan. Toss it in the hot sauce until every piece is coated with that glistening glaze. Let it sit for a moment to absorb the flavors. - Garnish and serve:
Plate it up over steamed rice or noodles. Sprinkle with sesame seeds, chopped green onions, and a few extra chilli slices if you love heat. Add a lime wedge on the side for that final squeeze of citrus freshness.
HELPFUL TIPS
- Flour choices: Rice flour adds crispiness without a heavy coating. All-purpose works too if that’s what you have.
- Control the spice: Reduce chilli flakes or use ketchup to tone down the heat without sacrificing flavor.
- Meat alternatives: You can substitute with thin-sliced lamb or shrimp. Just adjust cooking time accordingly.
- Double the sauce: This sauce is addictive—consider doubling it if you like a saucy dish or are serving it with rice.
DETAILS
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Sauté / Pan-fry
- Cuisine: Asian / Indo-Chinese
- Diet: High Protein, Dairy-Free, Can be Gluten-Free
NOTES
This is a perfect dish for meal prep. You can prepare the sauce and store it separately. Then just pan-fry fresh chicken, heat the sauce, and combine when ready to serve.
NUTRITIONAL INFORMATION (per serving)
- Calories: 287
- Protein: 27g
- Carbohydrates: 21g
- Fat: 11g
- Sugar: 14g
- Sodium: 430mg
FREQUENTLY ASKED QUESTIONS
What is Asian chili chicken?
Asian chili chicken features boneless chicken breasts cooked in a sweet and spicy sauce made with honey and crushed chili flakes. It’s a one-pan stovetop recipe where the sauce thickens to a sticky glaze, coating the chicken in bold, balanced flavors. This dish is known for its savory-sweet profile and tender texture.
What is Chilli Chicken?
Chilli Chicken is a classic Indo-Chinese dish known for its crispy fried chicken tossed in a spicy, tangy sauce with onions and bell peppers. It can be served dry as an appetizer or with gravy over rice or noodles. The combination of heat, sweetness, and crunch makes it a popular favorite.
Is Chinese Chilli Chicken Spicy?
Yes, Chinese Chilli Chicken typically has a moderate level of spice, balanced with sweet elements like honey or maple syrup. The heat comes from chili sauce or crushed chilies, while the sweetness rounds out the flavors, making it flavorful rather than overwhelmingly spicy.
How to make Asian Chilli Chicken?
To make Asian Chilli Chicken, coat chicken pieces in a mix of flour, cornstarch, salt, and pepper, then fry until crispy. Toss them in a thick sauce made from chili flakes, honey, soy sauce, and garlic. The sauce should be just thick enough to coat the chicken in a sticky, flavorful glaze.
STORAGE INSTRUCTIONS
Store leftovers in an airtight container for up to 4 days in the fridge. Reheat on the stovetop or microwave with a splash of water or extra sauce to revive the glaze.
Related Recipes
If you loved this recipe, here are a few more flavorful, saucy dishes you’ll enjoy:
- Crispy Chilli Chicken
- Crispy Chinese Honey Garlic Chicken
- Crispy Chilli Chicken
- Beijing Beef– Crispy, Sweet, and Spicy Perfection
Conclusion
There’s a reason Asian Chilli Chicken has earned its place in countless family kitchens around the world. It’s quick, flexible, and packed with flavour. Whether you’re cooking solo or feeding a crowd, this dish brings excitement to the table without any fuss. Make it once, and it just might become your new weeknight favorite.
