Crispy Chilli Chicken is the ultimate comfort food, perfect for those nights when you’re craving a takeout-style dish with a bit of a kick! Imagine golden, crispy chicken strips coated in a sweet, spicy, and savory sauce that’s just sticky enough to cling to each bite, with hints of garlic, ginger, and fresh vegetables for balance. This dish comes together quickly, making it a fantastic choice for a special weeknight treat or an easy-to-prepare meal that feels a little extra.
Why You’ll Love This Recipe:
- Restaurant Quality at Home: Recreate your favorite Chinese-inspired flavors right in your kitchen.
- Perfectly Crispy Texture: Double frying ensures the chicken stays crunchy, even after being tossed in sauce.
- Sweet, Spicy, and Tangy Sauce: The honey and sriracha combo balances heat with a touch of sweetness.
- Versatile Pairings: Serve with rice, noodles, or even as a flavorful appetizer.
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts, sliced into thin strips – Tender and easy to cook quickly.
- 1 tbsp light soy sauce – Adds a savory base to the marinade.
- 1 tsp sesame oil – For a hint of nutty depth in the flavor.
- 1 egg white – Helps the cornstarch adhere, giving the chicken a perfect crunch.
- 1 cup cornstarch (for coating) – Ensures a light, crispy coating for the chicken.
- Vegetable oil (for deep frying) – Neutral oil with a high smoke point, ideal for frying.
For the Sauce:
- 3 tbsp sriracha or hot chili sauce – The key ingredient for a spicy kick; adjust to taste.
- 2 tbsp honey – Balances the heat with a touch of sweetness.
- 2 tbsp soy sauce – Adds a rich, umami flavor.
- 1 tbsp ketchup – A hint of tanginess that rounds out the sauce.
- 1 tbsp lime juice – Fresh and tangy, cutting through the richness.
- 1 tsp chili flakes (optional, for extra heat) – Adds an extra layer of spiciness if desired.
For Stir-Frying:
- 1 tbsp vegetable oil – Neutral oil to sauté the aromatics.
- 1 tbsp minced garlic – Adds depth and fragrance.
- 1 tsp minced ginger – A bright, peppery complement to the garlic.
- 1 red bell pepper, sliced – For a pop of color and mild sweetness.
- 1 small carrot, julienned – Adds crunch and slight sweetness.
- Spring onions and sliced red chilies (for garnish) – Brings freshness and a pop of heat.
How to Make Crispy Chilli Chicken
Step-by-Step Instructions:
- Marinate the Chicken: In a mixing bowl, combine the chicken strips with soy sauce, sesame oil, and egg white. Toss until each piece is well coated and let it marinate for 10-15 minutes. This quick marinade will season the chicken and help the cornstarch coating stick better, making it extra crispy.
- Coat the Chicken: After marinating, add the cornstarch to the bowl and toss the chicken until all pieces are thoroughly coated. The cornstarch creates a light, crispy layer that gives you that restaurant-style crunch.
- First Fry: In a wok or deep frying pan, heat vegetable oil to 350°F (180°C). Fry the chicken pieces in small batches for 2-3 minutes, or until they turn golden and crispy. Avoid crowding the pan, as this can lower the oil temperature and make the chicken less crispy. Once done, drain the chicken on a paper towel.
- Double Fry: To achieve maximum crunchiness, fry the chicken again for an additional 2-3 minutes. This double frying technique makes the coating extra crispy, so it holds up even after tossing in the sauce. Remove the chicken and set aside on a fresh paper towel.
- Make the Sauce: In a small bowl, mix together the sriracha, honey, soy sauce, ketchup, lime juice, and chili flakes (if using). This sauce is the perfect blend of sweet, spicy, and tangy—each bite is balanced with a little bit of everything.
- Stir-Fry the Aromatics and Veggies: In a clean wok or frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, stirring until fragrant—about 30 seconds. Next, add the bell pepper and carrot, and stir-fry for about 2 minutes until they start to soften but retain a bit of crunch.
- Combine Everything: Pour the prepared sauce into the pan with the garlic, ginger, and vegetables. Let it simmer for a minute, allowing it to thicken slightly. Add the fried chicken pieces and toss well to coat each piece in the sauce, making sure every bite is packed with flavor.
- Serve: Transfer the Crispy Chilli Chicken to a serving dish and garnish with fresh spring onions and sliced red chilies for an extra pop of color and flavor. Serve hot with steamed rice or noodles to soak up the extra sauce.
Helpful Tips:
- Double Fry for Extra Crispiness: The second fry makes the chicken extra crispy and helps the coating stay crunchy, even after it’s sauced.
- Adjust Spice Level: If you prefer a milder flavor, reduce the amount of sriracha or omit the chili flakes. For more heat, you can add extra chili sauce or a sprinkle of crushed red pepper.
- Prepare the Sauce Ahead: Mix the sauce ingredients in advance to save time and make the cooking process even faster.
- Make it a Complete Meal: Serve with steamed rice, fried rice, or noodles. Add steamed or stir-fried veggies for a balanced meal.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-inspired
- Diet: Dairy-Free
Nutritional Information (per serving):
- Calories: Approximately 667 kcal
- Protein: 25g
- Carbohydrates: 50g
- Fat: 35g
Frequently Asked Questions:
Can I make this recipe gluten-free?
Yes! Simply replace the soy sauce with a gluten-free alternative, such as tamari or coconut aminos.
What other vegetables can I use?
Feel free to add or substitute with your favorite vegetables, like snap peas, broccoli, or zucchini. Just slice them thinly to ensure they cook quickly.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are a great alternative and stay juicy. Just make sure to cut them into thin strips for even cooking.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat for best results, which will help maintain some of the crispiness.
Storage Instructions:
- Refrigerator: Store any leftovers in an airtight container for up to 3 days.
- Freezing: It’s best to enjoy this dish fresh. Freezing may cause the coating to lose its crispness.
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Conclusion
This Crispy Chilli Chicken is a delicious way to bring restaurant-quality flavor to your kitchen. The balance of sweetness, spice, and tanginess paired with that irresistible crunch makes it a crowd-pleaser every time. Enjoy this dish as part of a cozy dinner at home, or impress friends with a meal that tastes like a takeout favorite!
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Crispy Chilli Chicken
Description
Crispy Chilli Chicken is the ultimate comfort food, perfect for those nights when you’re craving a takeout-style dish with a bit of a kick! Imagine golden, crispy chicken strips coated in a sweet, spicy, and savory sauce that’s just sticky enough to cling to each bite, with hints of garlic, ginger, and fresh vegetables for balance. This dish comes together quickly, making it a fantastic choice for a special weeknight treat or an easy-to-prepare meal that feels a little extra.
Ingredients
Scale
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts, sliced into thin strips – Tender and easy to cook quickly.
- 1 tbsp light soy sauce – Adds a savory base to the marinade.
- 1 tsp sesame oil – For a hint of nutty depth in the flavor.
- 1 egg white – Helps the cornstarch adhere, giving the chicken a perfect crunch.
- 1 cup cornstarch (for coating) – Ensures a light, crispy coating for the chicken.
- Vegetable oil (for deep frying) – Neutral oil with a high smoke point, ideal for frying.
For the Sauce:
- 3 tbsp sriracha or hot chili sauce – The key ingredient for a spicy kick; adjust to taste.
- 2 tbsp honey – Balances the heat with a touch of sweetness.
- 2 tbsp soy sauce – Adds a rich, umami flavor.
- 1 tbsp ketchup – A hint of tanginess that rounds out the sauce.
- 1 tbsp lime juice – Fresh and tangy, cutting through the richness.
- 1 tsp chili flakes (optional, for extra heat) – Adds an extra layer of spiciness if desired.
For Stir-Frying:
- 1 tbsp vegetable oil – Neutral oil to sauté the aromatics.
- 1 tbsp minced garlic – Adds depth and fragrance.
- 1 tsp minced ginger – A bright, peppery complement to the garlic.
- 1 red bell pepper, sliced – For a pop of color and mild sweetness.
- 1 small carrot, julienned – Adds crunch and slight sweetness.
- Spring onions and sliced red chilies (for garnish) – Brings freshness and a pop of heat.
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken strips with soy sauce, sesame oil, and egg white. Toss until each piece is well coated and let it marinate for 10-15 minutes. This quick marinade will season the chicken and help the cornstarch coating stick better, making it extra crispy.
- Coat the Chicken: After marinating, add the cornstarch to the bowl and toss the chicken until all pieces are thoroughly coated. The cornstarch creates a light, crispy layer that gives you that restaurant-style crunch.
- First Fry: In a wok or deep frying pan, heat vegetable oil to 350°F (180°C). Fry the chicken pieces in small batches for 2-3 minutes, or until they turn golden and crispy. Avoid crowding the pan, as this can lower the oil temperature and make the chicken less crispy. Once done, drain the chicken on a paper towel.
- Double Fry: To achieve maximum crunchiness, fry the chicken again for an additional 2-3 minutes. This double frying technique makes the coating extra crispy, so it holds up even after tossing in the sauce. Remove the chicken and set aside on a fresh paper towel.
- Make the Sauce: In a small bowl, mix together the sriracha, honey, soy sauce, ketchup, lime juice, and chili flakes (if using). This sauce is the perfect blend of sweet, spicy, and tangy—each bite is balanced with a little bit of everything.
- Stir-Fry the Aromatics and Veggies: In a clean wok or frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, stirring until fragrant—about 30 seconds. Next, add the bell pepper and carrot, and stir-fry for about 2 minutes until they start to soften but retain a bit of crunch.
- Combine Everything: Pour the prepared sauce into the pan with the garlic, ginger, and vegetables. Let it simmer for a minute, allowing it to thicken slightly. Add the fried chicken pieces and toss well to coat each piece in the sauce, making sure every bite is packed with flavor.
- Serve: Transfer the Crispy Chilli Chicken to a serving dish and garnish with fresh spring onions and sliced red chilies for an extra pop of color and flavor. Serve hot with steamed rice or noodles to soak up the extra sauce.