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.