If you're craving a dish that's both juicy and packed with punchy flavor, this Crispy Chilli Chicken Recipe is exactly what you need. Perfect for a cozy weeknight or when friends drop by, it delivers that satisfying crunch alongside a sweet, spicy sauce that keeps everyone coming back for more.
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What Sets This Apart
I've tried plenty of chilli chicken versions, but this one nails the perfect balance between crispy texture and that glossy, spicy coating without being too heavy or sweet.
- Consistent Results: Following the two-step frying method ensures every bite is satisfyingly crisp.
- Rich, Balanced Flavor: The combination of honey, sriracha, and lemon juice gives a sweet heat that never overwhelms.
- Pantry-First Ingredients: With mostly common Asian condiments, you can whip this up without special trips to specialty stores.
- Weeknight Friendly: It comes together in just about 30 minutes, making it great for busy evenings or casual entertaining.
Ingredient Snapshot
When it comes to this Crispy Chilli Chicken Recipe, quality chicken and fresh aromatics really shine through. I always recommend fresh garlic and ginger paste-if you can find a good one or make it yourself, the flavor difference is very noticeable.
- Chicken Breast: Choose firm, fresh pieces without discoloration for juicier strips.
- Cornflour: Essential for a crispy coating; add a little extra if your chicken looks wet after marinating.
- Garlic and Ginger Paste: Fresh-tasting paste adds pungency; homemade is ideal.
- Dark Soy Sauce: Provides deep umami and color-avoid light soy sauce here to keep that rich hue.
- Honey: Balances the heat with natural sweetness and adds a sticky glaze.
- Sriracha: Gives the right amount of chilli kick-adjust according to your spice tolerance.
- Lemon Juice: Adds brightness and cuts through the richness.
- Spring Onions: For freshness and crunch at the end.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Crispy Chilli Chicken Recipe
Step 1 - Prep & Season
Start by slicing your chicken breast into thin, even strips about the thickness of a finger. That way, they cook quickly and uniformly. Toss the chicken in the marinade-dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper-and let it rest for at least 10 minutes. You'll notice the chicken begins to soak up those flavors, which makes a big difference later. Also, remember to reserve time for the marinade; it's small but mighty.
Step 2 - Build Flavor
While the chicken marinates, prepare the stir-fry sauce by mixing honey, lemon juice, dark soy sauce, and sriracha in a small bowl. When your chicken is seasoned, whisk in one egg white-it helps the cornflour stick without making the coating gummy. Then gradually add cornflour until each piece looks fully coated in a matte, powdery layer; don't overdo it or the batter will become clumpy. When frying, heat your oil to about 180°C (350°F) for that perfect sizzle and golden color. I love doing a quick initial fry of about 1-2 minutes to cook the chicken through, then a second fry later to crisp things up.
Step 3 - Finish for Best Texture
After your first fry, drain the chicken briefly and get ready for round two-fry for 2 to 3 minutes until the exterior is a satisfyingly crunchy golden brown. Meanwhile, in a clean pan, quickly sauté fresh garlic and ginger paste for just 5 to 10 seconds until fragrant-don't let it burn, which happens fast. Add the prepared stir-fry sauce and stir for about 30 seconds until it thickens slightly and becomes glossy. Toss in the crispy chicken and coat each piece evenly. Garnish with chopped spring onions for a pop of color and crunch, then serve immediately for the best contrast of textures.
Cook's Notes & Tricks
Getting crispy chicken that's tender inside isn't tricky, but it does hinge on timing and temperature. The two-step frying ensures that juicy interior with an irresistibly crunchy shell every time. I've learned that rushing the marinade or skipping the second fry usually makes the chicken chewy or limp.
- Doneness Cue: Chicken should turn golden and float to the top when it's ready in the oil.
- Temperature Trick: Use a thermometer or test with a small piece of chicken; if it bubbles vigorously but doesn't smoke, you're good.
- Make-Ahead Move: You can marinade the chicken a few hours ahead, but coat and fry just before serving.
- Avoid This Pitfall: Don't overcrowd the pan when frying; it drops the oil temperature, leading to soggy chicken.
Serve & Enjoy
Finishing Touches
I love finishing this Crispy Chilli Chicken Recipe with fresh spring onions-they add a lovely green contrast and a light onion crunch that lifts the dish. A squeeze of extra lemon juice on the side is also fantastic if you want a bit more brightness. Serve immediately for the crunchiest experience, as the sauce-soaked chicken softens if left too long.
Pairs Beautifully With
This spicy-sweet dish pairs wonderfully with steamed jasmine rice or simple fried rice to soak up the sauce. A crisp cucumber salad or lightly dressed greens provide cooling texture balance. For a heartier meal, garlic noodles make a perfect sidekick that echoes the sauce's bold flavors.
Simple Plating Wins
Keep plating relaxed and inviting-pile the chicken on a shallow serving dish with scattered spring onions on top. A few lemon wedges on the side make it easy for guests to customize their tang. For special occasions, a sprinkle of toasted sesame seeds adds a nutty crunch and visual polish.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store any leftover Crispy Chilli Chicken Recipe in an airtight container and refrigerate for up to 2 days. While the chicken won't be quite as crispy after storing, it still retains wonderful flavor. Keep the sauce-coated pieces separate if you want to re-crisp them easily.
Freezing Tips
This recipe freezes well if you flash freeze the cooked chicken pieces beforehand on a tray to avoid sticking. Transfer to a freezer bag and use within 1 month. Thaw overnight in the fridge before reheating to maintain better texture, though the crispiness will always be best fresh.
Reheating Crispy Chilli Chicken Recipe Without Drying Out
Reheat gently in a preheated oven at 180°C (350°F) for about 8-10 minutes to revive crispiness, turning halfway. Alternatively, use an air fryer for 5 minutes at the same temperature. If using a microwave, cover loosely and heat briefly, then finish with a quick pan-fry or under a broiler to avoid drying out.
Frequently Asked Questions
Absolutely. Chicken thighs are juicier and forgiving if slightly overcooked. Adjust frying time slightly as thighs may take a bit longer to cook through.
Simply reduce or omit the sriracha sauce in the stir-fry sauce. You can also add a bit more honey or lemon juice to balance the heat.
Yes, cornflour creates the light, crunchy coating when fried. You could mix in some plain flour, but cornflour is key for that signature crispiness.
Yes, the stir-fry sauce can be made ahead and stored in the fridge for up to 2 days. Just warm it slightly before tossing with the chicken.
Final Thoughts
This Crispy Chilli Chicken Recipe is a dependable crowd-pleaser that feels special without being complicated. I love how the texture and sweet-heat combo keep surprising my family every time, and once you try it yourself, I'm sure you'll agree it's become a staple your dinner rotation needs.
PrintFull Recipe
Crispy Chilli Chicken Recipe
This Crispy Chilli Chicken recipe delivers perfectly fried chicken strips coated in a crunchy cornflour crust, tossed in a flavorful sweet and spicy chilli sauce. Marinated with soy, garlic, and spices, then twice-fried for extra crispiness, it's garnished with fresh spring onions for a delightful texture contrast. Ideal for a quick, tasty main course with an Asian-inspired flair.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
Chicken and Marinade
- 300 g chicken breast
- 2 tablespoon dark soy sauce
- 1 tablespoon garlic and ginger paste
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 egg white
- 100 g cornflour (add more if needed, see notes)
Stir Fry Sauce
- 3 tablespoon dark soy sauce
- 4 tablespoon honey
- 1 tablespoon sriracha
- 2 tablespoon lemon juice
Garnish and Cooking
- Vegetable oil (for frying)
- 2 spring onions, chopped
- 1 tablespoon garlic and ginger paste (for sauce stir fry)
Instructions
- Prepare Chicken: Cut the chicken breast into thin strips, ensuring even sizes for consistent cooking.
- Marinate Chicken: Place the chicken strips into a large mixing bowl and add 2 tablespoon dark soy sauce, 1 tablespoon garlic and ginger paste, 1 teaspoon sesame oil, 1 teaspoon sugar, and 1 teaspoon white pepper. Mix thoroughly and leave to rest for at least 10 minutes for the flavors to infuse.
- Make Stir Fry Sauce: While the chicken marinates, combine 3 tablespoon dark soy sauce, 4 tablespoon honey, 1 tablespoon sriracha, and 2 tablespoon lemon juice in a small bowl. Set aside to use later.
- Coat Chicken: Add 1 egg white into the marinated chicken and mix well. Gradually add 100 g cornflour and mix thoroughly until every piece is evenly coated with cornflour.
- First Fry: Heat vegetable oil in a wok or frying pan to 180°C. Fry the chicken pieces for 1 to 2 minutes until they begin to set but are not fully crisp. Remove and drain on paper towels.
- Second Fry for Crispiness: Reheat the oil and fry the chicken strips again for 2 to 3 minutes until golden brown and very crispy. Drain excess oil on paper towels.
- Prepare Sauce Base: In a clean pan, heat 1 tablespoon vegetable oil and fry 1 tablespoon garlic and ginger paste for 5 to 10 seconds until fragrant. Add the previously mixed stir fry sauce and cook for 30 seconds, stirring constantly until the sauce thickens slightly.
- Toss Chicken in Sauce: Add the crispy chicken pieces to the pan with the thickened sauce. Toss well to coat the chicken evenly in the sweet chilli sauce.
- Garnish and Serve: Sprinkle chopped spring onions over the coated chicken and serve immediately while hot and crispy.
Notes
- If the cornflour mixture is too thin, add more cornflour to ensure a good coating.
- Ensure the oil temperature stays around 180°C to achieve optimal crispiness without burning.
- Double frying is key to achieving maximum crunchiness on the chicken.
- Adjust the amount of sriracha in the stir fry sauce to control the spice level to your preference.
- Use fresh chicken breast strips for tender and juicy results.
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