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Crispy Chilli Chicken Recipe

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4.9 from 15 reviews

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.

Ingredients

Chicken and Marinade

  • 300 g chicken breast
  • 2 tbsp dark soy sauce
  • 1 tbsp garlic and ginger paste
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp white pepper
  • 1 egg white
  • 100 g cornflour (add more if needed, see notes)

Stir Fry Sauce

  • 3 tbsp dark soy sauce
  • 4 tbsp honey
  • 1 tbsp sriracha
  • 2 tbsp lemon juice

Garnish and Cooking

  • Vegetable oil (for frying)
  • 2 spring onions, chopped
  • 1 tbsp garlic and ginger paste (for sauce stir fry)

Instructions

  1. Prepare Chicken: Cut the chicken breast into thin strips, ensuring even sizes for consistent cooking.
  2. Marinate Chicken: Place the chicken strips into a large mixing bowl and add 2 tbsp dark soy sauce, 1 tbsp garlic and ginger paste, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp white pepper. Mix thoroughly and leave to rest for at least 10 minutes for the flavors to infuse.
  3. Make Stir Fry Sauce: While the chicken marinates, combine 3 tbsp dark soy sauce, 4 tbsp honey, 1 tbsp sriracha, and 2 tbsp lemon juice in a small bowl. Set aside to use later.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare Sauce Base: In a clean pan, heat 1 tbsp vegetable oil and fry 1 tbsp 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.
  8. 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.
  9. 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.

Find it online: https://sweetworldcooks.com/crispy-chilli-chicken-recipe/