This Crispy Chilli Chicken brings the magic of your favorite Chinese takeaway to your home! With its perfect balance of sweet, tangy, and spicy flavors combined with irresistibly crispy chicken, it’s an easy dish that’s bound to impress.
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Crispy Chilli Chicken Recipe
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- Total Time: 20 minutes
Ingredients
For the Chicken
- 300 g chicken breast, thinly sliced
- 100 g cornflour (adjust as needed)
- 1 egg white
- 1 tsp garlic and ginger paste
- Vegetable oil, for frying
For the Chicken Marinade
- 2 tbsp dark soy sauce
- 1 tbsp garlic and ginger paste
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp white pepper
For the Stir-Fry Sauce
- 3 tbsp dark soy sauce
- 4 tbsp honey
- 1 tbsp sriracha
- 2 tbsp lemon juice
For Garnish
- 2 spring onions, chopped
Instructions
1. Marinate the Chicken
- Slice the chicken breast into thin strips.
- In a mixing bowl, combine the chicken with the marinade ingredients: dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper.
- Let the chicken marinate for at least 10 minutes to absorb the flavors.
2. Prepare the Sauce
- In a small bowl, mix the stir-fry sauce ingredients: dark soy sauce, honey, sriracha, and lemon juice.
- Set aside for later use.
3. Coat and Fry the Chicken
- Add an egg white to the marinated chicken and mix well.
- Gradually coat the chicken pieces with cornflour, ensuring each piece is fully covered.
- Heat vegetable oil in a wok or frying pan to 180°C (356°F).
- Fry the chicken in small batches for 1-2 minutes until light golden. Remove and drain on paper towels.
- Double-fry the chicken for an additional 2-3 minutes to achieve extra crispiness.
4. Make the Sauce
- In a clean pan, heat a tablespoon of vegetable oil over medium heat.
- Sauté the garlic and ginger paste for 5-10 seconds until fragrant.
- Pour in the prepared stir-fry sauce and stir for 30 seconds until slightly thickened.
5. Combine and Serve
- Add the crispy fried chicken to the pan and toss until fully coated in the sauce.
- Garnish with chopped spring onions and serve immediately.
Notes
1. Marinate the Chicken
- Slice the chicken breast into thin strips.
- In a mixing bowl, combine the chicken with the marinade ingredients: dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper.
- Let the chicken marinate for at least 10 minutes to absorb the flavors.
2. Prepare the Sauce
- In a small bowl, mix the stir-fry sauce ingredients: dark soy sauce, honey, sriracha, and lemon juice.
- Set aside for later use.
3. Coat and Fry the Chicken
- Add an egg white to the marinated chicken and mix well.
- Gradually coat the chicken pieces with cornflour, ensuring each piece is fully covered.
- Heat vegetable oil in a wok or frying pan to 180°C (356°F).
- Fry the chicken in small batches for 1-2 minutes until light golden. Remove and drain on paper towels.
- Double-fry the chicken for an additional 2-3 minutes to achieve extra crispiness.
4. Make the Sauce
- In a clean pan, heat a tablespoon of vegetable oil over medium heat.
- Sauté the garlic and ginger paste for 5-10 seconds until fragrant.
- Pour in the prepared stir-fry sauce and stir for 30 seconds until slightly thickened.
5. Combine and Serve
- Add the crispy fried chicken to the pan and toss until fully coated in the sauce.
- Garnish with chopped spring onions and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes, it’s ideal for weeknights.
- Authentic Flavor: A homemade marinade and stir-fry sauce give it that restaurant-quality taste.
- Customizable Heat: Adjust the spice level to suit your preference.
Ingredients
For the Chicken
- 300 g chicken breast, thinly sliced
- 100 g cornflour (adjust as needed)
- 1 egg white
- 1 tsp garlic and ginger paste
- Vegetable oil, for frying
For the Chicken Marinade
- 2 tbsp dark soy sauce
- 1 tbsp garlic and ginger paste
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp white pepper
For the Stir-Fry Sauce
- 3 tbsp dark soy sauce
- 4 tbsp honey
- 1 tbsp sriracha
- 2 tbsp lemon juice
For Garnish
- 2 spring onions, chopped
Instructions
1. Marinate the Chicken
- Slice the chicken breast into thin strips.
- In a mixing bowl, combine the chicken with the marinade ingredients: dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper.
- Let the chicken marinate for at least 10 minutes to absorb the flavors.
2. Prepare the Sauce
- In a small bowl, mix the stir-fry sauce ingredients: dark soy sauce, honey, sriracha, and lemon juice.
- Set aside for later use.
3. Coat and Fry the Chicken
- Add an egg white to the marinated chicken and mix well.
- Gradually coat the chicken pieces with cornflour, ensuring each piece is fully covered.
- Heat vegetable oil in a wok or frying pan to 180°C (356°F).
- Fry the chicken in small batches for 1-2 minutes until light golden. Remove and drain on paper towels.
- Double-fry the chicken for an additional 2-3 minutes to achieve extra crispiness.
4. Make the Sauce
- In a clean pan, heat a tablespoon of vegetable oil over medium heat.
- Sauté the garlic and ginger paste for 5-10 seconds until fragrant.
- Pour in the prepared stir-fry sauce and stir for 30 seconds until slightly thickened.
5. Combine and Serve
- Add the crispy fried chicken to the pan and toss until fully coated in the sauce.
- Garnish with chopped spring onions and serve immediately.
Tips for Success
- Double Fry for Extra Crispiness: The second fry locks in the crunch, making the chicken irresistible.
- Adjust Spice Level: Add more or less sriracha based on your heat preference.
- Prep Ahead: Marinate the chicken and prepare the sauce ahead of time to save on cooking time.
Serving Suggestions
- Serve this dish with steamed jasmine rice or fried rice for a hearty meal.
- Pair it with a side of stir-fried vegetables or a simple cucumber salad for balance.
Enjoy this Crispy Chilli Chicken, where every bite bursts with sweet, tangy, and spicy goodness! Perfect for satisfying those Chinese takeaway cravings right at home. 🌶️🍗