Crispy Chilli Chicken Recipe

This Crispy Chilli Chicken Stir-Fry is honestly one of my all-time favorite takeout-style dinners, and the best part is you can whip it up in your own kitchen in just 30 minutes! Tender chicken strips are enveloped in the lightest, crispiest coating, tossed with a fiery-sweet chilli sauce, and finished with fresh spring onions—every bite bursts with flavor and irresistible crunch.

this Recipe

Ingredients You’ll Need

There’s nothing fancy here, just a handful of fresh ingredients that make all the difference in this Crispy Chilli Chicken Stir-Fry. Each element brings either a crunch, a kick, or a caramelized depth that takes this dish to addictively delicious heights!

• Chicken Breast: Lean, tender, and perfect for cutting into bite-sized strips so each piece crisps up beautifully.
• Cornflour (cornstarch): The secret to that restaurant-style crispy chicken coating—don’t be shy, and add more if you need!
• Egg White: Helps the cornflour stick and gives the chicken a gorgeously light crunch.
• Garlic & Ginger Paste: Used in both marinade and sauce, it brings tons of fragrant warmth and punchy flavor.
• Dark Soy Sauce: Adds that signature deep color, savoriness, and just the right level of umami throughout.
• Sesame Oil: A few drops infuse the chicken with rich, toasty undertones in the marinade.
• Sugar & White Pepper: Balances the spice with a hint of sweetness and a gentle, aromatic heat.
• Honey: The sticky, glossy secret to the sweet chilli sauce that clings to every crispy piece.
• Sriracha: Brings the addictive, tingly heat—add more or less depending on your spice preference.
• Lemon Juice: Provides that fresh, bright tang that lifts the entire dish.
• Spring Onions: Sliced and scattered on top for grassy sharpness and a pop of green at the finish.
• Vegetable Oil: For frying—make sure it’s hot enough for that perfect, non-greasy crunch!

Variations

This Crispy Chilli Chicken Stir-Fry is endlessly adaptable, so you can tweak the flavors and ingredients to perfectly suit your family, dietary needs, or just to use what you have in your fridge. Here’s how to make it your own:

• Bake Instead of Fry: For a lighter version, bake the cornflour-coated chicken strips at 200°C for about 20 minutes, turning halfway—just note you’ll sacrifice a bit of crunch!
• Swap the Protein: Try the same method with sliced turkey breast, tofu, or even prawns to keep dinner exciting and versatile.
• Bring in the Veg: Toss in bell peppers, sugar snap peas, or broccoli florets for an extra burst of color, freshness, and crunch.
• Make it Gluten-Free: Use tamari instead of soy sauce, and double-check your sriracha and cornflour to make sure they’re GF-friendly.

How to Make Crispy Chilli Chicken Stir-Fry

Step 1: Prep and Marinate the Chicken

Start by slicing your chicken breast into thin, even strips. Place the pieces into a large bowl and toss them with dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Let the flavors mingle for at least 10 minutes—this quick marinade adds irresistible depth and tenderness to every bite!

Step 2: Mix up the Stir-Fry Sauce

While the chicken soaks up those savory flavors, whisk together the dark soy sauce, honey, sriracha, and lemon juice in a small bowl. Set this zingy sauce aside—you’ll be amazed at how it transforms in the pan into a thick, glossy glaze perfect for tossing everything together.

Step 3: Coat the Chicken

Crack an egg and separate the white, then mix it into the marinated chicken. Sprinkle over the cornflour, tossing the chicken until each piece is completely coated. The mixture might seem sticky at first, but keep going—this is what gives you those addictive, light-as-air crispy edges!

Step 4: Fry the Chicken Twice

Heat your oil in a wok or deep frying pan until shimmering (about 180°C). Fry the coated chicken pieces for 1–2 minutes until lightly golden, working in batches so they don’t stick. Remove to a rack or paper towels, then fry all the pieces again for another 2–3 minutes—this double-fry technique guarantees a shatteringly crisp coating that won’t go soggy in the sauce!

Step 5: Sizzle the Aromatics and Toss It All Together

In a clean pan, sizzle a touch of garlic and ginger paste in a little oil for just 5–10 seconds—it’ll smell absolutely incredible. Pour in your pre-mixed stir fry sauce and stir for about 30 seconds, letting it bubble and thicken slightly. Now toss in all that glorious crispy chicken and stir to coat every piece in glossy, sticky chilli sauce!

Step 6: Garnish and Serve

Scatter over plenty of chopped spring onions for a fresh crunch and pop of color. Your Crispy Chilli Chicken Stir-Fry is ready to serve piping hot—enjoy it while the chicken is at its crispiest!

How to Serve Crispy Chilli Chicken Stir-Fry

Garnishes

Before you bring your Crispy Chilli Chicken Stir-Fry to the table, shower it generously with fresh spring onions for color and crunch. For extra flair, sprinkle over toasted sesame seeds or a few chopped red chillies if you’re brave—these finishing touches pop both visually and taste-wise!

Side Dishes

This stir-fry absolutely shines with a big bowl of steamed jasmine rice or fluffy egg-fried rice to soak up that sticky chilli sauce. If you’re craving extra veggies, try it alongside quick-stirred bok choy, garlic green beans, or a simple cucumber salad to balance the heat.

Creative Ways to Present

Serve your Crispy Chilli Chicken Stir-Fry in a beautiful shallow platter so everyone can help themselves, or pile it into lettuce cups for DIY wraps—such a fun way to get everyone around the table involved. For parties, skewer bite-sized pieces and offer them as brilliant appetizers with a little extra sauce for dipping!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which is rare, honestly!), let the chicken cool completely before storing it in an airtight container in the fridge. It keeps well for up to 2 days—you’ll likely notice the crispy coating softening, but the flavor stays amazing.

Freezing

For best results, freeze the fried chicken strips before tossing in sauce. Store them on a lined tray until solid, then transfer to a freezer bag for up to 2 months. When ready, just re-crisp in a hot oven, toss in fresh sauce, and enjoy a speedy homemade version any time!

Reheating

Pop leftover Crispy Chilli Chicken Stir-Fry in a hot oven (200°C/400°F) for 8–10 minutes to revive some of that lovely crunch, or heat briefly in a pan. Microwaving works in a pinch, but you’ll lose the crispiness—don’t forget the freshly chopped spring onions to perk it up!

FAQs

Final Thoughts

If you’re craving that irresistible combo of succulent chicken, fiery-sweet chilli sauce, and out-of-this-world crunch, this Crispy Chilli Chicken Stir-Fry will absolutely deliver. Go on—give it a try and make your next fakeaway night a little more special (and a whole lot more delicious)!

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