Crispy Chilli Chicken Recipe

If you’re craving that perfect balance of crunch, spice, and a touch of sweetness, then this Crispy Chilli Chicken Recipe is going to blow your mind. I absolutely love how this dish turns out—crispy on the outside, tender on the inside, with a sauce that packs just the right amount of kick. Whether you’re cooking for family or friends, you’ll find this recipe easy to follow and incredibly rewarding. Stick with me and I’ll walk you through every step so you can nail it on your first try.

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Ingredients You’ll Need

The magic behind this Crispy Chilli Chicken Recipe is all in the mix of flavors and textures. Fresh chicken gets a flavorful marinade, then a crisp coating of cornflour, and finally drenched in a glossy, sticky sauce. Let me break down the ingredients you’ll want to have ready and why they’re essential.

• Chicken Breast: Tender and lean, it holds flavors well and crisps beautifully when double-fried.
• Cornflour: This is your secret to the ultimate crispy crust—don’t skimp on it, but add gradually to avoid clumping.
• Garlic and Ginger Paste: Provides aromatic punch both in marinade and sauce, giving that fresh, savory depth.
• Egg White: It helps the cornflour stick evenly to the chicken pieces without weighing down the batter.
• Dark Soy Sauce: Adds savory umami both to the marinade and the sauce, giving rich color and flavor.
• Sesame Oil: A little drizzle here works wonders for that nutty fragrance you didn’t know you needed.
• Sugar: Balances the heat with a touch of sweetness in the marinade.
• White Pepper: Adds a gentle spicy warmth that complements the dish without overpowering it.
• Honey: Key to that glossy, sticky stir fry sauce that coats the chicken beautifully.
• Sriracha: For heat and zing—feel free to adjust based on how spicy you like it.
• Lemon Juice: A bright citrus note that cuts through the richness perfectly.
• Spring Onions: Fresh and crunchy, they add a nice color contrast and freshness at the end.
• Vegetable Oil: For frying—choose a neutral oil with a high smoke point to get that perfect crispiness.

Variations

I like to tweak this Crispy Chilli Chicken Recipe depending on the mood and occasion. Don’t hesitate to customize it—after all, cooking should be fun and flexible!

• Milder Version: When my kids want a less spicy meal, I tone down the sriracha and add a bit more honey to keep it sweet and friendly.
• Spicy Kick: For those who crave more heat, adding fresh chopped chillies or a dash of chili flakes along with sriracha packs an extra punch.
• Gluten-Free: Swap out cornflour for rice flour or a gluten-free alternative to keep it crispy and safe for gluten-sensitive eaters.
• Vegetarian Substitute: I once tried this with fried cauliflower florets instead of chicken—just as crispy and delicious with the chilli sauce!

How to Make Crispy Chilli Chicken Recipe

Step 1: Prep and Marinate the Chicken

Start by slicing your chicken breast into thin strips—this helps it cook quickly and evenly, and gives you maximum surface area for that crispy coating. Pop the chicken into a large bowl, then add the marinade ingredients: dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Give it a good mix and let it rest for at least 10 minutes; this resting time lets the flavors soak into every bite.

Step 2: Mix the Stir Fry Sauce

While the chicken is marinating, combine the stir fry sauce ingredients—dark soy sauce, honey, sriracha, and lemon juice—in a small bowl. Set this aside for when your chicken is perfectly crispy and ready to be coated.

Step 3: Coat the Chicken for Ultimate Crispiness

After the chicken has marinated, add an egg white to the bowl and mix again. The egg white helps the cornflour stick without becoming soggy. Slowly add the cornflour, mixing thoroughly to coat every piece. If you notice clumping, separate the pieces individually and dust with more cornflour—you want them all nicely coated but not stuck together.

Step 4: Double Fry the Chicken

This is the secret to truly crispy chicken. Heat vegetable oil in a wok or deep pan to about 180°C (350°F). Fry the chicken in batches for 1-2 minutes until just cooked but not browned. Remove and drain on paper towels. Once all pieces have had a quick fry, go in again for a second fry at the same temperature for 2-3 minutes—this step will turn the coating into that irresistible crunch we all crave.

Step 5: Make the Sticky Chilli Sauce and Toss

In a clean pan, add a tablespoon of oil and quickly fry some garlic and ginger paste for 5 to 10 seconds to wake up those flavors. Pour in the prepared stir fry sauce and cook for about 30 seconds until it thickens slightly. Then add the crispy chicken and toss until every piece is evenly coated in that shiny, sticky sauce. Sprinkle with chopped spring onions for freshness and color, and you’re ready to serve!

How to Serve Crispy Chilli Chicken Recipe

Garnishes

I always finish with a sprinkle of fresh spring onions—they add a lovely crunch and bright green pop that contrasts beautifully with the dark, glossy chicken. Sometimes I like to add a handful of toasted sesame seeds for an added nutty note and texture that everyone notices and loves.

Side Dishes

For a balanced meal, I usually pair this Crispy Chilli Chicken with steamed jasmine rice—its fluffy texture soaks up all the delicious sauce. Another favorite is simple stir-fried greens like bok choy or snap peas to bring freshness and crunch that complement the chicken.

Creative Ways to Present

For a party or special occasion, I like to serve the chicken on a large platter with edible flowers and fresh coriander leaves scattered on top. You can even nestle it into mini lettuce cups for a fun finger-food twist that guests go crazy for. It’s an easy upgrade to make your meal feel festive and memorable!

Make Ahead and Storage

Storing Leftovers

I usually store leftover crispy chilli chicken in an airtight container in the fridge for up to 2 days. When you’re ready to eat, the chicken may soften a bit, but don’t worry—there’s a hack to bring back some crunch.

Freezing

If you want to freeze it, flash-freeze the fried chicken pieces on a baking tray first, then transfer them into a freezer bag. This prevents them from sticking together. Thaw overnight in the fridge before reheating. The sauce is best added fresh after reheating to keep that crisp texture.

Reheating

To reheat and retain crispiness, I recommend using an oven or air fryer at 180°C (350°F) for 8-10 minutes rather than microwaving, which makes the coating soggy. Once heated through, toss with freshly prepared sauce for maximum flavor and crunch.

FAQs

Final Thoughts

This Crispy Chilli Chicken Recipe has become a staple in my home because it’s just so reliably delicious and great for impressing without stressing. I love how quickly it comes together and how well it pleases everyone, from picky kids to spice lovers. Give it a try next time you want something satisfying, crunchy, and packed with vibrant flavors—you might just find it becoming your new go-to dish, like it did for me!

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