Description
This Crispy Chilli Chicken recipe features tender chicken breast strips marinated in a savory mix, coated with cornflour for a perfect crunch, and tossed in a sweet and spicy homemade chilli sauce. Ideal for a flavorful stir-fry that’s quick to prepare and sure to impress with its crispy texture and bold flavors.
Ingredients
Scale
Chicken and Coating
- 300 g Chicken Breast, cut into thin strips
- 100 g Cornflour (add more if needed – see notes)
- 1 Egg White
- Vegetable Oil, for frying
Chicken Marinade
- 2 tbsp Dark Soy Sauce
- 1 tbsp Garlic and Ginger Paste
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 1 tsp White Pepper
Stir Fry Sauce
- 3 tbsp Dark Soy Sauce
- 4 tbsp Honey
- 1 tbsp Sriracha
- 2 tbsp Lemon Juice
Garnish
- 2 Spring Onions, chopped
Instructions
- Prep the Chicken: Cut 300 g chicken breast into thin strips to ensure quick and even cooking.
- Marinate the Chicken: In a large mixing bowl, combine the chicken strips with 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 let it rest for at least 10 minutes to allow flavors to infuse.
- Prepare Stir Fry Sauce: While the chicken marinates, mix 3 tbsp dark soy sauce, 4 tbsp honey, 1 tbsp sriracha, and 2 tbsp lemon juice in a small bowl. Set aside for later use.
- Coat Chicken with Cornflour: Add 1 egg white to the marinated chicken and mix well. Gradually sprinkle 100 g cornflour over the chicken, tossing to coat each piece evenly. If clumping occurs, separate pieces while coating.
- Fry the Chicken (First Fry): Heat vegetable oil in a wok or frying pan to 180°C (350°F). Fry the coated chicken pieces for 1 to 2 minutes until cooked through. Remove and drain on paper towels.
- Fry the Chicken (Second Fry): Return the chicken to the hot oil and fry again for 2 to 3 minutes to achieve maximum crispiness. Drain excess oil.
- Prepare Sauce in Pan: In a clean pan, heat a tablespoon of oil over medium heat. Quickly fry 1 tbsp garlic and ginger paste for 5 to 10 seconds until fragrant.
- Thicken Sauce: Add the previously prepared stir fry sauce to the pan and stir continuously for about 30 seconds until the sauce thickens slightly.
- Combine Chicken and Sauce: Toss the crispy chicken in the thickened sweet chilli sauce until well coated and evenly distributed.
- Serve: Garnish with chopped spring onions and serve immediately to enjoy the perfect crispy texture and vibrant flavors.
Notes
- If the cornflour starts to clump while coating the chicken, separate the pieces and coat them individually to ensure even crispiness.
- Maintaining oil temperature at around 180°C is key to achieving a crispy coating without absorbing excess oil.
- Double frying the chicken maximizes crispiness, so don’t skip the second fry step.
- Serve immediately after mixing with the sauce to retain the crunch.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg
