Why You’ll Love Crispy Chilli Chicken Recipe

This Crispy Chilli Chicken delivers bold flavours and satisfying texture:
• The chicken is double-fried for an irresistible crunch.
• A sweet chilli sauce glaze adds tang and a hint of heat.
• It’s quick and easy to prepare, ideal for weeknights.
• It pairs beautifully with rice, noodles, or as an appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
300 g chicken breast
100 g cornflour (add more if needed)
1 tsp garlic and ginger paste
1 egg white
2 spring onions
vegetable oil

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

Directions

Cut chicken breast into thin strips.
In a bowl, add the chicken with dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Mix and let marinate for at least 10 minutes.
Meanwhile, combine the stir fry sauce ingredients (dark soy sauce, honey, sriracha, lemon juice) in a small bowl and set aside.
Add the egg white to the marinated chicken and mix. Pour in the cornflour and stir until each piece is well coated.
Heat vegetable oil in a wok or frying pan to about 180°C. Fry the chicken pieces for 1–2 minutes until lightly crisp, then fry again for 2–3 minutes to get them really crispy.
In a clean pan, heat a tablespoon of oil and sauté garlic and ginger for 5–10 seconds. Add the stir fry sauce and cook for about 30 seconds until it thickens slightly.
Add the crispy chicken to the sauce and toss to coat evenly. Sprinkle with spring onions and serve immediately.

Servings and timing

Serves: 3
Prep time: 10 minutes
Cook time: 10 minutes
Marinating time: 10 minutes
Total time: 30 minutes

Variations

• Vegetable add-ins: Stir fry bell peppers, chillies, or onions with the sauce for extra color and texture.
• Spice level: Increase sriracha or add chilli flakes for more heat.
• Protein swap: Use diced chicken thighs or tofu instead of chicken breast.
• Baking option: For a lighter version, bake the coated chicken at 200°C until golden, though it won’t be as crispy as frying.

Storage/Reheating

Leftover Crispy Chilli Chicken can be stored in an airtight container in the refrigerator for 2–3 days. Reheat in a skillet or oven to help maintain some crispiness. The chicken will lose some crunch if reheated in the microwave.

FAQs

How can I make this recipe less spicy?

Reduce the amount of sriracha or substitute with a mild chilli sauce.

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and stay juicy, though cooking times may vary slightly.

What can I serve with Crispy Chilli Chicken?

It’s great with steamed rice, fried rice, or noodles.

Can this recipe be made gluten-free?

Yes, ensure you use gluten-free soy sauce and check that other ingredients are gluten-free.

How do I keep the chicken crispy?

Double-frying and serving immediately helps keep the coating crispy.

Is it possible to air-fry this?

You can air-fry coated chicken, but the texture may differ from deep frying.

Can I prepare the chicken ahead of time?

Marinate the chicken ahead, but fry and sauce just before serving for best texture.

What’s a good substitute for sriracha?

Use sweet chilli sauce or chilli garlic sauce for a different flavour profile.

Can I add vegetables to the dish?

Yes, stir fry vegetables like bell peppers or onions and toss with the chicken and sauce.

How do I thicken the sauce if it’s too thin?

Simmer it a little longer or add a small cornstarch slurry (cornstarch mixed with water).

Conclusion

Crispy Chilli Chicken is an easy and flavorful dish that brings the taste of takeaway home. With its crunchy chicken and sticky sweet chilli sauce, it’s sure to become a favorite for quick dinners or gatherings. Customize it with your favourite vegetables or spice level and enjoy this crowd-pleasing recipe any night of the week.