If you’ve ever craved that perfect balance of fiery heat and mouthwatering crunch, then you are going to absolutely adore this Crispy Chilli Chicken Recipe. It’s a brilliant combination of tender chicken pieces enveloped in a crisp coating, drenched in a luscious, tangy, and slightly sweet sauce. What makes this dish stand out is how the vibrant flavors of fresh garlic, ginger, and chilies mingle with the savory soy and sweet chili sauces, creating a harmony that excites every bite. Whether you’re looking to impress guests or simply treat yourself on a cozy night in, this recipe is a guaranteed winner that brings restaurant-quality excitement right to your kitchen.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a specific role to build the layers of flavor and texture in this Crispy Chilli Chicken Recipe. From the crispy batter to the punchy sauce, every component works together to achieve that addictive combination you’ll want to make again and again.
- Chicken thighs or breasts, 1 pound: Opt for boneless, skinless pieces cut into bite-sized chunks to ensure quick and even cooking with juicy results.
- Cornstarch, 1/2 cup: Critical for that irresistible crunch in the coating, giving the chicken a light, crisp texture.
- All-purpose flour, 1/4 cup: Helps bind the coating and adds a subtle, satisfying chewiness beneath the crisp.
- Egg, beaten, 1: Acts as the glue that holds the coating to the chicken perfectly during frying.
- Salt, 1/2 teaspoon: Enhances the natural flavors and balances the overall seasoning.
- Black pepper, 1/2 teaspoon: Adds a gentle kick and aroma to the chicken before it hits the hot oil.
- Vegetable oil for frying: A neutral oil crucial for frying to achieve that golden, crispy exterior.
- Sesame oil, 1 tablespoon: Brings a fragrant, nutty depth to the stir-fried sauce that’s utterly irresistible.
- Garlic, minced, 3 cloves: Infuses the sauce with bold, savory notes that complement the chicken beautifully.
- Fresh ginger, minced, 1 tablespoon: Adds vibrant zing and warmth, elevating the dish’s flavor complexity.
- Green onions, sliced, 2: Fresh, slightly sharp, and perfect for layering flavor and garnish.
- Red chilies, sliced, 1–2: Adjustable to your preferred heat level, they bring the fresh spice element key to this recipe.
- Soy sauce, 2 tablespoons: Deep umami seasoning that balances sweetness and heat in the sauce.
- Rice vinegar, 1 tablespoon: Provides a subtle tang that brightens and lifts the entire flavor profile.
- Sweet chili sauce, 2 tablespoons: Adds the essential sweet-spicy harmony that makes this dish so crave-worthy.
- Ketchup, 1 tablespoon: Gives a mild sweetness and body to the sauce for richness.
- Sugar, 1 teaspoon: Rounds out the flavors, balancing acidity with a touch of sweetness.
- Cornstarch slurry (1 teaspoon cornstarch + 2 tablespoons water): Thickens the sauce to coat the chicken perfectly without losing crispness.
How to Make Crispy Chilli Chicken Recipe
Step 1: Prepare and Coat the Chicken
Start by mixing your chicken pieces with salt, pepper, and beaten egg. Then, toss them evenly in a blend of cornstarch and flour until every piece is well coated. This step is key to achieving the divine crunch you’re after because it sets the foundation for a crispy exterior once fried.
Step 2: Fry the Chicken
Heat vegetable oil in a deep pan or wok over medium-high heat. Fry the coated chicken pieces in batches gently so each piece has room to become golden and crisp without steaming. It usually takes around 4 to 5 minutes per batch. When done, transfer them to paper towels to drain any excess oil but don’t put them aside for too long or you’ll lose that delightful crunch.
Step 3: Sauté Aromatics
In a clean skillet or wok, warm the sesame oil over medium heat. Add in the minced garlic, ginger, sliced red chilies, and green onions. Sauté them for about 1 to 2 minutes until you can smell the gorgeous fragrant blend—this builds an aromatic base for the sauce you’re about to whip up.
Step 4: Create the Sauce
Stir in soy sauce, rice vinegar, sweet chili sauce, ketchup, and sugar. Bring the mixture to a gentle simmer, letting all those flavors marry beautifully. Then add your prepared cornstarch slurry and keep stirring until the sauce thickens slightly, becoming glossy and sticky—perfect for coating your crispy chicken.
Step 5: Combine and Coat the Chicken
Now toss the fried chicken pieces into the sauce, making sure each bite is generously covered. Give it a quick toss over the heat for another 1 to 2 minutes to let the flavors settle and serve immediately for the best taste and texture experience.
How to Serve Crispy Chilli Chicken Recipe
Garnishes
Fresh green onions are an absolute must for garnish, lending a crisp freshness and color contrast against the rich sauce. You can also sprinkle some toasted sesame seeds for additional texture and a nutty note that complements the sesame oil in the dish beautifully.
Side Dishes
This Crispy Chilli Chicken Recipe pairs wonderfully with steamed jasmine rice or fluffy basmati as they soak up those irresistible sauce drippings. For a heartier meal, toss together some stir-fried noodles or simple sautéed greens like bok choy or baby spinach for a pop of color and nutritional balance.
Creative Ways to Present
Want to impress? Serve this dish family-style in a large, colorful bowl with extra sauce on the side so everyone can dive in. For a fun twist, stack the chicken on a bed of crispy lettuce leaves or wrap it in warm tortillas for an Asian-inspired wrap. These playful ideas turn an everyday dinner into a festive occasion.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Crispy Chilli Chicken Recipe in an airtight container in the refrigerator for up to 2 days. The chicken tends to soften in the sauce, so enjoy it within this timeframe for the best texture and flavor.
Freezing
If you want to freeze leftovers, separate the chicken from the sauce if possible. Freeze the fried chicken and sauce separately in freezer-safe containers for up to 1 month. This helps preserve the chicken’s crispiness better when reheated.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over medium heat. Avoid microwaving if you can, as it may make the chicken soggy. If reheating frozen chicken, thaw overnight in the refrigerator first for more even warming and to preserve texture.
FAQs
Can I use chicken breast instead of thighs for this recipe?
Absolutely! Both chicken thighs and breasts work well, but thighs tend to stay juicier and have more flavor. If you use breast, be careful not to overcook to avoid dryness.
How can I adjust the spice level?
You can tailor the heat to your liking by increasing or reducing the number of red chilies, or by adding chili garlic paste or crushed red pepper flakes to the sauce. Feel free to experiment until you find your perfect kick.
Is it possible to bake instead of deep-fry the chicken?
Yes, you can bake the coated chicken pieces on a greased baking sheet at 425°F (220°C) for about 20 minutes, flipping halfway through. While the texture won’t be quite the same as frying, it’s a healthier alternative that still tastes great.
What’s the best way to make the chicken extra crispy?
Make sure the chicken pieces are coated evenly and fry in small batches to keep the oil temperature consistent. Also, avoid overcrowding the pan so each piece stays crispy and golden.
Can I prepare the sauce in advance?
Yes, the sauce can be made ahead and refrigerated for up to 2 days. Reheat gently and toss with freshly fried chicken for the best combination of crispy texture and flavorful sauce.
Final Thoughts
I can’t recommend this Crispy Chilli Chicken Recipe enough if you’re craving a dish that’s bursting with flavor, texture, and that perfect touch of heat. It’s truly one of those recipes you’ll want to keep on rotation because it never disappoints. Whether you’re cooking for family or friends, this crowd-pleaser brings joy and excitement to the dinner table every time. So grab your ingredients and get ready for some seriously satisfying crunch and spice—you’re in for a delicious treat!
Print
Crispy Chilli Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Description
Crispy Chilli Chicken is a delicious Asian-inspired dish featuring bite-sized pieces of chicken coated in a crispy batter, fried to perfection, and tossed in a flavorful sweet and spicy sauce made with garlic, ginger, chilies, and a blend of sauces. Perfect as a main course, this dish delivers a satisfying crunch and a balanced heat that can be adjusted according to your spice preference.
Ingredients
Chicken and Coating
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced
- 1–2 red chilies, sliced (adjust to heat preference)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sweet chili sauce
- 1 tablespoon ketchup
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Prepare the Chicken Coating: In a bowl, combine chicken pieces with salt, pepper, beaten egg, cornstarch, and flour. Toss well until each piece is evenly coated with the batter mixture.
- Fry the Chicken: Heat vegetable oil in a deep pan or wok over medium-high heat until hot. Fry the chicken in batches to avoid overcrowding for 4–5 minutes, or until pieces turn golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Sauté Aromatics: In a clean skillet or wok, heat sesame oil over medium heat. Add minced garlic, ginger, red chilies, and sliced green onions. Sauté for 1–2 minutes until fragrant, stirring continuously to prevent burning.
- Prepare the Sauce: Add soy sauce, rice vinegar, sweet chili sauce, ketchup, and sugar to the skillet. Stir well and bring the mixture to a gentle simmer.
- Thicken the Sauce: Stir the cornstarch slurry and slowly add it to the simmering sauce, stirring continuously until the sauce thickens slightly.
- Toss Chicken in Sauce: Add the crispy fried chicken to the sauce and toss thoroughly to coat all pieces evenly. Cook for an additional 1–2 minutes to heat through and allow the flavors to meld.
- Serve: Serve the Crispy Chilli Chicken hot, garnished with extra sliced green onions if desired. Pair with steamed rice or noodles for a complete meal.
Notes
- Best served immediately to maintain the chicken’s crispiness.
- For extra heat, add chili garlic paste or crushed red pepper to the sauce.
- Pair with steamed rice or noodles for a fulfilling meal.
- Ensure oil temperature is hot enough for frying to achieve maximum crispiness without absorbing excess oil.
- Use boneless thighs for juicier chicken or breasts for leaner pieces according to preference.
