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
Scale
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.
