Crispy Chilli Chicken

There’s something undeniably comforting about walking through your front door after a long day, cracking open a warm takeaway container, and being greeted by the sizzling aroma of crispy chilli chicken. This dish, with its signature crunch and fiery-sweet glaze, has long been a favorite in many households — ours included. But what if I told you that you could recreate this addictive favorite right in your own kitchen?

Crispy chilli chicken is not just a dish; it’s an experience. Inspired by Indo-Chinese cuisine, this recipe brings together deep-fried chicken strips coated in a sticky, spicy, and slightly sweet sauce that clings to each crispy piece like a warm hug. It’s perfect for Friday night dinners, game-day snacks, or any time you want to serve something bold and memorable.

I still remember the first time I tasted crispy chilli chicken at a little family-run Chinese restaurant tucked away in our neighborhood. The first bite was a delightful surprise — the crunch of golden chicken, quickly followed by the rich heat of chili and the mellow sweetness of honey. Since then, I’ve spent countless evenings in the kitchen perfecting this recipe so I could bring that magic home.

Whether you’re new to making takeaway-style dishes or just looking for something delicious and satisfying, this crispy chilli chicken is worth every sizzling minute at the stove.

Why You’ll Love This Recipe

• Restaurant-Quality at Home: It delivers the same addictive taste and texture as your favorite takeaway joint.
• Crunch and Sauce in Perfect Harmony: The chicken stays crispy even after it’s tossed in that sticky, spicy glaze.
• Customizable Heat: You can easily dial up or down the spice level to suit your family’s taste.
• Quick and Impressive: It’s ready in just about 30 minutes — and it looks (and tastes) like a showstopper.

Ingredients You’ll Need

For the Chicken:

• 300g boneless chicken breast, thinly sliced
• 1 egg white
• 100g cornflour (plus more if needed)
• 2 spring onions, chopped
• Vegetable oil for deep frying

For the Marinade:

• 2 tbsp dark soy sauce
• 1 tbsp garlic and ginger paste
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp white pepper

For the Sauce:

• 4 tbsp honey
• 3 tbsp dark soy sauce
• 2 tbsp lemon juice
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp oil (for stir-frying)
• 1 tsp garlic and ginger paste

How to Make Crispy Chilli Chicken

A Step-by-Step Guide to Crunchy Perfection

Step 1: Marinate the Chicken

Start by slicing the chicken breast into thin strips — the thinner, the crispier they’ll get. Place them in a bowl and mix with dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Let this sit for at least 10 minutes, or up to 30 minutes if you have time. This is where the flavor starts building.

Step 2: Coat with Cornflour and Egg White

After marination, add an egg white directly to the chicken and mix well. Then toss the chicken pieces in cornflour. Each strip should be lightly coated — not caked — so that it fries up nice and crisp.

Step 3: Fry the Chicken

Heat a generous amount of vegetable oil in a deep frying pan or wok. Once hot (around 180°C/350°F), fry the chicken in batches. Avoid crowding the pan. Fry for about 2 minutes, just until the coating turns light golden. Remove and drain. Now, for that unbeatable crunch, give the chicken a second fry for another 2–3 minutes until deeply golden and crispy.

Step 4: Prepare the Sauce

In a clean pan, heat a tablespoon of oil and add garlic and ginger paste. Stir quickly — it cooks fast. Add honey, soy sauce, lemon juice, and sriracha. Let the sauce bubble slightly and thicken. The smell at this stage is mouthwatering.

Step 5: Combine and Toss

Add your double-fried chicken to the bubbling sauce and toss until every piece is beautifully coated. The sauce should cling to the crispy exterior, coating each bite with a spicy-sweet glaze.

Garnish with fresh spring onions and serve immediately.

Helpful Tips

• Double frying is the key to that satisfying crunch that stays crispy even under sauce.
• Don’t overcrowd the pan when frying, or the oil temperature will drop and make the chicken soggy.
• Use chicken thigh if you want a juicier result.
• Prep everything first, especially the sauce ingredients. The stir-fry process moves quickly.

Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 3
• Category: Main
• Method: Deep-Frying & Stir-Fry
• Cuisine: Indo-Chinese
• Diet: Halal

Notes

• Adjust the spice level by reducing or increasing the sriracha.
• Make this gluten-free by using tamari or gluten-free soy sauce.

Nutritional Information (Per Serving)

• Calories: 385 kcal
• Protein: 25g
• Carbohydrates: 54g
• Fat: 6g
• Sugar: 24g
• Sodium: 920mg

Frequently Asked Questions

Can I make this ahead of time?
It’s best enjoyed fresh, but you can fry the chicken in advance and reheat it in the oven. Add the sauce just before serving.

What if I don’t want it too sweet?
You can reduce the honey slightly or balance it with a bit more lemon juice.

Is it okay to use beef or lamb instead of chicken?
Yes, thin slices of beef or lamb work well — just be sure to adjust the cooking time.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven to regain some of the crisp texture. Avoid microwaving, as it can make the coating soggy.

Related Recipes

If you liked this crispy chilli chicken, you’ll definitely enjoy these other spicy favorites:

• Beijing Beef– Crispy, Sweet, and Spicy Perfection
• Crispy Chilli Beef: A Flavorful Takeaway Classic at Home
• Crispy Chilli Chicken
• Crispy Rice Squares: A Crunchy Bite of Comfort

Conclusion

Crispy chilli chicken is one of those dishes that surprises people the first time they try it — bold, spicy, and packed with flavor. With this recipe, you don’t need to wait for takeout night. Make it at home, gather around the table, and watch how quickly it disappears.

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