Name: Crispy Chilli Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 300g Chicken Breast (cut into thin strips); 1 Egg White; 100g Cornflour (add more if needed); Vegetable Oil (for frying); 2 Spring Onions (chopped, for garnish); 2 tbsp Dark Soy Sauce; 1 tbsp Garlic and Ginger Paste; 1 tsp Sesame Oil; 1 tsp Sugar; 1 tsp White Pepper; 3 tbsp Dark Soy Sauce; 4 tbsp Honey; 1 tbsp Sriracha; 2 tbsp Lemon Juice; 1 tbsp Garlic and Ginger Paste

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If you’re on a mission to satisfy those takeout cravings at home, get ready to fall in love with this Crispy Chilli Chicken recipe. Golden, ultra-crunchy chicken strips get tossed in a lusciously sticky, tangy-sweet, and spicy sauce, promising a flavor-packed adventure with every bite. The best part? You’re just 30 minutes away from a homemade dish that’s so irresistibly good, you won’t miss the restaurant version even an inch. Time to tie on your apron and treat yourself!

Crispy Chilli Chicken Recipe - Recipe Image

Ingredients You’ll Need

All you need to create this restaurant-style Crispy Chilli Chicken are a handful of pantry staples and a couple of fresh ingredients. Each one plays a vital part in building layers of bold flavor and helping the chicken turn out perfectly crispy, tender, and vibrant.

Chicken Breast: Choose skinless, boneless breasts for quick, even cooking and tender results.
Cornflour: This is the secret to a super crunchy, almost shatteringly crisp coating—don’t skip it!
Garlic And Ginger Paste: Fresh and aromatic, this duo adds warmth, depth, and unmistakable zing.
Egg White: The glue that helps the cornflour cling, giving you that signature crispy crust.
Spring Onions: These provide pops of color and a gentle oniony bite as the perfect garnish.
Vegetable Oil: Neutral and high-smoke point, ideal for frying up golden chicken without overwhelming the flavors.
Dark Soy Sauce: Deeply savory with a hint of sweetness and richness for both marinade and sauce.
Sesame Oil: Just a drizzle infuses a toasty aroma that makes the dish undeniably moreish.
Sugar: Balances the savory and spicy elements with a hint of sweetness.
White Pepper: A subtle heat that’s earthy and slightly floral, giving depth to the marinade.
Honey: Brings gloss and viscosity to the sauce, making it stick beautifully to the chicken.
Sriracha: Adds gentle heat plus a fruity, garlicky dimension to every bite.
Lemon Juice: The acidity lifts and brightens the sauce, keeping it from tasting too heavy.

How to Make Crispy Chilli Chicken

Step 1: Prep the Chicken

Start by slicing your chicken breast into thin, even strips. This helps them cook quickly and ensures every piece gets deliciously coated with the marinade and batter later on. Take a moment to pat the chicken dry—this little step helps the marinade and coating stick so much better.

Step 2: Marinade for Big Flavor

Pop the chicken strips in a large mixing bowl. Add in the dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Give everything a good toss, massaging the marinade into the chicken so every piece is covered. Allow it to rest for at least 10 minutes; this quick marinade infuses the chicken with savory, aromatic flavors that really shine after cooking.

Step 3: Mix the Stir Fry Sauce

While the chicken soaks up the good stuff, whip together your stir fry sauce in a separate bowl. Combine honey, lemon juice, dark soy sauce, and sriracha, stirring until blended. Resist the urge to taste test (okay, just a little!), then set it aside for the final toss.

Step 4: Coat with Cornflour and Egg White

Crack an egg and separate the white, adding it straight to the marinated chicken. Mix thoroughly to coat the pieces. Sprinkle in the cornflour and stir again until every chicken strip is evenly dusted and ready for frying. Don’t skimp—the more even the coverage, the better the crunch on your Crispy Chilli Chicken.

Step 5: Double Fry for Maximum Crunch

Heat vegetable oil in a deep wok or frying pan to about 180°C—a small piece of bread should sizzle instantly if you’re checking without a thermometer. Fry the chicken strips in batches, just 1 to 2 minutes each, until pale gold. Remove and drain, then crank up the heat and fry them again for 2 to 3 minutes for that irresistible, restaurant-worthy crispiness. This double-fry technique is pure magic.

Step 6: Make the Signature Sauce

In a clean pan, add just a touch of fresh oil, then fry more garlic and ginger paste briefly to wake up their fragrance. Pour in your stir fry sauce, stirring continuously for about 30 seconds until it starts to thicken and look glossy—don’t walk away! This is where the flavor builds and the sauce becomes syrupy and perfect for coating your chicken.

Step 7: Toss and Finish

Add all your crispy chicken straight into the pan, turning gently so every piece gets glisteningly coated in that sweet, spicy, tangy sauce. Sprinkle with sliced spring onions for a burst of freshness, and you’re done! Crispy Chilli Chicken perfection is ready to eat immediately.

How to Serve Crispy Chilli Chicken

Garnishes

For the finishing flourish, scatter plenty of chopped fresh spring onions over the hot chicken for color and a refreshing contrast to the rich sauce. If you love a bit of extra visual and flavor excitement, sprinkle on sesame seeds or thinly sliced fresh chilies for a little extra punch. A handful of fresh cilantro or even a wedge of lemon at serving never hurts, either!

Side Dishes

Crispy Chilli Chicken practically begs to be paired with fluffy steamed jasmine rice or perfectly fried noodles to soak up all that bold sauce. For an extra pop of color and crunch, serve up some quick stir-fried vegetables like bell peppers, baby corn, or snap peas. Some diners even love this dish with a side of tangy cucumber salad to balance out the fire and sweetness.

Creative Ways to Present

This dish is stunning served family-style on a big platter, but you can also make it party-friendly by piling the chicken onto lettuce cups for easy grabbing. Use mini skewers to serve as an appetizer, or create crispy chicken bao buns with a smear of extra sauce. However you plate it, the dramatic sheen and vibrant garnishes make Crispy Chilli Chicken a surefire centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (a rare thing!), place the cooled Crispy Chilli Chicken in an airtight container. Refrigerate for up to 2 days. The chicken will lose some of its crispiness, but the flavors meld even more beautifully by the next day.

Freezing

To freeze, arrange the cooled chicken pieces in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. The sauce is best made fresh, but you can freeze the chicken itself for up to 1 month without worry.

Reheating

Reheat the chicken in an oven or air fryer at 180°C for about 10 minutes, or until heated through and re-crisped. If you have extra sauce, warm it separately and toss with the hot chicken right before serving for another round of sticky, spicy goodness.

FAQs

Can I make Crispy Chilli Chicken with chicken thighs instead of breast?

Absolutely! Chicken thighs are a bit juicier and richer, and work beautifully in this dish. Just make sure to slice them thinly so they cook quickly and evenly.

How spicy is Crispy Chilli Chicken?

The spice level is moderate, thanks to sriracha and ginger, but you can adjust up or down. Dial back the sriracha for a milder dish, or add some chopped fresh chili if you’re in the mood for more heat.

Is there a gluten-free version of Crispy Chilli Chicken?

Yes! Swap the dark soy sauce for a gluten-free tamari or coconut aminos, and double-check that your cornflour is certified gluten-free. Everything else is naturally gluten-free already.

Can I air fry or bake the chicken instead of deep frying?

You sure can. Spray the coated chicken with a little oil and air fry at 200°C for 10-12 minutes, or bake on a rack in a hot oven. The chicken may not be quite as shatteringly crisp, but it’ll still taste amazing.

What’s the secret to getting the crispiest chicken?

Double frying is truly the trick here: the first fry seals and sets the crust, while the second turns everything ultra crunchy. Also, don’t overcrowd the pan and make sure your oil is hot before adding the chicken. Patience pays off!

Final Thoughts

I can’t recommend making this Crispy Chilli Chicken enough—it’s bold, flavorful, and delightfully satisfying. The process is simple, and the results are so rewarding, whether you’re sharing with friends or treating yourself to a special weeknight dinner. Give it a try and enjoy every bite of that unbeatable crunch at home!