Description
Crispy Chilli Chicken is a popular Indo-Chinese main course featuring tender strips of marinated chicken, double-fried for a shatteringly crisp exterior, then tossed in a sticky, sweet, and spicy honey-chilli sauce. The dish is finished with fresh spring onions for a burst of color and freshness, making it an irresistible choice for takeout-style dinners at home.
Ingredients
For the Chicken
- 300 g chicken breast, cut into thin strips
- 100 g cornflour (plus more as needed)
- 1 egg white
- Vegetable oil, for frying
- 2 spring onions, finely sliced
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 Stir Fry Sauce
- 3 tbsp dark soy sauce
- 4 tbsp honey
- 1 tbsp sriracha (or chilli sauce)
- 2 tbsp lemon juice
For Stir-Frying
- 1 tbsp garlic and ginger paste
- 1 tbsp vegetable oil
Instructions
- Prepare the Chicken: Cut the chicken breasts into thin, even strips to ensure fast and uniform frying.
- Marinate: Place the chicken strips in a large mixing bowl. Add dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Mix well to coat, then let it marinate for at least 10 minutes for maximum flavor.
- Mix the Stir Fry Sauce: In a separate small bowl, combine dark soy sauce, honey, sriracha, and lemon juice. Stir until smooth and set aside.
- Coat the Chicken: After marinating, mix in the egg white thoroughly. Sprinkle cornflour over the chicken and toss until every piece is coated and the surface feels dry and slightly dusty.
- First Fry: Heat enough vegetable oil in a wok or deep frying pan to 180°C (350°F). Fry chicken pieces in batches for 1–2 minutes until just pale and set. Remove and drain on kitchen towel.
- Double Fry for Crispiness: Increase the heat and refry chicken for another 2–3 minutes until golden brown and extremely crisp. Drain well.
- Make the Sauce: Clean the wok and add 1 tbsp oil. Fry 1 tbsp garlic and ginger paste for 5–10 seconds until fragrant. Add the prepared stir fry sauce and stir briskly for about 30 seconds, or until it thickens and turns syrupy.
- Toss Chicken: Return the fried chicken to the wok and toss until thoroughly coated in the sticky sauce. Make sure every piece is glossy and well-covered.
- Finish and Serve: Scatter sliced spring onions over the top and serve the crispy chilli chicken immediately for best texture.
Notes
- Double frying is the secret to achieving extra-crispy chicken.
- If you prefer a spicier kick, add more sriracha or fresh chopped chillies to the sauce.
- Use enough oil so the chicken pieces can float freely—this ensures even cooking and maximum crunch.
- For a gluten-free variant, use tamari or a gluten-free soy sauce and check your cornflour brand.
- Do not overcrowd the pan when frying—work in batches for consistency.
- Serve immediately, as the chicken loses its crispiness if left to sit.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Frying
- Cuisine: Chinese (Indo-Chinese)
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 960 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg
