Crispy Chilli Chicken

Posted by by Sara 8 months Ago 112 Views

Introduction

Craving bold flavor and irresistible crunch? This Crispy Chilli Chicken delivers restaurant-style taste right from your kitchen. Juicy chicken pieces are fried until golden, then tossed in a sweet-spicy sauce packed with garlic, chili, and Asian flavors. Perfect as an appetizer or main course.

Ingredients List

For the Chicken:

  • 500g boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Oil, for frying

For the Sauce:

  • 1 tbsp oil
  • 3 garlic cloves, minced
  • 2–3 red chilies, chopped (adjust to taste)
  • 1/2 red bell pepper, sliced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp sweet chili sauce
  • 1 tsp sugar
  • 1 tsp cornstarch mixed with 2 tbsp water (slurry)

Timing

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Step-by-Step Instructions

Step 1: Coat and fry the chicken

In a bowl, mix cornstarch, flour, salt, pepper, and egg. Add chicken pieces and coat well. Heat oil in a pan and deep-fry chicken in batches until golden and crispy. Drain on paper towels.

Step 2: Make the sauce

In a large pan or wok, heat 1 tbsp oil. Sauté garlic and red chilies until fragrant. Add bell peppers and cook for 2 minutes. Stir in soy sauce, vinegar, sweet chili sauce, and sugar.

Step 3: Thicken and combine

Add the cornstarch slurry and cook until the sauce thickens. Toss in the fried chicken and coat evenly.

Step 4: Serve

Serve hot, garnished with green onions or sesame seeds if desired.

Nutritional Information (Per Serving – Makes 4)

  • Calories: 350 kcal
  • Fat: 18g
  • Carbs: 25g
  • Protein: 22g

Healthier Alternatives

  • Air fry or bake chicken instead of deep-frying
  • Use low-sodium soy sauce
  • Add more vegetables like broccoli or snap peas

Serving Suggestions

  • Serve over steamed jasmine or fried rice
  • Pair with noodles for an Asian-inspired bowl
  • Add to lettuce cups for a low-carb twist

Common Mistakes to Avoid

  • Not heating oil properly: Results in soggy chicken
  • Skipping the slurry: Sauce won’t thicken properly
  • Overcrowding pan while frying: Cools oil and softens coating

Storing Tips

  • Store in the fridge for up to 3 days
  • Reheat in a hot pan or air fryer to maintain crispiness
  • Not ideal for freezing due to sauce texture

Conclusion

This Crispy Chilli Chicken is spicy, saucy, and satisfyingly crunchy—just like your favorite takeout. Quick to make and impossible to resist!

Make it tonight and let us know how you serve it! Don’t forget to subscribe for more bold, flavorful recipes.

FAQs

Q: Can I use chicken wings or drumsticks?
A: Yes, but adjust frying time accordingly.

Q: Is it very spicy?
A: Medium heat—adjust the chilies or use chili sauce to taste.

Q: Can I make it ahead?
A: Best fresh, but you can prep the sauce and fry chicken in advance.

Q: What if I don’t have sweet chili sauce?
A: Mix ketchup with a pinch of red pepper flakes and sugar as a substitute.