Description
Crispy and spicy Asian Chilli Chicken tossed in a bold garlic-chili sauce, perfect as an appetizer or a main dish served over rice.
Ingredients
Units
Scale
- 1 lb boneless chicken breast or thigh, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2–3 red chilies, sliced (adjust to taste)
- 2 tablespoons chili garlic sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey or brown sugar
- 2 green onions, sliced
- Optional: sesame seeds and chopped cilantro for garnish
Instructions
- In a bowl, mix chicken with soy sauce, vinegar, and sesame oil. Marinate for 10–15 minutes.
- Coat marinated chicken with cornstarch evenly.
- Heat oil in a wok or skillet over medium-high. Fry chicken until golden and crispy. Remove and drain.
- In the same pan, sauté garlic, ginger, and chilies for 30 seconds.
- Add chili garlic sauce, hoisin sauce, and honey. Stir until combined.
- Return chicken to the pan and toss to coat evenly with the sauce.
- Stir in green onions and cook for 1–2 more minutes. Remove from heat.
- Garnish with sesame seeds and cilantro if desired. Serve hot.
Notes
- Double-fry the chicken for extra crispiness.
- Control heat level by adjusting the number of chilies and chili garlic sauce.
- Great with jasmine rice or as a party snack.
- Reheat in a skillet to retain crisp texture.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg