Description
This crispy chilli chicken is coated in a light batter, fried to golden perfection, and tossed in a spicy, tangy sauce. It’s a restaurant-style dish that you can easily recreate at home!
Ingredients
Units
Scale
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 large egg, beaten
- Salt and pepper, to taste
- Oil, for frying
For the Sauce:
- 1 tablespoon sesame oil or vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 2–3 red chilies, thinly sliced (adjust to taste)
- 1/4 cup (60ml) soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon ketchup (optional, for color and tang)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- Sliced green onions
- Sesame seeds
Instructions
1. Prepare the Chicken:
- In a mixing bowl, combine flour, cornstarch, garlic powder, paprika, salt, and pepper.
- Dip the chicken pieces in the beaten egg, then coat them in the flour mixture.
- Heat oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels and set aside.
2. Make the Sauce:
- In a large skillet or wok, heat sesame oil over medium heat.
- Add garlic, ginger, and sliced chilies. Sauté for 1-2 minutes until fragrant.
- Stir in soy sauce, honey, rice vinegar, and ketchup (if using). Bring the sauce to a simmer.
- Add the cornstarch slurry and cook for 1-2 minutes, stirring, until the sauce thickens.
3. Combine:
- Add the crispy chicken to the skillet and toss to coat evenly with the sauce.
- Cook for 1-2 minutes to let the chicken absorb the flavors.
4. Serve:
- Garnish with sliced green onions and sesame seeds.
- Serve hot with steamed rice, noodles, or as a standalone appetizer.
Notes
- For a healthier option, bake or air-fry the chicken instead of deep-frying.
- Adjust the spice level by reducing or increasing the number of red chilies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated on the stovetop.