If you’re craving a bold, crunchy dish that’s bursting with flavor, you’re in the right place. This Crispy Chilli Chicken Recipe is one of my favorite go-to meals when I want something quick, satisfying, and totally crave-worthy. It’s perfect for a weeknight dinner but impressive enough for guests, with a toasty golden crunch and sticky, spicy sauce that you’ll want to dive into right away.
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Why You’ll Love This
I love this Crispy Chilli Chicken Recipe because it nails that perfect balance of crispy, juicy chicken coated in a sticky, spicy, and slightly sweet sauce that feels both comforting and exciting. Whether you’re cooking solo or feeding a crowd, it’s unfussy yet delicious — the kind of dish that quickly becomes a family favorite.
- Reliable Texture, Great Flavor: Every bite has that satisfying crunch paired with savory, lightly sweet chilli notes.
- Crisp–Golden Finish: Double frying the chicken ensures it stays crispy even under the sauce’s glaze.
- Pantry-Friendly Ingredients: Uses staples like soy sauce, honey, and sriracha — no exotic shopping needed.
- Weeknight Easy, Weekend Worthy: Prepping takes under 10 minutes and cooks swiftly for a fuss-free flavorful meal.
Ingredient Snapshot
Choosing fresh chicken breast and balancing your sauces is key to this Crispy Chilli Chicken Recipe. Make sure your chicken is fresh and cut into uniform strips so the cooking is even and you end up with that glorious crunch each time.
- Chicken Breast: Fresh and trimmed, sliced thinly for quick cooking and crisp coating.
- Cornflour (Cornstarch): Use enough to thoroughly coat for a light, crispy shell—don’t skimp!
- Garlic and Ginger Paste: Fresh or good-quality paste adds a fragrant punch that carries through the marinade and sauce.
- Dark Soy Sauce: Brings deep saltiness and color to both marinade and sauce layers.
- Sriracha: The perfect spicy kick, adjust to taste for mild or fiery.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Crispy Chilli Chicken Recipe
Step 1 — Set Up & Season
Start by slicing your chicken breast into thin, even strips—about finger-width works perfectly. Place them in a large bowl and mix in the dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper for the marinade. Let this rest for at least 10 minutes; this step not only flavors the chicken but also helps tenderize it gently. Don’t rush this — a little patience here pays off in taste.
Step 2 — Sear, Toast, or Mix
Once marinated, add the egg white to the chicken—this acts as a binder for the cornflour. Toss everything thoroughly with the cornflour until each piece is completely coated in a thin, dry layer. This coating is what creates that addictive crispy texture after frying. Heat your oil to about 180°C (350°F) in a wok or deep frying pan—too low, and the chicken gets greasy; too high, and it burns fast. Fry the chicken strips in batches for 1 to 2 minutes until lightly golden, then set them aside.
Step 3 — Finish for Best Texture
This is where the magic happens: return the chicken to the hot oil and fry a second time for 2 to 3 minutes. This double-fry technique locks in crispiness. Meanwhile, in a clean pan, lightly fry a spoonful of garlic and ginger paste for 5 to 10 seconds, then pour in your prepared stir fry sauce—made from honey, lemon juice, dark soy sauce, and sriracha. Stir continuously for 30 seconds until the sauce thickens to a glossy glaze. Toss the crispy chicken in the sauce to coat evenly, garnish with freshly chopped spring onions, and serve immediately to enjoy that perfect contrast of textures.
Smart Little Tips
After making this Crispy Chilli Chicken Recipe several times, I’ve learned a few tricks that really help it shine. Watch the oil temperature closely and don’t overcrowd the pan to keep that crisp texture. Also, don’t skip the second fry — it’s crucial. Lastly, timing is everything: toss the chicken in the sauce just before serving to keep the crunch intact.
- Doneness Cue: Chicken should be golden brown and float in oil during frying, which signals it’s cooked through.
- Temperature Trick: Use a thermometer or test with a small piece of batter first to keep oil steady at 180°C.
- Make-Ahead Move: Marinate chicken up to a few hours ahead, but coat with cornflour right before frying.
- Avoid This Pitfall: Mixing sauce too early dulls the crispiness — always add sauce last.
Serving Ideas
Finishing Touches
A sprinkle of fresh spring onions adds a bright pop and mild crunch that complements the sticky sauce beautifully. For extra flair, a few toasted sesame seeds or a wedge of fresh lemon on the side brings a fresh contrast. I love adding these little touches—it makes the dish feel more vibrant and polished without any extra fuss.
Pair It With
This Crispy Chilli Chicken Recipe pairs wonderfully with fluffy jasmine rice or simple garlic fried rice to soak up all that sweet and spicy sauce. You can also serve it alongside stir-fried greens or steamed broccoli for a colorful, balanced plate that’s satisfying and fresh.
Easy Plating Upgrades
For a casual dinner, pile the chicken on a large platter with chopped spring onions scattered on top. For a special occasion, lay the chicken over a banana leaf-shaped plate or scatter edible flowers and microgreens around the edges to add an elegant touch that’ll impress your guests.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover Crispy Chilli Chicken in an airtight container in the fridge for up to 3 days. The sauce softens the crispiness a bit over time, but the flavors deepen—perfect for a quick reheat or toss into fried rice the next day.
Freezing Tips
This recipe freezes reasonably well. Cool the chicken completely, then freeze in a single layer on a baking sheet before transferring to freezer bags to prevent sticking. Defrost overnight in the fridge and then re-crisp in a hot oven or air fryer for best texture.
Reheating Crispy Chilli Chicken Recipe Without Drying Out
To keep the chicken crispy when reheating, avoid microwaving if you can. Instead, warm it in a preheated oven at 180°C (350°F) on a baking tray for 8–10 minutes or use an air fryer for 4–6 minutes. This will revive the crunch without drying out the tender chicken inside. If you must microwave, cover loosely to retain moisture and add a sprinkle of water or lemon juice before heating.
Frequently Asked Questions
Absolutely! Chicken thighs are juicier and a bit more forgiving if slightly overcooked. Just cut into similar-sized strips and follow the same marinade and frying process.
Simply reduce or omit the sriracha in the stir fry sauce. You can also swap it for a milder chili sauce or leave it out entirely for a sweet honey chicken flavor.
Yes, double frying is key to that unbeatable crispy crust that stays crunchy under the sauce. The first fry cooks the chicken through, and the second sets the coating into a golden, crunchy shell.
You can mix the sauce ingredients ahead, but I recommend heating and thickening it fresh right before tossing the chicken to keep the texture and flavors vibrant.
Final Thoughts
I’ve made this Crispy Chilli Chicken Recipe more times than I can count, and it’s always a winner. The technique is simple, the flavors punchy, and the texture just right every time. With a few pantry staples and 30 minutes, you’ll have a dish that’s restaurant-worthy yet comforting enough for any day of the week. Give it a go—you’ll enjoy every crispy, chilli-kissed bite.
PrintPrint Recipe
Crispy Chilli Chicken Recipe
This Crispy Chilli Chicken recipe features tender chicken breast strips marinated in flavorful soy and spices, coated with cornflour, and fried to a perfect crisp. Tossed in a sweet and spicy honey sriracha sauce, it makes a deliciously addictive appetizer or main course.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Chicken and Marinade
- 300 g chicken breast
- 2 tablespoon dark soy sauce
- 1 tablespoon garlic and ginger paste
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 egg white
- 100 g cornflour (add more if needed)
Stir Fry Sauce
- 3 tablespoon dark soy sauce
- 4 tablespoon honey
- 1 tablespoon sriracha
- 2 tablespoon lemon juice
- 1 tablespoon garlic and ginger paste (for frying sauce)
For Cooking and Garnish
- Vegetable oil (for frying)
- 2 spring onions, chopped (for garnish)
Instructions
- Prepare the chicken: Cut the chicken breast into thin strips to ensure even marinating and quick cooking.
- Marinate the chicken: Place the chicken strips in a large bowl and add dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Mix well and let it rest for at least 10 minutes to absorb the flavors.
- Prepare the stir fry sauce: In a small bowl, combine honey, lemon juice, dark soy sauce, and sriracha. Set aside for later use.
- Coat the chicken: Add the egg white to the marinated chicken and mix thoroughly. Gradually add the cornflour, tossing the chicken until each piece is fully coated. Add extra cornflour if needed to ensure a crispy texture.
- Fry the chicken: Heat vegetable oil in a wok or frying pan to 180°C. Fry the chicken pieces for 1 to 2 minutes until partially cooked. Remove and then fry them again for 2 to 3 minutes to achieve a crisp, golden finish.
- Make the sauce base: In a clean pan, add a tablespoon of oil and briefly fry the garlic and ginger paste for 5 to 10 seconds to release fragrance. Pour in the prepared stir fry sauce and stir continuously for about 30 seconds until the sauce thickens slightly.
- Combine chicken and sauce: Add the crispy chicken to the pan with the sauce and toss well to coat each piece evenly with the sweet chilli sauce.
- Serve: Sprinkle chopped spring onions over the coated chicken and serve immediately for the best taste and texture.
Notes
- If the coating feels too thin, add more cornflour to the chicken for extra crispiness.
- Maintain oil temperature at 180°C to prevent soggy chicken and ensure quick frying.
- Adjust the amount of sriracha depending on your preferred spice level.
- Use fresh spring onions as garnish for a fresh, mild onion flavor and color contrast.
- The double-fry technique helps achieve maximum crispiness on the chicken.
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