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 tbsp dark soy sauce
- 1 tbsp garlic and ginger paste
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp white pepper
- 1 egg white
- 100 g cornflour (add more if needed)
Stir Fry Sauce
- 3 tbsp dark soy sauce
- 4 tbsp honey
- 1 tbsp sriracha
- 2 tbsp lemon juice
- 1 tbsp 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.
Find it online: https://freshfromkitchen.com/crispy-chilli-chicken-recipe/
