Description
Crispy Chilli Chicken is a flavorful Indo-Chinese dish featuring tender chicken strips marinated and coated in a crispy cornflour batter, then fried to golden perfection and tossed in a spicy, sweet, and tangy sauce made with honey, soy sauce, and sriracha. This quick 30-minute recipe yields a deliciously crunchy and saucy chicken perfect as an appetizer or main dish.
Ingredients
Scale
Chicken and Marinade
- 300 g Chicken Breast, cut into thin strips
- 2 tbsp Dark Soy Sauce
- 1 tbsp Garlic and Ginger Paste
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 1 tsp White Pepper
Coating and Frying
- 100 g Cornflour (add more if needed)
- 1 Egg White
- Vegetable Oil, for frying
Stir Fry Sauce
- 3 tbsp Dark Soy Sauce
- 4 tbsp Honey
- 1 tbsp Sriracha
- 2 tbsp Lemon Juice
Garnish
- 2 Spring Onions, chopped
Instructions
- Prepare the Chicken: Cut the chicken breast into thin strips, ensuring uniform size for even cooking.
- Marinate the Chicken: In a bowl, combine the chicken strips with 2 tbsp dark soy sauce, 1 tbsp garlic and ginger paste, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp white pepper. Mix well and let it rest for at least 10-15 minutes to absorb the flavors.
- Prepare Stir Fry Sauce: In a separate bowl, mix together 3 tbsp dark soy sauce, 4 tbsp honey, 1 tbsp sriracha, and 2 tbsp lemon juice until well combined. Set aside.
- Coat the Chicken: Beat 1 egg white lightly and mix it with 100 g cornflour. Add the marinated chicken strips and coat each piece thoroughly with this batter, adding more cornflour if needed to get a thick crust.
- Fry the Chicken: Heat vegetable oil in a deep pan or wok over medium-high heat. Once hot, fry the coated chicken strips in batches until they turn golden brown and crispy, about 4-5 minutes per batch. Drain excess oil on paper towels.
- Make Stir Fry Sauce: In a clean pan, sauté some garlic and ginger paste briefly until fragrant. Add the prepared stir fry sauce mixture and cook on medium heat, stirring constantly, until the sauce thickens slightly and becomes glossy.
- Combine: Toss the crispy fried chicken strips into the thickened sauce ensuring every piece is well coated. Add chopped spring onions and stir to combine thoroughly.
- Serve: Serve the crispy chilli chicken hot as a delicious appetizer or with steamed rice as a flavorful main course.
Notes
- Adjust the amount of sriracha according to your preferred spice level.
- Ensure oil is hot enough before frying for crispiness but not smoking.
- You can substitute chicken breast with thigh meat for juicier results.
- Add extra cornflour if the batter seems too thin to get a better crispy coating.
- Serve immediately to maintain the crispiness of the chicken.
