Crispy, saucy, and packed with bold flavor, this Crispy Chilli Chicken is a restaurant-style favorite you can easily make at home. Golden-fried chicken pieces are tossed in a spicy-sweet chili sauce with garlic, ginger, and crunchy peppers—delivering the perfect balance of heat, crunch, and savory goodness. Serve it over rice or noodles, or enjoy as an appetizer for a crowd-pleasing dish that never disappoints.
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Why You’ll Love This Recipe
Crispy & Crunchy – Lightly battered chicken with a golden, crispy coating.
Bold Flavor – Sweet, spicy, and tangy chili sauce loaded with garlic and ginger.
Better Than Takeout – Easy to make and even better when fresh.
Customizable Heat – Adjust the spice level to suit your taste.
Perfect for Dinner or Appetizers – Great on its own or with rice, noodles, or lettuce wraps.
Ingredients You’ll Need
For the Chicken:
• 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• 1 egg
• ½ tsp salt
• ½ tsp black pepper
• Oil for deep or shallow frying
For the Sauce:
• 1 tbsp oil
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1–2 red chilies, sliced (adjust to taste)
• 1 small onion, chopped
• 1 small bell pepper, chopped
• 2 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp chili garlic sauce or sriracha
• 1 tbsp honey or brown sugar
• ¼ cup water
• 1 tsp cornstarch mixed with 2 tsp water (for thickening)
Optional Garnish:
• Chopped green onions
• Sesame seeds
• Extra chili slices
Tools You’ll Need
• Mixing bowls
• Deep frying pan or wok
• Slotted spoon or tongs
• Saucepan or skillet for sauce
• Paper towels for draining
Step-by-Step Instructions
Step 1: Prepare the Chicken
In a bowl, mix cornstarch, flour, salt, and pepper.
Beat in the egg to form a sticky batter.
Add chicken pieces and toss to coat evenly.
Step 2: Fry the Chicken
Heat oil in a deep pan or skillet over medium-high heat.
Fry chicken in batches until golden brown and crispy, about 4–5 minutes per batch.
Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Make the Sauce
In a clean pan, heat 1 tbsp oil.
Add garlic, ginger, and sliced chilies. Sauté for 30 seconds until fragrant.
Add onions and bell peppers; cook for 2–3 minutes until slightly softened.
Stir in soy sauce, ketchup, chili garlic sauce, honey, and water.
Bring to a simmer, then stir in cornstarch slurry. Cook until the sauce thickens (1–2 minutes).
Step 4: Combine and Toss
Add crispy chicken to the sauce and toss well to coat every piece.
Cook for 1–2 minutes more to heat through and slightly caramelize the coating.
Step 5: Garnish and Serve
Top with chopped green onions, sesame seeds, or extra chili for garnish.
Serve hot over steamed rice, fried rice, or noodles.
Tips for the Best Crispy Chilli Chicken
Use Thighs for Juicier Meat – Though breasts work great too.
Double Fry for Extra Crispiness – Let chicken rest for 2 minutes, then fry again quickly.
Prep Ahead – Fry chicken and make sauce separately, combine just before serving.
Adjust Heat – Reduce chili or use sweet chili sauce for a milder version.
Make It Vegetarian – Substitute with tofu or cauliflower florets.
Serving Suggestions
• Over steamed jasmine or basmati rice
• With vegetable or egg fried rice
• Stuffed in lettuce cups for a low-carb option
• Over stir-fried noodles
• Alongside a crunchy cucumber salad
How to Store & Reheat
Storing:
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Best texture when stored with sauce and chicken separately.
Reheating:
• Oven or Air Fryer: Best for restoring crispiness—reheat at 375°F for 8–10 minutes.
• Microwave: Quick but softens the crispiness.
Frequently Asked Questions
1. Can I bake the chicken instead of frying?
Yes, bake at 425°F (220°C) for 20–25 minutes, flipping halfway. It won’t be as crispy but still tasty.
2. Is this dish very spicy?
It’s moderately spicy as written. Reduce chili or omit chili garlic sauce for a milder version.
3. Can I make this gluten-free?
Yes, use gluten-free flour and tamari instead of soy sauce.
4. Can I use an air fryer?
Absolutely—air fry coated chicken at 400°F for 12–15 minutes, turning halfway.
5. What vegetables can I add?
Sliced carrots, snap peas, or baby corn are great additions for more color and crunch.
Final Thoughts
This Crispy Chilli Chicken is everything you want in a homemade takeout-style dish—bold, crunchy, spicy, and coated in a finger-licking sauce. Whether you’re serving it for dinner, sharing as an appetizer, or making it your meal prep hero, it’s a must-try recipe that delivers every time.
Fire up the pan and enjoy restaurant-quality flavor at home. Don’t forget to leave a review or share your dish online!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Indo-Chinese / Asian Fusion
Nutritional Information (Per Serving):
Calories: 420 | Protein: 30g | Carbohydrates: 24g | Fat: 22g | Fiber: 2g | Sugar: 8g | Sodium: 680mg
Crispy Chilli Chicken
- Total Time: 40 minutes
Description
Crispy, saucy, and packed with bold flavor, this Crispy Chilli Chicken is a restaurant-style favorite you can easily make at home. Golden-fried chicken pieces are tossed in a spicy-sweet chili sauce with garlic, ginger, and crunchy peppers—delivering the perfect balance of heat, crunch, and savory goodness. Serve it over rice or noodles, or enjoy as an appetizer for a crowd-pleasing dish that never disappoints.
Love takeout-style recipes? Subscribe now and get more Asian-inspired dishes delivered straight to your inbox!
Ingredients
• 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• 1 egg
• ½ tsp salt
• ½ tsp black pepper
• Oil for deep or shallow frying
For the Sauce:
• 1 tbsp oil
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1–2 red chilies, sliced (adjust to taste)
• 1 small onion, chopped
• 1 small bell pepper, chopped
• 2 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp chili garlic sauce or sriracha
• 1 tbsp honey or brown sugar
• ¼ cup water
• 1 tsp cornstarch mixed with 2 tsp water (for thickening)
Optional Garnish:
• Chopped green onions
• Sesame seeds
• Extra chili slices
Instructions
Step 1: Prepare the Chicken
In a bowl, mix cornstarch, flour, salt, and pepper.
Beat in the egg to form a sticky batter.
Add chicken pieces and toss to coat evenly.
Step 2: Fry the Chicken
Heat oil in a deep pan or skillet over medium-high heat.
Fry chicken in batches until golden brown and crispy, about 4–5 minutes per batch.
Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Make the Sauce
In a clean pan, heat 1 tbsp oil.
Add garlic, ginger, and sliced chilies. Sauté for 30 seconds until fragrant.
Add onions and bell peppers; cook for 2–3 minutes until slightly softened.
Stir in soy sauce, ketchup, chili garlic sauce, honey, and water.
Bring to a simmer, then stir in cornstarch slurry. Cook until the sauce thickens (1–2 minutes).
Step 4: Combine and Toss
Add crispy chicken to the sauce and toss well to coat every piece.
Cook for 1–2 minutes more to heat through and slightly caramelize the coating.
Step 5: Garnish and Serve
Top with chopped green onions, sesame seeds, or extra chili for garnish.
Serve hot over steamed rice, fried rice, or noodles.
Notes
Use Thighs for Juicier Meat – Though breasts work great too.
Double Fry for Extra Crispiness – Let chicken rest for 2 minutes, then fry again quickly.
Prep Ahead – Fry chicken and make sauce separately, combine just before serving.
Adjust Heat – Reduce chili or use sweet chili sauce for a milder version.
Make It Vegetarian – Substitute with tofu or cauliflower florets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Indo-Chinese / Asian Fusion
