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.
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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