Crispy Chilli Chicken

Craving something spicy, crispy, and packed with flavor? This Crispy Chilli Chicken recipe is a takeout favorite made right in your own kitchen. Juicy chicken is coated, fried until golden and crisp, and tossed in a sticky, spicy-sweet chili sauce. It’s bold, addictive, and perfect for a fun weeknight dinner or a casual get-together.

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Why You’ll Love This Recipe
Crispy Perfection – Every piece of chicken is golden and crunchy.
Spicy & Sweet – The sauce is the perfect balance of heat and sweetness.
Better Than Takeout – Made fresh, with no mystery ingredients.
Versatile – Serve with rice, noodles, or lettuce wraps.
Easy to Make – No deep fryer required—just a hot skillet and a few pantry staples.

Ingredients You’ll Need

For the Crispy Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breast, cut into bite-sized pieces
• ½ tsp salt
• ½ tsp black pepper
• 2 cloves garlic, minced
• 1 egg, beaten
• ½ cup cornstarch
• ¼ cup all-purpose flour
• Oil for frying (vegetable or canola)

For the Chilli Sauce:

• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 small onion, finely sliced
• 1 red bell pepper, thinly sliced
• 2 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tbsp sweet chili sauce
• 1 tbsp hot sauce (adjust to taste)
• 1 tbsp rice vinegar or white vinegar
• 1 tsp brown sugar
• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)

For Garnish:

• 2 green onions, chopped
• 1 red chili, thinly sliced (optional for extra heat)
• Sesame seeds (optional)

Tools You’ll Need

• Mixing bowls
• Frying pan or wok
• Tongs or slotted spoon
• Paper towels
• Whisk or spatula

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine the chicken pieces with salt, pepper, minced garlic, and beaten egg. Mix well and let marinate for 15 minutes.

Step 2: Coat the Chicken
2. In a separate bowl, combine cornstarch and flour.
3. Toss the marinated chicken in the flour mixture until evenly coated.

Step 3: Fry the Chicken
4. Heat about ½ inch of oil in a deep skillet or wok over medium-high heat.
5. Once hot, fry the chicken in batches until golden brown and crispy, about 3–4 minutes per side.
6. Remove and drain on a plate lined with paper towels.

Step 4: Make the Chilli Sauce
7. In a clean skillet or wok, heat 2 tbsp oil over medium heat.
8. Add minced garlic, grated ginger, and sliced onion. Sauté for 2 minutes.
9. Stir in the red bell pepper and cook for another 2–3 minutes until slightly tender.
10. Add soy sauce, ketchup, sweet chili sauce, hot sauce, vinegar, and brown sugar. Stir well and bring to a simmer.
11. Add the cornstarch-water slurry and stir until the sauce thickens slightly.

Step 5: Combine and Serve
12. Add the crispy chicken to the sauce and toss to coat evenly.
13. Cook for 1–2 more minutes to ensure everything is well combined.
14. Garnish with chopped green onions, sliced red chili, and sesame seeds if desired.

Tips for the Best Crispy Chilli Chicken
Use Thighs for Juiciness – Chicken thighs stay moist and flavorful, even after frying.
Don’t Overcrowd the Pan – Fry in small batches to keep the oil hot and the chicken crispy.
Double Coat for Extra Crunch – Toss the chicken in the flour mix twice for a thicker, crunchier crust.
Control the Heat – Add or reduce chili sauce and fresh chili based on your spice preference.
Serve Immediately – The chicken stays crispiest when served right after tossing in the sauce.

Serving Suggestions
Steamed Jasmine Rice – Perfect for soaking up the spicy sauce.
Garlic Noodles – A savory, slurpable side dish.
Lettuce Wraps – For a fresh, crunchy serving twist.
Stir-Fried Veggies – Adds balance and nutrition to the meal.
Pineapple Salad – A sweet, cooling contrast to the heat.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Best to freeze the chicken separately before tossing in sauce for later use.

Reheating:

• Oven: Reheat chicken at 350°F for 10–12 minutes to keep it crispy.
• Microwave: Use short intervals, but the texture may soften.

Frequently Asked Questions

1. Can I make this in an air fryer?
   Yes! Cook the coated chicken at 400°F for 15–18 minutes, flipping halfway. Toss in sauce afterward.
2. What if I don’t want it too spicy?
   Reduce or omit the hot sauce and skip the fresh chili garnish.
3. Can I make it gluten-free?
   Use a gluten-free flour blend and tamari instead of soy sauce.
4. What’s the best oil for frying?
   Vegetable, canola, or peanut oil works best for high heat frying.
5. Can I bake the chicken instead?
   Yes. Bake at 425°F for 25–30 minutes, flipping once. Spray with oil for extra crispness.

Final Thoughts

Crispy Chilli Chicken is a mouthwatering fusion of crunch and heat that’s sure to impress. Whether you’re hosting friends or just satisfying a spicy craving, this dish delivers restaurant-quality results at home. With just the right blend of savory, sweet, and fiery notes, it’s a dish you’ll come back to again and again.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cuisine: Indo-Chinese Fusion

Nutritional Information (Per Serving):
Calories: 390 | Protein: 28g | Carbohydrates: 24g | Fat: 20g | Fiber: 2g | Sodium: 780mg

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