Description
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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Ingredients
For the Crispy Chicken:
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1.5 lbs boneless, skinless chicken thighs or breast, cut into bite-sized pieces
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½ tsp salt
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½ tsp black pepper
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2 cloves garlic, minced
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1 egg, beaten
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½ cup cornstarch
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¼ cup all-purpose flour
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Oil for frying (vegetable or canola)
For the Chilli Sauce:
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2 tbsp vegetable oil
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3 cloves garlic, minced
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1-inch piece fresh ginger, grated
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1 small onion, finely sliced
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1 red bell pepper, thinly sliced
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2 tbsp soy sauce
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2 tbsp tomato ketchup
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1 tbsp sweet chili sauce
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1 tbsp hot sauce (adjust to taste)
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1 tbsp rice vinegar or white vinegar
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1 tsp brown sugar
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1 tsp cornstarch mixed with 2 tbsp water (for thickening)
For Garnish:
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2 green onions, chopped
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1 red chili, thinly sliced (optional for extra heat)
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Sesame seeds (optional)
Instructions
Step 1: Marinate the Chicken
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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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cuisine: Indo-Chinese Fusion