Crispy Chilli Chicken
Crispy chilli chicken is the ultimate homemade fakeaway—double-fried for unbeatable crunch, then tossed in a sticky, spicy garlic-chili sauce. Bold, saucy, and ready in 35 minutes, it’s perfect with rice, noodles, or lettuce wraps. Customize the heat, go gluten-free, or air fry for a lighter twist!
Ingredients
- 1 lb boneless chicken thighs or breast cut into bite-size strips
- 1 egg
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp white pepper
- 1/2 tsp salt
- Neutral oil for deep frying
For the Sauce:
- 1 tbsp sesame oil
- 2 tsp minced garlic
- 2 tsp grated fresh ginger
- 1/2 cup chopped onion
- 1/2 red bell pepper thinly sliced
- 1 tbsp red chili paste or sambal oelek adjust to taste
- 1 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 tbsp water + 1 tsp cornstarch slurry
Instructions
- Marinate the Chicken: In a bowl, mix chicken with egg, salt, white pepper, cornstarch, and flour. Coat well and let sit for 10 minutes.
- First Fry: Heat oil to 350°F. Fry chicken in batches until lightly golden, about 3–4 minutes. Remove and drain.
- Second Fry: Raise oil to 375°F. Fry chicken again for 1–2 minutes until deeply golden and crispy. Drain on paper towels.
- Make the Sauce: In a wok or skillet, heat sesame oil. Sauté garlic, ginger, and onion for 1 minute. Add bell peppers and cook another minute.
- Combine Sauce Ingredients: Stir in chili paste, ketchup, soy sauce, vinegar, brown sugar, and cornstarch slurry. Simmer until thickened.
- Toss Chicken: Add crispy chicken to the sauce and toss until well coated. Serve hot!
Notes
Crispy Chilli Chicken – Helpful Tips
✅ Cooking Tips & Techniques
• Use boneless chicken thighs for maximum juiciness and flavor—they crisp up beautifully without drying out.
• Toss the chicken in cornstarch or potato starch before frying—it creates that ultra-crispy exterior.
• For best results, do a double fry: the first at medium heat to cook through, the second at high heat to crisp.
• Stir-fry the sauce separately and toss the fried chicken in right before serving to keep the texture intact.
• Add freshly chopped garlic, ginger, and sliced chilies to the sauce for bold, layered heat. ✅ Serving Suggestions
• Serve over steamed jasmine rice or garlic fried rice for a comforting combo.
• Pair with stir-fried vegetables like bell peppers, bok choy, or snow peas.
• Top with chopped scallions and sesame seeds for crunch and color.
• Drizzle with extra sauce on the plate and serve with lime wedges for a zesty finish. ✅ Make-Ahead & Storage
• You can prep the chicken ahead by marinating and coating it, then store in the fridge for up to 12 hours before frying.
• Store leftovers in an airtight container for up to 3 days—just note the crispiness will fade.
• Reheat in a hot oven or air fryer at 375°F for 8–10 minutes to bring back some crunch.
• Avoid freezing after frying—it softens the coating—but freeze uncooked, coated chicken for quick future batches. ✅ Tasty Variations to Try
• Sweet & Spicy Twist – Add a spoonful of honey or brown sugar to the sauce for a sticky-sweet contrast.
• Extra Fiery Version – Use dried red chilies or a splash of chili oil to turn up the heat.
• Tangy Orange Style – Swap in orange juice and zest for a citrusy take inspired by orange chicken.
• Low-Carb Option – Use almond flour and air-fry the chicken for a lighter version with a punch.
• Cauliflower Swap – Make it vegetarian by swapping chicken for cauliflower florets, coated and fried the same way.
• Use boneless chicken thighs for maximum juiciness and flavor—they crisp up beautifully without drying out.
• Toss the chicken in cornstarch or potato starch before frying—it creates that ultra-crispy exterior.
• For best results, do a double fry: the first at medium heat to cook through, the second at high heat to crisp.
• Stir-fry the sauce separately and toss the fried chicken in right before serving to keep the texture intact.
• Add freshly chopped garlic, ginger, and sliced chilies to the sauce for bold, layered heat. ✅ Serving Suggestions
• Serve over steamed jasmine rice or garlic fried rice for a comforting combo.
• Pair with stir-fried vegetables like bell peppers, bok choy, or snow peas.
• Top with chopped scallions and sesame seeds for crunch and color.
• Drizzle with extra sauce on the plate and serve with lime wedges for a zesty finish. ✅ Make-Ahead & Storage
• You can prep the chicken ahead by marinating and coating it, then store in the fridge for up to 12 hours before frying.
• Store leftovers in an airtight container for up to 3 days—just note the crispiness will fade.
• Reheat in a hot oven or air fryer at 375°F for 8–10 minutes to bring back some crunch.
• Avoid freezing after frying—it softens the coating—but freeze uncooked, coated chicken for quick future batches. ✅ Tasty Variations to Try
• Sweet & Spicy Twist – Add a spoonful of honey or brown sugar to the sauce for a sticky-sweet contrast.
• Extra Fiery Version – Use dried red chilies or a splash of chili oil to turn up the heat.
• Tangy Orange Style – Swap in orange juice and zest for a citrusy take inspired by orange chicken.
• Low-Carb Option – Use almond flour and air-fry the chicken for a lighter version with a punch.
• Cauliflower Swap – Make it vegetarian by swapping chicken for cauliflower florets, coated and fried the same way.