Description
Crispy Chilli Chicken is a flavorful Indo-Chinese dish featuring tender chicken strips marinated, double-fried to golden crispiness, and coated in a sticky, spicy-sweet chilli sauce. This quick 30-minute recipe yields a perfect appetizer or main course, garnished with fresh spring onions for added crunch and freshness.
Ingredients
Scale
Chicken and Marinade
- 300g Chicken Breast (cut into thin strips)
- 1 Egg White
- 2 tbsp Dark Soy Sauce
- 1 tbsp Garlic and Ginger Paste
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 1 tsp White Pepper
Batter
- 100g Cornflour (add more if needed)
- Vegetable Oil (for frying)
Sauce
- 3 tbsp Dark Soy Sauce
- 4 tbsp Honey
- 1 tbsp Sriracha
- 2 tbsp Lemon Juice
- 1 tbsp Garlic and Ginger Paste
Garnish
- 2 Spring Onions (chopped)
Instructions
- Prepare the Chicken: Cut the chicken breast into thin strips and set aside.
- Marinate the Chicken: Place the chicken strips in a large mixing bowl. Add 2 tbsp dark soy sauce, 1 tbsp garlic and ginger paste, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp white pepper. Mix thoroughly and let marinate for at least 10 minutes to absorb the flavors.
- Mix the Stir Fry Sauce: In a small mixing bowl, combine 3 tbsp dark soy sauce, 4 tbsp honey, 1 tbsp sriracha, and 2 tbsp lemon juice. Stir well and set aside for later use.
- Batter the Chicken: Add 1 egg white to the marinated chicken and mix well to coat. Then pour in 100g cornflour and mix again until each strip is coated evenly. Add more cornflour if necessary to ensure the chicken is well covered and ready for frying.
- First Fry: Heat vegetable oil in a wok or frying pan to 180°C (356°F). Carefully add the coated chicken strips and fry them in batches for 1 to 2 minutes, or until lightly golden and just cooked. Remove and drain on paper towels.
- Double-Fry for Crispiness: Return the partly fried chicken strips to the hot oil and fry again for 2 to 3 minutes until they turn extra crispy and golden brown. Drain well.
- Prepare the Sauce Base: In a clean pan, heat 1 tbsp oil, then add 1 tbsp garlic and ginger paste. Sauté for 5 to 10 seconds until fragrant without burning.
- Toss in Sauce: Add the pre-mixed stir fry sauce to the pan and stir for about 30 seconds, letting it bubble and thicken slightly.
- Combine and Serve: Toss the crispy chicken into the thickened sauce and stir well to coat every piece. Remove from heat, sprinkle with chopped spring onions, and serve immediately.
Notes
- Double frying the chicken strips ensures an extra crispy texture.
- If you prefer less heat, reduce the amount of sriracha in the sauce.
- The batter consistency should be thick enough to coat the chicken evenly without dripping.
- Use fresh garlic and ginger paste for best flavor.
- Serve immediately after tossing in sauce to retain crispiness.
