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Crispy Chilli Chicken

Crispy Chilli Chicken
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Crispy Chilli Chicken is a flavorful and easy-to-make dish featuring tender bite-sized chicken pieces with a perfectly crispy double coating, tossed in a vibrant, tangy, sweet, and spicy sauce. This recipe delivers a perfect balance of heat and sweetness, ideal for family dinners or entertaining friends with restaurant-quality results in under 45 minutes.

Ingredients

Scale

Chicken and Batter

  • 500g boneless, skinless chicken breast or thighs, cut into bite-sized chunks
  • 1/2 cup cornflour (cornstarch)
  • 1/4 cup all-purpose flour (or rice flour for gluten-free)
  • Pinch of salt
  • Cold water, enough to make a thick batter
  • Vegetable oil for deep frying

Sauce

  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 medium onion, sliced
  • 1 cup bell peppers, diced (mixed colors)
  • 2 green chilies, sliced (or 1 teaspoon red pepper flakes)
  • 2 tablespoons soy sauce (use gluten-free soy sauce for GF)
  • 1 tablespoon vinegar or lemon juice
  • 2 tablespoons chili sauce or chili paste (adjust to taste)
  • 1 tablespoon sugar or honey

Instructions

  1. Prepare the Chicken: Cut the chicken into uniform bite-sized pieces for even cooking. Lightly season with salt and a small amount of soy sauce to infuse flavor.
  2. Make the Batter: In a mixing bowl, combine cornflour, all-purpose flour, pinch of salt, and cold water. Whisk until a smooth, thick batter forms that clings well to the chicken without dripping.
  3. Fry the Chicken: Heat vegetable oil in a deep pan or wok to 175°C (350°F). Dip each chicken piece into the batter, ensuring it is fully coated, then carefully drop into the hot oil. Fry in small batches, avoiding overcrowding, until golden and crispy, about 5-7 minutes per batch. Remove and drain on paper towels. For extra crunch, fry the chicken twice, letting it cool slightly between frying.
  4. Prepare the Sauce: In a separate pan, heat 1 tablespoon oil over medium heat. Sauté minced garlic, ginger, and sliced onions until fragrant, about 2-3 minutes. Add diced bell peppers and green chilies, cooking for another 2 minutes until slightly softened. Stir in soy sauce, vinegar, chili sauce, and sugar or honey. Simmer gently for 3-5 minutes until the sauce thickens slightly.
  5. Combine and Toss: Add the crispy fried chicken pieces to the sauce pan. Toss gently and quickly to coat every piece evenly while preserving the crispiness. Serve immediately for best texture.

Notes

  • Use cold water in the batter for a lighter, crispier coating.
  • Double frying the chicken results in extra crunch that lasts even after adding sauce.
  • Fry in small batches to maintain oil temperature and avoid soggy chicken.
  • Drain fried chicken thoroughly on paper towels to remove excess oil.
  • Toss chicken in sauce just before serving to keep it crispy.

Nutrition

Keywords: crispy chilli chicken, spicy chicken, asian chicken recipe, deep fried chicken, gluten free chicken, chili sauce chicken

Find it online: https://emillycooks.com/crispy-chilli-chicken/