Description
Crispy Chilli Chicken is a flavorful, crunchy dish featuring tender bite-sized chicken pieces coated in a crispy batter and tossed in a spicy, tangy chili sauce. Perfect for quick weeknight dinners or impressing guests, this recipe balances heat, sweetness, and a satisfying crunch, adaptable to varying spice levels and dietary preferences.
Ingredients
Scale
Chicken and Coating
- 500g boneless chicken pieces (skinless breasts or thighs), cut into bite-sized chunks
- 3 tbsp cornflour
- 3 tbsp all-purpose flour (or rice flour/chickpea flour for gluten-free)
- 1 large egg
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for deep frying
Sauce
- 2 tbsp vegetable oil
- 3 cloves garlic, finely minced
- 1 tbsp ginger, finely minced
- 2 green chillies, finely chopped (adjust for heat)
- 5 dried red chillies, chopped
- 3 tbsp soy sauce
- 1 tbsp vinegar
- 1/4 cup water or as needed
- 1 tsp sugar (adjust to taste)
- Salt, to taste
Finishing Touches
- 2 spring onions, chopped
- 1 tsp sesame oil
- Optional garnishes: sesame seeds, fresh coriander, lime wedges
Instructions
- Prepare the Chicken: Cut the boneless chicken into bite-sized chunks. Season with salt, pepper, and a splash of soy sauce. In a mixing bowl, whisk together cornflour, all-purpose flour, egg, and enough water to form a thick batter. Dip each chicken piece into the batter, ensuring they are fully coated for maximum crunch.
- Deep Fry the Chicken: Heat vegetable oil in a deep pan or wok over medium-high heat until hot (but not smoking). Fry the battered chicken in small batches for 4-5 minutes until golden brown and crispy. Remove and drain on paper towels. For extra crispiness, double fry by frying again briefly.
- Make the Chilli Sauce: In a separate pan, heat 2 tablespoons of vegetable oil. Sauté minced garlic, ginger, green chillies, and dried red chillies until aromatic. Add soy sauce, vinegar, water, sugar, and salt. Simmer gently until the sauce thickens slightly and becomes glossy.
- Combine Chicken and Sauce: Toss the fried chicken pieces in the prepared chilli sauce, ensuring each piece is evenly coated. Add chopped spring onions and drizzle with sesame oil. Mix well and remove from heat.
- Serve Immediately: Garnish with extra spring onions, sesame seeds, coriander, and lime wedges if desired. Serve hot to enjoy the maximum crunch and flavor.
Notes
- Double fry the chicken for extra crispiness that lasts longer.
- Pat chicken pieces dry before battering to help coating adhere better.
- Use high smoke point oils like vegetable or peanut oil for frying to maintain consistent heat.
- Prepare the sauce while frying chicken to serve hot and fresh.
- Avoid overcrowding the frying pan to maintain oil temperature and crisp texture.
- Adjust spice levels by changing the number or type of chillies.
- For gluten-free, substitute all-purpose flour with rice flour or chickpea flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Deep Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: crispy chilli chicken, spicy chicken, Indo-Chinese chicken, crispy chicken bites, quick chicken recipe