If there’s one dish that absolutely never fails to light up my dinner table, it’s Crispy Chilli Chicken. This recipe hits all the high notes: tender bites of juicy chicken, coated with a feather-light, crackling crust and tossed in a sweet-hot, sticky sauce that’s infused with garlic, ginger, and a little fiery magic. Whether I’m craving takeout vibes at home or sharing something bold and unforgettable with friends, this is always my go-to. If you love Asian-inspired food with just the right amount of crunch and kick, this Crispy Chilli Chicken will instantly become a favorite.
Ingredients You’ll Need
The magic of Crispy Chilli Chicken lies in its simple but carefully chosen ingredients. Each one brings something essential to the table, from the golden crisp of the coating to the bright, tangy-sweet sauce. Here’s what you’ll need and why each item matters:
- Chicken thighs or breasts: Bite-sized pieces ensure each morsel is juicy and soaks up that irresistible sauce.
- Cornstarch: This is the secret to that shatteringly crisp crust you crave in every bite.
- All-purpose flour: Combines with cornstarch for a coating that’s both crisp and light, never heavy.
- Salt & black pepper: A foundational seasoning to awaken all the other flavors.
- Eggs: The binding agent that helps the coating stick and puff up perfectly as it fries.
- Vegetable oil (for frying): Go for anything neutral with a high smoke point for the best, even golden crunch.
- Garlic & ginger: These aromatics infuse the sauce with warmth and tons of classic flavor.
- Dried red chilies: Broken open, they bring bold heat and that dramatic, fiery look.
- Green onions: For both crunch and color—plus, they tie the whole dish together at the end as a garnish.
- Soy sauce: Adds deep savoriness and that beautiful umami base.
- Rice vinegar: Delivers a lively zing to balance the richness and heat.
- Ketchup: The touch of sweet-tangy goodness you never knew this dish needed—it brings everything together.
- Chili sauce (sambal oelek or sriracha): Adds customizable heat and personality to the sauce.
- Brown sugar: Rounds out the flavors with a mellow, caramel sweetness.
- Cornstarch slurry: Thickens the sauce, so it beautifully clings to every crispy bite.
- Sliced green onions, sesame seeds, extra chilies (for garnish): These optional extras make your Crispy Chilli Chicken pop visually and texturally.
How to Make Crispy Chilli Chicken
Step 1: Prep and Coat the Chicken
Start by cutting your chicken into even, bite-sized pieces—this helps them cook quickly and evenly. In a large bowl, whisk together the cornstarch, flour, salt, and black pepper. In a second bowl, lightly beat the eggs. Dip your chicken pieces first in the egg, letting any excess drip off, and then coat thoroughly in the flour mixture. This double-dip is key to achieving that signature crunch you expect from restaurant-style Crispy Chilli Chicken.
Step 2: Fry to Golden Perfection
Heat a good layer of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers (you can test it with a tiny piece of bread—it should sizzle instantly), carefully add your coated chicken in batches. Fry for 4 to 5 minutes, flipping as needed, until each piece is deeply golden and audibly crispy. Remove the pieces and drain them on a wire rack or paper towel. For even more crunch, try double-frying: let your first batch rest for a minute, then return it briefly to the hot oil for an extra blast of crispiness. Game-changer!
Step 3: Make the Fiery Sauce
Wipe out your pan, then add a tablespoon of oil. Once hot, toss in the minced garlic, grated ginger, and broken dried red chilies. Stir-fry for a minute until your kitchen smells absolutely amazing and the spices start to sizzle. Add the chopped green onions, soy sauce, rice vinegar, ketchup, chili sauce, and brown sugar. Stir everything together and bring it to a simmer—the sauce should look glossy and rich.
Step 4: Thicken the Sauce
To ensure the sauce beautifully clings to the chicken, add your cornstarch slurry (just cornstarch mixed with water) to the simmering sauce. Stir well until it thickens and turns shiny, which only takes a minute or two. It should form a lovely, pourable glaze. Taste and adjust the spice or sweetness, if you like—this step is what makes your Crispy Chilli Chicken truly your own.
Step 5: Toss It All Together
Add all your freshly fried chicken back into the pan with the sauce. Use a large spoon or spatula to gently toss and turn, making sure every piece is generously coated in that aromatic, sweet-heat glaze. Serve immediately, while the chicken is at its peak crispiness, and get ready for the sizzle and crunch everyone loves.
How to Serve Crispy Chilli Chicken
Garnishes
For that final flourish, scatter a handful of sliced green onions, a sprinkle of toasted sesame seeds, and maybe an extra kick of dried red chilies on top before serving. These little touches add color, fresh flavor, and subtle crunch, turning every plate of Crispy Chilli Chicken into something Instagram-worthy (and genuinely mouthwatering).
Side Dishes
Crispy Chilli Chicken doesn’t need much to shine, but it’s absolute perfection alongside a bowl of fluffy jasmine rice or steamed basmati. For a more substantial meal, pair it with garlicky stir-fried veggies, simple fried noodles, or even a tangy Asian slaw to balance the rich flavors. The chicken’s bold taste and crispy texture make it the star of any lineup!
Creative Ways to Present
If you’re hosting or just want to switch things up, try serving your Crispy Chilli Chicken in lettuce cups for a fresh, handheld twist. Or, build an epic rice bowl layered with veggies, pickled cucumbers, and extra sauce. For appetizers, pile the chicken into mini steamed buns. However you plate it, this dish always turns heads and disappears fast.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the Crispy Chilli Chicken cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. The coating may soften a bit, but the flavors will deepen, making it a fantastic next-day treat.
Freezing
You can freeze the cooked, sauced chicken for up to one month. Lay the pieces in a single layer on a baking sheet to freeze (prevents sticking), then transfer to a freezer bag once solid. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Crispy Chilli Chicken in a 375°F oven for about 10 to 12 minutes until hot and crisp again. A quick toss under the broiler for a minute or two wakes up the exterior even more. Avoid microwaving, which can make the coating soggy; the oven is your friend here!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken thighs and breasts work beautifully for Crispy Chilli Chicken. Thighs are juicier, while breasts are a little leaner and just as tasty—just be careful not to overcook breast meat so it stays tender.
How spicy is this Crispy Chilli Chicken?
The spice level is totally customizable! Use fewer or milder chilies and less chili sauce for a tamer version, or add extra if you’re a true spice lover. Taste as you go and adjust until it’s just right for you and your guests.
Can I make this dish gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend and use tamari or gluten-free soy sauce in the sauce. Double-check your chili sauce and other condiments for hidden gluten, and you’re all set for a gluten-free Crispy Chilli Chicken feast.
What’s the best oil for frying the chicken?
Choose a neutral oil with a high smoke point, like vegetable, peanut, or canola oil. These oils can handle the high heat needed for that crispy, golden crust without adding strong flavors to your Crispy Chilli Chicken.
Can I make this recipe vegetarian?
You sure can! Tofu or cauliflower florets are wonderful substitutes. Prep and cook them the same way for a satisfying vegetarian version that’s just as craveable.
Final Thoughts
If you’re looking for a dish that’s bold, comforting, and guaranteed to win over a crowd, you simply have to make this Crispy Chilli Chicken. It’s stunningly delicious, endlessly adaptable, and way easier than you might think. Bring a little extra sizzle to your kitchen tonight—you won’t regret it!
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Crispy Chilli Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Crispy Chilli Chicken at home with this easy recipe. Crispy, tender chicken pieces tossed in a flavorful, spicy sauce – perfect for a quick and satisfying meal!
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs (lightly beaten)
- vegetable oil for frying
For the Sauce:
- 1 tablespoon vegetable oil
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2–3 dried red chilies (broken)
- 1/2 cup chopped green onions
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon chili sauce (like sambal oelek or sriracha)
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
Optional Garnish:
- Sliced green onions
- Sesame seeds
- Extra chilies
Instructions
- Prepare the Chicken: In a bowl, combine cornstarch, flour, salt, and pepper. Dip chicken pieces into beaten eggs, then coat with the flour mixture. Fry the chicken until golden brown and crispy. Drain on a wire rack.
- Make the Sauce: In a skillet, heat oil. Sauté garlic, ginger, and chilies. Add green onions, soy sauce, vinegar, ketchup, chili sauce, and brown sugar. Stir and simmer. Add cornstarch slurry and thicken the sauce. Toss the chicken in the sauce.
- Garnish and Serve: Garnish with green onions, sesame seeds. Serve hot with rice or noodles.
Notes
- Adjust the spice level by using more or fewer dried chilies or chili sauce.
- For extra crispiness, double-fry the chicken.
- Works great with tofu or cauliflower as a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 8g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg
