Description
Crispy chilli chicken serves up crunchy chicken coated in a spicy, glossy sauce packed with bold flavor. It’s a takeout-style favorite that feels exciting without complicated prep.
Ingredients
Scale
Main Ingredients:
- 500 grams (17.6 ounces) chicken breast or thigh
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 tablespoons oil
- 1 egg
Seasonings and Spices:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon red chili flakes
Sauces and Additional Ingredients:
- ¼ cup water
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon honey
- 1 tablespoon tomato ketchup
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 2 spring onions (chopped, for garnish)
- 2 red chilies (sliced, for heat)
- Oil for frying
Instructions
- Slice 500g chicken breast or thigh into bite-sized pieces ensuring uniform 1-inch chunks for even cooking and coating.
- Blend 1 cup cornstarch, ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika in a wide mixing bowl.
- Whisk 1 egg with ¼ cup water in a separate bowl to create a smooth binding liquid.
- Dunk each chicken piece into egg mixture, then thoroughly coat with the dry ingredient blend, pressing gently to help breading adhere completely.
- Pour oil into a deep pan, heating to 350°F (175°C). Check temperature by dropping a small batter piece—it should immediately sizzle and float.
- Fry chicken pieces in small batches for 5-6 minutes, turning occasionally to achieve golden-brown crispy exterior. Drain on paper towels.
- Heat 2 tablespoons oil in a wok over medium heat. Sauté 1 tablespoon minced garlic and 1 tablespoon grated ginger until aromatic, about 30 seconds.
- Toss in sliced bell peppers, cooking for 2 minutes to maintain crispness.
- Add 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon honey, 1 tablespoon tomato ketchup, and 1 teaspoon red chili flakes. Stir thoroughly.
- Mix 1 tablespoon cornstarch with 2 tablespoons water, then pour into sauce. Simmer for 1 minute until sauce thickens.
- Fold crispy chicken into sauce, ensuring complete coating. Cook an additional minute to meld flavors.
- Garnish with 2 chopped spring onions and sliced red chilies for fresh, zesty finish.
Notes
- Ensure chicken pieces are uniformly cut to promote even cooking and consistent crispiness.
- Pat chicken completely dry before coating to help breading adhere and create a crunchier exterior.
- For gluten-free version, swap wheat flour with cornstarch or rice flour in the coating mixture.
- When frying, maintain oil temperature around 350-375°F to prevent soggy chicken and achieve golden, crisp texture.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 314 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 85 mg