Description
Crispy chilli chicken delivers a spicy punch straight from Chinese takeaway kitchens to your dinner table. Crunchy, tangy bites will make your taste buds dance with pure satisfaction.
Ingredients
Scale
Protein:
- 300g chicken breast
Marinade:
- 2 tablespoons dark soy sauce
- 1 tablespoon garlic and ginger paste
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon white pepper
Coating and Frying:
- 1 egg white
- 100g cornflour
- vegetable oil
Sauce:
- 4 tablespoons honey
- 3 tablespoons dark soy sauce
- 1 tablespoon sriracha
- 2 tablespoons lemon juice
- 1 teaspoon garlic and ginger paste
Garnish:
- 2 spring onions
Instructions
- Slice 300g chicken breast into thin strips. Drizzle 2 tbsp dark soy sauce, 1 tbsp garlic and ginger paste, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp white pepper over the meat. Mix thoroughly and let sit for 15 minutes to absorb flavors.
- Whisk 4 tbsp honey, 3 tbsp dark soy sauce, 1 tbsp sriracha, and 2 tbsp lemon juice in a separate bowl. Keep this sauce mixture ready for later.
- Crack 1 egg white into your marinated chicken. Sprinkle 100g cornflour across the meat and toss carefully. Ensure each chicken piece has a complete, even coating without clumps.
- Pour vegetable oil into a deep pan. Heat to precisely 180°C. Carefully lower chicken pieces into hot oil, frying for exactly 1-2 minutes per batch. Remove and drain on paper towels.
- Return chicken to the 180°C oil for a second fry, cooking 2-3 minutes until golden and ultra-crisp. This double-frying technique creates an incredible crunch.
- In a clean pan, warm a touch of oil. Add 1 tsp garlic and ginger paste, sautéing 5-10 seconds. Pour prepared sauce mixture, letting it simmer and slightly thicken.
- Transfer crispy chicken into sauce. Gently toss until every piece gets an even, glossy coating. Sprinkle 2 chopped spring onions on top for fresh garnish.
Notes
- Ensure chicken strips are uniformly cut to guarantee even cooking and crispy texture.
- Double frying is the secret to achieving that authentic Chinese takeaway crunchiness, so don’t skip this crucial step.
- For a gluten-free version, replace regular soy sauce with tamari and use potato starch instead of cornflour.
- Control your oil temperature carefully during frying to prevent burning and maintain a golden, crisp exterior.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 528 kcal
- Sugar: 33 g
- Sodium: 1400 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 55 mg