Description
Spicy and crispy chilli chicken delivers an explosion of bold Chinese-inspired flavors that dance across palates with exciting zest. Crunchy golden-brown bites promise a perfect balance of heat and texture, inviting hungry diners to savor each delectable morsel.
Ingredients
Scale
Protein:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Coating Ingredients:
- ½ cup (60g) all-purpose flour
- ¼ cup (30g) cornstarch
- 1 large egg, beaten
Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Sauce Base:
- 1 tablespoon sesame oil or vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 2–3 red chilies, thinly sliced (adjust to taste)
Liquid Ingredients:
- ¼ cup (60 ml) soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon ketchup (optional, for color and tang)
Thickening Agent:
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Oil:
- Oil, for frying
Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Craft a flavorful seasoning blend by mixing flour, cornstarch, garlic powder, paprika, salt, and pepper in a wide mixing vessel.
- Individually coat each chicken piece by first dipping into beaten egg, then thoroughly rolling through the seasoned flour mixture, ensuring complete coverage.
- Prepare a deep skillet or wok with hot oil at medium-high temperature, creating an ideal frying environment for achieving golden, crisp exteriors.
- Carefully fry chicken segments in controlled batches, allowing each piece to transform into a crunchy delight, approximately 4-5 minutes per group.
- Transfer fried chicken pieces onto paper towels, permitting excess oil to drain while maintaining their delectable crispness.
- Warm sesame oil in a large skillet, creating a fragrant base for the upcoming sauce creation.
- Introduce minced garlic, grated ginger, and thinly sliced chilies into the heated oil, releasing their aromatic essences through gentle sautéing.
- Incorporate soy sauce, honey, rice vinegar, and optional ketchup, bringing the mixture to a gentle simmer.
- Introduce a cornstarch slurry to the simmering sauce, stirring consistently to develop a luxurious, glossy texture.
- Gently fold the crispy chicken pieces into the glistening sauce, ensuring each morsel becomes thoroughly coated with the vibrant flavor profile.
- Allow the chicken to meld with the sauce for an additional 1-2 minutes, intensifying the overall taste experience.
- Elevate the dish’s visual appeal by scattering freshly sliced green onions and a sprinkle of sesame seeds across the surface.
- Present the crispy chilli chicken alongside steamed rice, noodles, or as a standalone appetizer, ready to delight eager palates.
Notes
- Ensure chicken pieces are uniformly cut for even cooking and crispy texture.
- Use a deep-fry thermometer to maintain oil temperature around 350-375°F for perfectly crisp coating without burning.
- Avoid overcrowding the pan when frying to prevent soggy chicken and ensure each piece gets golden-brown crunch.
- For gluten-free version, substitute wheat flour with rice flour or gluten-free all-purpose blend to maintain crispy exterior.
- Reduce chili quantity or use mild peppers for less heat, making dish kid-friendly and adaptable to different spice tolerances.
- Pat chicken dry before coating to help flour mixture adhere better and create extra crispy exterior.
- Allow chicken to rest on paper towels briefly to drain excess oil and maintain crispiness.
- Customize sauce sweetness by adjusting honey levels or replacing with alternative sweeteners like maple syrup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg