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Crispy Chilli Chicken

Crispy Chilli Chicken

Crispy Chilli Chicken is a popular Indo-Chinese dish that combines crispy fried chicken with a spicy, tangy sauce for an irresistible flavor. Perfect as an appetizer or main course, it offers a bold fusion of spices and textures.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 28 minutes
Servings 3

Ingredients
  

  • 300 g chicken breast
  • 100 g cornflour add more if needed, see notes
  • 1 tsp garlic and ginger paste
  • 1 egg white
  • 2 spring onions
  • Vegetable oil

Chicken Marinade

  • 2 tbsp dark soy sauce
  • 1 tbsp garlic and ginger paste
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp white pepper
  • Stir Fry Sauce
  • 3 tbsp dark soy sauce
  • 4 tbsp honey
  • 1 tbsp sriracha
  • 2 tbsp lemon juice

Instructions
 

  • Begin by cutting the chicken breast into thin strips.
  • 300 g chicken breast
  • Place the chicken into a large mixing bowl and add the marinade ingredients: dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Let it rest for at least 10 minutes.
  • 1 tsp garlic and ginger paste, 2 tbsp dark soy sauce, 1 tsp sesame oil, 1 tsp sugar, 1 tsp white pepper
  • While the chicken is marinating, combine the stir fry sauce ingredients—honey, lemon juice, dark soy sauce, and sriracha—in a small bowl, and set aside for later use.
  • 3 tbsp dark soy sauce, 4 tbsp honey, 1 tbsp sriracha, 2 tbsp lemon juice
  • Add the egg white to the chicken and mix well. Then, pour the cornflour over the chicken and stir until each piece is evenly coated.
  • 1 egg white, 100 g cornflour
  • Heat vegetable oil in a wok or frying pan to 180°C and fry the chicken pieces for 1 to 2 minutes. After all the chicken is fried, fry it again for an additional 2 to 3 minutes to make it extra crispy.
  • Vegetable oil
  • In a clean pan, heat a tablespoon of oil and fry the garlic and ginger paste for 5 to 10 seconds. Add the stir fry sauce ingredients (honey, lemon juice, dark soy sauce, and sriracha) and stir for 30 seconds, or until the sauce thickens.
  • 1 tbsp garlic and ginger paste
  • Add the crispy chicken to the sauce and mix until the chicken is evenly coated. Garnish with chopped spring onions and serve immediately.
  • 2 spring onions

Notes

If the cornflour starts to clump together when adding it to the chicken, separate the chicken pieces and coat each one individually in the cornflour.