Ready in: 30 minutes · Serves: 4 · Technique: Frying · Storage: Up to 3 days in the fridge.Quick Answer
Crispy Chilli Chicken is a quick and delicious recipe that brings restaurant-quality flavors to your home with perfectly crispy chicken coated in a sticky, spicy sauce.As the vibrant colors of autumn leaves begin to give way to the festive spirit of New York City, I find myself in the kitchen whipping up dishes that are both comforting and exciting. With Thanksgiving and Christmas just around the corner, I crave those flavors that remind me of cozy nights in after navigating through busy streets filled with holiday shoppers. One of my favorite recipes to prepare during this season is Crispy Chilli Chicken - a sensational dish that brings a taste of Chinese takeaway right into your home.
A Festive Favorite
Why You'll Love This Recipe
- Deliciously crispy chicken coated in a sweet and spicy sauce, perfect for satisfying your cravings.
- Quick and easy to prepare, making it a great choice for busy weeknight dinners or festive gatherings.
- Customization options galore-adjust the spice levels and serve it with your favorite side dishes.
- Perfect for leftovers, ensuring you can enjoy this mouthwatering dish even days later.
- Brings the taste of your favorite Chinese takeaway right into your kitchen, creating an inviting home atmosphere.
Ingredients
To create this crispy, sticky dish, you will need:
- 400g chicken breast, cut into bite-sized pieces
- 100g cornflour
- 2 eggs, beaten
- 3 tablespoons vegetable oil (plus extra for frying)
- 3 spring onions, finely sliced
- 2 garlic cloves, minced
- 1-2 red chillies, finely sliced (adjust based on your spice tolerance)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- A pinch of salt and freshly ground black pepper
- Sesame seeds, to garnish
How to Make Crispy Chilli Chicken (Step-by-Step)
Follow these steps to prepare an incredible crispy and flavorful dish.
Step 1: Coating the Chicken
Begin by seasoning your chicken pieces with a pinch of salt and pepper. In a shallow bowl, first coat the chicken in the cornflour, shaking off the excess. Then dip the chicken into the beaten eggs, letting the extra drip off. This process sets the stage for that coveted crispy texture.
Step 2: Frying the Chicken
In a large, non-stick frying pan or a 10-inch cast-iron skillet, heat about a tablespoon of vegetable oil over medium-high heat. Once the oil shimmers with anticipation, carefully add the chicken in batches. Fry for around 4-5 minutes until each piece turns gorgeously golden brown, then transfer it to a plate lined with paper towels to absorb any excess oil. The sizzling sound is music to my ears!
Step 3: Sautéing the Aromatics
In the same skillet, add a splash more oil if necessary. Lower the heat to medium and toss in the minced garlic and sliced chillies. Cook until fragrant-about 30 seconds-being careful not to let the garlic burn. There's nothing quite like the nutty aroma of sautéing garlic, as it mixes with a hint of spicy chilli.
Step 4: Creating the Sauce
Next, pour in the soy sauce, honey, rice vinegar, and sesame oil. Stir everything together, allowing the mixture to bubble and thicken slightly-this should take about 1-2 minutes.
Step 5: Combining It All
Toss the crispy chicken pieces back into the skillet, ensuring they get luxuriously coated in that mouthwatering sauce. You'll want to give it a good mix until each piece glistens. Finally, sprinkle the spring onions and sesame seeds on top for that vibrant, festive look.
Common Mistakes to Avoid
- Skipping the cornflour coating! This is what gives the chicken its essential crispiness.
- Crowding the pan. Fry in batches to ensure the oil temperature stays high and the chicken remains crispy.
- Not monitoring the heat. Too high can burn the garlic, while too low won't achieve proper browning.
Tips and Tricks for Success
- For an even deeper flavor, marinate the chicken in soy sauce and a sprinkle of garlic powder for an hour before cooking.
- Add a splash of lime juice for a refreshing twist on the sauce.
- Serve this dish on a bed of jasmine rice or alongside fluffy steamed broccoli for a balanced meal.
- Pay attention to the frying process; don't rush to ensure the chicken is perfectly crispy.
Variations
- Swap chicken for shrimp or tofu for a different protein choice.
- Use different types of chili for varying levels of heat, such as jalapeños or serranos.
- Substitute honey with maple syrup or agave for a vegan alternative.
- Try adding bell peppers or snap peas to the sauce for extra veggies.
How to Serve
- Serve on a bed of jasmine rice.
- Pair with steamed broccoli or a side salad for balance.
- Garnish with additional spring onions and sesame seeds for a festive touch.
- Offer lime wedges on the side for a zesty flavor boost.
Make Ahead and Storage
- Make Ahead: Marinate chicken in soy sauce and garlic powder for up to 1 hour before frying for enhanced flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a frying pan over medium heat to retain crispiness, avoiding microwave reheating.
- Freezing: Not recommended, as it may affect the texture of the chicken.
Recipe Notes / What I Learned
Throughout my cooking journey, I've learned that the crispiness of the chicken is paramount to this dish's success. Don't rush; let each piece get that golden color. This not only enhances the flavor but also creates a delightful texture, perfect for those cool fall and winter evenings when comfort food is a must.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 30g protein · 40g carbs · 20g fat
Recipe by:
Crispy Chilli Chicken
Ingredients
Equipment
Method
- Season chicken pieces with a pinch of salt and pepper. Coat the chicken in cornflour, shaking off the excess. Dip into beaten eggs, letting the extra drip off.
- In a large frying pan, heat about a tablespoon of vegetable oil over medium-high heat. Add the chicken in batches and fry for around 4-5 minutes until golden brown. Transfer to a plate lined with paper towels.
- In the same skillet, add a splash more oil if necessary, lower the heat to medium and fry the minced garlic and sliced chillies for about 30 seconds.
- Pour in soy sauce, honey, rice vinegar, and sesame oil. Stir until it bubbles and thickens slightly for 1-2 minutes.
- Add the crispy chicken back to the skillet and mix well to coat in the sauce. Sprinkle with spring onions and sesame seeds before serving.
Notes
FAQs
1. Can I use chicken thighs instead of chicken breast for this recipe?
Yes, chicken thighs can be used for a juicier option. Just ensure they are cut into bite-sized pieces similar to the chicken breast.
2. How can I make this recipe spicier?
To increase the spice level, add more sliced red chillies or include a dash of chili flakes or sriracha in the sauce.
3. Can I make this recipe gluten-free?
Absolutely! Substitute regular soy sauce with gluten-free soy sauce or tamari, and ensure the cornflour is gluten-free as well.
4. What can I serve with Crispy Chilli Chicken?
This dish pairs well with jasmine rice, steamed broccoli, or a fresh salad to balance the flavors and textures.
5. How do I store leftovers properly?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a frying pan over medium heat to maintain crispiness.
