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Crispy Chilli Chicken Recipe

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3.8 from 78 reviews

Crispy Chilli Chicken is a flavorful Indo-Chinese dish featuring tender chicken thigh pieces coated in a crispy cornflour batter and tossed in a tangy, sweet, and spicy sauce. This easy-to-make recipe delivers a perfect balance of textures and bold flavors, ideal for serving with rice or noodles.

Ingredients

Chicken Marinade

  • 750 g (1.65 lbs) skinless, boneless chicken thigh fillets (trimmed, chopped into bite-size pieces)
  • 1 egg
  • 6 tbsp cornflour (cornstarch)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp white pepper

Sauce and Stir-fry

  • 4 tbsp oil (divided, preferably avocado oil)
  • 1/2 tbsp oil
  • 1 medium onion (peeled and sliced into thin strips)
  • 1 red chilli (finely sliced, seeds discarded if less heat preferred)
  • 1 tsp minced ginger
  • 3 garlic cloves (peeled and minced)
  • 2 tbsp rice vinegar
  • 3 tbsp soy sauce (light or all-purpose)
  • 2 tbsp tomato puree (tomato paste in US)
  • 6 tbsp caster sugar (or superfine sugar)
  • 2 tbsp tomato ketchup
  • 2 tbsp sweet chilli sauce (Thai-style recommended)

Instructions

  1. Marinate the Chicken: Place the chopped chicken pieces in a bowl and add the egg. Mix thoroughly to coat the chicken evenly with egg.
  2. Coat Chicken with Cornflour: Add cornflour, salt, black pepper, and white pepper to the chicken mixture and toss well until all pieces are coated, forming a sticky batter around the chicken.
  3. Heat Oil for Frying: In a large frying pan or wok, heat 3 tablespoons of oil over high heat until very hot.
  4. Fry Chicken in Batches: Working in two batches, add half the chicken pieces to the hot oil individually and spread them out. Fry without too much stirring to maintain crispiness, cooking for 5 to 6 minutes with occasional turning, until golden and crisp.
  5. Remove Fried Chicken: Use a slotted spoon or tongs to transfer the cooked chicken to a bowl. Set aside and repeat frying with the remaining chicken and 1 tablespoon oil.
  6. Sauté Aromatics: Add the remaining ½ tablespoon oil to the pan, reduce heat to medium, add sliced onion, and cook for 2 minutes until slightly softened.
  7. Add Chilli, Ginger, and Garlic: Stir in sliced red chilli, minced ginger, and minced garlic. Cook for 30 seconds, stirring constantly to release their flavors.
  8. Prepare Sauce: Pour in rice vinegar, soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce. Stir well and increase heat to bring it to a bubbling simmer. Allow the sauce to reduce slightly over a couple of minutes.
  9. Combine Chicken and Sauce: Return the fried chicken to the pan, toss to coat evenly with the sauce, and heat through for 1-2 minutes until the chicken is hot.
  10. Serve: Serve the crispy chilli chicken hot with steamed rice or noodles for a complete meal.

Notes

  • For less heat, remove seeds from the red chilli before slicing.
  • Frying chicken in batches ensures maximum crispiness.
  • Use avocado or vegetable oil with a high smoke point for best frying results.
  • Adjust sugar in the sauce to taste for more or less sweetness.
  • Serve immediately for best texture; leftovers can be reheated but may lose crispiness.

Find it online: https://recipethrive.com/crispy-chilli-chicken-recipe/