Name: Crispy Chilli Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 300 g chicken breast, cut into thin strips; 100 g cornflour; 1 egg white; 1 tsp garlic and ginger paste; 2 spring onions, sliced (for garnish); Vegetable oil, for frying; 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 (or sweet chilli sauce); 2 tbsp lemon juice

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I love how this crispy chilli chicken turns out every time—perfectly golden and crunchy chicken strips tossed in a glossy, spicy-sweet sauce. It’s fast, satisfying, and better than takeaway.

Why You’ll Love This Recipe

I always go back to this recipe because it delivers restaurant-style flavor with just a few pantry staples. The chicken stays incredibly crisp thanks to double frying, and the sticky sauce balances heat, tang, and sweetness in every bite. Plus, it comes together in under 30 minutes, which makes it ideal for weeknights.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

300g chicken breast, sliced into thin strips
100g cornflour
1 egg white
1 teaspoon garlic and ginger paste
2 spring onions, sliced (for garnish)
Vegetable oil, for deep frying

For the Marinade:

2 tablespoon dark soy sauce
1 tablespoon garlic and ginger paste
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon white pepper

For the Stir-Fry Sauce:

3 tablespoon dark soy sauce
4 tablespoon honey
1 tablespoon sriracha (or sweet chilli sauce)
2 tablespoon lemon juice

directions

I start by marinating the chicken in dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. I let it sit for at least 10 minutes.
Then I mix in the egg white and coat the chicken with cornflour until well covered.
I heat oil in a wok or deep frying pan and fry the chicken in batches for about 1–2 minutes until lightly golden.
I remove the chicken and refry it for 2–3 minutes until super crispy and golden brown.
In a clean pan, I add a bit of oil and sauté garlic and ginger paste for a few seconds, then pour in the stir-fry sauce ingredients. I let it simmer for about 30 seconds.
I toss in the crispy chicken, coat it well, and stir until everything’s glazed.
Finally, I garnish with sliced spring onions and serve hot.

Servings and timing

Serves: 3
Prep time: 10 minutes
Cook time: 10 minutes
Marinate time: 10 minutes
Total time: 30 minutes

Variations

I like swapping chicken breast for boneless chicken thighs—they’re juicier.
When I want less heat, I use sweet chilli sauce instead of sriracha.
For extra sauce, I double the stir-fry sauce ingredients without adjusting the chicken amount.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat and get the chicken crispy again, I use the air fryer or oven at 180°C for 5–8 minutes. Microwaving makes it soft, so I avoid that if I can.

FAQs

What’s the best side dish to serve with crispy chilli chicken?

I like it best with egg fried rice, plain steamed rice, or noodles. Sometimes I serve it with stir-fried veggies for a full meal.

Can I bake the chicken instead of frying it?

Yes, I’ve baked it at 200°C for around 20 minutes, flipping halfway through. It’s not quite as crispy, but it’s a lighter option.

Can I prepare this in advance?

I often fry the chicken ahead of time and store it separately from the sauce. When I’m ready to eat, I reheat the chicken in the oven and toss it in freshly made sauce.

Is this recipe gluten-free?

It can be—since I use cornflour and naturally gluten-free ingredients. I just make sure my soy sauce is labeled gluten-free.

How spicy is crispy chilli chicken?

I find it moderately spicy. If I want it milder, I switch out the sriracha for sweet chilli sauce. If I want it hotter, I add extra sriracha or fresh chillies.

Conclusion

This crispy chilli chicken always hits the spot when I’m craving something flavorful and satisfying. The crunch of the chicken combined with that sticky, spicy glaze makes it a dish I keep coming back to. It’s quick, adaptable, and always a crowd favorite at my table.

Crispy Chilli Chicken

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 3
Category: Main Course
Method: Frying
Cuisine: Chinese
Diet: Gluten Free

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Description

This crispy chilli chicken features golden, crunchy chicken strips glazed in a sweet, spicy sauce, perfect for dinner nights.

Instructions

Mix chicken strips with marinade ingredients; let rest at least 10 minutes.
Whisk in egg white, then coat thoroughly in cornflour.
Heat oil to ~180°C in a wok or deep pan. Fry chicken in batches for 1–2 minutes, then remove; fry again 2–3 minutes until deeply golden.
Pour out used oil; add a bit fresh oil to the pan and sauté 1 teaspoon garlic/ginger paste for 5–10 seconds.
Add sauce ingredients, stir for about 30 seconds until it thickens slightly.
Toss in the crispy chicken until evenly coated.
Transfer to a serving plate, scatter sliced spring onions on top, and serve immediately.

Notes

If you prefer juicier chicken, use chicken thighs instead of breast.
For a milder heat, swap sriracha for sweet chili sauce.
If you want more sauce, double the stir-fry sauce quantities.
Store leftovers in an airtight container for up to 2–3 days. Reheat in the oven or air fryer to restore crunch.