Description
This crispy chilli chicken features golden, crunchy chicken strips glazed in a sweet, spicy sauce, perfect for dinner nights.
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
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 tsp 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.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 80 mg
