Crispy Chilli Chicken Recipe

This Chinese takeout-style chilli chicken features tender chicken pieces marinated and coated in a light, crispy batter. A vibrant, tangy sauce of garlic, ginger, red chillies, and bell peppers elevates the dish into a fusion of spicy, irresistible flavors that absolutely captivate every sense, making your dining experience remarkably memorable.

I love making crispy chilli chicken at home cause it’s fast, tasty and packed with protein from 500g boneless chicken. First I marinate the chicken in a simple mix of 1 tablespoon soy sauce with a bit of salt and black pepper.

This helps tenderize the meat before I coat it with a light batter made of a beaten egg, cornstarch and all purpose flour. The chicken gets deep fried in oil until it’s nice and crunchy.

Then I stir-fry minced garlic and fresh ginger with finely chopped red chillies. I also toss in chopped red and green bell peppers and a few slices of onion for extra flavor and a bit of vitamin C.

I finish the dish by making a flavorful sauce with chilli sauce, sweet chilli sauce, soy sauce, sugar and chicken broth thickened with a cornstarch slurry. I garnish it with chopped spring onions.

This dish not only tastes amazing but also gives you a good dose of protein and vitamins.

Why I Like this Recipe

I love this recipe because it gives me that perfect crispy texture that makes every bite exciting. The sauce is super flavorful with a mix of sweet, spicy, and tangy notes that really make the chicken pop. I also enjoy how easy it is to prepare, even though there are a lot of steps, it still feels like something i can cook up without too much fuss. And honestly, when i see all those bright veggies mixed in, it makes my meal look just as good as it tastes, which is a big plus for me.

Ingredients

• Chicken provides lean protein its super flavorful and helps build muscle quickly.
• Soy sauce adds a salty umami taste that boosts the marinade’s flavor.
• Garlic and ginger give a spicy aroma and help improve immune system defences.
• Bell peppers and onion deliver fiber, vitamins and a great crunchy texture overall.
• Chilli sauces bring heat with a hint of sweetness to balance the savory notes.
• Cornstarch and flour create a crispy coat for the chicken when deep fried.
• Salt and pepper elevate seasoning and really help highlight all the flavours.

Ingredient Quantities

• 500g boneless chicken (thighs or breasts), cut into bite size pieces
• 1 tablespoon soy sauce (for marinating the chicken)
• 1/4 teaspoon salt (for the marinade)
• 1/4 teaspoon black pepper
• 1 large egg, lightly beaten
• 1/2 cup cornstarch
• 1/4 cup all purpose flour
• Oil for deep frying
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 red chillies, deseeded and finely chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium onion, sliced
• 2 tablespoons chilli sauce (like Sambal Oelek)
• 1 tablespoon sweet chilli sauce
• 1 tablespoon soy sauce (for the sauce)
• 1 teaspoon sugar
• 1/2 cup chicken broth
• 1 teaspoon cornstarch dissolved in 2 tablespoons water (for thickening the sauce)
• A handful of chopped spring onions (for garnish)

How to Make this

1. In a bowl, marinate the chicken pieces with 1 tablespoon soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, then mix in the beaten egg until the chicken is well coated.

2. In a separate bowl, combine the 1/2 cup cornstarch and 1/4 cup all purpose flour; coat the marinated chicken pieces evenly in this dry mix.

3. Heat oil for deep frying in a pan and fry the chicken pieces until they’re golden and crispy, then set them aside on a paper towel lined plate.

4. In a large pan, heat a little oil and add the minced garlic, minced ginger, and chopped red chillies; stir fry them for about a minute till they start to become fragrant.

5. Add the chopped green and red bell peppers and the sliced onion; stir fry everything together for another 3-4 minutes until the veggies get a bit soft.

6. Mix in 2 tablespoons chilli sauce, 1 tablespoon sweet chilli sauce, and 1 tablespoon soy sauce (for the sauce) then sprinkle in 1 teaspoon sugar.

7. Pour in 1/2 cup chicken broth, stirring well to combine the ingredients and let the sauce simmer for a couple minutes.

8. Gently toss in the fried chicken pieces into the pan so they get fully coated by the sauce.

9. Stir in the 1 teaspoon of cornstarch dissolved in 2 tablespoons water to thicken the sauce, cooking for another minute until it thickens.

10. Finally, garnish with a handful of chopped spring onions and serve hot for a tasty crispy chilli chicken meal you can enjoy right at home.

Equipment Needed

1. A couple of mixing bowls – one for marinating the chicken with the beaten egg and another for mixing your dry ingredients like cornstarch and flour
2. Measuring spoons – necessary to measure out things like soy sauce, salt, pepper, and sugar
3. Measuring cups – for ingredients such as the 1/2 cup portions of cornstarch and chicken broth
4. A small bowl – to beat the egg and another small one to dissolve the 1 teaspoon cornstarch in water
5. A deep frying pan or pot – for deep frying the chicken, along with a slotted spoon or tongs to safely remove the crispy pieces
6. A large frying pan – used to stir fry the garlic, ginger, chillies, and veggies as well as to combine them with the sauce
7. A cutting board and sharp knife – for chopping the garlic, ginger, red chillies, green and red bell peppers, and sliced onion
8. A spatula or stirring spoon – to toss the chicken with sauce and stir fry all the ingredients well
9. Paper towels and a plate – to drain the excess oil from the fried chicken before adding it back into the pan with the sauce

FAQ

Crispy Chilli Chicken Recipe Substitutions and Variations

• Instead of the soy sauce used for marinating the chicken, you can use tamari if you want a gluten free alternative which really makes a difference in flavor.
• If you don’t have all purpose flour, you can try rice flour as a substitute but be aware it may change the texture just a bit.
• For the chicken broth, feel free to opt for vegetable broth instead it gives a lighter taste and works great too.
• If you ran out of fresh ginger, you could use a half teaspoon of ground ginger since it has a stronger flavour so use it sparingly.
• In place of Sambal Oelek chilli sauce, any other hot sauce with good heat can be used and will still give you that kick you need.

Pro Tips

1. Try to keep the oil temperature consistent while frying; if you overcrowd the pan the chicken might come out soggy instead of super crisp.
2. Marinate the chicken a bit longer if you can, even just 15 minutes extra, so it really absorbs that flavour before getting battered.
3. When stir-frying the garlic and ginger, keep an eye on them so they dont burn, because burnt garlic can quickly mess up the taste of your sauce.
4. Add the thickening mixture slowly to your simmering sauce; stirring constantly helps avoid clumps and gives you a smooth finish.