Chilli Chicken

Crispy Chilli Chicken is a delightful dish that captures the essence of Asian cuisine with its perfect balance of flavors and textures. This recipe combines biting heat from fresh chilies, the savory crunch of crispy chicken, and a luscious sauce that leaves you wanting more. Whether you’re cooking for a family dinner or entertaining friends, this dish promises to impress everyone at the table.

I first stumbled upon a similar recipe during one of my favorite evenings sharing food with friends. We were all craving something spicy yet comforting, and the warmth of the fresh ginger combined with the sweet heat of the chili took me back to my travels in Asia. It’s surprisingly simple to prepare, making it perfect for weeknight meals while still being special enough for celebrations. I can’t wait for you to try this Crispy Chilli Chicken; it’s bound to be a culinary adventure you’ll cherish!

How to Make Chilli Chicken

1. Prepare the Chicken: Place the 750 g chicken pieces in a bowl and add 1 egg. Mix well to ensure all the chicken is coated in the egg.
2. Coat in Cornflour: Add in the 6 tbsp cornflour, ½ tsp salt, ½ tsp black pepper, and ¼ tsp white pepper. Toss everything until the chicken is thoroughly coated and sticky.
3. Heat the Oil: In a large frying pan or wok, heat 3 tbsp of oil over high heat until it’s very hot.
4. Fry the Chicken: You may need to work in batches; when the oil is hot, add half of the chicken one piece at a time. Spread them out and fry until they are golden and crispy, about 5 to 6 minutes, turning occasionally until they’re beautifully browned.
5. Remove the Chicken: Using a slotted spoon or tongs, carefully remove the chicken from the pan and place it in a bowl. Set aside.
6. Repeat: Add another tablespoon of oil to the pan, repeat cooking the remaining chicken until it’s crispy, and then place it with the first batch.
7. Sauté the Vegetables: Once all chicken is cooked and removed, reduce the heat to medium. Add the remaining ½ tbsp oil to the pan and sauté 1 sliced onion for about 2 minutes until it softens.
8. Add Chilli, Garlic, and Ginger: Stir in the finely chopped chilli, 1 tsp minced ginger, and 3 minced garlic cloves, cooking for another 30 seconds until fragrant.
9. Make the Sauce: Add the 2 tbsp rice vinegar, 3 tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp caster sugar, 2 tbsp tomato ketchup, and 2 tbsp sweet chili sauce to the pan. Stir well and increase the heat to bring it to a bubbling simmer for a couple of minutes until the sauce reduces slightly.
10. Combine Chicken and Sauce: Return the fried chicken to the pan, stirring to coat it evenly with the sauce. Cook for an additional 1-2 minutes until everything is piping hot.
11. Serve: Enjoy your crispy Chilli Chicken immediately with steamed rice or noodles.

Storing & Reheating

To store your Chilli Chicken, let it cool to room temperature and then place it in an airtight container in the refrigerator, where it will keep well for up to 3 days. For longer storage, consider freezing it for up to 3 months. When reheating, warm it up on the stovetop over low heat until heated through. The texture might soften slightly, but you can revive some crispiness by quickly frying it again in a hot pan.

Rice and noodles make the perfect accompaniment, absorbing that delicious sauce beautifully, so don’t be shy to serve them on the side. This dish can easily become a weekly favorite, bringing a taste of Asian culture right to your home.

Recipe FAQs

Can I use chicken breast instead of thighs?

Yes, while chicken thighs are juicier, chicken breasts can also work well. Just be sure not to overcook them to keep them tender.

How can I make this dish less spicy?

To tone down the heat, simply remove the seeds from the red chilli or use less of it. You can also reduce the amount of sweet chili sauce in the recipe.

Can I make Chilli Chicken ahead of time?

Absolutely! You can prepare the chicken and sauce in advance, simply reheat and combine just before serving for maximum freshness.

What can I serve with Chilli Chicken?

It’s lovely served with steamed jasmine rice or noodles, sautéed vegetables, or even a fresh salad for a light and refreshing balance.

Chilli Chicken

Recipe Author: Sara

Chilli Chicken stands out with its crispy, savory flavor, and is perfect for a quick weeknight dinner. Made with tender chicken thighs and vibrant spices, this dish is sure to satisfy your cravings for homemade comfort food.

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• Yield 4 servings 1x

Ingredients

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• 750 g skinless, boneless chicken thigh fillets chopped into bitesize pieces
• 1 egg
• 6 tbsp cornflour
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp white pepper
• 4 tbsp oil divided
• ½ tbsp oil
• 1 medium onion peeled and sliced into thin strips
• 1 red chilli finely sliced
• 1 tsp minced ginger
• 3 garlic cloves minced
• 2 tbsp rice vinegar
• 3 tbsp soy sauce
• 2 tbsp tomato puree
• 6 tbsp caster sugar
• 2 tbsp tomato ketchup
• 2 tbsp sweet chilli sauce

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Instructions

1. Place the chicken pieces in a bowl and add the egg, mixing to coat thoroughly.
2. Add the cornflour, salt, black pepper, and white pepper, tossing to coat the chicken in a sticky mixture.
3. Heat 3 tbsp of oil in a large frying pan or wok over high heat until very hot.
4. Add half the chicken to the hot oil, spreading the pieces out and frying until golden and crispy, about 5-6 minutes, with 3-4 stirs during cooking.
5. Remove the chicken using a slotted spoon and place it in a bowl. Repeat with the remaining chicken.
6. Once all the chicken has been cooked, add the remaining ½ tbsp of oil to the pan and reduce the heat to medium.
7. Add the sliced onion and cook for 2 minutes until slightly softened.
8. Stir in the chopped chilli, minced ginger, and garlic, cooking for 30 seconds while stirring.
9. Add the rice vinegar, soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce to the pan, stirring well.
10. Turn up the heat and let the sauce bubble for a couple of minutes until it reduces slightly.
11. Return the chicken to the pan, stir, and heat through for 1-2 minutes until hot.
12. Serve with rice or noodles.

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Notes

Feel free to adjust the spice level by removing the seeds from the red chilli.
For extra crunch, you can double fry the chicken before adding it to the sauce, but it is not necessary.
Pair with your favorite side dish for a complete meal.

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Nutrition

• Serving Size: 1 serving
• Calories: 401
• Sugar: 15g
• Sodium: 1050mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 27g
• Cholesterol: 160mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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