Description
Crispy Chilli Chicken brings that perfect spicy comfort. Learn my easy recipe for crunchy chicken and vibrant sauce, perfect for chilly evenings.
Ingredients
Scale
- Chicken & Batter:
- 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
- 2 large eggs, whisked
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- Oil for deep frying
- Flavor Builders:
- 1 tbsp ginger-garlic paste (divided)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2–3 green chillies, sliced (adjust to taste)
- Sauce Essentials:
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tbsp chilli sauce (like sriracha or chili garlic sauce)
- 1 tbsp white or rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- Garnish & Toppings:
- 2 spring onions, chopped
- 1 tbsp sesame seeds
Instructions
- Prep the Crispy Chilli Chicken: First things first, let’s get that chicken ready! Cut your boneless chicken thighs into bite-sized pieces, about an inch or so. In a bowl, toss them with a tablespoon of soy sauce, a teaspoon of ginger-garlic paste, and a pinch of salt. Let that hang out for at least 15 minutes, or honestly, even longer if you have the time. This little marination step makes a big difference in flavor, I didn’t expect that the first time I tried it, but it really does make the crispy chilli chicken sing.
- Coat the Chicken Pieces: Now for the crispy part! In a separate bowl, whisk two eggs. In another, mix your cornstarch and flour. Dip each marinated chicken piece into the egg, letting any excess drip off, then dredge it thoroughly in the cornstarch-flour mixture. Make sure it’s fully coated! I always make sure to really press the coating on, especially if my hands are already messy. This is where the magic happens for that perfect crispy chilli chicken texture. Don’t worry if it looks a bit messy, kitchen chaos is part of the fun!
- Fry for Crispy Chilli Chicken Perfection: Heat about 2-3 inches of oil in a deep pan or wok to around 350°F (175°C). Fry the coated chicken in batches, being careful not to overcrowd the pan. If you overcrowd, the oil temperature drops, and you get soggy chicken, not crispy! Fry until golden brown and cooked through, about 5-7 minutes per batch. You want that gorgeous golden hue! Drain them on a wire rack over paper towels. This step is crucial for truly crispy chilli chicken, trust me.
- Sauté Aromatics & Veggies: Once all the chicken is fried, carefully drain most of the oil, leaving just a tablespoon or two in the wok. Toss in the remaining ginger-garlic paste, diced onion, and green chillies. Sauté for a couple of minutes until fragrant, you’ll smell it, it’s lovely! Then, add your bell peppers and cook for another 2-3 minutes until they’re slightly softened but still have a bit of a bite. I love the smell of the peppers softening; it always reminds me the sauce is coming together.
- Whip Up the Crispy Chilli Chicken Sauce: In a small bowl, whisk together the soy sauce, ketchup, chilli sauce, vinegar, and sugar. Pour this glorious sauce mixture into the wok with your sautéed veggies. Bring it to a gentle simmer, stirring constantly. Let it cook for about 2-3 minutes until it thickens slightly. If it’s too thick, add a splash of water; too thin, let it simmer a little longer. This is the heart of the crispy chilli chicken, so taste and adjust!
- Combine & Garnish Your Crispy Chilli Chicken: Finally, add your crispy fried chicken pieces back into the wok with the sauce. Toss everything gently until the chicken is fully coated. Stir in the sesame oil right at the very end—it really perks up the flavor! Remove from heat, garnish generously with chopped spring onions and a sprinkle of sesame seeds. The aroma at this point is just… incredible. Your crispy chilli chicken is ready to be devoured!