If you have a craving for something irresistibly crunchy, delightfully spicy, and bursting with bold flavors, this Crispy Chilli Chicken Recipe will quickly become your new favorite. Each bite is packed with tender chicken coated in a perfectly crispy batter, then drenched in a vibrant sauce with garlic, ginger, green onions, and just the right kick of chili. It’s the kind of dish that sparks joy at the table, combining that satisfyingly crisp texture with a tangy, savory, and spicy sauce that dances on your taste buds. Trust me, once you try this Crispy Chilli Chicken Recipe, you’ll want to make it over and over again for family dinners, special gatherings, or anytime you want a restaurant-quality meal made right at home.
Ingredients You’ll Need
Gathering your ingredients for this Crispy Chilli Chicken Recipe is straightforward, and each one plays a vital role in building the dish’s incredible taste, texture, and color. The chicken needs simple seasoning and a crisp batter, while the sauce is a harmonious blend of aromatics and spicy elements that bring everything alive.
- Boneless skinless chicken thighs or breasts (1 pound): Thighs are juicier while breasts offer leaner bites, both cut into perfect-sized pieces for frying.
- Salt (1/2 teaspoon): Essential for seasoning and enhancing the chicken’s natural flavor.
- Black pepper (1/4 teaspoon): Adds mild heat and depth.
- Garlic powder (1/2 teaspoon): Gives a subtle garlicky background in the batter.
- Cornstarch (1/2 cup + 1 teaspoon for slurry): Critical for that unbeatable crispiness coating the chicken.
- All-purpose flour (1/4 cup): Balances the batter for texture and structure.
- Large egg (1): Binds the batter ingredients together seamlessly.
- Water (2 tablespoons + 1 tablespoon for slurry): Keeps the batter smooth and helps cook the sauce thick.
- Vegetable oil: For frying, choosing a neutral oil ensures crispy, golden results.
- Garlic cloves (3, minced): Infuses aromatic pungency into the sauce.
- Ginger (1 tablespoon, finely chopped): Adds sharp, warming notes for signature flavor depth.
- Green onions (2–3, sliced): Brightens the dish with fresh color and mild onion flavor.
- Dried red chilies (2–3) or red chili flakes (1/2 teaspoon): Bring the spicy punch that defines the flavor profile.
- Soy sauce (2 tablespoons): Provides essential saltiness and umami flavor.
- Rice vinegar (1 tablespoon): Balances the sauce with a gentle tang.
- Chili garlic sauce (1 tablespoon): For extra heat and garlic complexity.
- Ketchup (1 tablespoon): Adds slight sweetness and depth of flavor.
- Sugar (1 teaspoon): Harmonizes the spicy and tangy elements.
How to Make Crispy Chilli Chicken Recipe
Step 1: Prepare and Batter the Chicken
Start by seasoning the bite-sized pieces of chicken with salt, black pepper, and garlic powder. This simple seasoning step ensures every bit has a flavor foundation before the batter goes on. Then whisk together the cornstarch, flour, egg, and water in a separate bowl to create a thick, smooth batter. Toss the chicken pieces in this batter, making sure they’re evenly coated for maximum crispiness once fried.
Step 2: Fry the Chicken Until Golden
Heat about an inch of vegetable oil in a deep skillet or wok over medium-high heat. When the oil is hot, fry the battered chicken pieces in batches to avoid overcrowding — this keeps the oil temperature steady and helps create that perfect crunch. Fry each batch for 4 to 5 minutes, turning occasionally until the chicken turns golden brown and crispy all over. Drain the fried pieces on paper towels to remove excess oil but keep that irresistible crispness.
Step 3: Cook the Flavored Sauce
In a clean pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, finely chopped ginger, sliced green onions, and dried red chilies, sautéing for 1 to 2 minutes until fragrant and aromatic. Stir in the soy sauce, rice vinegar, chili garlic sauce, ketchup, sugar, and water, bringing the mixture to a gentle simmer. This blend balances tanginess, heat, and umami perfectly.
Step 4: Thicken the Sauce and Toss Chicken
Mix the cornstarch with 1 tablespoon of water to form a slurry, then gradually stir it into the simmering sauce. Cook for another 1 to 2 minutes until the sauce thickens slightly and glazes the pan. Now add the fried chicken pieces, tossing them thoroughly to ensure every bite is coated with the glossy, flavorful sauce. Serve immediately for an outstanding experience.
How to Serve Crispy Chilli Chicken Recipe
Garnishes
Fresh green onions sprinkled on top are not just for color but add a fresh, crisp contrast to the spicy sauce. Sesame seeds are another lovely touch, bringing a subtle nutty flavor that complements the chili perfectly. These finishing touches elevate your serving and make the dish look as fantastic as it tastes.
Side Dishes
Crispy Chilli Chicken pairs wonderfully with steamed jasmine rice or simple fried rice, which help soak up the flavorful sauce. For a lighter option, try it alongside stir-fried noodles or serve it in crisp lettuce wraps for a delightful textural balance. These choices make it easy to tailor the meal to your mood or crowd.
Creative Ways to Present
For a party or casual dinner, serve the chicken in a big beautiful bowl garnished with scallions and sesame seeds, letting guests dig in family-style. Or portion it over a bed of fragrant coconut rice with a lime wedge for brightness. Alternatively, create individual lettuce cup servings topped with a sprinkle of crushed peanuts for a fun finger-food presentation that impresses every time.
Make Ahead and Storage
Storing Leftovers
Place leftover Crispy Chilli Chicken in an airtight container and refrigerate for up to 3 days. The flavors meld nicely overnight, but the chicken may lose some crispiness. To help restore texture, crisp it briefly in a hot pan before serving again.
Freezing
You can freeze this dish by storing cooked chicken and sauce together in a freezer-safe container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results and reheat thoroughly to maintain flavor and safety.
Reheating
Reheat the chicken in a skillet over medium heat to regain some crispiness while warming the sauce. Avoid microwaving if you want to keep the crunchy texture, but if convenience is key, microwave in short bursts and stir in between.
FAQs
Can I use chicken breast instead of thighs for the Crispy Chilli Chicken Recipe?
Absolutely! Chicken breasts are leaner and work well when cut into smaller pieces to keep them tender. Just be mindful not to overcook them during frying, as thighs are slightly more forgiving thanks to their higher fat content.
How spicy is this dish, and can I adjust the heat?
The recipe offers a moderate heat level from the dried red chilies and chili garlic sauce, but you can easily dial it up by adding more chili garlic sauce or a pinch of cayenne pepper. For a milder version, reduce or omit the chilies altogether.
Is it possible to make this Crispy Chilli Chicken Recipe gluten-free?
Yes! Substitute soy sauce with tamari or another gluten-free soy sauce alternative, ensure your chili garlic sauce is certified gluten-free, and use a gluten-free flour blend instead of all-purpose flour. Cornstarch is naturally gluten-free, so it’s already safe to use.
What oil is best for frying chicken in this recipe?
Use a vegetable oil with a high smoke point like canola, peanut, or sunflower oil. These oils provide neutral flavor and withstand the high heat needed to achieve a crispy exterior without burning.
Can I prep any parts of the recipe ahead of time?
Definitely! You can season and batter the chicken up to a few hours ahead and keep it refrigerated until ready to fry. You can also prepare the sauce ingredients ahead and simply cook and combine them when you’re ready to serve.
Final Thoughts
This Crispy Chilli Chicken Recipe brings together the best of textures and flavors in a way that feels like a warm hug from your own kitchen. It’s easy to prepare, packed with vibrant aromas, and delivers that crave-worthy crunch and heat that everyone loves. Whether it’s a weeknight dinner or a special treat, I encourage you to give this recipe a try—you might just find it becoming your go-to dish for entertaining or any day you want a little spice and comfort on your plate.
Print
Crispy Chilli Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Description
This Crispy Chilli Chicken recipe is a flavorful Indo-Chinese dish featuring tender chicken pieces coated in a crispy batter and tossed in a spicy, tangy sauce. Perfectly fried to golden perfection and finished with a savory chili garlic sauce, it’s a delightful main course ideal for serving over steamed rice, noodles, or in lettuce wraps.
Ingredients
For the chicken:
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 large egg
- 2 tablespoons water
- Vegetable oil for frying
For the sauce:
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, finely chopped
- 2–3 green onions, sliced
- 2–3 dried red chilies (or 1/2 teaspoon red chili flakes)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 1 tablespoon ketchup
- 1 teaspoon sugar
- 2 tablespoons water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Instructions
- Season and batter the chicken: In a bowl, season chicken pieces with salt, black pepper, and garlic powder. In a separate bowl, whisk together cornstarch, all-purpose flour, egg, and water to make a thick batter. Add the seasoned chicken into the batter and toss until evenly coated.
- Fry the chicken: Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat. Fry the coated chicken pieces in batches for 4–5 minutes, turning occasionally, until they are golden brown and crispy. Remove and drain on a paper towel-lined plate. Set aside.
- Prepare the sauce base: In a clean pan, heat 1 tablespoon vegetable oil over medium heat. Add minced garlic, chopped ginger, sliced green onions, and dried red chilies. Sauté for 1–2 minutes until fragrant.
- Make the sauce: Stir in soy sauce, rice vinegar, chili garlic sauce, ketchup, sugar, and water. Bring the mixture to a gentle simmer.
- Thicken the sauce: Add the cornstarch slurry to the simmering sauce and cook for an additional 1–2 minutes until the sauce slightly thickens and becomes glossy.
- Combine chicken and sauce: Add the fried chicken pieces to the sauce and toss thoroughly to coat evenly with the flavorful sauce.
- Serve: Serve the crispy chili chicken hot, optionally garnished with extra sliced green onions or sesame seeds, alongside steamed rice, noodles, or lettuce wraps.
Notes
- For extra heat, increase the amount of chili garlic sauce or add a pinch of cayenne pepper.
- Serve this dish over steamed rice, noodles, or inside lettuce wraps for variety.
- To make the recipe gluten-free, substitute soy sauce with tamari and ensure all other ingredients are certified gluten-free.
