Description
This Saucy Asian Chilli Chicken recipe delivers a perfect balance of spicy, sweet, and tangy flavors in just 13 minutes. Featuring tender, pan-seared chicken breast fillets coated in a crispy rice flour crust and a luscious homemade chilli sauce, it’s an easy and satisfying dish perfect for busy weeknights or impressing guests with minimal effort. The sauce is enriched with garlic, ginger, sesame oil, sriracha, soy sauce, honey, and lime, garnished with green onions and sesame seeds for added texture and freshness.
Ingredients
Scale
Chicken
- 500 g breast fillets (skinless and boneless)
- 0.5 tsp salt
- 0.5 tsp pepper
- 1.5 tbsp rice flour
- 1.5 tbsp vegetable or canola oil
Sauce
- 2 tsp sesame oil
- 2 cloves garlic, finely minced
- 2 tsp ginger, finely minced
- 1 tsp chilli flakes
- 0.5 cup water
- 3 tbsp sriracha
- 1 tbsp soy sauce
- 0.25 cup honey
- 3 tbsp lime juice
Garnish
- Green onion, finely sliced
- Sesame seeds
- Fresh chilli (optional, for extra heat)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken: Cut each chicken breast horizontally into two thin steaks, resulting in four pieces. Sprinkle both sides with salt, pepper, and rice flour, then shake off any excess flour to ensure a light crust.
- Cook the Chicken: Heat the vegetable or canola oil in a large skillet over high heat. Add the chicken pieces and sear for about 2 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside on a plate.
- Heat the Skillet: Let the skillet cool slightly, then place it back over medium heat. Pour in the sesame oil and allow it to warm to release its nutty aroma.
- Sauté Aromatics: Add the finely minced garlic and ginger to the skillet, sautéing for approximately 15 seconds until fragrant, taking care not to burn them.
- Add Spice: Stir in the chilli flakes and cook for 30 seconds, allowing the garlic to turn golden and releasing depth into the mixture.
- Create the Sauce: Increase the heat to medium-high and pour in the water, sriracha, soy sauce, and honey. Stir continuously, scraping any flavorful bits from the skillet bottom to integrate them into the sauce.
- Simmer for Thickness: Let the sauce simmer for 2 minutes until it reduces into a thick syrup-like consistency. Add the lime juice and simmer for another 30 seconds to thicken further and balance the flavors.
- Combine Chicken and Sauce: Turn off the heat and return the seared chicken to the skillet. Toss the chicken gently to coat each piece evenly with the glossy, saucy mixture.
- Serve and Garnish: Plate the chicken and drizzle any remaining sauce from the pan over the top. Garnish with sliced green onions, sesame seeds, fresh chopped chilli for additional heat if desired, and serve lime wedges on the side for extra zing.
Notes
- Rice flour helps create a light, crispy crust but all-purpose flour can be used as a substitute.
- Adjust chilli flakes and sriracha quantity to control the spice level according to your taste.
- Use skinless, boneless chicken breast to ensure the dish remains lean and tender.
- Serve immediately for the best texture and flavor.
- For a gluten-free version, ensure the soy sauce is gluten-free or use tamari.
