The crispy coating on the chicken is everything! It’s golden, crunchy, and just the right amount of crispy—without being too greasy. That’s the magic of this dish! You’ll love how the chicken absorbs all the bold flavors of the sauce, which strikes the perfect balance between spicy, savory, and a hint of sweetness. Every bite is a delightful mix of textures, with the crispy exterior giving way to juicy, tender chicken on the inside. It’s the kind of dish that keeps you coming back for just one more bite, trying to pinpoint exactly what makes it so irresistible. For me, it’s the combination of the crispy exterior and the vibrant, zingy heat that really makes this dish stand out.
As the chicken fries up, the aroma in the kitchen is almost as exciting as the flavor. The fragrance of garlic and ginger mingles with the punch of fresh chilies, filling the air and getting your taste buds tingling. You might even find yourself snacking on a few crispy bits while waiting for the sauce to come together—don’t worry, I won’t tell! It’s all about enjoying the process and savoring each little moment, from the sizzling sound of the chicken hitting the hot oil to the final moment when it all comes together. And the best part? You can adjust the spice levels to your liking. Add a little extra chili if you like things fiery or dial it back for a milder, but still delicious, kick.
It’s a dish that feels like it belongs at the center of the table, bringing everyone together with its mouthwatering scent and flavors. Serve it with a side of steamed rice or maybe a few crispy veggies, and you’ve got a meal that’s just perfect for sharing (or not). No judgment if you want to keep it all to yourself!
Key Ingredients in Crispy Chilli Chicken
The beauty of Crispy Chilli Chicken lies in the vibrant combination of ingredients that come together to create that unforgettable flavor profile. Each component has its own role, from the bold punch of fresh chilies to the savory umami that makes the sauce so irresistible. Let’s take a look at what makes this dish sing!
- Chicken
The star of the show! Boneless, skinless chicken is marinated to absorb all the flavors and then fried to crispy perfection, providing the perfect contrast between texture and juiciness. - Cornstarch
This ingredient is key to achieving that ultra-crispy coating. Cornstarch helps create a light, crunchy exterior that holds up beautifully to the sauce. - Garlic
Fresh garlic brings a savory, aromatic depth to the dish. When fried, it becomes golden and adds a rich, almost sweet fragrance that pairs perfectly with the heat of the chilies. - Ginger
Adding a touch of warmth and zing, ginger cuts through the richness of the chicken and the sauce, making every bite feel fresh and vibrant. - Fresh Chilies
The fresh chilies give the dish its signature kick. They add a burst of heat that you can adjust to your personal spice level preference. Whether you’re using green or red chilies, they bring that zesty, fiery punch that makes the dish come alive. - Soy Sauce
This savory ingredient adds depth and a bit of saltiness to the sauce, complementing the sweetness and tanginess from other ingredients. It’s what brings all the flavors together into a harmonious balance. - Vinegar
A splash of vinegar provides the perfect tangy contrast to the richness of the fried chicken and soy sauce. It brightens up the entire dish and helps cut through the heat, creating a well-rounded flavor. - Ketchup
The sweet and tangy flavor of ketchup helps to balance the spiciness and adds a little richness to the sauce. It’s the secret ingredient that elevates the sauce into something truly mouthwatering. - Green Onions
These fresh, slightly pungent onions add a crunchy bite and a pop of color to the dish. They’re perfect for sprinkling on top right before serving, adding a fresh contrast to the crispy chicken and savory sauce. - Sesame Seeds
Toasted sesame seeds add a delicate crunch and nutty flavor to finish the dish. They’re the perfect garnish to give a little extra texture and a beautiful visual appeal.
How to Make Crispy Chilli Chicken
- STEP 1: Marinate the Chicken
Start by cutting the boneless, skinless chicken into bite-sized pieces. In a bowl, mix together a tablespoon of soy sauce, a teaspoon of ginger paste, a teaspoon of garlic paste, and a pinch of salt. Add a tablespoon of cornstarch to the mix, followed by a generous sprinkle of black pepper. Toss the chicken well, ensuring each piece is coated in the marinade. Let it sit for about 20-30 minutes to absorb all those delicious flavors. - STEP 2: Prepare the Coating
In a separate bowl, combine a few tablespoons of cornstarch with a pinch of salt and pepper. This is the key to getting that crispy coating! Take each marinated chicken piece and lightly dredge it in the cornstarch mixture, shaking off any excess. Make sure the pieces are evenly coated. - STEP 3: Fry the Chicken
Heat oil in a deep frying pan or wok over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy, about 3-4 minutes per batch. Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain any excess oil. - STEP 4: Make the Sauce
In a separate pan, heat a bit of oil over medium heat. Add 2 tablespoons of finely chopped garlic and a tablespoon of ginger. Sauté them for a minute or two until fragrant, being careful not to burn them. Next, add in 2-3 chopped fresh chilies (adjust the quantity depending on your preferred spice level). Stir it all together for another minute to release the flavors. - STEP 5: Combine the Sauce Ingredients
Now, pour in 2 tablespoons of soy sauce, 2 tablespoons of ketchup, 1 tablespoon of vinegar, and a teaspoon of sugar. Stir well to combine, allowing the sauce to simmer and thicken slightly. Taste and adjust the seasoning, adding more soy sauce or vinegar if needed to balance the flavors. - STEP 6: Toss the Chicken in the Sauce
Add the crispy fried chicken pieces into the sauce, tossing gently to coat the chicken thoroughly with the vibrant, spicy sauce. Let the chicken sit in the sauce for 2-3 minutes so it absorbs all the deliciousness. - STEP 7: Garnish and Serve
Once the chicken is coated in the sauce, transfer it to a serving dish. Sprinkle a handful of chopped green onions and toasted sesame seeds on top for an added crunch and freshness. Serve hot with steamed rice or your favorite side, and enjoy every bite of this crispy, spicy, savory goodness!
Serving Suggestions for Crispy Chilli Chicken
- Serve with Steamed Rice
The classic pairing! The light, fluffy rice is the perfect canvas to soak up all that flavorful sauce. The tender, crispy chicken combined with the soft rice creates a comforting bite that never gets old. If you want to elevate it, toss in a few sesame seeds or fresh herbs on the rice for a little extra flair! - Pair with Stir-Fried Veggies
For a healthy (and super tasty) twist, serve your Crispy Chilli Chicken alongside some colorful stir-fried veggies. Think bell peppers, broccoli, and snap peas, all lightly sautéed with a dash of soy sauce and sesame oil. The crunch from the veggies complements the crispy chicken, adding even more texture to every bite. - Top a Salad
If you’re in the mood for something light but still full of flavor, toss those crispy chicken pieces onto a fresh salad. The crispiness of the chicken against the cool, crisp greens and tangy dressing creates a fantastic contrast that’s both satisfying and refreshing. Try adding a sprinkle of chili flakes if you like a little extra heat!
How to Store Crispy Chilli Chicken
If you happen to have any leftovers (though I can’t imagine that happening with how delicious this dish is!), don’t worry—you can store your Crispy Chilli Chicken and still enjoy it later. The key to keeping it fresh and tasty is preserving that crispy texture and vibrant flavor.
To store, simply place the leftover chicken in an airtight container once it has cooled down to room temperature. You can keep it in the fridge for up to two days. However, keep in mind that the chicken might lose some of its crispiness as it sits. If you’re planning on reheating it, I recommend avoiding the microwave, as it tends to make the coating soggy. Instead, reheat the chicken in a hot pan or oven. A quick pan fry with a little oil will bring that crispy exterior back to life.
Alternatively, if you have the chicken and sauce separately, store them in separate containers. This will help maintain the crispiness of the chicken while keeping the sauce fresh for when you’re ready to reheat. Just toss the chicken in the sauce when you’re ready to serve, and you’ll be back to enjoying that irresistible crunch and zesty flavor.
Conclusion
And there you have it—your very own crispy, spicy, savory masterpiece ready to be devoured! Whether you’re treating yourself to a solo dinner or sharing this irresistible dish with friends and family, Crispy Chilli Chicken is sure to impress. The combination of tender, juicy chicken, that crispy coating, and the bold, tangy sauce is what makes this dish truly unforgettable. It’s the kind of recipe that feels like a celebration with every bite!
I really hope you give this recipe a try, and if you do, I’d absolutely love to hear how it turned out. Did you add your own twist? Maybe you played with the spice level or added a new side dish? Feel free to share your thoughts or ask any questions—I’m always here to chat about all things cooking! So, go ahead and enjoy every crispy, saucy bite. Can’t wait to hear from you!
Crispy Chilli Chicken
Description
Crispy Chilli Chicken is a tantalizing fusion of tender, golden-brown chicken coated in a spicy, tangy sauce with a perfect balance of heat and sweetness. Crispy on the outside, succulent inside—every bite is an irresistible burst of flavor!
Ingredients
Instructions
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In a medium-sized bowl, combine 1/2 cup of cornstarch, 1/2 cup of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of ginger powder, and 1/2 teaspoon of red chili powder.
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Whisk the dry ingredients together until they are evenly mixed.
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Gradually add 1/2 cup of water to the dry mixture, stirring continuously to form a smooth batter.
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Place 500 grams of boneless chicken, cut into bite-sized pieces, into the batter and toss them until they are evenly coated.
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Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
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Once the oil is hot, carefully add the battered chicken pieces to the pan in a single layer.
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Fry the chicken in batches if necessary to avoid overcrowding the pan.
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Fry the chicken pieces for about 4-5 minutes, turning them occasionally to ensure they cook evenly and become golden brown and crispy.
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Once fried, remove the chicken pieces from the pan and set them aside on a paper towel-lined plate to drain excess oil.
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In a separate pan, heat 1 tablespoon of sesame oil over medium heat.
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Add 1/2 onion, sliced, 1/2 red bell pepper, sliced, and 1/2 green bell pepper, sliced to the pan.
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Stir-fry the vegetables for about 2-3 minutes until they are tender but still crisp.
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Add 2-3 green chilies, sliced, along with 1 tablespoon of minced ginger and 1 tablespoon of minced garlic to the pan.
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Stir-fry the mixture for an additional 1-2 minutes until the garlic and ginger are fragrant.
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In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of tomato ketchup, 1 tablespoon of chili sauce, 1 tablespoon of vinegar, and 1/4 cup of water.
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Pour the sauce mixture into the pan with the vegetables and stir to combine.
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Let the sauce simmer for 2-3 minutes until it thickens slightly.
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Add the fried chicken pieces back into the pan with the sauce and vegetables.
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Toss the chicken and vegetables in the sauce until everything is well coated and heated through.
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Sprinkle 1 tablespoon of sesame seeds over the chicken and toss again.
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Garnish with fresh coriander leaves just before serving.
Note
- Ensure the chicken pieces are well-coated in the batter for a crispier texture.
- For extra crunch, you can double fry the chicken pieces.
- Adjust the level of chili sauce and green chilies based on your spice preference.
- You can add other vegetables like carrots or mushrooms for more variety.
- Serve immediately to maintain the crispiness of the chicken.
