Asian Chilli Chicken Recipe

This Asian Chilli Chicken is my favorite quick-fix for when I’m craving bold flavor and a little heat. With crispy chicken bites tossed in a sticky, sweet-spicy sauce, it’s everything I want in a weeknight dinner—simple, fast, and absolutely packed with flavor. I like serving it over steamed rice for a satisfying meal that always disappears fast.

Why You’ll Love This Recipe

I love how this dish brings together the best of Asian takeout flavor with none of the takeout fuss. The chicken is coated in cornstarch and pan-fried for a crispy texture, then tossed in a sauce that’s the perfect mix of savory, sweet, and spicy. It’s made with pantry staples and cooks in just 30 minutes, making it ideal for busy nights. Plus, I can easily adjust the heat to match my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• Boneless chicken thighs or breasts, cut into bite-sized pieces
• Cornstarch
• Vegetable oil

For the Stir-Fry:

• Garlic, minced
• Fresh ginger, grated
• Dried red chilies (2–3 or more if I want it hotter)
• Red bell pepper, sliced
• Green onion, chopped

For the Sauce:

• Soy sauce
• Oyster sauce
• Rice vinegar
• Chili sauce (like sambal oelek)
• Ketchup
• Brown sugar
• Water
• Cornstarch (mixed with water for slurry)

Directions

1. I toss the chicken pieces with cornstarch until they’re evenly coated.
2. I heat vegetable oil in a large skillet or wok over medium-high heat, then stir-fry the chicken for about 5–7 minutes until golden and cooked through. I remove it from the pan and set it aside.
3. In the same pan, I add garlic, ginger, and dried chilies, stir-frying for about 30 seconds until fragrant.
4. I add the sliced bell pepper and stir-fry for another 2–3 minutes until just tender.
5. I whisk together the soy sauce, oyster sauce, rice vinegar, chili sauce, ketchup, brown sugar, and water. I pour this into the pan and bring it to a simmer.
6. I stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens to a glossy glaze.
7. I return the chicken to the pan and toss everything together until the chicken is well coated.
8. I finish with chopped green onions and serve hot with steamed rice.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 15 minutes to cook, so it’s ready in 30 minutes total.

Variations

When I want to add more veggies, I throw in sliced onions, broccoli, or even snap peas. Sometimes I swap chicken thighs for tofu or shrimp for a different twist. If I’m in the mood for extra heat, I add extra chili sauce or a sprinkle of red pepper flakes. For a lower-carb version, I serve it with cauliflower rice or lettuce wraps.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water to loosen the sauce. It also reheats well in the microwave, though the chicken won’t be quite as crispy.

FAQs

Can I make this less spicy?

Yes, I just reduce the amount of dried chilies and chili sauce. The flavor is still great even with mild heat.

What’s the best cut of chicken to use?

I prefer chicken thighs for juiciness, but I’ve used chicken breasts and they work just as well—just don’t overcook them.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce (tamari) and double-check my oyster sauce to ensure it’s gluten-free. The rest of the ingredients are typically safe.

What can I serve this with?

I usually pair it with jasmine rice, but it’s also great over noodles or alongside stir-fried veggies.

Is this good for meal prep?

Definitely. I portion it out with rice into containers and keep it in the fridge for quick lunches or dinners throughout the week.

Conclusion

Asian Chilli Chicken is a fast, flavorful dish I turn to when I want something satisfying with a kick. It’s easy to make, loaded with bold flavors, and so versatile. Once I try this homemade version, I won’t miss the takeout menu one bit.

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