Name: Crispy Chilli Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indo‑Chinese
Ingredients: 1 lb boneless chicken thighs or breasts, cut into bite‑sized pieces; 1 egg; 1/2 cup cornstarch; 1/4 cup all‑purpose flour; Salt and black pepper, to taste; Oil for frying; For the sauce:; 2 tbsp oil; 3 garlic cloves, finely chopped; 1 tbsp ginger, finely chopped; 1–2 green chilies, sliced (optional) or 1 tsp red chili flakes; 1 small onion, sliced; 1 bell pepper, sliced (optional); 2 tbsp soy sauce; 2 tbsp chili sauce (e.g., Sriracha or hot garlic sauce); 1 tbsp tomato ketchup; 1 tbsp vinegar; 1–2 tsp sugar; 1/4 cup water or chicken broth; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); 2–3 tbsp chopped spring onions, for garnish

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Crispy Chilli Chicken is a fiery, flavorful Indo-Chinese favorite that delivers on crunch, spice, and savory goodness. Tender chicken pieces are fried until golden and crispy, then tossed in a bold, garlicky chili sauce that hits all the right notes—spicy, tangy, and just a little sweet. It’s a restaurant-style dish I can easily make at home.

Why You’ll Love This Recipe

I love how this recipe combines texture and flavor so perfectly. The chicken stays crispy even after being coated in the sauce, and the mix of garlic, soy, chili, and vinegar gives the dish that classic street-food vibe I crave. It’s great as an appetizer or a main dish, and I can control the spice level to suit the mood. Crispy Chilli Chicken

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
All-purpose flour
Egg
Salt and pepper
Oil for deep or shallow frying

For the sauce:

Garlic, finely chopped
Ginger, finely chopped
Green chilies or red chili flakes
Onion, sliced
Bell peppers, sliced (optional for extra crunch)
Soy sauce
Chili sauce (like Sriracha or a hot garlic sauce)
Tomato ketchup
Vinegar
Sugar
Water or chicken broth
Cornstarch slurry (to thicken the sauce)
Spring onions for garnish

Directions

I start by marinating the chicken with salt, pepper, egg, cornstarch, and flour. I let it sit for about 15 minutes while I prep the sauce ingredients.
I heat oil in a pan and fry the chicken pieces in batches until golden, crispy, and cooked through. Then I drain them on paper towels.
In a wok or large skillet, I heat a little oil and sauté garlic, ginger, and green chilies until fragrant.
I add onions and bell peppers, stir-frying them briefly so they stay slightly crisp.
I stir in the soy sauce, chili sauce, ketchup, vinegar, sugar, and a splash of water. Once it simmers, I thicken it with a cornstarch slurry until it turns glossy.
I toss the fried chicken into the sauce, coating everything well. I finish with a sprinkle of chopped spring onions.

Servings and timing

This dish serves 4 people and is ready in about 35 minutes, including prep, frying, and finishing the sauce. It’s perfect for a weeknight indulgence or for serving guests something exciting and homemade.

Variations

I sometimes make a dry version by reducing the sauce quantity and skipping the slurry, for more of a crisp-coated snack.
For a healthier version, I bake or air-fry the chicken instead of deep frying.
I add more vegetables like shredded cabbage or carrots when I want to stretch the dish and make it more colorful.
If I’m making it gluten-free, I use tamari or coconut aminos and a gluten-free flour blend.
I swap the chicken for cauliflower florets to make a vegetarian version—just as crispy and flavorful.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The chicken will lose some crispiness, but the flavors are even bolder after sitting. To reheat, I use a hot skillet or air fryer to revive the texture. Microwaving works too, though it softens the coating. Crispy Chilli Chicken

FAQs

How do I keep the chicken crispy in the sauce?

I toss the chicken in the sauce just before serving, and I make sure the sauce is thickened so it coats rather than soaks the chicken.

Can I make this dish less spicy?

Yes, I reduce the amount of chili sauce or use a milder version, and I skip the fresh chilies if I want a gentler heat.

What’s the best cut of chicken to use?

I prefer boneless thighs for their juiciness, but breasts work well too if I don’t overcook them.

Can I make it ahead of time?

I prep the sauce and fry the chicken in advance, then toss everything together just before serving for the best texture and flavor.

Is this dish good for meal prep?

It’s not ideal for long-term prep due to the crispiness factor, but it works for short-term leftovers and makes a great lunch the next day.

Conclusion

Crispy Chilli Chicken is one of those dishes I turn to when I want something bold, crunchy, and packed with flavor. It’s surprisingly simple to make, and it always impresses with its spicy-sweet balance and irresistible texture. Whether I’m making it as a starter or a main, it never sticks around for long—and that’s how I know it’s a winner.

Crispy Chilli Chicken

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Crispy Chilli Chicken is a fiery, crunchy Indo‑Chinese favorite with tender chicken pieces fried golden and tossed in a bold, spicy‑sweet chili sauce. It’s perfect as a crowd‑pleasing appetizer or a flavorful main dish.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Dish or Appetizer
Method: Frying & Stir‑Fry
Cuisine: Indo‑Chinese
Diet: Halal

Ingredients

1 lb boneless chicken thighs or breasts, cut into bite‑sized pieces
1 egg
1/2 cup cornstarch
1/4 cup all‑purpose flour
Salt and black pepper, to taste
Oil for frying
For the sauce:
2 tbsp oil
3 garlic cloves, finely chopped
1 tbsp ginger, finely chopped
1–2 green chilies, sliced (optional) or 1 tsp red chili flakes
1 small onion, sliced
1 bell pepper, sliced (optional)
2 tbsp soy sauce
2 tbsp chili sauce (e.g., Sriracha or hot garlic sauce)
1 tbsp tomato ketchup
1 tbsp vinegar
1–2 tsp sugar
1/4 cup water or chicken broth
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2–3 tbsp chopped spring onions, for garnish

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Instructions

In a bowl, combine chicken with egg, salt, pepper, cornstarch, and flour. Mix until chicken is evenly coated. Let marinate for 10–15 minutes.
Heat oil in a deep pan or skillet over medium‑high heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
In a wok or large skillet, heat 2 tbsp oil over medium heat. Add garlic, ginger, and green chilies or chili flakes and sauté until fragrant.
Add sliced onion and bell pepper. Stir‑fry briefly so they remain slightly crisp.
Stir in soy sauce, chili sauce, ketchup, vinegar, sugar, and water or broth. Bring to a simmer.
Add cornstarch slurry and cook until the sauce turns glossy and slightly thickened.
Toss the fried chicken pieces in the sauce until well coated.
Garnish with chopped spring onions and serve hot.

Notes

For a dry version, reduce the sauce and skip the cornstarch slurry.
Air‑fry or bake the chicken for a healthier alternative.
Add additional vegetables like shredded cabbage or carrots for more color and crunch.
Use tamari or coconut aminos and a gluten‑free flour blend for a gluten‑free version.
Swap chicken for cauliflower florets for a crispy vegetarian version.