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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.

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

Instructions

  1. In a bowl, combine chicken with egg, salt, pepper, cornstarch, and flour. Mix until chicken is evenly coated. Let marinate for 10–15 minutes.
  2. Heat oil in a deep pan or skillet over medium‑high heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
  3. 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.
  4. Add sliced onion and bell pepper. Stir‑fry briefly so they remain slightly crisp.
  5. Stir in soy sauce, chili sauce, ketchup, vinegar, sugar, and water or broth. Bring to a simmer.
  6. Add cornstarch slurry and cook until the sauce turns glossy and slightly thickened.
  7. Toss the fried chicken pieces in the sauce until well coated.
  8. 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.

Nutrition

Find it online: https://recipesbyliza.com/crispy-chilli-chicken/