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Forget ordering takeout! We are making restaurant-quality crispy chilli chicken right here in my kitchen tonight, and you won’t believe how fast it comes together. Seriously, this whole dish—from prep to plate—is done in about 30 minutes flat. That’s the sweet spot for me!
Hi everyone, I’m Anna, and if you know anything about me, you know I live for simple, truly flavorful chicken recipes. I believe cooking every day should be joyful, not stressful. That’s why I developed this recipe: it delivers that addictive sticky, sweet, and spicy glaze you crave, paired with perfectly crunchy chicken strips.
This recipe uses a special double-fry method that locks in the crunch, so even when it’s coated in sauce, it holds up beautifully. Trust me, once you nail this technique, you’ll be making this crispy chilli chicken every single week. Let’s get cooking!
Table Of content
Gathering Your Ingredients for Crispy Chilli Chicken
Okay, since this recipe moves fast—we’re aiming for 30 minutes total—preparation is everything. You need everything measured and ready before the chicken even hits the marinade. I promise, once you have your little bowls set up (I call it my ‘mise en place’), the actual cooking is a breeze.
Don’t panic about the list! All the exact measurements are laid out clearly in the ingredient table right below this section, so you can easily check off what you need. But let’s talk about the key components that make this crispy chilli chicken taste like it came straight from your favorite takeout spot.
Chicken Marinade Components
For the chicken itself, we need exactly 1 pound of boneless, skinless chicken breasts. Make sure you slice those into nice, thin strips—about half an inch thick works best so they cook through quickly. The marinade is simple but mighty: dark soy sauce, a teaspoon each of garlic paste and ginger paste, sesame oil, a little sugar for balance, white pepper, and finally, one egg white to help everything stick later.
Coating and Frying Essentials for Crispy Chilli Chicken
This is where the magic happens for that perfect crust! You only need cornflour for the coating—about half a cup. Don’t skip the egg white step before the flour, that’s crucial for texture! For frying, you need a good amount of neutral oil. The quality of your oil matters here; use something with a high smoke point so it doesn’t burn before your crispy chilli chicken gets golden brown and crunchy.
Crafting the Honey Garlic Glaze
This sauce is the flavor bomb! It needs three tablespoons of dark soy sauce, three tablespoons of honey—the star of the show!—one tablespoon of sriracha for that perfect kick, and two tablespoons of fresh lemon juice to cut through the sweetness. We’ll also use one teaspoon each of garlic paste and ginger paste, plus one teaspoon of regular vegetable oil to get the sauce started in the pan.
Garnishes and Serving Prep
We finish this beauty simply. You’ll need two green onions, chopped up, and one teaspoon of toasted sesame seeds for sprinkling right at the end. These aren’t just for looks; they add a fresh bite and nutty aroma. Go ahead and double-check the full list in the table so you’re ready for the next section!
Mastering the Preparation of Crispy Chilli Chicken
Alright, now that everything is measured out, we move fast! Efficiency is the key to getting this crispy chilli chicken on the table in under 30 minutes. We’re going straight through the steps, so keep your heat sources ready!
Marinating the Chicken
The first thing you do is grab those thin chicken strips and toss them into that bowl with the soy sauce, pastes, sesame oil, sugar, and pepper. Make sure every single piece is slicked with that marinade. Then, add the egg white and give it a good mix until it’s all coated. This needs to sit for about 10 to 15 minutes. Don’t rush this part; it lets the chicken soak up all that flavor before we coat it for frying.
Coating for Maximum Crisp
Once the marinade time is up, sprinkle in that cornflour. Now, this is important: toss, toss, toss! You want every bit of chicken covered in a dusty, even layer of flour. If you have clumps of wet chicken, you’ll get soft spots instead of that beautiful crunch we are aiming for. Don’t worry if it looks a little dry; that’s exactly what we want for maximum crispiness.
The Double-Frying Technique for Crispy Chilli Chicken
This is the secret weapon, so pay attention! Heat your neutral oil in a deep skillet or wok up to about 350°F. Drop the coated chicken in, but only a few pieces at a time—don’t overcrowd the pan, or the oil temperature drops! Fry them for just 1 to 2 minutes until they look lightly golden. Scoop those out onto paper towels. Then, crank the heat back up, bring the oil back to temperature, and fry them *again* for another 2 to 3 minutes until they are deep golden brown and truly crisp. Remember to use a thermometer to ensure the chicken hits 165°F (74°C) internally during this final fry!
Building the Sweet and Spicy Glaze
While the second fry is happening, get your sauce pan going over medium heat with that teaspoon of vegetable oil. Throw in the garlic and ginger pastes and cook them for just about 10 seconds until you can really smell them—don’t let them burn! Immediately add your sauce liquids: the extra soy sauce, honey, sriracha, and lemon juice. Stir constantly for just 1 to 2 minutes until you see the sauce start to bubble and thicken up a little bit. It should coat the back of a spoon.
Final Toss and Plating
As soon as the chicken is perfectly crisp and drained from the second fry, drop it right into that simmering sauce. Toss everything together quickly—we want that sticky coating everywhere! Then, get it straight onto a plate. I love serving this immediately over fluffy white rice or some quick noodles. Finish it off with a generous sprinkle of those chopped green onions and toasted sesame seeds. It’s ready to eat!
Expert Tips for Perfect Crispy Chilli Chicken
I’ve made this crispy chilli chicken so many times that I know exactly where things can go wrong, so let me share the little tricks that make sure you get perfection every time. This isn’t just about following steps; it’s about understanding *why* we do them!
Ingredient Notes and Substitutions
If you don’t have the pastes on hand, don’t sweat it! You can absolutely use freshly minced ginger and garlic instead. Just use about twice the volume of fresh versus paste, and remember that fresh ingredients sometimes release more moisture, so keep an eye on your sauce thickening time. Also, just to be super clear, honey is the main sweetener here—it gives the glaze that deep, rich stickiness that sugar alone just can’t match. It’s worth using the real deal!
Achieving Restaurant-Quality Texture
We already talked about the double-fry, but I need to stress it again because it’s the cornerstone of real crunch. The first fry cooks the chicken through gently; the second fry blasts it hot to seal in the crispness. The absolute worst thing you can do is overcrowd the pan during either fry. When you dump too much chicken in at once, the oil temperature plummets, and instead of crisping, your chicken steams in its own moisture. Work in small batches, use a thermometer, and you’ll get that amazing texture that holds up to the sauce!
Storing and Reheating Your Crispy Chilli Chicken
Let’s be real—sometimes you make too much, or maybe you just want leftovers for lunch the next day! While this crispy chilli chicken is truly best eaten immediately, the flavor actually gets deeper overnight. The downside? That glorious crunch fades away once the sauce sits on it.
Best Practices for Leftovers
If you have leftovers, the key is separating the components if you can. If you toss everything together before storing, the chicken will definitely be soft the next day. But don’t worry, the flavor is still fantastic! If you must store it mixed, use an airtight container and keep it in the fridge for up to three days. The reheating method makes a huge difference in bringing back some semblance of texture.
My best advice for reheating is to use the oven or an air fryer. Microwaving turns everything soft and rubbery, and we definitely don’t want that! A quick blast in a hot oven will dry out the excess sauce and bring back some of that appealing crispness. If you stored the chicken and sauce separately, toss them together right before reheating.
| Item | Storage Method | Reheat Temperature/Time |
|---|---|---|
| Chicken and Sauce Mix | Airtight container in the refrigerator | Bake at 400°F (200°C) for 8-10 minutes |
| Chicken Only (Unsauced) | Airtight container in the refrigerator | Air fry at 375°F (190°C) for 4 minutes, then toss with sauce |
Quick Answers About Crispy Chilli Chicken
I know you might have a few last-minute questions about substitutions or technique, so let’s clear those up quickly so you can get back to eating this deliciousness!
Can I bake or air fry the chicken instead of frying?
You absolutely can! If you want to skip deep frying, coating the chicken strips just like the recipe says and then baking them works fine, or tossing them in the air fryer is even better. However, I have to be honest: the texture won’t be quite the same as the double-fried version. Baked or air-fried chicken will be crisp, but it won’t have that specific, crackly shell that the hot oil creates. It’s a healthier option, but for true takeout flavor, frying is the way to go.
How spicy is this Crispy Chilli Chicken recipe?
I aimed for a nice, balanced sweet-and-spicy profile, but ‘spicy’ is different for everyone! I used one tablespoon of sriracha in the sauce, which gives it a good kick that most people enjoy. If you’re sensitive to heat, start with just half a tablespoon of sriracha. If you love heat, feel free to add a pinch of dried chili flakes right into the sauce base—that really amps up the fire!
What is the total prep and cook time?
One of the best parts about this dish is how fast it is! The actual prep time is only about 10 minutes because we’re using pastes and pre-measured ingredients. The marinade needs 10 to 15 minutes, and the cooking time is around 20 minutes total, including the double-fry. So yes, you can genuinely have fantastic crispy chilli chicken ready on the table in about 30 minutes flat. It’s perfect for those busy weeknights!
Sharing Your Delicious Crispy Chilli Chicken Experience
I truly hope you loved making this recipe as much as I love sharing it with you. Making restaurant-quality food at home shouldn’t be complicated, and I think this crispy chilli chicken proves that perfectly! It’s proof that a quick weeknight meal can still feel incredibly special.
When you try this out, please let me know how it went! Did you stick to the double-fry or try the air fryer? What did you serve it with? Tag me in your photos or leave a comment below so I can see your beautiful creations. Happy cooking, everyone! Check out more ideas here!
Quick Answers About Crispy Chilli Chicken
I know you might have a few last-minute questions about substitutions or technique, so let’s clear those up quickly so you can get back to eating this deliciousness!
Can I bake or air fry the chicken instead of frying?
You absolutely can! If you want to skip deep frying, coating the chicken strips just like the recipe says and then baking them works fine, or tossing them in the air fryer is even better. However, I have to be honest: the texture won’t be quite the same as the double-fried version. Baked or air-fried chicken will be crisp, but it won’t have that specific, crackly shell that the hot oil creates. It’s a healthier option, but for true takeout flavor, frying is the way to go.
How spicy is this Crispy Chilli Chicken recipe?
I aimed for a nice, balanced sweet-and-spicy profile, but ‘spicy’ is different for everyone! I used one tablespoon of sriracha in the sauce, which gives it a good kick that most people enjoy. If you’re sensitive to heat, start with just half a tablespoon of sriracha. If you love heat, feel free to add a pinch of dried chili flakes right into the sauce base—that really amps up the fire!
What is the total prep and cook time?
One of the best parts about this dish is how fast it is! The actual prep time is only about 10 minutes because we’re using pastes and pre-measured ingredients. The marinade needs 10 to 15 minutes, and the cooking time is around 20 minutes total, including the double-fry. So yes, you can genuinely have fantastic crispy chilli chicken ready on the table in about 30 minutes flat. It’s perfect for those busy weeknights!
Sharing Your Delicious Crispy Chilli Chicken Experience
I truly hope you loved making this recipe as much as I love sharing it with you. Making restaurant-quality food at home shouldn’t be complicated, and I think this crispy chilli chicken proves that perfectly! It’s proof that a quick weeknight meal can still feel incredibly special.
When you try this out, please let me know how it went! Did you stick to the double-fry or try the air fryer? What did you serve it with? Tag me in your photos or leave a comment below so I can see your beautiful creations. Happy cooking, everyone!
Print
30 Minute Crispy Chilli Chicken Joy
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Diet: Low Fat
Description
This Crispy Chilli Chicken with Honey Garlic Glaze brings restaurant flavor to your kitchen. Tender chicken strips get a crunchy coating, then toss in a sticky, sweet, and spicy glaze. It is a fast, satisfying meal ready in 30 minutes.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons dark soy sauce
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- 1 egg white
- ½ cup cornflour
- Neutral oil for frying
- 3 tablespoons dark soy sauce (for sauce)
- 3 tablespoons honey
- 1 tablespoon sriracha
- 2 tablespoons lemon juice
- 1 teaspoon garlic paste (for sauce)
- 1 teaspoon ginger paste (for sauce)
- 1 teaspoon vegetable oil (for sauce)
- 2 green onions, chopped (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Instructions
- Combine soy sauce, garlic, ginger, sesame oil, sugar, and white pepper in a bowl. Add chicken strips and mix well. Let this marinate for 10 to 15 minutes.
- Add the egg white to the marinated chicken and mix to coat. Sprinkle in cornflour, tossing until every piece is covered evenly.
- Heat neutral oil in a deep skillet or wok to 350°F. Fry chicken in small batches for 1 to 2 minutes until lightly golden. Remove and drain excess oil.
- Return the chicken to the hot oil and fry again for 2 to 3 minutes until deep golden and crisp. Transfer the chicken to paper towels to drain.
- In a clean pan, heat vegetable oil over medium heat. Add garlic and ginger paste; cook for 10 seconds. Add soy sauce, honey, sriracha, and lemon juice. Stir for 1 to 2 minutes until the sauce thickens slightly.
- Toss the crispy chicken in the prepared sauce until every piece is coated.
- Top with chopped green onions and sesame seeds. Serve immediately over rice or noodles.
Notes
- Serve this dish fresh for the best texture.
- Double-frying creates a crisp shell that holds the sauce well.
- Cook chicken until it reaches an internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: Unknown
- Sodium: Unknown
- Fat: 9g
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 42g
- Fiber: Unknown
- Protein: 26g
- Cholesterol: Unknown
