Description
This Crispy Chilli Chicken recipe features tender strips of chicken breast coated in a crunchy cornflour batter, fried until golden and tossed in a flavorful, sticky sauce made from honey, soy sauce, lemon juice, and sriracha. Enhanced with garlic, ginger, and spring onions, this dish delivers a perfect balance of sweet, spicy, and tangy flavors in just 30 minutes, making it an ideal quick and delicious Asian-inspired meal.
Ingredients
Scale
Chicken and Marinade
- 300 g Chicken Breast
- 2 tbsp Dark Soy Sauce
- 1 tbsp Garlic and Ginger Paste
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 1 tsp White Pepper
Stir Fry Sauce
- 3 tbsp Dark Soy Sauce
- 4 tbsp Honey
- 1 tbsp Sriracha
- 2 tbsp Lemon Juice
Batter and Coating
- 100 g Cornflour (add more if needed)
- 1 Egg White
Additional Ingredients
- 2 Spring Onions, chopped
- Vegetable Oil, for frying
Instructions
- Prepare the Chicken: Cut the chicken breast into thin strips to ensure quick and even cooking.
- Marinate the Chicken: Combine the chicken strips with dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Mix well and allow the chicken to marinate for at least 10 minutes to absorb the flavors.
- Prepare Stir Fry Sauce: In a bowl, mix together honey, lemon juice, dark soy sauce, and sriracha to create the sweet and spicy sauce that will coat the chicken.
- Coat the Chicken: In a separate bowl, whisk the egg white lightly and add cornflour. Toss the marinated chicken strips into this mixture until each piece is well coated with the batter.
- Fry the Chicken: Heat vegetable oil in a deep pan or wok over medium-high heat. Fry the coated chicken strips in batches, turning occasionally, until they are golden brown and crispy. Remove and drain excess oil on paper towels.
- Make Stir Fry Sauce: In a clean pan, sauté additional garlic and ginger paste briefly until fragrant. Add the prepared stir fry sauce mixture and cook over medium heat, stirring continuously until the sauce thickens and becomes glossy.
- Combine: Add the crispy fried chicken to the thickened sauce in the pan, tossing well to coat all pieces evenly. Sprinkle chopped spring onions over the top and mix gently.
- Serve: Serve the crispy chilli chicken hot as a main dish with steamed rice or noodles for a complete meal.
Notes
- If you prefer less spice, reduce the amount of sriracha.
- Adjust the cornflour quantity for the batter to achieve the desired coating thickness.
- Make sure the oil is hot enough before frying to ensure crispiness and avoid soggy chicken.
- Use fresh spring onions for the best flavor and garnish.
- This recipe can be doubled for larger servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
