Description
This Crispy Chilli Chicken recipe features tender chicken breast strips marinated and coated in a flavorful batter, then fried to a perfect crisp. Tossed in a sticky, spicy, and sweet stir-fry sauce with fresh spring onions, this dish makes a delicious appetizer or main course perfect for sharing.
Ingredients
Scale
For the Chicken:
- 300 g Chicken Breast, thinly sliced
- 2 tbsp Dark Soy Sauce
- 1 tbsp Garlic and Ginger Paste
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 1 tsp White Pepper
- 100 g Cornflour (add more if needed)
- 1 Egg White
- Vegetable Oil, for frying
For the Stir Fry Sauce:
- 3 tbsp Dark Soy Sauce
- 4 tbsp Honey
- 1 tbsp Sriracha Sauce
- 2 tbsp Lemon Juice
- 2 Spring Onions, sliced
Instructions
- Prepare the Chicken: Cut the chicken breast into thin strips to ensure quick and even cooking.
- Marinate the Chicken: In a bowl, combine the chicken strips with 2 tbsp dark soy sauce, 1 tbsp garlic and ginger paste, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp white pepper. Mix well and allow the chicken to marinate for at least 10 minutes to absorb all the flavors.
- Prepare Stir Fry Sauce: In a separate bowl, whisk together 3 tbsp dark soy sauce, 4 tbsp honey, 1 tbsp sriracha, and 2 tbsp lemon juice. Set aside for later use.
- Coat the Chicken: Add 1 egg white and 100 g cornflour to the marinated chicken. Toss thoroughly until every piece is fully coated in the batter. Add more cornflour if necessary to achieve a thick coating.
- Fry the Chicken: Heat vegetable oil in a deep pan or wok over medium-high heat. Once hot, carefully add the coated chicken strips in batches, frying until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
- Make Stir Fry Sauce: In a wok or skillet, lightly sauté some garlic and ginger (from the initial paste, if reserved) in a small amount of oil, then pour in the prepared stir fry sauce. Cook on low heat, stirring continuously until the sauce thickens and becomes glossy.
- Combine: Add the crispy fried chicken back into the pan with the thickened sauce. Toss well to coat evenly. Finally, stir in the sliced spring onions and cook for another minute before serving hot.
Notes
- For extra crispiness, double fry the chicken by frying once until just cooked, letting it rest, then frying again until golden and crunchy.
- You can adjust the heat level by adding more or less sriracha according to your taste preference.
- If you prefer a gluten-free version, substitute dark soy sauce with tamari or a gluten-free soy sauce.
- Serve immediately after tossing in sauce to maintain crispiness.
- This dish pairs well with steamed rice or fried rice.
