Crispy Chilli Chicken Recipe
If you’re craving that addictive, restaurant-style bite at home, Crispy Chilli Chicken brings together crunchy coating, juicy chicken, and a glossy, spicy-tangy sauce you’ll want to drizzle on everything. Every element sings with flavor and texture—hot, sweet, and just enough fire to leave you reaching for another piece. The magic is the irresistible contrast: golden, crisp chicken tumbled through an aromatic medley of peppers and a bold, street-food-inspired sauce. Whether served as a standout appetizer or a special weeknight main, this Indo-Chinese classic will win over friends and family at first bite.
Ingredients You’ll Need
The beauty of this Crispy Chilli Chicken recipe is how simple the ingredients are, yet each one plays a starring role! From the aromatic foundation of garlic and ginger to the secret sauce, you’ll find each component brings something special, whether it’s heat, color, or crave-worthy crunch.
- Chicken: Boneless, skinless thighs or breasts work perfectly here, providing juicy, meaty bites.
- Cornstarch: This is your crispiness ticket! Cornstarch creates that shatteringly light crust.
- All-purpose flour: Adds a hint of body and structure to the batter, so you get a satisfyingly substantial coating.
- Egg: Acts as a binder, helping the flour and cornstarch cling to every inch of chicken.
- Salt & pepper: Essential for bringing out every savory note—don’t skip this simple seasoning.
- Oil (for deep frying): Neutral oils like vegetable or canola let the chicken’s flavor shine.
- Oil (for stir-frying): Just a splash is used to bloom aromatics and finish the dish.
- Red bell pepper: Adds sweet crunch and a pop of vibrant color.
- Green bell pepper: Brings grassy flavor and balances sweetness from the red pepper.
- Garlic: Three whole cloves create a fragrant backbone—don’t be shy here!
- Ginger: Just an inch, minced fine, will lift the whole dish with a zesty kick.
- Dried red chilies: These dial up the heat with a smoky, toasty flavor—use as many as your spice tolerance allows.
- Green onions: For garnish, a scattering of chopped scallions brightens each bite.
- Soy sauce: This is your umami hero, providing depth and saltiness in the sauce.
- Rice vinegar: Lends much-needed acidity, balancing the rich flavors.
- Chili sauce (like Sriracha): Choose your favorite for customizable spice and tang.
- Ketchup: Offers a subtle sweetness and body—yes, it’s a secret Indo-Chinese touch!
- Brown sugar: Just a touch to round out the sharp, spicy edges of the sauce.
- Sesame oil: A little goes a long way, finishing the sauce with warm, nutty notes.
- Cornstarch slurry: Thickens your sauce to that irresistible glossy, cling-to-the-chicken finish.
How to Make Crispy Chilli Chicken
Step 1: Make the Chicken Batter
Start by setting up your batter station: In a big bowl, whisk together the cornstarch, all-purpose flour, egg, salt, and pepper until you’ve got a thick, lump-free mixture. This batter is key for locking in the chicken’s juiciness while guaranteeing a shatteringly crisp shell.
Step 2: Coat the Chicken
Add your bite-sized chicken pieces to the bowl. Use tongs (or your hands!) to toss them until every piece is well-coated. Give them a few minutes in the batter while you heat up your frying oil for maximum crunch.
Step 3: Fry Until Golden and Crispy
Heat a few inches of oil in a deep pan or wok over medium-high. Once it’s shimmering, fry the chicken in batches—don’t overcrowd—to keep that coating ultra-crispy. Fry each batch for about 4 to 5 minutes, or until deep golden and delicious. Transfer to a paper towel-lined plate to wick away excess oil.
Step 4: Sauté the Aromatics and Peppers
In a separate large pan or wok, heat two tablespoons of oil over medium-high. Toss in your dried chilies, followed shortly by minced garlic and ginger. Sauté for 30 seconds until that irresistible aroma hits, then add your sliced red and green bell peppers. Stir-fry for 2 to 3 minutes, letting the peppers soften just a touch while keeping their crunch.
Step 5: Make the Signature Sauce
Whisk together soy sauce, rice vinegar, chili sauce, ketchup, brown sugar, and a splash of sesame oil in a small bowl. Pour this fragrant, vibrant mixture over the sautéed peppers. Bring to a gentle simmer, then stir in your cornstarch slurry—watch the sauce immediately turn glossy and thick, ready to cling to every piece of chicken.
Step 6: Combine and Finish
Now, the best part: Add your fried chicken to the wok, tossing and turning until every nugget is lacquered in that spicy-tangy sauce. Let everything bubble together for another minute so the flavors meld perfectly. Scatter over your chopped green onions and get ready to serve up the ultimate homemade Crispy Chilli Chicken!
How to Serve Crispy Chilli Chicken
Garnishes
Finish your Crispy Chilli Chicken with a blizzard of chopped green onions, and if you’re feeling fancy, a few toasted sesame seeds for nutty crunch. A handful of fresh cilantro or a few extra slices of mild chili pepper will also lift the plate with color and freshness.
Side Dishes
This is a star player that craves good company! Serve it alongside steaming jasmine or basmati rice to soak up the extra sauce, or toss together some veg-packed fried rice or stir-fried noodles for a true Indo-Chinese experience. For contrast, consider light cucumber salad or quick-pickled vegetables.
Creative Ways to Present
Try piling your Crispy Chilli Chicken high in a large serving bowl for a casual, pass-and-share style meal. For a party or game night, offer it as bite-sized skewers. Or turn it into a wrap with fresh lettuce leaves, extra sauce, and crunchy peppers for a hand-held twist on tradition.
Make Ahead and Storage
Storing Leftovers
Any leftovers (if you’re lucky enough to have some!) should be cooled completely and transferred to an airtight container. Store in the refrigerator for up to 2 days. The chicken will soften a bit, but it’ll still be packed with flavor.
Freezing
To freeze, lay the cooked, cooled chicken (sans sauce) on a baking sheet and freeze until firm. Then transfer to a resealable freezer bag or container. The stir-fried peppers and sauce don’t freeze as well, so plan to make those fresh for best results.
Reheating
For the crispiest results, reheat chicken in a hot oven or air fryer for a few minutes rather than the microwave. If you’ve kept sauce and chicken separate, toss the reheated chicken back through freshly simmered sauce before serving for maximum satisfaction.
FAQs
Can I make Crispy Chilli Chicken gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend and check that your soy sauce is certified gluten-free. You’ll still achieve that addictive crispy crunch.
How spicy is this dish?
It’s easy to customize! The dried red chilies and chili sauce bring a pleasant heat, but you can dial the spiciness up or down by adding more or less. Remove the seeds from the dried chilies or use a mild chili sauce if you prefer it gentler.
What chicken cut works best?
Boneless, skinless thighs provide wonderfully juicy bites, but breast meat works well too for a leaner version. The batter keeps either option moist and flavorful during frying.
Can I air-fry the chicken instead of deep-frying?
Yes, you can! Simply arrange battered chicken pieces in a single layer and air-fry at 400°F (200°C) for about 12–15 minutes, flipping halfway. You won’t get quite the same richness, but you’ll still have a delicious, healthier twist.
Is Crispy Chilli Chicken suitable for kids?
Crispy Chilli Chicken is kid-friendly with a few tweaks: reduce or omit the dried red chilies and pick a mild chili sauce. Serve sauce on the side for extra control over the spice level.
Final Thoughts
If you’re ready to wow your taste buds (and impress everyone at your table), Crispy Chilli Chicken is absolutely worth making at home. It’s crunchy, saucy, spicy, and totally craveable—the kind of dish you’ll look forward to again and again. Give it a try, and let your kitchen fill up with all those irresistible aromas!
Print
Crispy Chilli Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Crispy Chilli Chicken is a popular Indo-Chinese dish featuring juicy, fried chicken bites tossed in a flavorful, spicy sauce. This recipe strikes the perfect balance between crispy chicken and a savory, tangy sauce that will leave your taste buds craving for more.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for deep frying
For the Stir-Fry:
- 2 tablespoons oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 2–3 dried red chilies
- 2 green onions, chopped
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce (like Sriracha)
- 1 tablespoon ketchup
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Chicken: In a large bowl, mix cornstarch, flour, egg, salt, and pepper. Coat chicken pieces in the batter.
- Fry the Chicken: Deep fry chicken until golden and crispy. Drain on paper towels.
- Make the Stir-Fry: Stir-fry bell peppers, garlic, ginger, and chilies in oil. Add sauce ingredients and thicken.
- Combine: Toss fried chicken in the sauce until coated. Garnish with green onions.
- Serve: Enjoy hot with rice or noodles.
Notes
- Adjust spice level to taste.
- Best served immediately for optimal crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying, Stir-Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
