Crispy Chilli Chicken

Crispy Chilli Chicken is a bold, spicy, and utterly addictive dish that combines crunchy fried chicken with a fiery chili garlic sauce. This Indo-Chinese favorite is perfect for spice lovers and makes a delicious appetizer or main course. Serve it over rice or noodles, or enjoy it on its own with a squeeze of lime for a punchy, flavorful experience.

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Why You’ll Love This Recipe
Crispy & Crunchy – Lightly battered chicken stays golden and crisp.
Spicy & Tangy – The sauce is a perfect balance of heat and zing.
Versatile – Great as an appetizer or main with rice or noodles.
Restaurant-Style at Home – Easy to recreate your takeout favorite.
Customizable Heat – Adjust spice level to suit your taste.

Ingredients You’ll Need

For the Crispy Chicken:

• 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 egg
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• 1 tbsp soy sauce
• ½ tsp black pepper
• ½ tsp garlic powder
• Oil for deep frying or shallow frying

For the Chilli Sauce:

• 1 tbsp oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 2–3 fresh red chilies, finely chopped (adjust to taste)
• 1 small onion, diced
• 1 small bell pepper, chopped
• 2 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp red chili sauce (adjust for spice level)
• 1 tbsp vinegar (white or rice vinegar)
• 1 tsp sugar (balances the heat)
• ¼ cup water
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• Salt to taste
• Green onions and sesame seeds for garnish (optional)

Tools You’ll Need
Mixing bowls
Tongs or slotted spoon
Wok or deep skillet
Paper towels (for draining fried chicken)
Small saucepan

Step-by-Step Instructions

Step 1: Marinate the Chicken
In a bowl, combine chicken pieces with soy sauce, garlic powder, black pepper, and egg.
Add cornstarch and flour and mix well until all pieces are coated.
Let it marinate for 15–20 minutes while you prep the sauce ingredients.

Step 2: Fry the Chicken
Heat oil in a deep pan or wok over medium-high heat.
Fry chicken pieces in batches for 3–4 minutes or until golden brown and crispy.
Drain on paper towels and set aside.

Step 3: Make the Sauce
In a clean skillet or wok, heat 1 tbsp oil over medium heat.
Add minced garlic, ginger, and chopped chilies. Sauté for 30 seconds.
Add onions and bell peppers, stir-fry for 2–3 minutes until slightly softened.
Stir in soy sauce, tomato ketchup, chili sauce, vinegar, sugar, and water.
Bring the sauce to a simmer.

Step 4: Thicken the Sauce
Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
Taste and adjust salt or spice as needed.

Step 5: Toss Chicken in Sauce
Add the fried chicken to the sauce and toss quickly to coat each piece evenly.
Cook for another minute just to heat everything through.

Step 6: Garnish and Serve
Sprinkle with sliced green onions and sesame seeds.
Serve immediately while crispy—over steamed rice, fried rice, or noodles.

Tips for the Best Crispy Chilli Chicken
Cut Chicken Evenly – Ensures consistent cooking and texture.
Use Cornstarch – It’s key to the crisp, light coating.
Don’t Overcrowd While Frying – Fry in batches for the best crunch.
Toss Quickly in Sauce – Prevents the chicken from becoming soggy.
Adjust Spice – Add more chili sauce or chopped chilies for extra heat.

Serving Suggestions
With Fried Rice – Classic combo that’s always a hit.
Over Noodles – Serve with garlic noodles or stir-fried lo mein.
As a Starter – With a wedge of lime or chili dip.
With Stir-Fried Veggies – Balance the spice with broccoli or bok choy.
On a Wrap – Stuff into flatbreads or lettuce cups with cucumber and mint.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Not ideal, as the coating will lose its crispiness when thawed.

Reheating:
Stovetop: Reheat in a pan over medium heat with a splash of water to loosen the sauce.
Air Fryer: Re-crisp leftover chicken at 350°F for 4–5 minutes.
Microwave: Use for convenience, though it will soften the texture.

Frequently Asked Questions

1. Can I bake the chicken instead of frying?
Yes. Bake at 425°F (220°C) for 20–25 minutes until crisp, or use an air fryer.

2. What if I want it less spicy?
Use only one chili and opt for sweet chili sauce instead of red chili sauce.

3. Can I use tofu or cauliflower?
Absolutely! Use the same batter and sauce—perfect for vegetarians.

4. Can I prep it ahead?
Fry the chicken and store it separately. Reheat and toss in sauce just before serving.

5. What oil is best for frying?
Use a neutral oil with a high smoke point like canola or sunflower oil.

Final Thoughts
Crispy Chilli Chicken is the ultimate spicy comfort food—crunchy on the outside, juicy on the inside, and smothered in a bold, garlicky sauce that delivers serious flavor. Whether you’re whipping it up for a casual dinner or a weekend treat, this dish hits all the right notes of heat, crunch, and satisfaction.

Try it tonight and turn your kitchen into your favorite Asian fusion spot!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Indo-Chinese

Nutritional Information (Per Serving):
Calories: 390 | Protein: 24g | Carbohydrates: 22g | Fat: 22g | Fiber: 2g | Sodium: 710mg

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