Easy Crispy Chilli Chicken with Sweet Heat
If you’re craving a homemade takeout-style dinner, this Easy Crispy Chilli Chicken delivers everything you love — crunchy chicken, a sticky sweet-heat sauce, and bold flavors made right in your own kitchen. It’s quick, family-friendly, and perfect for busy weeknights when you want something exciting without complicated steps.
Why You’ll Love This Crispy Chilli Chicken
This recipe is designed to give you maximum crunch and flavor with minimal effort. The chicken is double-fried for that signature crispiness, then coated in a glossy chilli sauce that balances sweetness, tang, and gentle heat.
- Crispy on the outside, juicy inside
- Ready in about 30 minutes
- No deep-fryer required
- Customizable spice level
- Better (and fresher) than takeout
Ingredients You’ll Need
For the Chicken
- 300 g chicken breast, thinly sliced
- 1 egg white
- 100 g cornflour (add more if needed)
- Vegetable oil, for frying
Chicken Marinade
- 2 tbsp dark soy sauce
- 1 tbsp garlic & ginger paste
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp white pepper
Sweet Chilli Sauce
- 3 tbsp dark soy sauce
- 4 tbsp honey
- 1 tbsp sriracha
- 2 tbsp lemon juice
To Finish
- 2 spring onions, finely chopped
How to Make Crispy Chilli Chicken (Step-by-Step)
Step 1: Prepare the Chicken
Slice the chicken breast into thin, even strips. This helps the chicken cook quickly and evenly while staying juicy inside.
Step 2: Marinate
Place the chicken in a bowl and add the dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Mix well and let it rest for at least 10 minutes to absorb the flavor.
Step 3: Make the Sauce
In a small bowl, mix together honey, lemon juice, dark soy sauce, and sriracha. Set aside — this will become your sticky chilli glaze.
Step 4: Coat the Chicken
Add the egg white to the marinated chicken and mix thoroughly. Gradually add the cornflour until each piece is well coated and slightly sticky.
Step 5: Double Fry for Crispiness
Heat vegetable oil in a wok or pan to 180°C. Fry the chicken in batches for 1–2 minutes, then remove and rest briefly. Fry again for 2–3 minutes until golden and extra crispy. Drain on paper towels.
Step 6: Build the Sauce
In a clean pan, heat a tablespoon of oil and quickly fry garlic and ginger paste for 5–10 seconds. Pour in the prepared sauce and stir for about 30 seconds until thick and glossy.
Step 7: Combine & Serve
Add the crispy chicken to the sauce and toss until evenly coated. Sprinkle with spring onions and serve immediately.
Tips & Variations
- Milder version: Reduce sriracha or replace with sweet chilli sauce
- Extra crunch: Add 1 tablespoon rice flour to the cornflour
- Gluten-free: Use gluten-free soy sauce
- Citrus swap: Lime juice works beautifully instead of lemon
- Air-fryer option: Reheat fried chicken in the air fryer for extra crisp
Easy Crispy Chilli Chicken with Sweet Heat
- Total Time: PT30M
- Yield: 2-3 servings
Description
Crispy Chilli Chicken is a homemade takeout-style favorite: thin chicken strips marinated for flavor, coated in cornflour, double-fried until ultra-crunchy, then tossed in a sticky sweet-and-spicy honey chilli sauce finished with fresh spring onions.
Ingredients
Chicken
– 300 g chicken breast, cut into thin strips
– 1 egg white
– 100 g cornflour (add more if needed to fully coat)
– Vegetable oil, for frying
– 2 spring onions, chopped (to finish)
Chicken Marinade
– 2 tbsp dark soy sauce
– 1 tbsp garlic & 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 (adjust to taste)
– 2 tbsp lemon juice
Instructions
1. Slice the chicken breast into thin strips and place in a large mixing bowl.
2. Add the marinade ingredients (2 tbsp dark soy sauce, 1 tbsp garlic & ginger paste, 1 tsp sesame oil, 1 tsp sugar, 1 tsp white pepper). Mix well and rest for at least 10 minutes.
3. While the chicken rests, mix the stir fry sauce ingredients (3 tbsp dark soy sauce, 4 tbsp honey, 1 tbsp sriracha, 2 tbsp lemon juice) in a small bowl and set aside.
4. Add the egg white to the marinated chicken and mix until the chicken is evenly coated.
5. Add the cornflour and mix thoroughly until every piece is well coated (add a little more if needed).
6. Heat vegetable oil in a wok or frying pan to about 180°C. Fry chicken pieces in batches for 1–2 minutes. Remove and drain.
7. Fry the chicken a second time for 2–3 minutes until deeply golden and very crispy. Drain well.
8. In a clean pan, heat 1 tablespoon oil. Fry 1 tbsp garlic & ginger paste for 5–10 seconds (do not brown).
9. Pour in the prepared stir fry sauce and stir for about 30 seconds, or until the sauce thickens and turns glossy.
10. Add the crispy chicken to the pan and toss quickly until evenly coated.
11. Sprinkle with chopped spring onions and serve immediately.
Notes
Spice level: Reduce sriracha for a milder version, or swap to sweet chilli sauce for gentle heat.
Crispiness tip: Double-frying is key—don’t skip the second fry for best crunch.
Cornflour: If your chicken still looks wet after adding 100 g, add 1–3 tbsp more until each strip is fully coated.
Batch frying: Fry in batches to avoid overcrowding and keep oil temperature steady.
Serving: Best eaten right away. Leftovers keep 2 days refrigerated, but the coating will soften.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Dinner
- Method: Stir-Fry, Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 22
- Sodium: 980
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 32
- Cholesterol: 105
Serving Ideas & Storage
Serve this Crispy Chilli Chicken with:
- Steamed jasmine rice
- Egg-fried rice
- Stir-fried vegetables
- Noodles or lettuce cups
Storage: Best eaten fresh. Leftovers can be refrigerated for up to 2 days, though crispiness will soften.
Nutrition Facts (Per Serving – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 32 g |
| Carbohydrates | 38 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sodium | 980 mg |
Final Thoughts
This Easy Crispy Chilli Chicken proves that you don’t need takeout to enjoy bold, satisfying flavors at home. With its crunchy coating and irresistible sweet heat, it’s a recipe you’ll want to keep on repeat — and one your family will request again and again.