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