Make your favourite crispy chilli chicken at home! This Chinese takeaway classic is golden, crunchy, and loaded with sweet heat. It’s surprisingly simple to make and incredibly satisfying.
Why You’ll Love This Recipe
This dish features crispy chicken strips tossed in a bold and sticky sweet chilli sauce. It’s flavorful, crowd-pleasing, and perfect for serving with rice or noodles. Think of it as a cousin to crispy beef or honey chilli chicken — just as addictive, with its own delicious twist.
Ingredients
Chicken & Marinade:
- 300g 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
Coating:
- 1 egg white
- 100g cornflour (more if needed)
- Vegetable oil (for deep frying)
Sauce:
- 4 tbsp honey
- 3 tbsp dark soy sauce
- 1 tbsp sriracha
- 2 tbsp lemon juice
- 1 tsp garlic and ginger paste
Garnish:
- 2 spring onions, chopped
Instructions
1. Marinate the Chicken
Slice chicken into thin strips and place in a bowl. Add dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Stir well and let marinate for at least 10 minutes.
2. Mix the Sauce
In a small bowl, combine honey, lemon juice, soy sauce, and sriracha. Set aside.
3. Coat the Chicken
Add egg white to the marinated chicken and mix. Add cornflour and toss until all pieces are well coated. If the pieces clump, separate them and re-coat individually.
4. Fry the Chicken
Heat oil in a deep pan to 180°C. Fry chicken pieces in batches for 1-2 minutes. Remove and drain. Then, double fry each batch for an additional 2-3 minutes until extra crispy.
5. Make the Sauce
In a clean pan, heat a little oil. Sauté garlic and ginger paste for 5-10 seconds, then add the pre-mixed sauce. Let simmer for 30 seconds or until it slightly thickens.
6. Toss and Serve
Add the fried chicken to the sauce and toss until evenly coated. Garnish with chopped spring onions and serve immediately.
Tips for Success
- Hot Oil is Key: Make sure your oil is properly heated; this ensures the chicken crisps up without absorbing oil.
- Double Fry: This step is crucial for achieving that iconic crunch.
- More Sauce: If you’re serving with rice, double the sauce for extra coating.
- Marinate Longer: For deeper flavor, marinate the chicken for 30 minutes or even overnight.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot pan or oven to help crisp it up again.
How to Serve
Pair with fried rice, plain chow mein noodles, or a side of roasted veggies. For texture, add sesame seeds or serve alongside tenderstem broccoli.
More Chinese Takeaway Recipes to Try:
- Sweet and Sour Chicken
- Kung Pao Chicken
- Crispy Beef
- Honey Chilli Chicken