Chinese Crispy Chilli Chicken Recipe

Chinese Crispy Chilli Chicken is an absolute crowd-pleaser that guarantees instant smiles around the dinner table. Juicy chicken strips are coated in a crunch you hear before you taste, tossed with a fiery-sweet sauce, and finished with vibrant spring onions—a true celebration of bold flavor and irresistible texture.

Ingredients You’ll Need

The magic behind Chinese Crispy Chilli Chicken is surprisingly simple—each ingredient plays a vital role, from the tender, marinated chicken to the sticky-sweet, spicy sauce. Fresh ingredients bring bold colors and the balance of flavors you crave in every mouthful.

• Chicken Breast (300g): Sliced into thin strips, it cooks quickly and soaks up all the marinade for juicy-on-the-inside results.
• Cornflour (100g, plus extra as needed): This is the secret to that shatteringly crisp crust—don’t skimp!
• Garlic and Ginger Paste (2 tbsp total): Divided between marinade and sauce, these build fragrant, craveworthy depth.
• Egg White (1): Helps the cornflour adhere, contributing to a super-light, crunchable coating.
• Spring Onions (2): Add freshness, color, and a little delicate bite as a final flourish.
• Vegetable Oil: Needed for frying; choose an oil with a high smoke point for best results.
• Dark Soy Sauce (5 tbsp total): Adds richness and deep savory flavor to both marinade and sauce.
• Sesame Oil (1 tsp): A tiny splash transforms the marinade with nutty aroma.
• Sugar (1 tsp): Balances out the savory and spicy notes.
• White Pepper (1 tsp): Gives subtle warmth—different from black pepper, so use if you have it!
• Honey (4 tbsp): For that glossy, sticky-sweet finish all good chilli chicken needs.
• Sriracha (1 tbsp): For bold heat; feel free to adjust to taste.
• Lemon Juice (2 tbsp): Brightens the whole sauce and gives perfect tang.

Variations

The wonderful thing about Chinese Crispy Chilli Chicken is how effortlessly it adapts to your kitchen and cravings. Mix and match ingredients or adjust the process to suit your taste buds, dietary needs, or simply what’s in the fridge tonight.

• Baked Instead of Fried: For a lighter version, pop the coated chicken in a hot oven—still delicious, just a touch less crispy.
• Pescatarian Swap: Swap out chicken for tofu or strips of firm white fish, and follow the same coating and saucing method.
• Gluten-Free: Use tamari instead of soy sauce and double-check your cornflour—it’s naturally gluten-free, but always check the packaging.
• Extra Veg Boost: Toss in colorful bell peppers or snap peas with the sauce for extra crunch and color in every bite.

How to Make Chinese Crispy Chilli Chicken

Step 1: Marinate the Chicken Strips

Start by cutting your chicken breast into thin, even strips—this ensures quick cooking and plenty of crispy surface area. Pop the strips into a bowl with dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Let this rest for at least 10 minutes; it’s a small wait, but it layers incredible depth of flavor into every bite.

Step 2: Mix the Stir Fry Sauce

While the chicken marinates, whisk together honey, lemon juice, dark soy sauce, and sriracha in a small bowl. This tangy-sweet-spicy mix is the heart and soul of Chinese Crispy Chilli Chicken. Set it aside for later—this makes the saucing step seamless when your chicken is hot and crispy.

Step 3: Coat the Chicken

Once your chicken is well-marinated, add a single egg white and mix to combine. Then pour in the cornflour, tossing until every strip is generously coated. If the mixture gets sticky or clumps, separate the pieces and coat them individually for maximum crunch potential.

Step 4: Double-Fry for Extra Crispiness

Heat oil in a wok or deep pan to 180°C (356°F). Fry the chicken strips in batches—don’t overcrowd—until light golden (about 1–2 minutes). Let them rest briefly, then fry a second time for another 2–3 minutes until they’re gloriously golden and shatteringly crisp.

Step 5: Stir Fry with the Fiery Sauce

In a clean pan, fry a little garlic and ginger paste in a splash of oil until fragrant (just a few seconds). Pour in your prepared sauce and cook, stirring, until it thickens—this is quick, about 30 seconds! Add the crispy chicken and toss so every piece is sauced and glossy.

Step 6: Garnish and Serve

Scatter over chopped spring onions just before serving. Dig in immediately while the Chinese Crispy Chilli Chicken is piping hot—and marvel at that beautiful crunch with every bite!

How to Serve Chinese Crispy Chilli Chicken

Garnishes

A handful of freshly sliced spring onions sprinkled over the finished dish adds a burst of color and a subtle, peppery crunch. For even more flair, try a scatter of toasted sesame seeds or a pinch of finely chopped coriander—these little touches make Chinese Crispy Chilli Chicken look as vibrant as it tastes.

Side Dishes

This dish loves some simple sides to round out the meal. Steamed jasmine rice or fluffy egg-fried rice soak up all that sticky, spicy sauce beautifully, while garlicky stir-fried greens or snap peas add freshness and crunch. For a heartier spread, pair with veggie spring rolls or a quick cucumber salad.

Creative Ways to Present

For a showstopping starter, pile Chinese Crispy Chilli Chicken into lettuce cups and sprinkle with sesame seeds—instant party finger food! If you’re making this for movie night or game day, serve with toothpicks or mini skewers for easy sharing. For a dramatic main, layer over an Asian slaw or even stuffed into bao buns for something truly special.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chinese Crispy Chilli Chicken in an airtight container in the fridge for up to 2 days. While the coating will lose some crispness, the punchy flavors remain irresistible. Try to store the chicken and sauce separately if possible to preserve texture.

Freezing

You can freeze the fried, unsauced chicken once cooled—just lay it out on a tray to freeze, then transfer to a freezer bag. The sauce doesn’t freeze well, so always make it fresh when serving. Reheat the chicken in a hot oven from frozen to restore as much crispness as possible.

Reheating

To revive that signature crunch, reheat pieces on a baking rack set over a tray in a hot oven (200°C/400°F) for 8–10 minutes. If reheating sauced chicken, a quick blast in a hot oven or a dry skillet revives flavor—serve immediately, as the crispy crust softens quickly after reheating.

FAQs

Final Thoughts

You’re in for a serious treat with homemade Chinese Crispy Chilli Chicken—it’s fast, wildly tasty, and honestly better than takeout. Gather your ingredients, fire up the pan, and let your kitchen become the best little Chinese spot in town tonight!

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