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Spicy Crispy Chilli Chicken Recipe

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4 from 15 reviews

This spicy and super crispy Chilli Chicken recipe features tender boneless chicken pieces coated in a light, crunchy batter and tossed in a flavorful, tangy chili garlic sauce. Perfect as a main dish for fans of Indo-Chinese cuisine, it combines the heat of fresh and dried chilies, garlic, and ginger with the umami of soy and Worcestershire sauces, resulting in a satisfying, vibrant dish that pairs beautifully with fried rice or noodles.

Ingredients

For the Chicken Marinade and Batter

  • 1 lb boneless chicken breast, cut into ¾” (1.9 cm) cubes
  • ¾ tsp freshly ground black pepper
  • ⅞ tsp sea salt (¾ + ⅛ tsp, divided)
  • 1 tsp soy sauce
  • ¼ tsp pure sesame oil
  • ½ tsp garlic paste (or minced garlic cloves)
  • ½ tsp ginger paste (or minced ginger)
  • ¼ tsp baking soda
  • 1 small egg, whisked
  • ½ cup cornstarch (cornflour)
  • ¼ cup all-purpose flour

For the Chilli Chicken Sauce

  • 3 tbsp ketchup
  • 1 tbsp Desi-style chilli garlic sauce (e.g. National or Mitchell’s brand)
  • 1 tbsp Asian-style chilli garlic sauce or sambal oelek (e.g. Lee Kum Kee or Huy Fong)
  • 2 tbsp soy sauce
  • 1½ tsp Worcestershire sauce
  • 1 tsp rice vinegar
  • ½ tsp red chili flakes (up to 1 tsp for extra heat)
  • ¼ tsp sea salt
  • 1½ tsp honey
  • 1 tsp sesame oil
  • ⅛ tsp ground white pepper (or black pepper)
  • ⅓ cup vegetable stock
  • ½ tsp cornstarch

For Stir-Frying

  • 3 tbsp neutral oil (such as grapeseed oil) plus more for frying chicken
  • 4–5 garlic cloves, finely chopped or minced
  • 1 inch piece ginger, finely chopped or minced
  • 5 green onions (scallions), finely chopped white and light green parts, sliced green parts reserved for garnish
  • 1 small yellow onion, chopped into 1” squares
  • ½ small green bell pepper, chopped into 1” squares
  • 3 Thai or bird’s eye green chili peppers, left whole
  • 8 whole dried long red chili peppers, left whole

Instructions

  1. Marinate chicken: Rinse and drain the chicken pieces, then pat dry. Toss the chicken in a bowl with black pepper, ¾ tsp sea salt, soy sauce, sesame oil, garlic paste, ginger paste, baking soda, and whisked egg until evenly coated. Add cornstarch and all-purpose flour and toss again to form a slightly uneven, scraggly coating.
  2. Heat oil for frying: In a large frying pan or heavy-bottomed pot, heat neutral oil to a depth of at least ½ inch (1.27 cm) over medium-high heat until it reaches approximately 325-350°F (163-175°C).
  3. Fry chicken: Carefully add chicken pieces one at a time into the hot oil without overcrowding the pan. Fry, turning occasionally, for about 4 minutes or until golden and crispy.
  4. Drain chicken: Remove fried chicken using a slotted spoon or spider strainer and place on paper towels or a wire rack to drain excess oil. Maintain medium-high heat to ensure consistent frying temperature.
  5. Prepare sauce: In a bowl, whisk together ketchup, both chilli garlic sauces, soy sauce, Worcestershire sauce, rice vinegar, red chili flakes, remaining salt, honey, sesame oil, white pepper, vegetable stock, and cornstarch. Set aside.
  6. Stir-fry aromatics and vegetables: Heat 3 tbsp neutral oil in a wok or large nonstick skillet over medium heat. Add garlic and ginger and sauté for about 1 minute until golden and fragrant. Add white and light green parts of green onions, yellow onion, green bell pepper, whole green chili peppers, and whole dried red chili peppers.
  7. Sauté and add sauce: Increase heat to high and stir-fry the vegetables for 2-3 minutes until they begin to soften. Pour in the prepared sauce and stir continuously as it simmers for 2 minutes, allowing it to thicken slightly.
  8. Toss chicken in sauce: Add the fried chicken to the wok and toss well to coat evenly with the sauce for about 1 minute.
  9. Garnish and serve: Sprinkle the reserved green parts of the green onion on top. Serve immediately with fried rice, jasmine rice, basmati rice, or chow mein noodles for a complete meal.

Notes

  • Cut chicken into uniform ¾ inch cubes to ensure even cooking and crispy coating.
  • Use fresh garlic and ginger pastes or finely minced for maximum flavor.
  • Maintaining medium-high oil temperature is crucial for crispy, non-greasy chicken.
  • Adjust red chili flakes and fresh chilies according to your preferred spice level.
  • This recipe uses two different chili garlic sauces to balance heat and flavor uniquely; brands suggested are National, Mitchell’s, Lee Kum Kee or Huy Fong.
  • The use of baking soda helps tenderize the chicken and contributes to crispiness.
  • For a gluten-free version, substitute all-purpose flour with rice flour and ensure soy sauce is gluten-free.

Find it online: https://marthatasty.com/spicy-crispy-chilli-chicken-recipe/