Incredible Crispy Chilli Chicken: 5-7 Minute Fry

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Incredible Crispy Chilli Chicken has been my go-to weeknight wonder since I first tried it at a small Asian eatery years ago. The combination of that irresistible crunch, the sweet and spicy sauce, and the tender chicken just blew me away! I’ve spent ages perfecting my own version to capture that magic at home, and I can honestly say this is the best crispy chilli chicken recipe I’ve ever come across. The aroma alone – that mix of garlic, ginger, and chili – is enough to make your mouth water. Get ready to impress yourself and your family; let’s get cooking!

Why You’ll Love This Crispy Chilli Chicken

This dish is an absolute winner for so many reasons! It’s incredibly satisfying to create such a restaurant-quality meal right in your own kitchen. Here’s why it’s about to become your new favorite:

It’s an easy crispy chilli chicken recipe that doesn’t require fancy techniques.
The texture is phenomenal – perfectly crispy chicken with a sticky, delicious sauce.
You get that truly mouthwatering crispy chilli chicken flavour that’s both sweet and spicy.
It’s incredibly versatile and pairs wonderfully with rice or noodles.
The aroma while it cooks is simply divine, filling your home with inviting scents.
It’s a crowd-pleaser that everyone, from kids to adults, will adore.
You can customize the spice level to your exact preference.

Ingredients for Incredible Crispy Chilli Chicken

Gathering these few key components is the first step to creating that amazing flavour and texture. Here’s what you’ll need for this delicious dish:

500 grams boneless chicken breast, diced – cut into bite-sized pieces
1 cup cornflour – essential for that super crispy coating
1 tablespoon all-purpose flour – helps bind the cornflour
1 teaspoon baking powder – for extra crispiness and lightness
1 teaspoon salt – to season the chicken coating
1 teaspoon black pepper – adds a subtle warmth
1 teaspoon garlic powder – boosts the savory flavor
2 eggs, beaten – acts as a binder for the coating
Oil for frying – a neutral oil like vegetable or canola is best
2-3 dried red chilies, chopped – adjust for your preferred heat level
1 tablespoon ginger, minced – adds a pungent kick
1 tablespoon garlic, minced – for that classic aromatic base
1 onion, thinly sliced – adds sweetness and texture
1 bell pepper, sliced – for a pop of color and crunch
2-3 tablespoons soy sauce – the savory foundation for our sauce
1 tablespoon red chili sauce – adds heat and depth to the crispy chicken with chilli sauce
1 tablespoon vinegar – provides a necessary tangy balance
1 tablespoon sugar – to balance the heat and tang
Spring onions, for garnish – adds a fresh, bright finish

How to Make Incredible Crispy Chilli Chicken

Follow these simple steps to create a truly amazing dish that rivals any restaurant. This is how you make incredible crispy chilli chicken!

Step 1: Prepare Chicken
In a large bowl, combine the diced chicken breast with 1 cup cornflour, 1 tablespoon all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Toss everything vigorously until each piece of chicken is thoroughly coated. You want a nice, even layer.
Step 2: Add Eggs
Pour the 2 beaten eggs over the coated chicken. Stir well until the eggs bind the coating to the chicken, creating a slightly paste-like consistency. This ensures the coating sticks during frying.
Step 3: Heat Oil
Pour enough neutral oil (like vegetable or canola) into a frying pan to reach about an inch deep. Heat the oil over medium heat. You’re aiming for around 350°F (175°C). Test if it’s ready by dropping a tiny bit of coating; it should sizzle immediately.
Step 4: Fry Chicken
Carefully add the coated chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry them in batches for about 5-7 minutes, or until they are a beautiful golden brown and perfectly crispy. The sound of the sizzle is your cue!
Step 5: Drain Excess Oil
Using a slotted spoon or spider strainer, remove the crispy chicken from the oil. Place the fried chicken on a plate lined with paper towels to drain any excess oil. This step is crucial for maintaining that delightful crunch.
Step 6: Prepare Sauce Base
In a separate pan or wok, heat 1 tablespoon of oil over medium heat. Add the 2-3 chopped dried red chilies, 1 tablespoon minced ginger, and 1 tablespoon minced garlic. Sauté for about 30 seconds until fragrant – the kitchen will start smelling amazing!
Step 7: Add Vegetables
Toss in the 1 thinly sliced onion and 1 sliced bell pepper. Stir-fry for another 2-3 minutes. You want them to be tender-crisp, retaining a slight bite. This is part of how you make authentic crispy chilli chicken.
Step 8: Combine Sauce Ingredients
Reduce the heat to low. Add the 2-3 tablespoons soy sauce, 1 tablespoon red chili sauce, 1 tablespoon vinegar, and 1 tablespoon sugar to the pan. Stir everything together until the sauce is well combined and slightly thickened.
Step 9: Add Chicken to Sauce
Now, add the crispy fried chicken back into the pan with the sauce and vegetables. Toss gently but quickly to ensure every piece of chicken is coated in the glossy, spicy sauce. This is the final step to achieving that signature incredible crispy chilli chicken!
Step 10: Garnish and Serve
Remove the pan from the heat. Transfer your glorious creation to a serving dish and garnish with chopped spring onions. Serve immediately while it’s piping hot and at its absolute crispiest.

Pro Tips for the Best Incredible Crispy Chilli Chicken

Want to elevate your crispy chilli chicken game? I’ve picked up a few tricks that make all the difference:

Always fry the chicken in batches. Overcrowding the pan lowers the oil temperature, leading to soggy chicken instead of perfectly crisp pieces.
Make sure your oil is hot enough before adding the chicken. A good sizzle is key!
Don’t skip the baking powder in the coating; it’s a secret weapon for extra crispiness.
Toss the chicken in the sauce right before serving to maintain maximum crispiness.

What’s the secret to perfect crispy chilli chicken?

The secret lies in the double coating and the heat of the oil. Using cornflour for coating and ensuring the oil is at the right temperature (around 350°F/175°C) is what makes chilli chicken so satisfyingly crispy. For more on the science of crispiness, check out this guide.

Can I make incredible crispy chilli chicken ahead of time?

You can prep the chicken coating and sauce components ahead of time. However, for the best texture, I highly recommend frying the chicken and tossing it with the sauce just before serving. Visit our recipes section for more make-ahead meal ideas.

How do I avoid common mistakes with crispy chilli chicken?

The biggest mistake is overcrowding the pan, which leads to greasy, non-crispy chicken. Also, don’t let the fried chicken sit too long before tossing it in the sauce, or it will lose its crunch. For more cooking tips, you can explore our about me page.

Best Ways to Serve Crispy Chilli Chicken

This dish is incredibly versatile and can be enjoyed in so many ways! For a classic experience that feels just like dining out, serve it alongside fluffy steamed jasmine rice. The rice is perfect for soaking up any extra delicious sauce left in the pan. If you’re craving something a bit different, try pairing it with soft, pillowy bao buns for a delightful contrast in textures, making it feel like a true restaurant style crispy chilli chicken meal. Another fantastic option is to serve it over a bed of perfectly cooked noodles, like egg noodles or even ramen, creating a hearty and satisfying main course that’s packed with flavour. You can find more serving suggestions in our home section.

Nutrition Facts for Incredible Crispy Chilli Chicken

Here’s a breakdown of the estimated nutritional information for this delicious dish, per serving:

Calories: 400 kcal
Fat: 18g
Saturated Fat: 4g
Protein: 35g
Carbohydrates: 30g
Fiber: 2g
Sugar: 5g
Sodium: 600mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used. For more information on nutritional guidelines, consult a professional or visit a resource like the NHS Eatwell Guide.

How to Store and Reheat Incredible Crispy Chilli Chicken

Even though this dish is best served fresh, knowing how to properly store and reheat your delicious homemade crispy chilli chicken is super helpful for busy weeks. Once cooked, let the chicken cool down completely to room temperature before storing. This is crucial to prevent steaming and sogginess. For refrigeration, place the cooled chicken in an airtight container. It should stay fresh in the fridge for about 3 to 4 days. If you want to store it for longer, pop it in the freezer. Ensure it’s in a freezer-safe container or wrapped tightly, and it will keep well for up to 3 months. You can find more storage tips on our privacy policy page.

When it’s time to reheat, the best method for retaining a bit of crispiness is to use your oven or an air fryer. Spread the chicken in a single layer on a baking sheet and reheat at around 350°F (175°C) for 8-10 minutes, or until heated through. For a quicker reheat, you can use the microwave, but be aware that the chicken will be softer rather than crispy. Avoid reheating in a pan on the stovetop, as this can make the coating gummy.

Frequently Asked Questions About Incredible Crispy Chilli Chicken

Can I make the sauce for incredible crispy chilli chicken ahead of time?

Absolutely! The sauce components can be mixed and stored in an airtight container in the refrigerator for up to 3 days. This can save you time on busy weeknights. Just remember to fry the chicken fresh for the ultimate crispiness when you’re ready to serve. For any other questions, feel free to contact us.

What makes this an easy crispy chilli chicken recipe?

This recipe is considered easy because it uses readily available ingredients and straightforward cooking techniques. The coating for the chicken is simple to mix, and the sauce comes together quickly in one pan. It’s designed for home cooks who want restaurant-quality results without a lot of fuss.

What can I substitute for dried red chilies?

If you can’t find dried red chilies, you have a few options! You can use red pepper flakes for a similar heat, adjusting the amount to your preference. Alternatively, a tablespoon of sriracha or your favorite hot sauce can be added to the sauce mixture to provide that essential spicy kick.

Can I use chicken thighs instead of breast for this recipe?

Yes, you can definitely use boneless, skinless chicken thighs! They tend to be more forgiving and can stay moist even if slightly overcooked. Just dice them similarly to the breast meat and follow the same coating and frying instructions. The cooking time might be a minute or two longer.

Variations of Crispy Chilli Chicken You Can Try

While this incredible crispy chilli chicken recipe is fantastic as is, I love experimenting with it! It’s so adaptable, and I’ve found a few ways to switch things up that are equally delicious. Don’t be afraid to play around with these ideas!

Spicy Fried Chicken with Chilli (Vegetarian/Vegan): For a plant-based twist, swap the chicken for firm tofu or paneer cubes. Make sure to press the tofu well to remove excess water. You can also use cauliflower florets for a delightful vegetable version. Follow the same coating and frying steps; just adjust frying time as needed.
Baked Crispy Chilli Chicken: If you prefer a less oily option, try baking the chicken. After coating and egging, arrange the chicken pieces on a baking sheet lined with parchment paper. Spray lightly with cooking oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through. Toss with the sauce immediately.
Sweet & Sour Crispy Chilli Chicken: Amp up the sweetness and tang by adding a bit more sugar and a splash of pineapple juice to the sauce. A few chunks of pineapple added with the bell peppers also work wonders for a tropical flair.
Extra Spicy Kick: For those who love heat, add some fresh chopped green chilies along with the dried red chilies, or stir in a teaspoon of chili garlic sauce into the final sauce mixture.