This crispy chilli chicken is my homemade take on a classic Chinese takeaway favourite. I make golden, crunchy chicken strips and toss them in a sticky, sweet, and spicy chilli glaze that’s incredibly satisfying. It’s one of those recipes I turn to when I want bold flavour without ordering in.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Chicken:
300 g chicken breast, cut into thin strips
100 g cornflour (adjust if needed)
1 teaspoon garlic and ginger paste
1 egg white
2 spring onions, chopped
Vegetable oil, for frying
Chicken Marinade:
2 tablespoon dark soy sauce
1 tablespoon garlic and ginger paste
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon white pepper
Stir Fry Sauce:
3 tablespoon dark soy sauce
4 tablespoon honey
1 tablespoon sriracha
2 tablespoon lemon juice
Directions
I start by combining the chicken strips with dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper in a bowl. I let the chicken marinate for at least 10 minutes to absorb all that flavour.
In another bowl, I mix together the dark soy sauce, honey, sriracha, and lemon juice for the stir fry sauce and set it aside.
I then add the egg white to the marinated chicken and mix well. I sprinkle over the cornflour and stir until each piece is evenly coated.
Next, I heat a deep layer of vegetable oil in a wok or frying pan to 180°C (350°F). I fry the chicken in batches for 1–2 minutes until it begins to crisp, then remove and drain.
For extra crunch, I fry the chicken a second time for 2–3 minutes until golden brown and very crispy.
In a clean pan, I heat 1 tablespoon of oil, add a small amount of garlic and ginger paste, and cook it briefly for about 5–10 seconds.
I pour in the prepared stir fry sauce and cook it until slightly thickened, then add the crispy chicken and toss everything together until well coated.
I finish by garnishing with chopped spring onions and serve immediately.
Servings and Timing
I usually make this recipe to serve 3 people.
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Approximate calories: 380 kcal per serving
Variations
I sometimes swap honey for brown sugar when I want a deeper caramel flavour. If I feel like extra heat, I add more sriracha or a pinch of chilli flakes. For a citrusy twist, I like using lime juice instead of lemon. I also enjoy adding sliced bell peppers or onions to the sauce for extra texture.
Storage/Reheating
I find this dish is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. When reheating, I prefer using an oven or air fryer to help bring back some crispiness. I avoid microwaving if possible, as it softens the coating.
FAQs
Can I use chicken thighs instead of breast?
I often use chicken thighs when I want juicier meat, and they work very well in this recipe.
Why do I need to fry the chicken twice?
I double fry the chicken to achieve maximum crispiness, which helps it stay crunchy even after adding the sauce.
Can I make this less spicy?
I reduce the amount of sriracha or leave it out entirely when I want a milder version.
What can I serve with crispy chilli chicken?
I usually serve it with steamed rice, fried rice, or noodles to soak up the extra sauce.
Can I air fry the chicken?
I’ve tried air frying, and while it’s slightly less crispy than deep frying, it’s still a good lighter option.
Conclusion
This crispy chilli chicken is one of my favourite homemade takeaway-style meals. I love how quick it is to prepare and how it delivers bold, restaurant-quality flavour at home. Whether I serve it with rice or noodles, it always feels like a special, satisfying dish worth making again.
📖 Recipe:
Crispy Chilli Chicken
- Total Time: 30 minutes
- Yield: Serves 3
- Diet: Halal
Description
Crispy chilli chicken made with golden fried chicken strips tossed in a sticky, sweet, and spicy chilli glaze, just like a classic Chinese takeaway but homemade.
Ingredients
300 g chicken breast, cut into thin strips
100 g cornflour
1 tsp garlic and ginger paste
1 egg white
2 spring onions, chopped
Vegetable oil, for frying
2 tbsp dark soy sauce (marinade)
1 tbsp garlic and ginger paste (marinade)
1 tsp sesame oil
1 tsp sugar
1 tsp white pepper
3 tbsp dark soy sauce (stir fry sauce)
4 tbsp honey
1 tbsp sriracha
2 tbsp lemon juice
Instructions
- Combine the chicken strips with dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Marinate for at least 10 minutes.
- In a separate bowl, mix together dark soy sauce, honey, sriracha, and lemon juice. Set aside.
- Add the egg white to the marinated chicken and mix well.
- Sprinkle over the cornflour and mix until the chicken is evenly coated.
- Heat vegetable oil in a wok or deep pan to 180°C (350°F).
- Fry the chicken in batches for 1–2 minutes until lightly crisp. Remove and drain.
- Fry the chicken a second time for 2–3 minutes until golden and very crispy. Drain well.
- In a clean pan, heat 1 tablespoon of oil and briefly fry a little garlic and ginger paste for 5–10 seconds.
- Add the prepared stir fry sauce and cook until slightly thickened.
- Add the crispy chicken, toss to coat evenly, garnish with spring onions, and serve immediately.
Notes
Double frying helps the chicken stay crispy after adding the sauce.
Adjust the spice level by increasing or reducing the sriracha.
Chicken thighs can be used instead of breast for juicier results.
Best served immediately for maximum crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Deep Frying & Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
