Crispy Chilli Chicken

If you’re craving something spicy, crispy, and absolutely addictive, this Crispy Chilli Chicken is calling your name! Coated in a light batter, deep-fried to golden perfection, and tossed in a fiery, tangy sauce, this dish is a perfect balance of crunch and flavor. Whether you’re making it for a quick dinner or a fun weekend meal, this crowd-pleaser delivers every single time.

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Why You’ll Love This Recipe
Quick & Satisfying – Ready in under 40 minutes, great for weeknight meals.
Perfectly Crispy – The batter gives the chicken an irresistible crunch.
Bold Flavors – Spicy, sweet, and tangy all in one bite.
Restaurant-Style – Just like your favorite Indo-Chinese takeaway, but homemade.
Customizable Heat – Turn it up or keep it mild—it’s your call.

Ingredients You’ll Need

For the Chicken:

• 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• 1 egg
• 2 tbsp soy sauce
• 1 tbsp ginger-garlic paste
• ½ tsp black pepper
• Oil for deep frying

For the Chilli Sauce:

• 1 tbsp oil (vegetable or canola)
• 1 tbsp garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 1 small onion, cubed
• 1 green bell pepper, cubed
• 2-3 green chilies, slit lengthwise
• 2 tbsp soy sauce
• 1 tbsp red chili sauce (adjust to taste)
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• ½ tsp sugar
• 2 tbsp water
• 1 tsp cornstarch mixed with 2 tbsp water (for slurry)
• Salt to taste

For Garnish:

• 2 green onions, chopped
• Sesame seeds (optional)

Tools You’ll Need

• Mixing bowls
• Deep frying pan or wok
• Slotted spoon
• Saucepan or wok for stir-frying
• Tongs or spatula
• Paper towels

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix chicken pieces with soy sauce, ginger-garlic paste, black pepper, egg, cornstarch, and all-purpose flour.
2. Toss everything until the chicken is evenly coated.
3. Set aside for 15-20 minutes while you prep the sauce ingredients.

Step 2: Deep Fry the Chicken

1. Heat oil in a deep frying pan over medium-high heat.
2. Once hot, carefully drop in the chicken pieces in batches—don’t overcrowd the pan.
3. Fry until golden brown and crispy, about 4-5 minutes per batch.
4. Remove and drain on paper towels to get rid of excess oil.

Step 3: Prepare the Chilli Sauce

1. In a wok or large pan, heat 1 tbsp oil over medium heat.
2. Add garlic, ginger, and green chilies. Sauté for about 30 seconds until fragrant.
3. Add onions and green bell peppers. Stir-fry for 1-2 minutes until slightly tender but still crisp.
4. Add soy sauce, red chili sauce, ketchup, vinegar, sugar, and 2 tbsp water. Stir well to combine.
5. Bring to a simmer, then stir in the cornstarch slurry to thicken the sauce slightly.
6. Taste and adjust seasoning—add more chili sauce for extra heat or a pinch more sugar if needed.

Step 4: Toss the Chicken

1. Add the fried chicken pieces to the sauce.
2. Toss quickly to coat all the pieces evenly.
3. Stir-fry for another minute to allow the flavors to meld.

Step 5: Garnish & Serve

1. Turn off the heat and sprinkle chopped green onions over the top.
2. Add a pinch of sesame seeds if using.
3. Serve hot and fresh!

Tips for the Best Crispy Chilli Chicken
Use Cornstarch – It gives the chicken a lighter, crunchier coating than flour alone.
Fry in Batches – This ensures even cooking and maximum crispiness.
Don’t Overcook – Once the chicken turns golden, it’s done!
Balance the Sauce – Adjust the chili, sugar, or vinegar to get your perfect blend of spicy and tangy.
Serve Immediately – The chicken stays crispiest when eaten right after tossing in the sauce.

Serving Suggestions
Fried Rice – A classic combo that makes for a complete meal.
Hakka Noodles – Tangle up your plate with stir-fried noodles for extra satisfaction.
Steamed Jasmine Rice – Let the sauce shine on a simple rice base.
Asian Slaw – Add a fresh crunch and balance to the spicy main.

How to Store & Reheat

Storing:
Refrigerate: Store leftover crispy chilli chicken in an airtight container for up to 2 days.
Freeze: Avoid freezing if already tossed in sauce, as it may lose its texture.

Reheating:
Stovetop: Reheat in a hot pan with a touch of oil for best results.
Oven: Bake at 350°F (175°C) for 8-10 minutes to re-crisp the chicken.
Microwave: Use only for convenience—may soften the chicken’s crispiness.

Frequently Asked Questions

1. Can I bake instead of fry the chicken?
   Yes, but it won’t be as crispy. Bake at 400°F for 20-25 minutes, flipping halfway.
2. Is this dish very spicy?
   It’s medium-hot, but you can reduce the chili sauce or green chilies to tone it down.
3. Can I use chicken breast instead of thighs?
   Absolutely. Thighs are juicier, but breasts work well too—just don’t overcook them.
4. What’s a good veggie alternative?
   Cauliflower works great! Just follow the same batter and sauce steps.
5. Can I make it ahead?
   You can fry the chicken ahead and reheat it in the sauce just before serving.

Final Thoughts
This Crispy Chilli Chicken is an irresistible fusion of textures and bold flavors that hits all the right notes—spicy, sweet, tangy, and crunchy. With simple ingredients and easy steps, you can bring the magic of a restaurant-style Indo-Chinese favorite right into your kitchen.

Give it a try and let the heat and crunch win your heart. Don’t forget to share your creations online and tag your photos—I’d love to see how it turns out!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Indo-Chinese

Nutritional Information (Per Serving):
Calories: 420 | Protein: 28g | Carbohydrates: 26g | Fat: 22g | Fiber: 2g | Sodium: 700mg

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