Name: Crispy Chilli Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indo-Chinese
Ingredients: 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; 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; 2 green onions, chopped; Sesame seeds (optional)

Description

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.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Marinate the Chicken

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

Step 2: Deep Fry the Chicken

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

Step 3: Prepare the Chilli Sauce

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

Step 4: Toss the Chicken

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

Step 5: Garnish & Serve

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

Notes

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.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: Indo-Chinese