Description
This Crispy Chilli Chicken recipe is a delicious Indo-Chinese dish featuring tender chicken pieces coated in a crispy batter, fried to golden perfection, and tossed in a tangy, spicy chili garlic sauce. Perfect as a main course, it combines bold flavors and textures that are sure to satisfy your cravings for something spicy and flavorful.
Ingredients
Scale
For the Chicken
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 large egg
- 2 tablespoons water
- Vegetable oil for frying
For the Sauce
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, finely chopped
- 2–3 green onions, sliced
- 2–3 dried red chilies (or 1/2 teaspoon red chili flakes)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 1 tablespoon ketchup
- 1 teaspoon sugar
- 2 tablespoons water
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
Instructions
- Season and Batter the Chicken: In a bowl, season the chicken with salt, black pepper, and garlic powder. In a separate bowl, whisk together cornstarch, all-purpose flour, egg, and water to form a thick batter. Add the chicken pieces to this batter and toss until evenly coated.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat. Fry the battered chicken pieces in batches for 4–5 minutes each, turning occasionally, until they are golden brown and crispy. Remove the chicken and transfer to a paper towel-lined plate to drain excess oil.
- Prepare the Sauce: In a clean pan, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic, chopped ginger, sliced green onions, and dried red chilies. Sauté for 1–2 minutes until fragrant and aromatic.
- Combine Sauce Ingredients: Stir in soy sauce, rice vinegar, chili garlic sauce, ketchup, sugar, and water. Bring the mixture to a simmer, then add the cornstarch slurry. Cook for another 1–2 minutes until the sauce thickens slightly.
- Toss Chicken with Sauce: Add the fried chicken pieces to the pan with the sauce. Toss thoroughly to coat each piece well with the flavorful sauce. Serve hot, garnished with extra green onions or sesame seeds if desired.
Notes
- For extra heat, add more chili garlic sauce or a pinch of cayenne pepper to the sauce.
- Serve this dish over steamed rice, noodles, or use lettuce wraps for a low-carb option.
- To make this recipe gluten-free, substitute soy sauce with tamari and ensure all other ingredients are certified gluten-free.
