If you are craving an explosion of flavor with a delightful crunch, this Crispy Chilli Chicken Recipe is your new best friend in the kitchen. Combining perfectly fried, golden chicken bites with a spicy and tangy sauce, this dish serves up a symphony of textures and tastes that makes every bite irresistible. It’s the kind of recipe that sparks joy the moment it hits your plate, perfect for impressing guests or turning an ordinary dinner into a celebration.
Ingredients You’ll Need
Each ingredient in this Crispy Chilli Chicken Recipe plays a crucial role in building layers of flavor, ensuring every bite is juicy, spicy, and satisfyingly crispy. From the light, crunchy coating to the vibrant vegetables and the rich, tangy sauce, these essentials come together to create magic.
- Cornstarch (1/2 cup): Helps create the signature crispy coating on the chicken that stays crunchy even after tossing in sauce.
- All-purpose flour (1/2 cup): Adds structure and body to the batter, making the chicken coating light yet substantial.
- Baking powder (1 teaspoon): Gives the batter a subtle lift to achieve that perfect crispiness.
- Salt (1/4 teaspoon): Enhances all the other flavors, balancing the overall taste.
- Black pepper (1/4 teaspoon): Adds a mild heat and depth to the batter seasoning.
- Garlic powder (1/2 teaspoon): Infuses an aromatic punch even in the batter, hinting at the flavors to come.
- Ginger powder (1/2 teaspoon): Brings a subtle warmth and zing, quintessential to Asian-inspired dishes.
- Red chili powder (1/2 teaspoon): Gives a tinge of heat in the coating that peaks through with every bite.
- Water (1/2 cup): Perfects the batter consistency so the chicken is well coated.
- Boneless chicken (500 grams): Tender, bite-sized pieces that absorb the flavors beautifully and fry to golden perfection.
- Soy sauce (3 tablespoons total): Used both in the marinade and sauce, it provides savory umami depth.
- Rice vinegar (1 tablespoon): Offers a mild acidity that balances the dish’s heat and sweetness.
- Sesame oil (2 tablespoons total): Adds a nutty aroma and flavor that’s unmistakably delightful.
- Sugar (1 tablespoon): Balances the spices and vinegar, creating a harmonious sweet-spicy profile.
- Vegetable oil (1 tablespoon for frying): Ensures the chicken crisps up nicely without absorbing too much oil.
- Onion (1/2, sliced): Adds slight sweetness and crunch to the stir-fried vegetables.
- Red and green bell peppers (1/2 each, sliced): Bring vibrant colors and natural sweetness to brighten the dish.
- Green chilies (2-3, sliced): For an added kick of fresh heat that wakes up the palate.
- Ginger and garlic (1 tablespoon each, minced): Fresh aromatics that elevate the sauce’s complexity.
- Tomato ketchup (1 tablespoon): Adds a subtle tangy sweetness to the sauce.
- Chili sauce (1 tablespoon): Boosts the heat and vibrant flavor of the sauce.
- Vinegar (1 tablespoon): Adds a sharpness that balances all the sweet and spicy notes.
- Water (1/4 cup for sauce): Keeps the sauce smooth and silky as it simmers.
- Sesame seeds (1 tablespoon): Toasty garnish that adds texture and a lovely nutty note.
- Fresh coriander leaves: Bright green, fresh finishing touch for color and herbaceous flavor.
How to Make Crispy Chilli Chicken Recipe
Step 1: Prepare the Batter
Begin by combining your dry ingredients — cornstarch, flour, baking powder, salt, black pepper, garlic powder, ginger powder, and red chili powder. Whisk them together to ensure every spice is evenly distributed. This batter is the secret to that addictive crunchy coating that clings beautifully to each chicken piece.
Step 2: Mix the Batter
Gradually add water to the dry mix while stirring continuously until you achieve a smooth, lump-free batter. The consistency should be just right to coat the chicken without dripping excessively.
Step 3: Coat the Chicken
Toss the bite-sized chicken pieces into the batter, making sure each chunk is generously coated. This coating will seal in the chicken’s juiciness and develop that special crispy texture we’re aiming for.
Step 4: Fry the Chicken
Heat vegetable oil in a pan over medium-high heat. Place the battered chicken in a single layer, frying in batches to avoid overcrowding, which can cause soggy results. Fry for about 4 to 5 minutes, turning occasionally to achieve an even golden-brown crust. Once done, transfer them onto paper towels to drain excess oil.
Step 5: Cook the Vegetables and Aromatics
In a separate pan, heat sesame oil and add sliced onion, red and green bell peppers. Stir-fry for 2 to 3 minutes until tender-crisp, which keeps that fresh bite we want. Then add sliced green chilies, minced ginger, and garlic, cooking just until fragrant to awaken the senses.
Step 6: Prepare and Add the Sauce
Mix soy sauce, tomato ketchup, chili sauce, vinegar, and water to create a lively, tangy sauce. Pour it into the pan with vegetables, letting it simmer gently until it thickens slightly. The sauce complements the crisp chicken perfectly, balancing heat, sweetness, and acidity.
Step 7: Combine Chicken and Sauce
Add the fried chicken pieces back to the pan and toss everything together until the chicken is evenly coated with the luscious sauce and sizzling vegetables. Finish by sprinkling sesame seeds for extra texture and garnish with fresh coriander leaves just before serving.
How to Serve Crispy Chilli Chicken Recipe
Garnishes
Fresh coriander leaves and toasted sesame seeds make a simple yet striking finish that adds a burst of color and a lovely crunch to the dish. These little touches elevate the presentation and flavor remarkably.
Side Dishes
This Crispy Chilli Chicken Recipe pairs wonderfully with steamed jasmine rice or fried rice to soak up all the flavorful sauce. For a lighter contrast, try serving it alongside a crunchy Asian slaw or sautéed green beans with garlic.
Creative Ways to Present
For a fun twist, serve the chicken on a bed of crispy lettuce leaves as a hand-held wrap or scatter chopped nuts like cashews or peanuts on top for extra texture. You can also turn this into a shareable appetizer platter with toothpicks and dips for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crispy Chilli Chicken in an airtight container in the refrigerator for up to 2 days. To keep the chicken from getting soggy, it’s best to store the chicken and sauce separately if possible.
Freezing
You can freeze leftover chicken pieces before tossing them in sauce. Place them in a freezer-safe container for up to one month. When ready to enjoy, thaw overnight in the fridge and reheat thoroughly.
Reheating
Reheat gently in a pan over medium heat until the chicken is warmed through and the sauce is bubbling. Avoid microwave reheating if possible, as it may make the crispy chicken lose its texture.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are juicier and will add richness to the Crispy Chilli Chicken Recipe. Just make sure to cut them into uniform bite-sized pieces for even cooking.
How spicy is this Crispy Chilli Chicken Recipe?
The heat level is moderate and can be adjusted by increasing or reducing the red chili powder and green chilies. It offers a pleasant kick without overpowering the other flavors.
Is this recipe gluten-free?
As written, no — since it contains all-purpose flour and soy sauce made with wheat. However, you can substitute with gluten-free flour and tamari sauce to make it gluten-free.
Can I bake the chicken instead of frying?
Baking is possible, but frying gives that signature crispiness. If baking, use a hot oven (around 425°F/220°C) and a wire rack to allow air circulation for better texture.
What can I use instead of cornstarch?
Potato starch or rice flour can be great alternatives for that crispy coating. Each will give a slightly different texture but still yield delicious results.
Final Thoughts
This Crispy Chilli Chicken Recipe is truly a crowd-pleaser that brings warmth, spice, and crunch to your dining table. Whether it’s for a casual dinner or a special occasion, giving this recipe a try is guaranteed to fill your kitchen with enticing aromas and your heart with satisfaction. So go ahead and enjoy making it your own — delicious memories are just a few steps away.
Print
Crispy Chilli Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Indo-Chinese
Description
A deliciously crispy and spicy Indo-Chinese appetizer, Crispy Chilli Chicken features battered and fried boneless chicken pieces tossed in a tangy, flavorful chili sauce with vibrant bell peppers and aromatic spices. This dish balances crunch with a savory, mildly spicy sauce, perfect as a snack or main course for lovers of bold, fusion flavors.
Ingredients
Batter and Chicken
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon red chili powder
- 1/2 cup water
- 500 grams boneless chicken (cut into bite-sized pieces)
Vegetables and Sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1/2 onion (sliced)
- 1/2 red bell pepper (sliced)
- 1/2 green bell pepper (sliced)
- 2–3 green chilies (sliced)
- 1 tablespoon ginger (minced)
- 1 tablespoon garlic (minced)
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce
- 1 tablespoon vinegar
- 1/4 cup water
- 1 tablespoon sesame seeds
- Fresh coriander leaves (for garnish)
Instructions
- Prepare the Batter: In a medium-sized bowl, combine cornstarch, all-purpose flour, baking powder, salt, black pepper, garlic powder, ginger powder, and red chili powder. Whisk them together until evenly mixed to make the dry batter mix.
- Make the Batter Consistency: Gradually add water to the dry ingredients while stirring continuously until you get a smooth, lump-free batter perfect for coating chicken pieces.
- Coat the Chicken: Toss the bite-sized boneless chicken pieces into the batter, ensuring each piece is thoroughly coated with the batter mixture for crispiness upon frying.
- Heat Oil for Frying: Warm vegetable oil in a large frying pan or wok over medium-high heat, preparing for shallow frying the battered chicken pieces.
- Fry the Chicken: Carefully add the coated chicken pieces in a single layer to the hot oil. Fry in batches if needed, cooking each piece for 4-5 minutes, turning occasionally to achieve golden brown and crispy exteriors.
- Drain Excess Oil: Once fried, transfer the chicken pieces to a paper towel-lined plate to absorb excess oil and retain crispiness.
- Prepare Stir Fry Base: In a separate pan, heat sesame oil over medium heat. Add sliced onion, red bell pepper, and green bell pepper. Stir-fry them for 2-3 minutes until tender but still crisp.
- Add Aromatics: Introduce sliced green chilies, minced ginger, and minced garlic to the pan. Stir-fry for an additional 1-2 minutes until fragrant and well mixed.
- Mix Sauce Ingredients: In a small bowl, combine soy sauce, tomato ketchup, chili sauce, vinegar, and water. Stir well to create the flavorful sauce base for the dish.
- Combine Sauce and Vegetables: Pour the prepared sauce into the vegetable stir fry and let it simmer for 2-3 minutes until it thickens slightly, coating the vegetables evenly.
- Add Fried Chicken to Sauce: Return the crispy chicken pieces to the pan. Toss everything well so that the chicken is fully coated with the sauce and heated through.
- Finish and Garnish: Sprinkle sesame seeds over the chicken and toss again to distribute. Garnish with fresh coriander leaves right before serving to add freshness and color.
Notes
- Ensure the oil is hot enough before frying; this helps achieve a crispy texture and prevents sogginess.
- Do not overcrowd the frying pan to maintain consistent frying temperature and crispiness.
- Adjust the amount of green chilies or red chili powder to control the spiciness according to your preference.
- The dish is best served immediately to enjoy the crispiest chicken texture.
- You can substitute boneless chicken thighs for more juiciness if preferred.
