Description
Crispy chilli chicken delivers a flavor explosion straight from Chinese-inspired cuisine, blending crunchy textures with spicy-sweet notes. Hungry diners savor each bite of golden-brown chicken pieces glazed with tangy sauce, creating an irresistible meal that draws you into a world of delicious comfort.
Ingredients
Scale
Proteins:
- 300 grams (10.5 ounces) chicken breast
- 1 egg white
Primary Coating and Seasoning:
- 100 grams (3.5 ounces) cornflour
- 1 teaspoon garlic and ginger paste
- 2 tablespoons dark soy sauce
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Sauce and Garnish Ingredients:
- 3 tablespoons dark soy sauce
- 4 tablespoons honey
- 1 tablespoon sriracha
- 2 tablespoons lemon juice
- 2 spring onions, chopped
- Vegetable oil (for frying)
- 1 tablespoon garlic and ginger paste
Instructions
- Slice chicken breasts into uniform bite-sized morsels and marinate with selected seasonings, allowing flavors to penetrate deeply for a minimum of half an hour.
- Create a crisp coating by thoroughly mixing chicken pieces with cornflour, incorporating fragrant garlic and ginger paste, and binding with egg white until each piece is evenly encased.
- Warm vegetable oil in a sturdy pan over medium-high temperature, ensuring proper heat distribution for optimal frying.
- Carefully lower coated chicken pieces into hot oil, rotating periodically to achieve a golden, crunchy exterior. Transfer fried pieces onto absorbent paper towels to eliminate excess oil.
- Prepare a vibrant sauce by combining dark soy sauce, sweet honey, spicy sriracha, and tangy lemon juice in a spacious wok, heating until the mixture becomes glossy and slightly reduced.
- Introduce crispy chicken pieces into the bubbling sauce, gently tossing to ensure comprehensive coverage and flavor integration.
- Sprinkle freshly chopped spring onions into the wok, quickly stirring to distribute aromatics and enhance overall taste profile.
- Transfer the glazed crispy chilli chicken to a serving platter, garnishing with additional spring onion threads for a fresh, colorful presentation.
Notes
- Marinate longer for deeper flavor by refrigerating chicken up to 2 hours instead of minimum 30 minutes.
- Use chicken thighs for juicier result if preferring more tender meat compared to chicken breast.
- Ensure oil temperature stays consistent around 350-375°F for perfectly crispy exterior without burning chicken pieces.
- Pat chicken completely dry before coating with cornflour to achieve maximum crunchiness and prevent soggy texture.
- Adjust spice levels by increasing or decreasing sriracha amount for personal heat preference without compromising overall recipe balance.
- Create gluten-free version by substituting dark soy sauce with tamari or coconut aminos.
- Allow chicken to rest on paper towels briefly after frying to remove excess oil and maintain crispy coating.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 480
- Sugar: 18 g
- Sodium: 1800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg