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Crispy, tangy, and just the right kind of spicy—this Crispy Chilli Chicken brings restaurant-style crunch to your home kitchen without needing fancy equipment. I’ve made it dozens of times for weeknight dinners and small dinner parties; it’s reliably quick and wildly satisfying. If you love bold garlic-chilli flavors, try pairing it with these aromatic garlic chilli noodles for a full-flavored meal.

Why Make This Recipe

Bold, layered flavors: sweet, sour, salty, and spicy all in one bite.
Crispy texture that stays crunchy when done right — excellent contrast with soft rice or noodles.
Quick to make: active cook time is about 15–20 minutes after a short marinate.
Great for casual dinners or for impressing guests at a small gathering; I often double the batch for parties.
Personal insight: I love this recipe because the double-coating technique gives deep, long-lasting crunch without excessive oil absorption.

You can also pair the recipe with a fun slider idea like these Bang Bang Chicken Sliders for a party platter.

Recipe Overview

Prep time: 25 minutes (includes 20 minutes marinating)
Cook time: 15 minutes (frying + stir-fry)
Total time: 40 minutes
Servings: 4 (about 150–200 g cooked chicken per person)
Difficulty: Easy–Medium (requires frying or careful pan-frying)
Method: Marinate, double-coat and shallow/deep-fry chicken, then toss in a quick pan sauce over high heat.

Serve with steamed rice, noodles, or crunchy slaw. A wok or large heavy skillet and a digital thermometer will help get consistent results.

My Experience Making This Recipe

I tested this version multiple times to get the balance of sauce and crunch right. Early attempts had soggy pieces after saucing; switching to a cornstarch slurry and two-stage fry fixed that problem. I also learned that resting pieces on a rack (not paper towel) keeps them crispier.

How to Make Crispy Chilli Chicken

Start by cutting 500 g boneless chicken thighs into bite-sized pieces and marinating with 1 tbsp light soy sauce, 1 tsp Shaoxing wine (optional), 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp garlic paste for 20–30 minutes. For the coating, toss the marinated pieces in 2 tbsp cornflour + 2 tbsp plain flour and one beaten egg for a thin, even layer; for extra crunch, dust again with a little cornflour before frying. Heat oil to 175°C (350°F) and shallow- or deep-fry 3–4 pieces at a time for 4–6 minutes until golden and cooked through; drain briefly on a wire rack. For the sauce, stir together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1–2 tbsp chili sauce (adjust to taste), 1 tbsp sugar or honey, 1/2 cup chicken stock, and 1 tbsp cornstarch slurry (1 tsp cornstarch + 2 tsp cold water). Quickly stir-fry aromatics—2 cloves garlic and 1 inch ginger, sliced chilies and a few scallions—over high heat, add sauce to thicken, then toss the fried chicken until glossy and well-coated. Expect a fast, high-heat finish that seals flavor without softening the coating.

Expert Tips for Success

Use chicken thighs rather than breasts: thighs stay juicier and tolerate the high-heat frying better.
For crispier results, double-coat with cornflour for the second dusting and fry at a steady 175°C (350°F). A candy/deep-fry thermometer or infrared thermometer helps maintain oil temp.
Use a high smoke-point oil (peanut, canola, or sunflower) and don’t overcrowd the pan—crowding drops the oil temp and causes sogginess.
Toss sauce at high heat and add a cornstarch slurry last; this gives a glossy, clingy sauce without making the crust soggy. You can also serve sauce on the side to preserve maximum crunch.
If you want to stretch vegetables or add a riff, toss in quick-roasted veg like cubed butternut squash or eggplant for texture and color; I often borrow ideas from this butternut squash and eggplant stir fry for timing and seasoning tips.

How to Serve Crispy Chilli Chicken

Classic: Serve over steamed jasmine rice with sliced scallions and sesame seeds.
Noodle bowl: Place on top of stir-fried noodles with greens and a squeeze of lime for brightness. Try pairing with baked comfort sides like baked mac and cheese for a playful, indulgent spread.
Party idea: Make bite-sized portions and assemble mini sandwiches—think crispy chicken on small buns with pickled cucumber and mayo, inspired by these Bang Bang Chicken Sliders.
Presentation tip: Use a wire rack over a baking sheet to keep pieces crisp while you finish the sauce and plate elegantly on a warm platter.

Storage and Reheating Guide

Refrigerator: Store cooled chicken in an airtight container up to 3 days. Keep sauce separate in a jar for best texture.
Freezer: Freeze cooked, cooled chicken in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: For best crispness, reheat in a preheated oven at 200°C (400°F) for 8–10 minutes on a wire rack. If you must microwave, heat briefly then finish under the broiler for 1–2 minutes to recrisp. Avoid reheating in a wet pan—steam will make the crust soggy.

Recipe Variations

Gluten-free: Use tamari or coconut aminos instead of soy sauce, and replace all-purpose flour with rice flour or a 1:1 gluten-free flour blend. Cornstarch is naturally gluten-free for the coating and slurry.
Vegetarian: Swap chicken for firm tofu or cauliflower florets. Press tofu well, double-coat, and fry or bake until crisp.
Lighter version: Toss coated pieces on a parchment-lined tray and bake at 220°C (425°F) for 18–22 minutes, flipping halfway, then finish in a hot skillet with the sauce.
Sweet-honey twist: Add 1 tbsp honey to the sauce for a glossy, sticky finish and reduce sugar accordingly.

Nutritional Highlights

Protein-rich: Using chicken thigh provides a satisfying protein boost per serving.
Calorie note: Frying increases calories; choose shallow frying or baking for a lighter plate.
Allergens: Contains soy (soy sauce), egg (coating), and gluten unless adapted; use alternatives for dietary needs. Aim for 150–200 g cooked chicken per person for a balanced main course.

Troubleshooting Common Issues

Soggy coating after saucing: Fry at the correct temperature and toss quickly on high heat, or serve sauce on the side. Rest fried pieces on a wire rack instead of paper towels.
Sauce too thin or runny: Add a cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) and simmer for 30–60 seconds until glossy and thickened.
Overly salty or spicy: Balance with a little sugar or honey and a splash of rice vinegar. Reduce chili sauce and add fresh lime to brighten without heat.

Frequently Asked Questions

Q1: Can I make this crispy without deep-frying?
A1: Yes. Coat as directed and bake on a wire rack at 220°C (425°F) for 18–22 minutes, turning halfway. Finish in a hot skillet with the sauce for 1–2 minutes to get better caramelization. The texture will be slightly different but still satisfying.

Q2: Can I use frozen chicken?
A2: Thaw completely and pat dry before marinating. Excess moisture prevents a good coat and causes oil splatter. For best results, refrigerate thawed chicken for 30 minutes on a tray to let surface moisture evaporate.

Q3: How do I make this kid-friendly?
A3: Reduce or omit hot chilies and chili paste; replace with sweet chili sauce or add an extra tablespoon of honey. Serve sauce on the side so kids can choose how much to add.

Q4: Can I prepare parts ahead for a party?
A4: Yes. Marinate the chicken up to 24 hours ahead. You can coat chicken and keep it chilled for a few hours. Fry or bake just before guests arrive and toss with the hot sauce for best texture.

Conclusion

If you want a sweeter, sticky variation to try later, check out this Crispy Honey Chili Chicken – Craving Home Cooked for inspiration and techniques on balancing sweet heat.