Description
Crispy, tangy, and spicy, this Crispy Chilli Chicken brings restaurant-style crunch to your home. Perfect for quick dinners or impressing guests.
Ingredients
Scale
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine (optional)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic paste
- 2 tbsp cornflour
- 2 tbsp plain flour
- 1 beaten egg
- High smoke-point oil for frying (peanut, canola, or sunflower)
- For the sauce:
- 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
- 1 tbsp cornstarch slurry (1 tsp cornstarch + 2 tsp cold water)
- 2 cloves garlic, sliced
- 1 inch ginger, sliced
- Sliced chilies and a few scallions (for garnishing)
Instructions
- Marinate chicken with soy sauce, Shaoxing wine, salt, pepper, and garlic paste for 20-30 minutes.
- Coat marinated chicken in a mixture of cornflour and plain flour, then dip in beaten egg. For extra crunch, dust again with cornflour.
- Heat oil to 175°C (350°F) and fry 3-4 pieces at a time for 4-6 minutes until golden and cooked through; drain on a wire rack.
- For the sauce, combine soy sauce, rice vinegar, chili sauce, sugar or honey, chicken stock, and cornstarch slurry in a bowl.
- Stir-fry garlic, ginger, chilies, and scallions over high heat, then add sauce to thicken.
- Toss the fried chicken in the sauce until well-coated and glossy.
Notes
Use chicken thighs for juicier texture. Ensure oil temperature remains steady when frying for the best results. Serve sauce on the side for maximum crunch.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg