Description
Crispy Chilli Chicken features shredded chicken coated in cornstarch, deep-fried for a crunchy finish, and tossed in a sweet-and-spicy sauce. Perfect for quick weeknight dinners or game-day snacks.
Ingredients
- 500 g chicken breast, shredded (about 2 medium breasts)
- 1 cup cornstarch
- Salt and pepper, to taste
- Oil, for frying (neutral oil like vegetable, canola, or peanut)
- 2 tablespoons soy sauce
- 2 tablespoons chilli sauce (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Spring onions, chopped, for garnish
Instructions
- Season the shredded chicken with salt and pepper in a bowl. Mix well so every piece is lightly seasoned.
- Add the cornstarch and toss until the chicken is evenly coated. Shake off excess cornstarch.
- Heat oil in a frying pan over medium heat until shimmering but not smoking. Test with a small piece of coated chicken — it should sizzle immediately.
- Fry the coated chicken in batches to avoid overcrowding. Cook each batch about 5–7 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- In a clean pan over low heat, combine soy sauce, chilli sauce, honey, minced garlic, and minced ginger. Stir until the honey melts and the mixture is fragrant, about 1–2 minutes.
- Add the fried chicken to the sauce carefully and toss quickly so every piece is well coated. Remove from heat promptly to keep the coating crisp.
- Serve hot, sprinkled with chopped spring onions for crunch and freshness.
Notes
For gluten-free, use tamari instead of soy sauce and ensure your chilli sauce is GF. If using leftover cooked chicken, reduce frying time — you’re just crisping the coating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian