Description
This Crispy Chilli Chicken recipe features thinly sliced chicken breast marinated in a flavorful soy and ginger mixture, coated with cornflour, and double-fried to achieve the perfect crispy texture. The chicken is then tossed in a tangy, sweet, and spicy honey-chilli sauce, garnished with fresh spring onions, making it an irresistible appetizer or main dish perfect for quick weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken and Marinade
- 300g Chicken Breast (cut into thin strips)
- 1 Egg White
- 100g Cornflour (add more if needed)
- 2 tbsp Dark Soy Sauce
- 1 tbsp Garlic and Ginger Paste
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 1 tsp White Pepper
For Frying
- Vegetable Oil (for frying, enough to deep fry)
Sauce
- 3 tbsp Dark Soy Sauce
- 4 tbsp Honey
- 1 tbsp Sriracha
- 2 tbsp Lemon Juice
- 1 tbsp Garlic and Ginger Paste
Garnish
- 2 Spring Onions (chopped)
Instructions
- Prepare the Chicken: Cut the chicken breast into thin strips and set them aside for marination.
- Marinate the Chicken: Place the chicken strips in a large mixing bowl. Add 2 tablespoons dark soy sauce, 1 tablespoon garlic and ginger paste, 1 teaspoon sesame oil, 1 teaspoon sugar, and 1 teaspoon white pepper. Mix thoroughly to coat the chicken evenly, then let it marinate for at least 10 minutes to absorb the flavors.
- Mix the Stir Fry Sauce: In a small mixing bowl, combine 3 tablespoons dark soy sauce, 4 tablespoons honey, 1 tablespoon sriracha, and 2 tablespoons lemon juice. Stir well and set aside for later use.
- Batter the Chicken: Add 1 egg white to the marinated chicken and mix well until coated. Gradually add 100 grams of cornflour, mixing continuously so each chicken strip is evenly coated. Add more cornflour as needed to ensure the strips are fully covered and ready for frying.
- First Fry: Heat vegetable oil in a wok or frying pan to 180°C (356°F). Carefully add the coated chicken strips in batches. Fry for 1 to 2 minutes, until lightly golden and just cooked through. Remove the chicken and drain on paper towels.
- Double-Fry for Crispiness: Return the partly fried chicken strips to the hot oil and fry for an additional 2 to 3 minutes until they become extra crispy and golden brown. Drain well on paper towels to remove excess oil.
- Prepare the Sauce Base: In a clean pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon garlic and ginger paste and sauté for 5 to 10 seconds until fragrant but not burnt.
- Toss in Sauce: Add the pre-mixed stir fry sauce to the pan and stir continuously for about 30 seconds, allowing the sauce to bubble and thicken slightly.
- Combine and Serve: Add the crispy chicken strips to the thickened sauce and toss well to ensure every piece is coated evenly. Remove from heat, sprinkle with chopped spring onions, and serve immediately while hot and crispy.
Notes
- Double-frying ensures the chicken becomes extra crispy and prevents sogginess when coated with sauce.
- Keep oil temperature steady at 180°C to avoid greasy or undercooked chicken strips.
- Adjust sriracha quantity according to your spice preference.
- Use fresh garlic and ginger paste for more vibrant and authentic flavors.
- Serve immediately for best texture; the chicken is crispiest right after cooking.
