There’s something wildly satisfying about the crunch of perfectly crispy chicken tossed in a sticky, spicy, and just-sweet-enough sauce. My Crispy Chilli Chicken recipe is a celebration of bold flavors, addictive textures, and pure comfort—made right at home without deep-fryer drama.
If you’ve ever ordered this from your favorite Indo-Chinese takeout and thought, I wish I could make this myself, you’re in the right place.
I first tried this dish at a street food stall tucked between fabric shops on a rainy afternoon in Delhi. What caught my attention wasn’t just the fiery red glaze or the smoky aroma—it was how quickly the line of people grew.
Turns out, Crispy Chilli Chicken isn’t just popular; it’s a full-blown obsession for those who crave restaurant-style indulgence with homemade control.
This version gets its irresistible crunch from a cornflour coating and a quick fry in hot oil. Then comes the real star: a glossy stir fry sauce made with soy, sriracha, honey, and lemon juice that hits every taste note.
High in protein and lighter than traditional deep-fried versions, it’s a meal that feels indulgent without the guilt. Pair it with Instant Pot Coconut Rice for something soft and fragrant or sip it with a chilled Vampiro Drink to turn dinner into a fiery fiesta.
One bite and you’ll understand why this dish has earned cult status across kitchens worldwide.
The Secret to Loving Every Bite!
- I was shocked by how crunchy it turned out—without deep frying: If you’re scared of hot oil, don’t be. A shallow fry does the trick.
- It’s my go-to for last-minute dinners that feel like a treat: Fast to prep, fast to cook, and always a hit—even with picky eaters.
- I’ve adjusted the spice levels over time for different moods: Add more sriracha when I’m in the heat zone, or pull back for a family-style version.
- My fitness goals didn’t suffer for flavor: Packed with lean chicken, no MSG, and controlled sugar, it fits better into my eating plan.
- Leftovers (if any!) taste even better the next day: Great for meal-prep lunches or late-night cravings.
Crispy Chilli Chicken Recipe
Equipment
- Mixing bowls
- Sharp Knife
- Cutting Board
- Frying pan or wok
- Tongs or spatula
- Paper towels (for draining)
- Serving plate
Ingredients
- 300 g Chicken Breast
- 100 g Cornflour Add More If Needed See Notes
- 1 tsp Garlic And Ginger Paste
- 1 Egg White
- 2 Spring Onions
- Vegetable Oil
Chicken Marinade:
- 2 tbsp Dark Soy Sauce
- 1 tbsp Garlic And Ginger Paste
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 1 tsp White Pepper
Stir Fry Sauce:
- 3 tbsp Dark Soy Sauce
- 4 tbsp Honey
- 1 tbsp Sriracha
- 2 tbsp Lemon Juice
Instructions
- Cut chicken breast into thin strips and marinate with dark soy sauce, garlic & ginger paste, sesame oil, sugar, and white pepper. Let sit for 10 minutes.
- In a bowl, coat marinated chicken with cornflour, egg white, and more garlic & ginger paste.
- Heat vegetable oil in a frying pan and shallow fry chicken until golden and crispy. Drain on paper towels.
- In another pan, mix stir fry sauce ingredients: dark soy sauce, honey, sriracha, and lemon juice.
- Simmer the sauce for 2–3 minutes until it slightly thickens.
- Add crispy chicken to the sauce and toss well until fully coated.
- Add chopped spring onions and stir for another minute.
- Serve hot with rice or noodles.
Nutrition Info:
| Nutrition | Value |
| Calories | 380kcal |
| Carbohydrates | 59g |
| Protein | 26g |
| Fat | 4g |
| Sugar | 26g |
| Sodium | 1957mg |
Try Some More Recipe!
- Crispy and Best Baked Chicken Wings
- Easy Country Fried Chicken
- Keto Air Fryer Chicken Breast
- Baked Chicken Nuggets
Helpful Tips From My Experience!
- Double coat for crunch:
Once you’ve coated the chicken in cornflour, give it a second toss just before frying. This helps create an extra-thick, crispy layer that won’t turn soggy quickly. - Chill the coated chicken for 10 minutes:
Letting the coated chicken rest in the fridge before frying helps the batter stick better and fry up crispier. - Use egg white, not whole egg:
Egg whites create a lighter, crispier texture than whole eggs, which can make the coating too dense or chewy. - Mix cornflour with a tiny pinch of baking soda:
This secret touch adds airiness to the crust without altering the taste or making it puff like tempura. - Don’t overcrowd the pan:
Fry in small batches. Crowding reduces oil temperature fast and causes steaming instead of crisping. - Flash-fry twice for maximum crunch:
Once all chicken is fried, give it a second quick fry on high heat for 30 seconds. This mimics pro kitchen techniques for extra crispiness. - Balance the sauce texture:
If your sauce looks too thick, add a splash of hot water. If too runny, simmer a minute longer. The goal is a glaze, not a soup. - Add lemon juice at the end:
Adding lemon too early dulls its fresh kick. Stir it in at the very last step to brighten everything up. - Toss, don’t soak:
Once chicken hits the sauce, toss quickly and serve. Leaving it to sit too long will make the coating soggy. - Use scallion whites and greens separately:
Add the whites to the stir-fry sauce for depth, and reserve the greens for a fresh pop of color and crunch at the end.
These are the little things that make a big difference! Let me know if you want tips for making it ahead or storing leftovers.
