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A delicious plate of crispy chilli chicken coated in a glossy, sticky sauce made from soy sauce, honey, and sriracha. The chicken is garnished with fresh chopped spring onions and served on a white ceramic plate placed on a clean white marble countertop, capturing the rich texture and mouthwatering appeal of this Indo-Chinese dish.

Crispy Chilli Chicken Recipe

A crispy, spicy, and sticky Indo-Chinese delight, this Crispy Chilli Chicken packs bold flavors and crunchy texture, making it a favorite quick-fix dinner or party snack. Ready in 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indo-Chinese
Servings 3
Calories 380 kcal

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.
    Raw chicken breast strips are shown marinating in a mixture of dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. The marination is being done in a transparent glass bowl placed on a clean white marble countertop. This step ensures the chicken absorbs all the rich umami and aromatic flavors before coating and cooking.
  • In a bowl, coat marinated chicken with cornflour, egg white, and more garlic & ginger paste.
    The marinated chicken is being coated with cornflour and egg white along with an extra spoon of garlic and ginger paste. This step is captured in a clear glass mixing bowl over a white marble countertop. This coating gives the chicken a light, crispy texture when fried and also helps the sauce cling beautifully in later steps.
  • Heat vegetable oil in a frying pan and shallow fry chicken until golden and crispy. Drain on paper towels.
    Chicken strips are being shallow fried in a black non-stick frying pan filled with hot vegetable oil. The chicken is golden brown and crispy, resting just above the bubbling oil. This step is essential for locking in flavor and creating the crispy exterior. A paper towel-lined plate is visible for draining excess oil.
  • In another pan, mix stir fry sauce ingredients: dark soy sauce, honey, sriracha, and lemon juice.
    A mixture of dark soy sauce, honey, sriracha, and lemon juice is being simmered in a black non-stick skillet over a white marble countertop. The sauce is slightly thickening with small bubbles forming, indicating it is nearly ready. This bold and tangy stir fry sauce adds the signature flavor to the crispy chilli chicken.
  • 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.
    Freshly chopped green and white spring onions are being added to the saucy chicken in the skillet. A final quick stir helps the onion flavors blend gently without losing crunch. The vibrant green color pops against the deep red sauce, adding freshness, color, and aroma to complete the dish.
  • Serve hot with rice or noodles.
    A delicious plate of crispy chilli chicken coated in a glossy, sticky sauce made from soy sauce, honey, and sriracha. The chicken is garnished with fresh chopped spring onions and served on a white ceramic plate placed on a clean white marble countertop, capturing the rich texture and mouthwatering appeal of this Indo-Chinese dish.