Are you ready to tantalize your taste buds with a perfect blend of crispy and spicy? Our Crispy Chilli Chicken recipe is here to transform your dinner table into a feast of flavors. With a crispy coating and a savory, spicy sauce, this dish is sure to be a hit. Read on to discover the secrets to making this irresistible dish at home.
What is Crispy Chilli Chicken?
Crispy Chilli Chicken is a popular Indo-Chinese dish known for its crispy texture and spicy, tangy flavors. It features bite-sized pieces of chicken that are marinated, coated in a light batter, fried until golden brown, and then tossed in a flavorful stir-fry sauce. This dish combines the best of both Chinese and Indian culinary traditions, offering a perfect balance of sweet, sour, and spicy notes.
Ingredients List for Crispy Chilli Chicken
For the Chicken:
- 300 g Chicken Breast
- 100 g Cornflour (add more if needed, see notes)
- 1 teaspoon Garlic and Ginger Paste
- 1 Egg White
- 2 Spring Onions
- Vegetable Oil (for frying)
Chicken Marinade:
- 2 tablespoon Dark Soy Sauce
- 1 tablespoon Garlic and Ginger Paste
- 1 teaspoon Sesame Oil
- 1 teaspoon Sugar
- 1 teaspoon White Pepper
Stir Fry Sauce:
- 3 tablespoon Dark Soy Sauce
- 4 tablespoon Honey
- 1 tablespoon Sriracha
- 2 tablespoon Lemon Juice
Substitutions and Variations
Substitutions:
- Chicken Breast: You can substitute with chicken thighs for a juicier texture.
- Cornflour: Potato starch can be used as an alternative.
- Dark Soy Sauce: Light soy sauce or tamari can be used for a slightly different flavor.
- Sriracha: Any hot sauce of your choice can be used.
- Honey: Maple syrup or agave nectar are good substitutes.
Variations:
- Vegetarian Version: Replace chicken with paneer or tofu.
- Gluten-Free Version: Ensure all sauces are gluten-free and use a gluten-free flour for coating.
- Extra Crunch: Add some crushed nuts like cashews or peanuts for additional texture.
Step-by-Step Cooking Instructions
How to Cook Crispy Chilli Chicken: A Step-by-Step Guide
Step 1: Marinate the Chicken
- Prepare the Marinade: In a bowl, combine 2 tablespoon dark soy sauce, 1 tablespoon garlic and ginger paste, 1 teaspoon sesame oil, 1 teaspoon sugar, and 1 teaspoon white pepper.
- Marinate the Chicken: Cut the chicken breast into bite-sized pieces and add them to the marinade. Mix well to coat each piece. Let it marinate for at least 30 minutes.
Step 2: Prepare the Coating
- Egg White Mixture: In a separate bowl, whisk 1 egg white until slightly frothy.
- Cornflour Coating: Place 100 g of cornflour in a shallow dish.
Step 3: Coat the Chicken
- Dip in Egg White: Dip each marinated chicken piece in the egg white.
- Coat with Cornflour: Roll the chicken pieces in the cornflour until fully coated. Ensure an even coating for maximum crispiness.
Step 4: Fry the Chicken
- Heat the Oil: In a deep pan or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken: Fry the coated chicken pieces in batches until golden brown and crispy. This should take about 4-5 minutes per batch. Do not overcrowd the pan.
- Drain the Chicken: Remove the fried chicken and drain on a paper towel-lined plate.
Step 5: Prepare the Stir Fry Sauce
- Mix the Sauce: In a small bowl, combine 3 tablespoon dark soy sauce, 4 tablespoon honey, 1 tablespoon sriracha, and 2 tablespoon lemon juice. Stir until well mixed.
Step 6: Stir Fry the Chicken
- Heat the Pan: In a large wok or skillet, heat a tablespoon of vegetable oil over medium-high heat.
- Add Aromatics: Add 1 teaspoon garlic and ginger paste and sauté until fragrant.
- Toss the Chicken: Add the fried chicken pieces and toss to coat with the garlic and ginger.
- Add the Sauce: Pour the stir fry sauce over the chicken and stir well to coat each piece. Cook for an additional 2-3 minutes until the sauce is slightly thickened and clings to the chicken.
Common Mistakes to Avoid
- Overcrowding the Pan: Fry the chicken in batches to ensure even cooking and crispiness.
- Not Marinating Long Enough: Allow the chicken to marinate for at least 30 minutes for better flavor infusion.
- Incorrect Oil Temperature: Ensure the oil is hot enough before frying to avoid greasy chicken.
- Skipping the Cornflour Coating: The cornflour is essential for that crispy exterior.
Serving and Presentation Tips
How to Serve Crispy Chilli Chicken
- Serve Hot: Crispy Chilli Chicken is best enjoyed hot and fresh.
- Accompaniments: Serve with steamed rice or noodles to balance the spicy flavors.
- Garnish: Garnish with chopped spring onions and sesame seeds for added flavor and crunch.
Presentation Ideas for Crispy Chilli Chicken
- Platter Presentation: Arrange the chicken pieces on a large serving platter, drizzle with extra sauce, and sprinkle with garnishes.
- Individual Plates: Serve in individual portions with a side of rice or noodles, neatly garnished with spring onions.
- Family Style: Serve the chicken in a large bowl, allowing everyone to help themselves.
Crispy Chilli Chicken Recipe Tips
- Double Fry for Extra Crispiness: Fry the chicken pieces twice for an even crunchier texture.
- Use Fresh Ingredients: Fresh garlic, ginger, and spring onions enhance the overall flavor.
- Adjust Spice Levels: Adjust the amount of sriracha according to your heat preference.
- Prep Ahead: Marinate the chicken and prepare the sauce ahead of time for quicker assembly.
Frequently Asked Questions (FAQs)
Q: Can I use chicken thighs instead of breast? A: Yes, chicken thighs can be used for a juicier texture.
Q: How can I make this dish less spicy? A: Reduce the amount of sriracha or use a milder hot sauce.
Q: Can I bake the chicken instead of frying? A: Yes, bake the coated chicken pieces at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Q: What can I use instead of cornflour? A: Potato starch or rice flour can be used as a substitute.
Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to maintain crispiness.
Conclusion
Crispy Chilli Chicken is a delightful dish that brings together the best of both worlds – crispy texture and bold, spicy flavors. Whether you're cooking for a family dinner or entertaining guests, this recipe is sure to impress. Follow our step-by-step guide and tips to create a restaurant-quality dish in the comfort of your own kitchen. Try it today and elevate your culinary skills to a new level!
PrintCrispy Chilli Chicken Recipe
Discover the perfect crispy chilli chicken recipe with a spicy kick! This quick and easy recipe uses chicken breast, garlic and ginger paste, and a flavorful marinade. Stir-fried to perfection with a honey and sriracha sauce, it’s a must-try for your next meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Vegan
Ingredients
- 300 g Chicken Breast
- 100 g Cornflour (add more if needed)
- 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 bite-sized pieces.
- Marinate chicken with soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper for at least 20 minutes.
- Coat marinated chicken with cornflour.
- Heat vegetable oil in a pan over medium heat and fry chicken until golden brown and crispy.
- In a separate pan, combine dark soy sauce, honey, sriracha, and lemon juice to make the stir fry sauce.
- Add fried chicken to the sauce and toss until well-coated.
- Garnish with chopped spring onions and serve hot.
Notes
- Adjust cornflour quantity as needed to ensure chicken pieces are well-coated.
- For extra spice, add more sriracha to the stir fry sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
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