Description
Crispy chilli chicken brings together succulent chicken pieces with a fiery sauce from Chinese-Indian cuisine. Spicy, crunchy, and irresistible, this dish will satisfy intense flavor cravings you crave.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- ½ cup (60g) all-purpose flour
- ¼ cup (30g) cornstarch
- 1 large egg, beaten
- 1 tbsp sesame oil or vegetable oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2–3 red chilies, thinly sliced (adjust to taste)
- ¼ cup (60 ml) soy sauce
- 2 tbsps honey or brown sugar
- 2 tbsps rice vinegar
- 1 tbsp ketchup (optional, for color and tang)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tbsp cornstarch mixed with 2 tbsps water (slurry)
- Oil, for frying
- Sliced green onions
- Sesame seeds
Instructions
- Seasoning Preparation: Craft a robust flour blend combining cornstarch, garlic powder, paprika, salt, and pepper in a spacious mixing container.
- Coating Technique: Dunk chicken pieces through beaten egg, then thoroughly dredge in seasoned flour mixture, ensuring comprehensive coverage for maximum crispiness.
- Frying Setup: Heat oil in a deep skillet at medium-high temperature, creating an optimal environment for achieving golden, crunchy exteriors.
- Chicken Transformation: Fry chicken segments in controlled batches, allowing each piece to develop a perfect crisp texture within 4-5 minutes.
- Oil Management: Drain fried chicken on paper towels to remove excess oil while maintaining their delectable crunchiness.
- Sauce Foundation: Warm sesame oil in a large skillet, establishing an aromatic base for the flavor-packed sauce.
- Aromatics Activation: Sauté minced garlic, grated ginger, and thinly sliced chilies in heated oil, releasing their intense fragrant essences.
- Sauce Development: Blend soy sauce, honey, rice vinegar, and ketchup, bringing the mixture to a gentle simmer.
- Sauce Refinement: Introduce a cornstarch slurry, stirring consistently to create a glossy, luxurious sauce consistency.
- Final Fusion: Fold crispy chicken pieces into the vibrant sauce, ensuring complete coating and flavor integration during a brief 1-2 minute simmer.
- Garnish and Presentation: Sprinkle freshly sliced green onions and sesame seeds across the surface, elevating both visual appeal and taste profile.
- Serving Suggestion: Plate the crispy chilli chicken alongside steamed rice or noodles, ready to tantalize adventurous taste buds.
Notes
- Choose High-Protein Flour: Select a protein-rich flour like all-purpose or rice flour for extra crispiness and better coating adhesion.
- Control Oil Temperature: Maintain consistent 350-375°F oil temperature to prevent soggy or burnt chicken, using a thermometer for precision.
- Drain Excess Oil Properly: Let fried chicken rest on wire rack instead of paper towels to keep crispy texture and prevent sogginess.
- Adjust Spice Levels: Modify chili quantities based on personal heat tolerance by removing seeds or using milder pepper varieties for sensitive palates.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 70mg