Sweet, spicy, and ultra-crispy — this Indo-Chinese inspired Crispy Chilli Chicken is an addictive dish you’ll want to make again and again.
???? Recipe Description
Crispy Chilli Chicken is a beloved dish that combines bold Asian flavors with a satisfying crunch. Marinated chicken pieces are fried to golden perfection and tossed in a sticky, spicy-sweet sauce made with garlic, soy, and fresh chillies. This dish is inspired by Indo-Chinese cuisine, blending Chinese techniques with Indian spice flair — a favorite in restaurants and home kitchens alike.
Perfect as an appetizer or main dish, it pairs wonderfully with fried rice, noodles, or just a cold drink on the side. Whether you’re hosting a gathering or just spicing up your dinner rotation, this recipe will bring restaurant-style flavor to your table with ease.
???? Ingredients (measured in grams)
For the Chicken:
- Boneless chicken thighs or breasts – 500g (cut into bite-sized pieces)
- Cornstarch – 60g
- All-purpose flour – 40g
- Egg – 1 large (50g)
- Soy sauce – 15g
- Ginger-garlic paste – 10g
- Salt – 4g
- Black pepper – 2g
- Oil – for deep frying
For the Chilli Sauce:
- Garlic (finely chopped) – 15g
- Ginger (finely chopped) – 10g
- Green chillies (sliced) – 10g (adjust to taste)
- Onion (sliced) – 100g
- Bell peppers (red & green, sliced) – 100g
- Soy sauce – 20g
- Chilli garlic sauce – 25g
- Tomato ketchup – 30g
- Vinegar – 10g
- Sugar – 8g
- Water – 60g
- Cornstarch slurry (cornstarch 10g + water 20g)
- Sesame oil – 5g
- Spring onions (for garnish) – 15g
???????? Instructions
Step 1: Marinate and Coat the Chicken
- In a bowl, combine chicken, soy sauce, egg, ginger-garlic paste, salt, and pepper.
- Add flour and cornstarch. Mix until chicken is well coated and slightly sticky.
Step 2: Fry the Chicken
- Heat oil in a deep pan or wok to 175°C (350°F).
- Fry chicken in batches until golden brown and crispy (about 4–5 minutes per batch).
- Drain on a paper towel and set aside.
Step 3: Make the Chilli Sauce
- In a clean wok or skillet, heat 1 tbsp oil over medium-high heat.
- Add garlic, ginger, and green chillies. Sauté for 30 seconds.
- Add onions and bell peppers. Stir-fry for 2–3 minutes until slightly softened.
- Stir in soy sauce, chilli garlic sauce, ketchup, vinegar, sugar, and water.
- Bring to a simmer and cook for 2 minutes.
- Add cornstarch slurry and stir until sauce thickens and becomes glossy.
Step 4: Toss and Serve
- Add the fried chicken to the sauce and toss quickly to coat.
- Drizzle with sesame oil and garnish with chopped spring onions.
- Serve immediately while hot and crispy.
????️ Nutrition Facts (per serving, serves 4)
- Calories: 480 kcal
- Protein: 32g
- Carbohydrates: 26g
- Fat: 28g
- Saturated Fat: 5g
- Sugar: 7g
- Sodium: 900mg
Values are approximate and vary depending on portion sizes and ingredients used.
???? Tips & Tricks
- Crispiest results: Use cornstarch-heavy batter and fry in hot oil (around 175–180°C).
- Adjust spice: Use fewer chillies or swap for milder ones if you prefer less heat.
- Air fryer option: Cook chicken at 200°C (390°F) for 12–15 minutes, flipping halfway, then toss in the sauce.
- Double batch tip: Keep fried chicken warm in the oven at 100°C while preparing the sauce.
- Use thigh meat: Chicken thighs stay juicier and are more flavorful for this recipe.
???? From the Chef – A Personal Note
This recipe is one of my personal favorites when I’m craving something crispy, spicy, and satisfying. It’s a crowd-pleaser that never fails to impress. I love serving it over garlic fried rice or wrapping it in lettuce leaves for a fun, spicy bite. Try making this once and you’ll find yourself returning to it often!
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