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Crispy Chilli Chicken Recipe
Muhammad Zahid

Crispy Chilli Chicken Recipe

Crispy Chilli Chicken is a beloved Indo-Chinese dish featuring tender chicken pieces coated in a light batter, fried until golden and crispy, then tossed in a flavorful sweet-spicy sauce with garlic, soy, and chilies. It's perfect as an appetizer or main course—quick to make and packed with bold flavors!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 500 g boneless chicken breast or thigh, cut into bite-sized pieces
  • 1 egg or egg white
  • ½ cup cornflour cornstarch
  • ¼ cup all-purpose flour optional for extra crisp
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp soy sauce
  • 1 tsp black pepper
  • Salt to taste
  • Oil for deep/shallow frying
  • For the sauce
  • 2 tbsp oil
  • 1 tbsp garlic minced
  • 1 tbsp ginger minced
  • 2-3 green chilies slit
  • 1 onion sliced
  • 1 green bell pepper capsicum, diced
  • 2 tbsp soy sauce
  • 2-3 tbsp red chilli sauce sweet & spicy
  • 1 tbsp tomato ketchup
  • 1 tsp vinegar
  • 1 tsp sugar optional
  • Spring onions for garnish
  • Sesame seeds optional

Method
 

  1. Marinate chicken with egg, soy sauce, garlic-ginger paste, pepper, salt, cornflour, and flour; mix well and rest 10-15 minutes.
  2. Heat oil in a pan/wok; fry chicken pieces in batches until golden and crispy (about 4-5 minutes); drain on paper towels.
  3. In the same pan, heat 2 tbsp oil; sauté minced garlic, ginger, and green chilies for 30 seconds.
  4. Add sliced onion and bell pepper; stir-fry on high heat for 1-2 minutes until slightly soft but crunchy.
  5. Pour in soy sauce, chilli sauce, ketchup, vinegar, and sugar; mix and cook 1 minute until sauce thickens slightly.
  6. Add fried chicken pieces; toss everything on high heat for 1-2 minutes to coat evenly.
  7. Garnish with chopped spring onions and sesame seeds; serve hot.

Notes

  • For air-fryer version: Spray coated chicken with oil and air-fry at 200°C for 12-15 minutes, flipping halfway.
  • Adjust chilli sauce for spice level—use less for milder taste.
  • Don't overcook veggies; they should stay crisp for best texture.
  • Best served immediately for maximum crispiness; reheat in oven/air-fryer if needed.
  • Can make gravy version by adding ½ cup water/stock and cornflour slurry.

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