Description
Crispy Chilli Chicken is a delightful Chinese-inspired dish featuring tender chicken breast strips marinated and double-fried to achieve a perfect crispy texture, then coated in a sweet and spicy honey chilli sauce. Garnished with fresh spring onions, this flavorful dish is ideal for a satisfying dinner or a tasty appetizer.
Ingredients
Chicken and Coating
- 300 g Chicken Breast, cut into thin strips
- 100 g Cornflour (add more if needed)
- 1 tsp Garlic and Ginger Paste
- 1 Egg White
- Vegetable Oil, for frying
- 2 Spring Onions, chopped (for garnish)
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
- 1 tbsp Garlic and Ginger Paste (for frying in sauce)
Instructions
- Prepare Chicken: Slice the chicken breast into thin strips to ensure even cooking and crispiness.
- Marinate Chicken: In a large bowl, combine the chicken with dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Let it rest for at least 10 minutes to absorb the flavors.
- Make Stir Fry Sauce: Mix honey, lemon juice, dark soy sauce, and sriracha in a small bowl and set aside for later use.
- Coat Chicken: Add the egg white to the marinated chicken and mix well. Gradually add cornflour, mixing thoroughly until all pieces are evenly coated.
- First Fry: Heat vegetable oil in a wok or frying pan to 180°C (350°F). Fry the chicken pieces for 1 to 2 minutes until lightly golden. Remove and drain.
- Second Fry: Return chicken to the hot oil and fry for an additional 2 to 3 minutes to achieve maximum crispiness. Drain on paper towels.
- Prepare Sauce: In a clean pan, heat a tablespoon of oil, sauté garlic and ginger paste for 5 to 10 seconds. Pour in the prepared stir fry sauce and stir continuously for about 30 seconds or until the sauce thickens.
- Toss Chicken in Sauce: Add the crispy chicken to the pan with the thickened sauce, tossing well to coat all pieces evenly.
- Serve: Garnish with chopped spring onions and serve immediately to enjoy the dish at its crispiest best.
Notes
- Adjust the amount of cornflour if needed to get a thick coating that crisps well.
- Double frying the chicken is essential for extra crunchiness.
- Ensure oil temperature is maintained at 180°C for optimal frying results.
- Sriracha can be adjusted to taste depending on your preferred spice level.
- Serve immediately after tossing in sauce to maintain crispiness.
