This crispy chilli chicken recipe should be on your list of fakeaway recipes to try. This Chinese inspired recipe is so simple and delivers such an amazing result.
Table of Contents
Instead of deep frying twice like many crispy shredded chilli chicken recipes do (sooo good of course), this recipe pan fries the chicken pieces, which results in a healthier recipe that you can eat all the time.
This Crispy chilli chicken recipe is whipped up in under 30 minutes, making it a perfect weeknight dinner or a weekend dinner to impress friends/family, as part of a feast. Instead of ordering a healthy takeaway – make your own!
I used chicken thighs for this crispy chilli chicken, as I love the texture and flavour they provide. They’re also a lot cheaper! In a lot of crispy shredded chicken recipes, they use chicken breast which you could alternatively use here as well.
The salty, umami flavoured foundation to our sticky sauce, that coats our crispy chicken. You can also use sweet soy sauce for this saucy recipe.
This brightens and sweetens the sauce. It’s such a common ingredient to have in the fridge, so it’s a perfect addition to this recipe. You can also use honey, a Hoisin or plum sauce with vinegar as alternatives.
The cornflour allows us to achieve the crispy chilli chicken texture. If you don’t have cornflour, you can use self raising flour as it contains baking soda, which also helps make the crispiest chicken.
See the recipe card for full information on ingredients and quantities.
3. Rotate the chicken thighs until golden and crispy, after around 4 minutes (Image 3).
4. Set each batch aside on a tray once golden on both sides (Image 4).
5. Meanwhile, steam or boil your tenderstem broccoli and green beans. Also pop your rice on to cook at this point.
Using the same pan, reduce the heat & add the garlic and chillies and fry for a couple of minutes (Image 5).
6. Fry for a couple of minutes before adding the sweet chilli sauce, soy sauce, cornflour slurry and lime juice. Heat for a few minutes until the sauce thickens. (Image 6).
7. Then, pour the chicken pieces into the pan with the sauce and toss to combine and enjoy! (Image 7).
Veggies to serve with this recipe:
Carbs to serve the crispy sweet chili chicken with:
Cut the chicken into bite-sized pieces to ensure they cook evenly.
Distribute the chicken to cook in a non stick pan in batches with a little oil.
Use cornflour/or self raising flour and egg to make the batter.
Use fresh red chillies for the sauce instead of dried chilli flakes, for flavour and presentation.
To get the most authentic crispy chicken chinese vibe, I would say the recipe is best served immediately, but it is still super delicious reheated. The chicken is just a little softer, whilst the flavours are still amazing. To reheat, pop in the microwave for 2 minutes and serve with the spring onion & sliced chilli.
I wouldn’t freeze this recipe, as it would ruin the texture of the chicken that we’ve achieved.
You can use the Air Fryer or oven bake the chicken with a few sprays of oil and reduce the calories before adding to the sauce after cooking.
If you tried this Crispy Chilli Chicken recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x