Crispy Chilli Chicken

Ingredients

Chicken and Marinade

• 500g boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 2 tsp cornstarch

Crispy Coating

• 60g cornstarch
• 60g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 60ml water

Chilli Sauce

• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 4 tbsp tomato ketchup
• 3 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tsp red pepper flakes (adjust to taste)

Substitutes

If you're unable to find some of the ingredients listed above, consider these alternatives:

• Sweet chilli sauce: try a combination of hot sauce and sugar
• Rice vinegar: opt for apple cider vinegar or white wine vinegar

Let's Get Cooking

1. Marinate the Chicken In a mixing bowl, combine chicken, soy sauce, ginger, and cornstarch. Cover and refrigerate for at least 30 minutes.
2. Create the Crispy Coating In a separate bowl, mix cornstarch, flour, baking powder, salt, black pepper, and paprika. Gradually add water, stirring until a smooth batter forms.
3. Coat and Fry the Chicken Heat oil in a deep frying pan or wok over medium heat. Dip the marinated chicken pieces into the batter, ensuring they are fully coated. Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per side. Place cooked chicken on a paper towel-lined plate to absorb excess oil.
4. Prepare the Chilli Sauce In a separate pan, heat vegetable oil over medium heat. Add garlic and ginger, and sauté for 1-2 minutes. Stir in ketchup, sweet chilli sauce, soy sauce, rice vinegar, honey, and red pepper flakes. Simmer for 5 minutes, allowing the sauce to thicken.
5. Combine and Serve Add the crispy chicken to the pan with the sauce, stirring to coat each piece. Serve immediately over steamed rice, garnished with spring onions and sesame seeds.

Nutritional Information

• Calories: 425 kcal
• Protein: 32g
• Fat: 18g
• Carbohydrates: 35g
• Sodium: 1435mg
• Fiber: 1g
• Sugar: 14g

Final Thoughts

With this easy Crispy Chilli Chicken recipe, you can recreate your favorite takeout dish at home. The perfect balance of flavors and textures will delight your taste buds and leave you craving more.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are often more tender and flavorful. Feel free to substitute them for chicken breasts, just make sure they are boneless and skinless.

How can I make this dish gluten-free?

You can easily make this dish gluten-free by replacing the all-purpose flour with a gluten-free alternative and using tamari or coconut aminos instead of soy sauce.

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken for a healthier option. Preheat your oven to 425°F (220°C) and place the coated chicken on a wire rack set over a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.

How can I make this dish less spicy?

To reduce the heat, simply use less red pepper flakes in the sauce or omit them altogether. You can also use a mild chilli sauce instead of a hot one.

How long can I store the leftovers?

Crispy Chilli Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a pan over medium heat, stirring occasionally until warmed through. Note that the chicken may lose some of its crispiness upon reheating.

Can I add vegetables to this dish?

Of course! Feel free to add your favorite veggies, like bell peppers, onions, or broccoli, to the sauce during the simmering process. This will give the dish extra color, flavor, and nutrition.

Now, it's time to put on your apron and whip up some delicious Crispy Chilli Chicken. Enjoy!