Crispy Sweet Chilli Chicken

Name: Crispy Sweet Chilli Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 600 g Chicken breast or thigh (cut into bite-sized pieces); 1 tsp Sweet paprika; 1 tsp Garlic powder; 0.5 tsp Salt; 0.5 tsp Pepper; 1 Egg; 0.5 cup Corn flour; as needed Oil (for frying); 1 tsp Garlic (freshly minced); 1 tsp Ginger (freshly minced); 0.5 cup Sweet chilli sauce; 0.25 cup Tamari or regular soy sauce; 0.25 cup Rice wine vinegar (plain white vinegar, apple cider vinegar or lime juice can be substituted)

This recipe guides you through making a quick and easy 'fakeaway' crispy sweet chilli chicken, perfect for a weeknight dinner. Bite-sized chicken pieces are seasoned, coated, and fried until golden and crispy, then tossed in a vibrant homemade sweet chilli sauce featuring fresh ginger and garlic. It's a flavorful dish that brings a restaurant-quality taste to your home with minimal effort.

#Chicken

#Sweet Chilli

#Crispy Chicken

#Fakeaway

#Quick Dinner

#Easy Recipe

#Stir Fry

Coated Chicken Ready for Frying

Recipe Information

10m

Prep Time

20m

Cook Time

30m

Total Time

Servings

Easy

Asian

English

Nutrition (per serving)

450

Calories

49g

Protein

29g

Carbs

15g

Fat

Chicken Frying to Golden Perfection

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Crispy Chicken Coated in Sweet Chilli Sauce

Instructions

0/6 completed

1
Cut the chicken breast or thigh into bite-sized pieces. Season the chicken evenly with sweet paprika, garlic powder, salt, and pepper.
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3m
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Cut the chicken breast or thigh into bite-sized pieces. Season the chicken evenly with sweet paprika, garlic powder, salt, and pepper.
3m
Ensure all pieces are uniform in size for even cooking.
2
Whisk the egg in a bowl. Dip each seasoned chicken piece into the whisked egg, then dredge thoroughly in the corn flour, ensuring an even coat.
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2m
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Whisk the egg in a bowl. Dip each seasoned chicken piece into the whisked egg, then dredge thoroughly in the corn flour, ensuring an even coat.
2m
An even coating of corn flour is key for crispiness.
3
Heat oil for frying in a large pan or wok over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and crispy. Remove from oil and drain on a paper towel-lined plate to remove excess oil.
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10m
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Heat oil for frying in a large pan or wok over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and crispy. Remove from oil and drain on a paper towel-lined plate to remove excess oil.
10m
Do not overcrowd the pan; fry in batches to maintain oil temperature and ensure proper crisping.
4
While the chicken fries, prepare the sauce by mincing fresh garlic and ginger. In a separate bowl, combine the minced garlic, minced ginger, sweet chilli sauce, tamari (or soy sauce), and rice wine vinegar (or chosen alternative). Mix well.
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5m
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While the chicken fries, prepare the sauce by mincing fresh garlic and ginger. In a separate bowl, combine the minced garlic, minced ginger, sweet chilli sauce, tamari (or soy sauce), and rice wine vinegar (or chosen alternative). Mix well.
5m
Taste the sauce and adjust the sweetness or tanginess to your preference.
5
In a clean pan (or the same pan after draining oil), gently heat the prepared sweet chilli sauce for 1-2 minutes until slightly warmed. Add the fried crispy chicken pieces to the pan with the sauce. Toss gently until all chicken pieces are evenly coated.
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5m
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In a clean pan (or the same pan after draining oil), gently heat the prepared sweet chilli sauce for 1-2 minutes until slightly warmed. Add the fried crispy chicken pieces to the pan with the sauce. Toss gently until all chicken pieces are evenly coated.
5m
Work quickly to coat the chicken without overcooking it in the sauce, preserving its crispiness.
6
Serve the crispy sweet chilli chicken immediately. Garnish with sesame seeds or chopped spring onions if desired.
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0m
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Serve the crispy sweet chilli chicken immediately. Garnish with sesame seeds or chopped spring onions if desired.
0m
This dish pairs excellently with steamed rice and a side of fresh vegetables.