Crispy, sticky, slightly sweet and fiery — this Crispy Chilli Chicken is the kind of dish that turns a regular weeknight into a small celebration. Shredded chicken is dredged in cornstarch, pan-fried until crackly, then tossed in a simple soy-chilli-honey glaze with garlic and ginger. It’s fast, satisfying, and perfect when you want bold takeout flavors without the wait. If you enjoy quick chicken dinners, you might also like my collection of easy chicken breast recipes for more weeknight inspiration.
Why you’ll love this dish
This recipe hits the sweet spot between crunchy texture and bright, spicy sauce. It’s quick enough for busy evenings, uses pantry-friendly ingredients, and is very adaptable — make it milder for kids or punch it up for spice lovers. It’s also budget-friendly: shredded chicken stretches further than whole breasts, and cornstarch is an inexpensive way to get that deep-fried crunch without a lot of batter.
“A go-to for busy nights — crunchy, saucy, and impossible to stop eating.” — home cook review
Beyond flavor, this dish is great for dinner parties (serve family-style on a platter), meal prep (keep sauce separate for maximum crispness), and as a shareable appetizer. The technique is simple: season, coat, fry, and toss in sauce — no deep-fryer or fancy equipment required.
How this recipe comes together
This is a straightforward, three-stage process:
- Season shredded chicken and coat each piece in cornstarch for a light, crispy shell.
- Pan-fry in hot oil until golden and crunchy (about 5–7 minutes).
- Warm a quick sauce of soy, chilli sauce, honey, garlic, and ginger, then toss the fried chicken in the glaze so every piece is evenly coated.
The steps are fast, so have the sauce ready before you finish frying to keep the chicken crisp and hot when it hits the pan.
What you’ll need
- 500 g chicken breast, shredded (cook and shred first if using raw cooked chicken; leftover roasted chicken works too)
- 1 cup cornstarch, for dredging (substitute: rice flour for a lighter crisp)
- Salt and pepper, to taste
- Oil, for frying (vegetable, canola, or peanut oil with a high smoke point)
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 2 tablespoons chilli sauce (Sriracha or store-bought chilli garlic sauce work well)
- 1 tablespoon honey (maple syrup or agave for vegan tweak)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Spring onions, chopped for garnish
Notes: If you need a gluten-free option, use tamari in place of soy sauce and confirm your chilli sauce is GF. For extra crisp, let the dredged chicken rest 5–10 minutes before frying so the coating adheres.
Step-by-step instructions
- Season the shredded chicken with salt and pepper in a bowl, tossing so every strand is lightly seasoned.
- Place the cornstarch in a shallow dish. Dredge the seasoned chicken in cornstarch, shaking off excess so pieces are evenly coated.
- Heat a frying pan over medium heat and add enough oil to shallow-fry (about 1/4–1/3 inch). When the oil is hot (it should shimmer but not smoke), add the coated chicken in a single layer. Fry, turning occasionally, until golden brown and crisp, about 5–7 minutes. Work in batches if needed to avoid overcrowding.
- Meanwhile, in a separate small pan combine soy sauce, chilli sauce, honey, minced garlic, and minced ginger. Warm gently over low heat, stirring until fragrant and slightly glossy — about 2 minutes. Do not boil aggressively.
- Once all chicken is fried, add it carefully to the sauce pan (or pour the sauce over the chicken in the frying pan). Toss quickly and evenly so each piece is coated but not soggy. Remove from heat immediately.
- Serve hot, sprinkled with chopped spring onions for color and fresh crunch.
Safety tip: If you start with raw chicken, ensure pieces reach an internal temperature of 165°F (74°C) before shredding. If frying pre-shredded cooked chicken, heat only until crisp and warmed through.
Best ways to enjoy it
This Crispy Chilli Chicken is versatile:
- Serve over steamed jasmine rice or fried rice for a simple meal.
- Pile into lettuce cups or bao buns for handheld eats.
- Offer as finger food with toothpicks alongside cucumber slices and pickled carrots.
- For a spicy snack board, combine with cooling dips like yogurt-cucumber or a sesame mayo.
If you like bold, shareable spicy chicken snacks, try pairing this with a light salad or try a contrasting treat like the popular Buffalo chicken bombs for variety at a gathering.
Storage and reheating tips
- Refrigerator: Cool to room temperature, then store in an airtight container up to 3–4 days. Keep sauce and chicken separate if possible to preserve crispness.
- Freezer: Freeze cooked chicken (without sauce) on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Oven or air-fryer is best to restore crunch. Reheat at 375°F (190°C) for 6–10 minutes until hot. If reheating in a pan, heat gently and avoid adding extra sauce until just before serving. Microwave will heat but will soften the crust.
Food safety: Discard any leftovers left at room temperature longer than 2 hours (1 hour in hot environments).
Pro chef tips
- Don’t overcrowd the pan: frying in batches gives even color and crispness.
- Temperature control: medium heat produces a golden crust without burning the cornstarch. If the oil smokes, it’s too hot.
- Sauce timing: have the sauce warmed and ready before the last batch of chicken finishes frying so the coating stays crunchy.
- Texture hack: toss the fried chicken briefly in a dry pan over low heat for 30 seconds before saucing to re-crisp slightly if it sat a bit.
- Make-ahead: fry the chicken ahead and reheat in the oven; make the sauce just before serving and toss together.
Creative twists
- Make it sticky-sesame: add 1 teaspoon toasted sesame oil and a tablespoon of sesame seeds to the sauce.
- Tangy citrus: stir in a teaspoon of rice vinegar or lime juice to brighten the glaze.
- Vegetarian swap: use thinly sliced king oyster mushrooms or tofu strips (press tofu first) and follow same dredge-fry method.
- Heat dial: swap chilli sauce for gochujang for a deeper, fermented heat; add more honey if it gets too spicy.
- Breading upgrade: for extra crunch, double-dredge by dipping coated chicken in a beaten egg then back into cornstarch before frying.
Common questions
Q: Can I bake instead of frying?
A: Yes — toss the cornstarch-coated chicken on a lightly oiled sheet and bake at 425°F (220°C) for 12–18 minutes, flipping halfway. The crust will be crisp but slightly less golden than frying.
Q: What can I use instead of cornstarch?
A: Rice flour or potato starch give good crispness. All-purpose flour works but produces a heavier crust.
Q: Can I make the sauce ahead of time?
A: You can make the sauce up to 48 hours ahead and refrigerate. Rewarm gently before tossing with freshly fried chicken so it stays glossy and not overcooked.
Q: Is this safe for kids?
A: Reduce the chilli sauce or use a mild tomato-chilli blend and add more honey to balance heat. Always taste and adjust before serving to children.
Q: How long does it take from start to finish?
A: Active time is about 20–30 minutes if you start with cooked shredded chicken; if you need to cook and shred raw chicken first, allow an extra 15–20 minutes.
If you want recipe inspiration that riffs on crunchy, saucy chicken for parties and snacks, check the linked variations above.
Crispy Chilli Chicken
Ingredients
Chicken and Dredging
- 500 g chicken breast, shredded Cook and shred first if using raw chicken; leftover roasted chicken works too.
- 1 cup cornstarch Substitute: rice flour for a lighter crisp.
- to taste Salt and pepper
- for frying Oil Vegetable, canola, or peanut oil with a high smoke point.
Sauce
- 2 tablespoons soy sauce Use low-sodium if preferred.
- 2 tablespoons chilli sauce Sriracha or store-bought chilli garlic sauce work well.
- 1 tablespoon honey Maple syrup or agave for vegan option.
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Garnish
- Spring onions, chopped For garnish.
Instructions
Preparation
- Season the shredded chicken with salt and pepper in a bowl, tossing so every strand is lightly seasoned.
- Place the cornstarch in a shallow dish. Dredge the seasoned chicken in cornstarch, shaking off excess.
Frying
- Heat a frying pan over medium heat and add enough oil to shallow-fry (about 1/4–1/3 inch). When the oil is hot, add the coated chicken in a single layer. Fry, turning occasionally, until golden brown and crisp, about 5–7 minutes.
- Work in batches if needed to avoid overcrowding.
Sauce Preparation
- In a separate small pan combine soy sauce, chilli sauce, honey, minced garlic, and minced ginger. Warm gently over low heat, stirring until fragrant and slightly glossy for about 2 minutes.
- Once all chicken is fried, add it carefully to the sauce pan. Toss quickly and evenly so each piece is coated but not soggy.
Serving
- Serve hot, sprinkled with chopped spring onions.