Crispy Chilli Chicken
A quick and flavorful recipe for crispy chilli chicken, featuring shredded chicken coated in cornstarch and tossed in a homemade spicy soy-honey glaze.
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.
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.