Crispy Chilli Chicken
Crispy Chilli Chicken
Ingredients
For the Crispy Chicken
- 500 g boneless chicken, cubed
- 1 1/2 cups plain flour, approximately
- 1/2 teaspoon salt, or to taste
- 2 eggs, whisked
- 1/2 cup corn flour, approximately
- 4 cups vegetable oil, for deep frying
For the Chilli Sauce
- 2 tablespoons butter
- 3 cloves garlic, finely chopped
- 1 tablespoon chilli flakes, or to taste
- 1/4 cup soy sauce
- 1/4 cup tomato sauce
- 2 tablespoons honey
For Garnish
- 1 tablespoon sesame seeds, toasted, optional
- 2 spring onions, chopped, optional
Instructions
- 1
In a medium bowl, combine 1 cup of plain flour with 1/2 teaspoon of salt. Add the cubed boneless chicken to the seasoned flour and toss until each piece is thoroughly coated.
⏱️ 3 min
- 2
Using a sieve, shake off any excess flour from the chicken cubes. Set aside.
⏱️ 2 min
- 3
In a separate shallow bowl, whisk the 2 eggs until well combined.
⏱️ 1 min
- 4
Dip the floured chicken cubes into the whisked eggs, ensuring they are fully coated. Allow any excess egg to drip off for a few seconds.
⏱️ 3 min
- 5
To the remaining plain flour from step 1, add 1/2 cup of corn flour and mix well to create the final coating mixture.
⏱️ 1 min
- 6
Transfer the egg-coated chicken cubes to the flour and corn flour mixture. Toss vigorously to ensure each piece is completely and evenly coated, creating a thick, crispy layer.
⏱️ 4 min
- 7
Heat the vegetable oil in a large deep pot or wok over medium heat until it reaches approximately 175°C (350°F). Carefully deep fry the coated chicken in batches for 4 to 5 minutes, or until golden brown and cooked through. Remove the fried chicken with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
⏱️ 10 min•🌡️ 175
- 8
In a separate large pan or wok, melt the 2 tablespoons of butter over low heat.
⏱️ 1 min
- 9
Add the chopped garlic and chilli flakes to the melted butter. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 10
Pour in the soy sauce, tomato sauce, and honey. Stir well to combine all ingredients.
⏱️ 1 min
- 11
Continue to cook the sauce on low heat for about 1 minute, stirring constantly, until it slightly thickens.
⏱️ 1 min
- 12
Add the crispy fried chicken to the pan with the sauce. Toss gently to ensure all chicken pieces are thoroughly coated with the chilli sauce.
⏱️ 2 min
- 13
Transfer the crispy chilli chicken to a serving dish. Garnish with toasted sesame seeds and chopped spring onions, if desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chilli Chicken
For the Crispy Chicken
- 500 g boneless chicken, cubed
- 1 1/2 cups plain flour, approximately
- 1/2 teaspoon salt, or to taste
- 2 eggs, whisked
- 1/2 cup corn flour, approximately
- 4 cups vegetable oil, for deep frying
For the Chilli Sauce
- 2 tablespoons butter
- 3 cloves garlic, finely chopped
- 1 tablespoon chilli flakes, or to taste
- 1/4 cup soy sauce
- 1/4 cup tomato sauce
- 2 tablespoons honey
For Garnish
- 1 tablespoon sesame seeds, toasted, optional
- 2 spring onions, chopped, optional
Instructions
- 1
In a medium bowl, combine 1 cup of plain flour with 1/2 teaspoon of salt. Add the cubed boneless chicken to the seasoned flour and toss until each piece is thoroughly coated.
⏱️ 3 min - 2
Using a sieve, shake off any excess flour from the chicken cubes. Set aside.
⏱️ 2 min - 3
In a separate shallow bowl, whisk the 2 eggs until well combined.
⏱️ 1 min - 4
Dip the floured chicken cubes into the whisked eggs, ensuring they are fully coated. Allow any excess egg to drip off for a few seconds.
⏱️ 3 min - 5
To the remaining plain flour from step 1, add 1/2 cup of corn flour and mix well to create the final coating mixture.
⏱️ 1 min - 6
Transfer the egg-coated chicken cubes to the flour and corn flour mixture. Toss vigorously to ensure each piece is completely and evenly coated, creating a thick, crispy layer.
⏱️ 4 min - 7
Heat the vegetable oil in a large deep pot or wok over medium heat until it reaches approximately 175°C (350°F). Carefully deep fry the coated chicken in batches for 4 to 5 minutes, or until golden brown and cooked through. Remove the fried chicken with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
⏱️ 10 min•🌡️ 175 - 8
In a separate large pan or wok, melt the 2 tablespoons of butter over low heat.
⏱️ 1 min - 9
Add the chopped garlic and chilli flakes to the melted butter. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 10
Pour in the soy sauce, tomato sauce, and honey. Stir well to combine all ingredients.
⏱️ 1 min - 11
Continue to cook the sauce on low heat for about 1 minute, stirring constantly, until it slightly thickens.
⏱️ 1 min - 12
Add the crispy fried chicken to the pan with the sauce. Toss gently to ensure all chicken pieces are thoroughly coated with the chilli sauce.
⏱️ 2 min - 13
Transfer the crispy chilli chicken to a serving dish. Garnish with toasted sesame seeds and chopped spring onions, if desired. Serve immediately and enjoy!
⏱️ 1 min