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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.

Using a sieve, shake off any excess flour from the chicken cubes. Set aside.

In a separate shallow bowl, whisk the 2 eggs until well combined.

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.

To the remaining plain flour from step 1, add 1/2 cup of corn flour and mix well to create the final coating mixture.

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.

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.

In a separate large pan or wok, melt the 2 tablespoons of butter over low heat.

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.

Pour in the soy sauce, tomato sauce, and honey. Stir well to combine all ingredients.

Continue to cook the sauce on low heat for about 1 minute, stirring constantly, until it slightly thickens.

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.

Transfer the crispy chilli chicken to a serving dish. Garnish with toasted sesame seeds and chopped spring onions, if desired. Serve immediately and enjoy!


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.

Using a sieve, shake off any excess flour from the chicken cubes. Set aside.

In a separate shallow bowl, whisk the 2 eggs until well combined.

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.

To the remaining plain flour from step 1, add 1/2 cup of corn flour and mix well to create the final coating mixture.

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.

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.

In a separate large pan or wok, melt the 2 tablespoons of butter over low heat.

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.

Pour in the soy sauce, tomato sauce, and honey. Stir well to combine all ingredients.

Continue to cook the sauce on low heat for about 1 minute, stirring constantly, until it slightly thickens.

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.

Transfer the crispy chilli chicken to a serving dish. Garnish with toasted sesame seeds and chopped spring onions, if desired. Serve immediately and enjoy!
