Crispy Chilli Chicken
Crispy Chilli Chicken
5 from 1 vote
Prep: 10 minutes
Cook: 15 minutes
Total Time 25 minutes
Servings: 4
Explore our Crispy Chilli Chicken recipe, a perfect blend of crunchy texture and spicy flavours. Ideal for a quick dinner or a special occasion, this dish combines succulent chicken with a fiery chilli kick.

Nutrition: per serving



  • 500 g Chicken Thighs Cut into bite-sized pieces
  • 2 tbsp Cornflour
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder

For the Chilli Sauce:

  • 2 tbsp Vegetable Oil
  • 3 cloves Garlic Minced
  • 2 tsp Ginger Minced
  • 3 tbsp Chilli Sauce
  • 3 tbsp Tomato Ketchup
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 2 tbsp Brown sugar
  • 2 tsp Cornflour Mixed with 2 tbsp water


  • Add the cornflour, salt, black pepper, garlic powder, and onion powder in a mixing bowl.
  • Gently coat the chicken pieces with the cornflour mixture until they are evenly covered.
  • Heat vegetable oil in a deep pan or wok over medium-high heat.
  • Carefully add the coated chicken pieces to the hot oil and fry until they turn a golden brown and become crispy, which should take approximately 5-7 minutes. Remove the chicken from the oil and place them on a paper towel to drain.
  • In a separate pan, heat 2 tablespoons of vegetable oil over medium heat.
  • Add minced garlic and ginger to the pan and stir-fry for about 30 seconds until they release their fragrant aroma.
  • Mix the chilli sauce, tomato ketchup, soy sauce, rice vinegar, and brown sugar in the pan. Allow the sauce to simmer for a few minutes until it thickens slightly.
  • Add the cornflour-water mixture into the sauce to further thicken it. Stir thoroughly until the sauce reaches your desired consistency.
  • Add the crispy chicken pieces to the sauce and toss them to ensure an even coating.
  • Serve your Crispy Chilli Chicken while it’s hot, optionally garnished with chopped spring onions or sesame seeds according to your preference.

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