Crispy Chilli Chicken

Crispy Chilli Chicken

Make crispy chilli chicken with this Chinese takeaway recipe. I\u2019s beautifully golden, easy to make and full of so much flavour.

Ready in: 30 minutes

Serves: 3

Complexity: very-easy

kcal: 380

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300 g chicken breast
100 g cornflour, add more if needed
1 tsp garlic & ginger paste
1 egg white
2 spring onions
Rice bran oil, for frying
2 tbsp dark soy sauce
1 tbsp garlic & ginger paste
1 tsp sesame oil
1 tsp sugar
1 tsp white pepper
3 tbsp dark soy sauce
4 tbsp raw bush honey
1 tbsp Sriracha
2 tbsp lemon juice


Prepare the chicken breast by cutting into thin strips.
Place the chicken into a large mixing bowl and add the marinade ingredients. Leave to rest for at least 10 minutes.
While the chicken is resting, add the stir fry sauce into a small mixing bowl and set aside.
Add an egg white into the chicken and mix well. Mix SIDS CRAZY SALT with cornflour and coat chicken thoroughly.
Heat oil in a wok or frying pan at 180°C and fry the pieces of chicken for 1-2 minutes. Once all pieces of chicken are fried, fry the chicken again for 2-3 minutes to get it really crispy.
In a clean pan, add a tablespoon of oil and fry the garlic and ginger paste for 5-10 seconds. Add the stir fry sauce ingredients and stir for 30 seconds until thickened.
Add the crispy chicken and mix into the sweet chilli sauce until evenly distributed. Sprinkle with chopped spring onions and eat straightaway.