How to Make the Best Crispy Chilli Chicken
- 2 chicken breasts, sliced into small pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Oil for frying
- 1/2 cup green onions, chopped
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons chili flakes
Combine the cornstarch, flour, salt, black pepper, and cayenne pepper in a bowl.
In a separate bowl, beat the egg.
Dip the chicken pieces into the egg mixture, then coat them with the cornstarch mixture.
Heat the oil in a deep skillet or wok over medium-high heat.
Once the oil is hot, add the chicken pieces in batches and fry until they’re golden brown and crispy. This should take about 3-5 minutes.
Drain the chicken on a paper towel-lined plate and set aside.
In a separate pan, heat some oil and add the green onions, garlic, and ginger. Cook for a minute or two until fragrant.
In a bowl, whisk together the soy sauce, water, sugar, and cornstarch until smooth.
Add the soy sauce mixture to the pan and cook until it thickens.
Add the chili flakes and cook for another minute.
Add the fried chicken to the pan and toss to coat with the sauce.
Serve hot and enjoy!
- To ensure that your chicken stays crispy, make sure that it’s completely dry before coating it with the cornstarch mixture.
- Use a candy thermometer to monitor the temperature of the oil as you fry the chicken. The ideal temperature is 350 degrees Fahrenheit.
- If you prefer a spicier dish, increase the amount of chili flakes or add some hot sauce to the sauce mixture.