Weeknights can feel like a blur. You’re hungry, you’re tired, and somehow, everyone’s asking what’s for dinner. That’s when I reach for this Chili Crisp Chicken Stir-Fry. It’s fast, fiery, and deeply satisfying just the thing to turn a long day into a warm, flavorful meal around the table.
Table of Contents
Why You’ll Love This Chili Crisp Chicken
This stir-fry packs serious flavor in just 25 minutes. You’ll love how easily it comes together with pantry-friendly ingredients and how flexible it is. Add more veggies, dial up the heat, or swap in what you have. Plus, it works for dinner, meal prep, or even a low-carb bowl.
- Quick and easy: just 15 minutes of prep, 10 to cook
- Big, bold flavor with minimal effort
- Adjust the chili crisp for your perfect heat level
- Great for busy nights or meal prep
- Tasty with rice, noodles, or lettuce wraps
Key Ingredients & Substitutions
Essential Ingredients
- Chicken thighs: Juicy and tender when stir-fried, especially after a quick marinade.
- Soy sauces: Light soy adds saltiness, dark soy brings color and depth.
- Shaoxing wine: Adds a touch of warmth and complexity.
- Cornstarch: Coats the chicken and helps it crisp up.
- Chili crisp: Spicy, garlicky, and slightly crunchy — the flavor heart of this dish.
- Chinkiang vinegar: Balances the heat with a bit of tang.
- Oyster sauce: Brings a mellow, savory sweetness.
- Garlic, ginger, scallions: The holy trinity of Chinese stir-fry flavor.
- Bell pepper and onion: For crunch and color.
Smart Substitutions
- No Shaoxing wine? Use dry sherry, or mix rice vinegar with a pinch of sugar.
- Out of chili crisp? Try chili oil plus crispy fried shallots or onions.
- Chinkiang vinegar can be mimicked with balsamic or rice vinegar and a dash of soy sauce.
- Cornstarch swaps easily with potato starch or arrowroot.
- Hoisin or soy sauce mixed with Worcestershire makes a handy oyster sauce stand-in.
How to Make Chili Crisp Chicken Stir-Fry (Step-by-Step)
Marinate the Chicken
In a bowl, combine:
- 1 lb chicken thighs, cut bite-sized
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 2 tbsp cornstarch
Let it rest for 15–20 minutes. This helps the chicken stay juicy and develop a slight crisp when seared.
Make the Stir-Fry Sauce
In a small bowl, stir together:
- 2 tbsp soy sauce
- 2 tbsp water
- 2 tbsp oyster sauce
- 1 tbsp chili crisp
- 1 tbsp Chinkiang vinegar
- 2 tsp dark soy sauce
- 2 tsp sugar
Taste and adjust — want it sweeter? Add a pinch more sugar. Need more bite? Splash in extra vinegar.
Cook the Chicken
Heat 2 tbsp vegetable oil in a skillet over medium-high. When the oil shimmers, add chicken in a single layer. Don’t move it for 3–4 minutes. Flip and cook the other side. Once golden and 165°F inside, remove and set aside.
Stir-Fry the Vegetables
To the same skillet, add:
- 1 cup chopped onion
- 1 chopped red bell pepper
Cook for 2–3 minutes. Then add:
- White parts of 3 scallions
- 2-inch ginger (matchsticks)
Stir for 1–2 minutes. Add:
- 3 garlic cloves, finely chopped
Let everything get fragrant — about 30 seconds.
Combine Everything and Finish
Return the chicken to the pan. Pour in the sauce. Scrape up the browned bits from the bottom. Stir to coat. Let it bubble for 1–2 minutes until thickened slightly.
Top with scallion greens and a sprinkle of sesame seeds if you like. Serve hot over rice, noodles, or tucked into lettuce cups.
Pro Tips for the Best Flavor & Texture
- Always marinate your chicken — it makes a real difference.
- Heat the oil until it shimmers before adding meat.
- Cook chicken in batches if needed. Crowding the pan = soggy results.
- Stir your sauce before using, especially if your chili crisp has settled.
- Use fresh garlic, ginger, and scallions for max flavor.
- Add your favorite vegetables — snap peas, mushrooms, or broccoli work great.
- Want it spicier? Add more chili crisp to taste.
Storage and Reheating Instructions
Storage
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze up to 2 months. Note: veggies may soften a bit when thawed.
Reheating
- Stovetop: Reheat over medium heat with a splash of water or broth.
- Microwave: Cover and heat in 30-second bursts.
- Oven: Cover and warm at 350°F for 10–15 minutes.
You might even find it tastes better the next day.
Chili Crisp Chicken Stir-Fry Recipe Card
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Chili Crisp Chicken – Quick, Flavorful & Easy Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings
Description
This bold and saucy Chili Crisp Chicken Stir-Fry is packed with flavor and ready in just 25 minutes. Quick, spicy, and perfect for busy weeknights.
Ingredients
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
4 tbsp soy sauce (divided)
2 tbsp Shaoxing wine
2 tbsp cornstarch
2 tbsp oyster sauce
2 tbsp water
1 tbsp chili crisp
1 tbsp Chinkiang vinegar
2 tsp dark soy sauce
2 tsp sugar
2 tbsp vegetable oil
1 cup chopped yellow onion (~150g)
1 red bell pepper, chopped (~150g)
3 scallions (white parts cut into 1″, green parts thinly sliced)
2-inch piece fresh ginger, cut into matchsticks
3 garlic cloves, finely chopped
Optional: sesame seeds for garnish
Instructions
1. Marinate chicken with 2 tbsp soy sauce, 2 tbsp Shaoxing wine, and 2 tbsp cornstarch. Let sit 15–20 min.
2. Mix sauce: 2 tbsp soy sauce, 2 tbsp water, 2 tbsp oyster sauce, 1 tbsp chili crisp, 1 tbsp vinegar, 2 tsp dark soy sauce, 2 tsp sugar.
3. Heat oil in skillet over med-high. Add chicken in single layer, cook 3–4 min each side until browned and 165°F internal temp. Remove and set aside.
4. Stir-fry onion and bell pepper 2–3 min. Add scallion whites and ginger, cook 1–2 min. Add garlic, cook 30 sec–1 min.
5. Return chicken to pan, add sauce. Scrape browned bits and stir everything to coat, cook 1–2 min until sauce thickens.
6. Garnish with scallion greens and sesame seeds if desired. Serve with rice or noodles.
Notes
Tastes even better the next day.
Use dry sherry or rice vinegar + sugar if you don’t have Shaoxing wine.
Customize heat level by adjusting chili crisp.
Pairs well with rice, noodles, or low-carb options like lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chicken Recipes
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 218
- Sugar: 6g
- Sodium: 1526mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 108mg
More Such Recipes
If you loved this stir-fry, try my black pepper chicken stir fry for busy weeknights, or this quick and easy Thai red curry chicken that’s full of bold, cozy flavor. Craving something creamy? This creamy garlic parmesan chicken for dinner never disappoints. Or spice it up with sweet and spicy Korean fried chicken.
Frequently Asked Questions (FAQ)
Is chili crisp very spicy?
It depends on the brand. Most have a mild-medium heat with bold umami. You can always start with less and add more.
How to make chili chicken crispy?
Marinate with cornstarch and don’t overcrowd the pan. A hot, shimmering skillet is key to a crisp sear.
Is chili crisp Chinese or Korean?
Chili crisp is originally Chinese. It’s often made with fried garlic, shallots, and chili flakes in oil.
What’s the difference between chili crunch and chili crisp?
They’re similar. Both are chili oils with crispy bits, but brands may vary in ingredients and heat. “Chili crunch” is often just a Western name for chili crisp.
Final Thoughts
This Chili Crisp Chicken Stir-Fry is everything I want after a long day: bold, saucy, and ready in under 30 minutes. You can make it your own with veggies you love or heat you can handle.
It’s great fresh, but also perfect for next-day lunches. I’d love to hear how yours turns out leave a comment, rate the recipe, or share your version online. Let’s keep cooking together.
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