How to make sweet chilli chicken crispy?

Make sure your chicken is well coated in cornflour and fry it in hot oil. For air fryer, coat each piece individually and spray with oil generously.

What is the secret to crispy chicken?

The key is dry, bite-sized pieces, cornflour coating, and hot oil. Don’t overcrowd the pan, and always drain on paper towel.

What is in sweet chilli chicken?

It’s a combination of seasoned crispy chicken and a sauce made with garlic, ginger, sweet chilli sauce, soy or tamari, and vinegar or lime juice.

How to make Chinese crispy chicken?

Use cornflour for coating, fry until golden, and toss in a sticky sauce. It’s all about balance — heat, sweet, salt, and crunch

Crispy Sweet Chilli Chicken | Quick, Better Than Takeout

Name: Crispy Sweet Chilli Chicken | Quick, Better Than Takeout
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 600g boneless, skinless chicken (thigh or breast), cut into bite-sized pieces; 1 tsp sweet paprika; 1 tsp garlic powder; ½ tsp sea salt flakes; ½ tsp cracked black pepper; 1 egg; ½ cup (60g) cornflour; Oil for frying (or 4 tbsp olive oil); 1 tsp freshly minced garlic; 1 tsp freshly minced ginger; ½ cup (125ml) sweet chilli sauce; ¼ cup (60ml) tamari or soy sauce; ¼ cup (60ml) rice wine vinegar or lime juice; Steamed rice; 1 sliced spring onion; 1 tsp sesame seeds

Description

Crispy Sweet Chilli Chicken made in under 20 minutes! Juicy, crunchy, sweet, and tangy — better than takeout and so easy to make.

Ingredients

Scale

600g boneless, skinless chicken (thigh or breast), cut into bite-sized pieces

1 tsp sweet paprika

1 tsp garlic powder

½ tsp sea salt flakes

½ tsp cracked black pepper

1 egg

½ cup (60g) cornflour

Oil for frying (or 4 tbsp olive oil)

1 tsp freshly minced garlic

1 tsp freshly minced ginger

½ cup (125ml) sweet chilli sauce

¼ cup (60ml) tamari or soy sauce

¼ cup (60ml) rice wine vinegar or lime juice

To serve:

Steamed rice

1 sliced spring onion

1 tsp sesame seeds

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Instructions

1. In a bowl, combine chicken, paprika, garlic powder, salt, pepper, egg, and cornflour. Mix into a paste that coats the chicken well.

2. In a separate bowl, mix together all sauce ingredients.

3. Heat oil in a deep frying pan over medium–high. Cook chicken for 5–6 minutes until golden and cooked through, turning once. Drain on paper towel.

4. Drain and wipe the pan. Add sauce and simmer over medium–low heat for 2–3 minutes until bubbling and slightly thickened.

5. Return chicken to the pan and toss to coat in the sauce.

6. Serve over steamed rice. Garnish with sliced spring onion and sesame seeds. Optional: add a splash of boiling water to the sauce to drizzle over rice.

Notes

For air fryer: Coat chicken in egg and spices, then dredge individually in cornflour. Spray well with oil and cook at 200°C (400°F) for 6–8 minutes, turning halfway.

Best eaten fresh, but leftovers keep for 3 days in the fridge.

The coating softens upon reheating but still tastes great.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Chicken Recipes
Method: Pan-fried
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 14g
Sodium: 780mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 28g
Cholesterol: 85mg