Description
Easy Crispy Honey Chilli Chicken is a deliciously sweet, spicy, and crispy dish perfect for a quick weeknight meal. Tender chicken pieces are marinated, double-fried to achieve extra crispiness, then coated in a flavorful honey chilli sauce. Garnished with spring onions, sesame seeds, and fresh chilli slices, this vibrant dish pairs beautifully with steamed rice or noodles for a satisfying meal.
Ingredients
Scale
Chicken Marinade
- 500g chicken breast or thigh pieces
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic, freshly minced or 1 tsp garlic paste
- White pepper (optional, amount to taste)
Batter and Frying
- 1 egg white
- 1/2 cup cornstarch (or plain flour)
- Neutral oil for frying (e.g. vegetable or canola oil)
Sauce
- 3 tbsp honey
- 2 tbsp chilli sauce (Sriracha or sweet chilli sauce)
- 1 tbsp rice vinegar or lime juice
- 1 tbsp soy sauce (for sauce enhancement)
- 1 clove garlic (for sautéing in sauce)
- Optional: 1 tbsp ketchup
Garnish
- Chopped spring onions
- Sesame seeds
- Fresh chilli slices
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with soy sauce, sesame oil, minced garlic, and white pepper if using. Mix well to coat all pieces evenly. Let it marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the Batter Coating: Whip the egg white until slightly frothy. Dip each marinated chicken piece into the egg white, ensuring it’s fully coated. Then dredge each piece in cornstarch or plain flour until evenly covered and dry-looking to create a crispy outer layer when fried.
- Double Fry the Chicken: Heat neutral oil in a deep pan or wok to medium-high heat. Deep-fry the coated chicken pieces until they turn light golden brown and cook through, about 4-5 minutes. Remove and drain. For extra crispiness, fry the chicken pieces a second time briefly until golden and crispy. Alternatively, you can air-fry the chicken at 400°F (204°C) for about 10 minutes, shaking halfway to ensure even cooking.
- Make the Honey Chilli Sauce: In a small pan, sauté a clove of minced garlic in a little oil until fragrant. Add honey, chilli sauce, soy sauce, rice vinegar or lime juice, and ketchup if using. Heat and stir the mixture until it slightly thickens to a sticky glaze.
- Toss Chicken in Sauce: Pour the prepared honey chilli sauce over the crispy chicken pieces in the pan. Toss everything well to coat each piece evenly with the glossy sauce.
- Garnish and Serve: Transfer the sauced chicken to a serving dish. Garnish with chopped spring onions, toasted sesame seeds, and fresh chilli slices for an added burst of flavor and color. Serve immediately while hot, ideally over steamed rice or noodles.
Notes
- Double frying the chicken ensures maximum crispiness, but for a healthier option, air frying is a great alternative.
- You can adjust the amount of chilli sauce to make the dish more or less spicy according to your preference.
- If you don’t have rice vinegar, lime juice is an excellent substitute to add the required acidity to the sauce.
- For gluten-free diet, use gluten-free soy sauce and ensure the cornstarch or flour used is gluten-free.
- The optional ketchup adds a touch of tangy sweetness, but can be omitted if you prefer a purer honey chilli flavor.
- Leftover crispy chicken can be reheated in a hot oven or air fryer to regain crispness.
