Crispy Sweet Chilli Chicken

A quick and delicious takeaway-style dish featuring crispy coated chicken tossed in a tangy, sweet, and mildly spicy chilli sauce. Perfect for an easy weeknight meal when you're craving crunchy restaurant-style chicken at home.

40 mins

Total Time

4

Servings

Ingredients

Chicken
  • • 600 G boneless skinless chicken breast or thigh (cut into bite-sized pieces)
  • • 1 Tsp sweet paprika
  • • 1 Tsp garlic powder
  • • 1/2 Tsp sea salt flakes
  • • 1/2 Tsp freshly cracked black pepper
  • • 1 Egg
  • • 1/2 Cup cornflour (cornstarch)
  • • Oil for frying
Sweet Chilli Sauce
  • • 1 Tsp freshly minced garlic
  • • 1 Tsp freshly minced ginger
  • • 1/2 Cup sweet chilli sauce
  • • 1/4 Cup tamari or soy sauce
  • • 1/4 Cup rice wine vinegar, white vinegar, apple cider vinegar or lime juice
To Serve
  • • Steamed rice
  • • 1 Spring onion (finely sliced)
  • • 1 Tsp sesame seeds

Instructions

  1. Place the chicken in a large bowl with paprika, garlic powder, salt, pepper, egg, and cornflour. Mix until a paste coats the chicken. Set aside.
  2. In a medium bowl, combine all sauce ingredients and set aside.
  3. Heat oil in a large deep frying pan over medium–high heat. Cook the chicken for 5–6 minutes, turning once, until cooked through and golden. Transfer to paper towel to drain.
  4. Drain and wipe the pan clean. Heat the sauce over medium–low heat for 2–3 minutes until it bubbles and thickens.
  5. Return chicken to the pan and stir to coat evenly in the sauce.
  6. Serve immediately over steamed rice and top with spring onion and sesame seeds.
  7. Optional: Add 1–2 tablespoons of boiling water to the pan after removing the chicken and stir to create extra sauce for drizzling.