Chilli Chicken

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This chilli chicken recipe is perfect if you love bold flavours, crispy chicken and a sticky, spicy sauce. The chicken is marinated with garlic, ginger, soy sauce and chilli before being coated and fried until golden. It’s then tossed in a delicious chilli garlic sauce with crunchy onions and peppers for that classic Indo-Chinese flavour. Adjust the heat to suit your taste and serve it with rice or noodles for a takeaway favourite you can easily make at home.

About This Chilli Chicken Recipe

This chilli chicken is inspired by the Indo-Chinese takeaway favourite. Tender chicken is marinated with garlic, ginger, soy and chilli before being coated and fried until crispy. It is then tossed in a sticky, sweet, savoury and spicy sauce with crunchy peppers and onions.

Ingredients

Fresh ingredients are key to getting the best flavour from this Chilli Chicken recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

Boneless chicken breast
Light soy sauce
Garlic paste
Ginger paste
Black pepper
Salt
Chilli sauce
Egg
Cornflour
Plain flour
Vegetable oil
Tomato ketchup
Chilli garlic sauce
Rice vinegar
Honey
Chilli flakes
Chicken stock
Sesame oil
Onion
Green pepper
Spring onions
Fresh green chillies
Dried red chillies

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Step 1: Mix the chicken with soy sauce, garlic, ginger, black pepper, salt and chilli sauce. Leave to marinate for at least 20 minutes.

Second marinade added for the chilli chicken

Step 2: Stir the beaten egg into the chicken, then mix in the cornflour and plain flour until evenly coated.

Step 3: Fry the chicken in batches until golden, crispy and cooked through. Drain on kitchen paper.

Step 4: Mix the ketchup, chilli garlic sauce, soy sauce, vinegar, honey, chilli flakes and chicken stock in a bowl.

Step 5: Heat vegetable oil in a wok and stir-fry the garlic, ginger, onion and green pepper for 2–3 minutes.

Step 6: Pour in the sauce and bring to a simmer. Stir in the cornflour slurry and cook until thickened.

Step 7: Add the crispy chicken and toss until coated in the sauce. Stir through the sesame oil, spring onions and fresh chillies, if using.

Step 8: Garnish with extra spring onions and serve immediately with rice or noodles.

Variations

Extra spicy: Add more fresh green chillies or chilli flakes.
Crispier chicken: Fry the chicken a second time briefly for an extra-crunchy coating.
Less spicy: Reduce the chilli sauce and leave out the fresh chillies.
No deep frying: Shallow-fry the coated chicken in batches, turning until golden and cooked through.

Equipment

Wok or large frying pan
Deep pan or fryer for the chicken
Mixing bowls
Slotted spoon or tongs

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat thoroughly in a pan until piping hot. The chicken will soften in the sauce, so for the crispiest result, keep the fried chicken separate and toss it through the sauce just before serving.

Top Tip

Prepare the sauce before you start cooking. Once the chicken is fried, the stir-fry comes together quickly, so having everything chopped and measured makes all the difference.

FAQ

Can I make chilli chicken less spicy?

Yes. Use less chilli garlic sauce and chilli flakes, and leave out the fresh chillies. You will still get plenty of flavour from the garlic, ginger and soy sauce.

Can I use chicken thighs instead of chicken breast?

Absolutely. Boneless, skinless chicken thighs work very well and tend to stay juicy when fried.

What should I serve with chilli chicken?

Serve it with steamed rice, egg fried rice or noodles. You can also serve it as a starter or sharing dish with other Indo-Chinese favourites.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with chilli chicken:

Have you tried this recipe?

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Yield: 2-3

Chilli Chicken

Make this crispy chilli chicken recipe at home with tender marinated chicken, a sticky, spicy chilli garlic sauce, crunchy peppers and onions. Perfect with rice or noodles!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

450g boneless chicken breast, cut into bite-sized pieces
1 tbsp light soy sauce
1 tsp garlic paste
1 tsp ginger paste
½ tsp freshly ground black pepper
½ tsp salt
1 tsp chilli sauce
1 egg, beaten
4 tbsp cornflour
2 tbsp plain flour
Oil, for frying
FOR THE CHILLI SAUCE
3 tbsp tomato ketchup
2 tbsp chilli garlic sauce
1 tbsp light soy sauce
1 tbsp rice vinegar or white wine vinegar
1 tsp honey or sugar
½ tsp chilli flakes, or to taste
100ml chicken stock
1 tsp cornflour mixed with 1 tbsp water
1 tsp sesame oil
FOR THE STIR-FRY
2 tbsp vegetable oil
4 garlic cloves, finely chopped
1 tbsp finely chopped ginger
1 medium onion, cut into chunks
½ green pepper, cut into chunks
3 spring onions, sliced
1–2 fresh green chillies, sliced, optional
Dried red chillies, optional, for extra heat

Instructions

Mix the chicken with soy sauce, garlic, ginger, black pepper, salt and chilli sauce. Leave to marinate for at least 20 minutes.
Stir the beaten egg into the chicken, then mix in the cornflour and plain flour until evenly coated.
Fry the chicken in batches until golden, crispy and cooked through. Drain on kitchen paper.
Mix the ketchup, chilli garlic sauce, soy sauce, vinegar, honey, chilli flakes and chicken stock in a bowl.
Heat vegetable oil in a wok and stir-fry the garlic, ginger, onion and green pepper for 2–3 minutes.
Pour in the sauce and bring to a simmer. Stir in the cornflour slurry and cook until thickened.
Add the crispy chicken and toss until coated in the sauce. Stir through the sesame oil, spring onions and fresh chillies, if using.
Garnish with extra spring onions and serve immediately with rice or noodles.