Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Crispy Sweet Chilli Chicken Recipe

Crispy Sweet Chilli Chicken Recipe: Best Takeout Fakeout

Skip the delivery app and the soggy disappointment! This Crispy Sweet Chilli Chicken Recipe delivers that iconic takeout crunch and glossy, sweet-spicy glaze in just 30 minutes. Learn the secret to a shatteringly crisp coating and a perfectly balanced sauce that will make this your new weekly favorite.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Crispy Chicken:

1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

⅓ cup cornstarch

¼ cup all-purpose flour

1 tsp baking powder

1 tsp garlic powder

1 tsp onion powder

1 large egg, beaten

½ tsp salt

¼ tsp black pepper

Vegetable or canola oil, for frying

For the Sweet Chilli Glaze:

½ cup sweet chilli sauce

3 tbsp honey

2 tbsp soy sauce

1 tbsp rice vinegar

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1-2 tsp sriracha (adjust to taste)

1 tsp sesame oil

1 tbsp water

For Garnish:

Sesame seeds

Sliced green onions

Instructions

1. Coat the Chicken

Pat the chicken pieces completely dry with paper towels. In a medium bowl, whisk together the cornstarch, flour, baking powder, garlic powder, onion powder, salt, and pepper. Dip each chicken piece into the beaten egg, letting the excess drip off, then dredge thoroughly in the cornstarch mixture, pressing to adhere. Place on a plate.

2. Heat the Oil

Pour oil into a large, heavy-bottomed pot or Dutch oven until it’s about 1.5 inches deep. Heat over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.

3. Fry to Golden Perfection

Working in batches to avoid crowding, carefully add the coated chicken to the hot oil. Fry for 3-4 minutes, turning once, until deeply golden brown, crispy, and cooked through. Transfer the cooked chicken to a wire rack set over a baking sheet (this keeps it crispy).

4. Make the Glaze

While the chicken fries, make the sauce. In a small saucepan, combine the sweet chilli sauce, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sriracha. Whisk over medium heat until it comes to a simmer and thickens slightly, about 3-4 minutes. Remove from heat and stir in the sesame oil and water.

5. Toss & Serve

Once all chicken is fried, ensure it’s still hot. Place it in a large bowl and pour about two-thirds of the warm glaze over it. Toss gently until every piece is evenly coated. Transfer to a serving platter, garnish with sesame seeds and green onions, and serve immediately.

Notes

For the Crispiest Results: Let the coated chicken sit for 5-10 minutes before frying. This helps the coating set and adhere better.

Oil Temperature is Key: A kitchen thermometer is the best tool for success. If the oil is too cool, the chicken will be greasy; too hot, and it will burn.

Baking/Air Frying Option: For a lighter version, toss the coated chicken in 2 tbsp of oil. Bake at 425°F on a wire rack for 18-22 minutes, or air fry at 400°F for 10-12 minutes, until crisp. Then toss in the sauce.

Make it Gluten-Free: Use tamari instead of soy sauce and ensure your cornstarch and sweet chilli sauce are certified gluten-free.

Sauce Consistency: If your sauce is too thick, add another tablespoon of water. If it’s too thin, let it simmer for another minute or two.

Find it online: https://juicymeatrecipes.com/crispy-sweet-chilli-chicken-recipe/