Crispy Chicken Chilli Recipe

Prepare chicken and marinade

Trim chicken pieces to roughly 1-inch size. In a bowl combine the egg, 1 tbs soy sauce, 1 tsp rice vinegar and 1 tbs cornstarch. Add the chicken and mix until evenly coated. Let rest 10 minutes while you prepare the dry coating.

Make coating and dredge

In a shallow bowl or plate combine the all-purpose flour, 1 tsp garlic powder, 1 tsp pepper and 1 tsp salt (reserve remaining salt for seasoning after frying). One piece at a time, shake off excess marinade and dredge chicken in the flour mixture, pressing lightly so flour adheres. Place on a rack or tray.

Fry the chicken

Heat 4 tbs (about 60 ml) neutral oil in a large skillet over medium-high heat (pan should be hot but not smoking). Add chicken in a single layer without crowding — fry in batches if needed. Cook 3–4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper towel-lined plate and immediately sprinkle each piece lightly with remaining salt to taste. Keep warm while making the sauce.

Prepare aromatics and chilies

Slice the red bell pepper into thin strips. Separate and slice the white and green parts of the scallions. Mince garlic and ginger. If using whole dried chilies, break a few in half to release heat (remove seeds if you want milder).

Combine sauce base

In a small bowl whisk together 2 tbs soy sauce, 1 tbs oyster sauce (if using), 1 tsp dark soy (optional), 1 tbs rice vinegar, 1 tsp chili paste or sambal, 1 tsp sugar and 1 cup water or low-sodium chicken stock. Stir to dissolve the sugar.

Stir-fry aromatics

Heat 1 tbs vegetable oil in a clean large skillet or wok over medium-high heat until shimmering. Add the minced garlic and ginger and stir for 15–20 seconds until fragrant (don’t let it burn). Add dried chilies and the white parts of the scallions and continue to stir 30 seconds to bloom the chilies.

Cook vegetables

Add the sliced red bell pepper and stir-fry 1–2 minutes until slightly softened but still crisp.

Add sauce and thicken

Pour in the prepared sauce and bring to a simmer. In a small cup mix 1 tsp cornstarch with 1–2 tbs cold water to form a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens to a glossy consistency. Taste and adjust seasoning — add more soy for saltiness, vinegar for tang, or sugar for balance.

Finish with sesame oil and scallions

Stir in 1 tsp sesame oil and the green parts of the scallions. Remove from heat.

Combine chicken and sauce

Add the fried crispy chicken to the skillet with the sauce and toss gently to coat each piece with the glossy chilli sauce, 1–2 minutes. Ensure chicken remains crisp — avoid over-stirring. If the chicken softens, you can briefly return it to a hot pan to re-crisp one side before saucing.

Transfer the Crispy Chicken Chilli to a serving platter or bowls. Sprinkle with sesame seeds and extra sliced green onions if desired. Serve immediately with steamed rice or noodles and lime wedges on the side for squeezing over.