Introduction
Transform humble chicken into a sensational, crispy, and flavourful dish that the whole family will adore! This Crispy Chilli Chicken recipe is surprisingly easy to make, requiring minimal ingredients and even less effort. Get ready for a comforting and delicious meal that’s perfect for a weeknight dinner or a fun weekend get-together.
Why This Works
This recipe strikes the perfect balance between sweet, spicy, and savory. The crispy coating is addictive, and the tender chicken inside is juicy and flavorful. Plus, it’s incredibly easy to customize – add more chili for extra heat, or less for a milder kick! The entire family will love this crowd-pleaser.
Key Ingredients
🍗 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
🥚 1 large egg, lightly beaten
🥣 1 cup all-purpose flour
🌶️ 1 tablespoon chili powder
🧂 1 teaspoon salt
🌿 1/2 teaspoon black pepper
🧄 1 teaspoon garlic powder
🧅 1/2 teaspoon onion powder
🌶️ 1/2 teaspoon cayenne pepper (optional, for extra heat)
Vegetable oil, for frying
Instructions
1️⃣ In a large bowl, combine the flour, chili powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
2️⃣ In a separate bowl, beat the egg.
3️⃣ Dip each piece of chicken into the beaten egg, ensuring it’s fully coated.
4️⃣ Dredge the egg-coated chicken in the flour mixture, pressing gently to ensure the chicken is fully coated. Make sure there’s a good layer of coating on each piece.
5️⃣ Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. The oil is ready when a small piece of chicken sizzles immediately when added.
6️⃣ Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy chicken.
7️⃣ Fry the chicken for about 5-7 minutes per side, or until golden brown and cooked through. Use tongs to gently turn the chicken.
8️⃣ Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
9️⃣ Serve immediately and enjoy!
Handy Tips
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
- Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy chicken. Work in batches if needed.
- For extra crispy chicken, let the coated chicken rest for about 15 minutes in the refrigerator before frying. This helps the coating adhere better.
Heat Control
Maintaining medium-high heat is crucial for achieving that perfect crispy exterior. Too low, and the chicken will absorb too much oil and become greasy. Too high, and the chicken will burn on the outside before cooking through on the inside.
Crunch Factor
The double-dredging method (egg, then flour) contributes to the incredible crunch. The flour coating creates a crispy shell while the egg acts as a binder, ensuring the coating adheres perfectly to the chicken.
Pro Kitchen Tricks
🌟 Spice it up: Add a pinch of smoked paprika or cumin to the flour mixture for a deeper, richer flavor.
🌟 Go Asian: Add a tablespoon of soy sauce or fish sauce to the flour mixture for an umami boost.
🌟 Citrus Zing: A squeeze of lime juice over the finished chicken brightens the flavors.
🌟 Double the Crunch: For extra crispy chicken, you can even bread the chicken twice, repeating steps 3 and 4.
Storage Tips
Store leftover crispy chilli chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave. The crispiness will slightly reduce upon reheating.
Gift Packaging Ideas
Package individual portions of the crispy chilli chicken in decorative containers for a thoughtful and delicious gift. Include a small card with the recipe for added personal touch.
Flavor Variations
🌟 Garlic Parmesan: Add 1/4 cup grated parmesan cheese to the flour mixture.
🌟 Sweet Chili: Add 2 tablespoons of sweet chili sauce to the flour mixture.
🌟 Lemon Pepper: Substitute lemon pepper seasoning for the chili powder.
🌟 Spicy Honey Glaze: After frying, toss the chicken in a mixture of honey and sriracha for a sweet and spicy glaze.
Troubleshooting
- Soggy Chicken: This usually means the oil wasn’t hot enough or the pan was overcrowded. Ensure the oil is hot enough before adding the chicken, and work in batches.
- Burnt Chicken: The oil temperature was too high. Reduce the heat slightly and monitor it carefully.
- Bland Chicken: Increase the amount of seasoning to your liking.
FAQ
- Can I use chicken breasts? Yes, but chicken thighs are juicier and stay more tender during frying.
- Can I bake this instead of frying? While baking will result in a less crispy chicken, you can bake it at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
- What can I serve this with? This chicken pairs well with rice, noodles, vegetables, or a simple salad.
- How long does the oil need to heat up? It should be ready when a small piece of chicken sizzles immediately when added.
Conclusion
This Crispy Chilli Chicken recipe is a guaranteed crowd-pleaser! It’s easy to make, incredibly flavorful, and perfect for any occasion. Give it a try and let us know what you think! Share your photos and reviews on Ratemyrecipes.com – we can’t wait to see your creations!
The Crispiest Chilli Chicken EVER
A delectable and crunchy chilli chicken recipe that is bursting with flavor, perfect as an appetizer or main dish.
Ingredients
- 500 grams boneless chicken, cut into bite-sized pieces
- 1 cup cornflour
- 1/2 cup all-purpose flour
- 1/2 cup rice flour
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon black pepper
- Salt to taste
- Oil for frying
- 2-3 green chilies, chopped
- 1 onion, sliced
- 1 bell pepper, sliced
- 2-3 spring onions, chopped
- 1 tablespoon sesame seeds (optional)
- Fresh coriander for garnish
Instructions
- In a large bowl, combine the chicken pieces with soy sauce, vinegar, ginger-garlic paste, red chili powder, black pepper, and salt. Marinate for at least 30 minutes.
- In a separate bowl, mix cornflour, all-purpose flour, and rice flour. This will be your coating mixture.
- Heat oil in a deep frying pan over medium-high heat.
- Take each marinated chicken piece, coat it in the flour mixture, and shake off the excess.
- Fry the chicken pieces in batches until golden and crispy, about 5-7 minutes per batch. Drain on paper towels.
- In another pan, heat a little oil and sautu00e9 the sliced onion, bell pepper, and chopped green chilies until slightly soft.
- Add the fried chicken to the pan with the vegetables, toss well to combine, and cook for another 2-3 minutes.
- Garnish with spring onions and sesame seeds before serving.
Tips
- For extra crispiness, let the coated chicken rest for 10 minutes before frying.
- You can adjust the spiciness by altering the amount of red chili powder and green chilies.