Crispy Sweet Chilli Chicken
Servings: 4
Calories: 393kcal
This quick and easy Crispy Sweet Chilli Chicken recipe is the perfect weeknight dinner for when you are wanting to skip the takeaway and eat a comforting meal at home.
Ingredients
CHICKEN
- 600 g boneless, skinless chicken breast or chicken thigh, cut into bite-sized pieces
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 egg
- 60 g cornflour (cornstarch)
- Oil, for frying (see note 1)
SWEET CHILLI SAUCE
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- 125 ml sweet chilli sauce
- 60 ml tamari or all-purpose soy sauce
- 60 ml rice wine vinegar, plain white vinegar, apple cider vinegar or lime juice
TO SERVE
- Steamed rice
- 1 spring onion (scallion), finely sliced
- 1 tsp sesame seeds
Instructions
- Coat the chicken – Place the chicken in a large bowl with the sweet paprika, garlic powder, salt, pepper, egg and cornflour. Mix the chicken well until the other ingredients form a paste around it. Set aside.
- Combine the sauce ingredients – To make the sauce, combine all the ingredients in a medium bowl. Set aside.
- Brown the chicken – Heat the oil over medium–high heat in a large, deep, heavy-based frying pan. Cook the chicken for 5–6 minutes or until it is cooked through and golden all over, turning once halfway through. Set aside on a paper towel to drain excess oil.
- Drain the oil from the frying pan and wipe the pan clean.
- Cook the chicken in the sauce – Heat the pan over medium–low heat and add the sauce. Stir for 2–3 minutes until the sauce begins to bubble gently and thicken. Turn the heat off and return the chicken to the pan, stirring so that it is evenly coated in the sauce.
- Serve – Serve the chicken immediately, heaped on top of steamed rice. Top with finely sliced spring onion and a sprinkle of sesame seeds.
- Optional: Add 1–2 tablespoons of boiling water (from the kettle) to the bottom of the pan once the chicken has been removed. Use a spoon to stir the water into the remaining sauce and use this extra sauce to pour over the completed dish.
Air fryer instructions:
- Coat the chicken – Coat the chicken in the egg, spices and seasoning as per the recipe – but don't add the cornflour yet.
- Once coated, dip each piece individually into the cornflour so it’s well covered. This step gives that signature crispy coating.
- Cook the chicken – Spray the base of your air fryer basket with oil. Place the chicken in a single layer in the basket and spray generously with oil so the surface is completely covered.
- Air fry at 200°C (400°F) for 6–8 minutes, shaking the basket or turning the pieces halfway through cooking time, until golden and cooked through.
- Make the sauce – Meanwhile, make the sauce on the stovetop as per the recipe, then toss the crispy chicken through the sauce to serve.
Notes
Note 1 – The recipe is based on using a high smoke-point oil such as vegetable oil or canola (rapeseed) oil, which produces a light, crispy coating. You will need enough oil so the bottom of the pan is covered and the oil is at least 5 mm (¼ inch) deep. For regular weeknight cooking, I make this recipe using olive oil. It produces a denser coating that isn’t as even in colour, but is equally delicious! Use 4 tablespoons of olive oil (or olive oil spray to spray the bottom of the pan and the chicken once it is in the pan), then cook the chicken over medium–high heat for 6–8 minutes, or until it is cooked through, turning once halfway through. Check out the FAQs above for air frying instructions.
MAKE AHEAD
Crispy Sweet Chilli Chicken is best made and eaten immediately, but cutting the chicken and storing it refrigerated in an airtight container is a great way to speed up the dinner process!LEFTOVERS
Crispy Sweet Chilli Chicken leftovers can be refrigerated for up to 3 days. The coating softens during the reheating process, but the chicken stays perfectly tender and juicy.Nutrition Facts
Crispy Sweet Chilli Chicken
Amount per Serving
Calories
393
% Daily Value*
Fat
14
g
22
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Cholesterol
183
mg
61
%
Sodium
1606
mg
70
%
Potassium
455
mg
13
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
33
g
66
%
Vitamin A
377
IU
8
%
Vitamin C
1
mg
1
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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