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–+ servings
image of close up shot of a flat lay of fresh ingredients for crispy chilli chicken with a focus on vibrant colors and textures such as bell peppers dried chillies spring onions ginger garlic cornstarch chicken pieces soy sauce rice vinegar and sesame oil on a rustic wooden background studio lighting highly detailed food photography
Benjamin

Chinese Takeaway Crispy Chilli Chicken

Craving that iconic Chinese takeaway crispy chilli chicken? This homemade version delivers shatteringly crisp chicken coated in a sticky, spicy-sweet sauce that rivals your favorite takeout—without the greasy aftermath. Perfect for family-friendly fakeaway nights!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 500 g chicken breast cut into bite-sized strips
  • 1 tbsp soy sauce for marinade
  • 1 tsp garlic minced, for marinade
  • 1 tsp ginger grated, for marinade
  • white pepper pinch, for marinade
  • 100 g cornstarch for coating
  • salt pinch, for coating
  • black pepper pinch, for coating
Sauce & Stir-Fry
  • 3 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp tomato ketchup for gloss and tang
  • 1 tbsp honey or brown sugar
  • 1 tsp sesame oil
  • chilli flakes to taste, or Sriracha
  • 100 ml vegetable oil for frying, high smoke point
  • 1 thumb-sized fresh ginger julienned
  • 2 cloves garlic minced
  • 2 fresh chilli peppers sliced, adjust heat to preference
  • 1 red bell pepper cut into chunks
  • 1 green bell pepper cut into chunks
  • 1 onion cut into chunks
  • 2 spring onions sliced, for garnish
  • sesame seeds toasted, optional garnish

Equipment

  • Wok
  • Wire rack
  • Deep Skillet

Method
 

  1. Prepare the chicken: Cut chicken breast into bite-sized strips. In a bowl, combine chicken with 1 tablespoon soy sauce, minced garlic, grated ginger, and a pinch of white pepper. Marinate for 15 minutes.
  2. Coat for crunch: Place cornstarch in a shallow bowl or Ziploc bag. Add marinated chicken and toss until evenly coated with a dry white layer. Add more cornstarch if needed.
  3. First fry: Heat about 1 inch of vegetable oil in a wok or deep skillet over medium-high heat. Fry chicken in batches for 3–4 minutes until light golden and cooked through. Do not overcrowd the pan. Drain on a wire rack.
  4. Make the sauce: In a jar, combine sweet chilli sauce, soy sauce, rice vinegar, ketchup, honey, sesame oil, and chilli flakes. Shake until well mixed.
  5. Stir-fry aromatics: Remove excess oil from wok, leaving 1 tablespoon. Heat until smoking. Add fresh ginger, garlic, and sliced chillies. Stir-fry 30 seconds until fragrant. Add bell peppers and onion. Stir-fry 2 minutes until charred but still crunchy.
  6. Final toss: Pour sauce into wok with vegetables. Simmer until bubbling and thickened. Add fried chicken and toss vigorously for 30–60 seconds to coat evenly.
  7. Garnish and serve: Immediately top with sliced spring onions and toasted sesame seeds if using. Serve hot with rice or noodles.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 18gSaturated Fat: 4gCholesterol: 85mgSodium: 920mgPotassium: 380mgFiber: 2gSugar: 14gVitamin A: 620IUVitamin C: 42mgCalcium: 28mgIron: 2.1mg

Notes

Pro Tip: For extra crispiness, try the double-fry method: fry once, cool for 10 minutes, then fry again in hotter oil for 1 minute. Gluten-Free Option: Use Tamari instead of soy sauce and ensure all sauces are certified gluten-free. Heat Control: Serve mild sauce for kids and add extra chilli flakes or Sriracha for adults.
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