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Crispy Sweet Chilli Chicken – Quick, Easy, and Delicious

Crispy Sweet Chilli Chicken served over rice
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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

Scale

CHICKEN

  • 600 g (1 lb 5 oz) 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
  • ½ cup (60 g) cornflour (cornstarch)
  • Oil, for frying (see note)

SWEET CHILLI SAUCE

  • 1 tsp freshly minced garlic
  • 1 tsp freshly minced ginger
  • ½ cup (125 ml) sweet chilli sauce
  • ¼ cup (60 ml) tamari or all-purpose soy sauce
  • ¼ cup (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

1. 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.

2. To make the sauce, combine all the sauce ingredients in a medium bowl. Set aside.

3. 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.

4. Drain the oil from the frying pan and wipe the pan clean.

5. 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.

6. Serve the chicken immediately, heaped on top of steamed rice. Top with finely sliced spring onion and a sprinkle of sesame seeds.

7. Optional: Add 1–2 tablespoons of boiling water to the pan after removing the chicken. Stir and pour the extra sauce over the finished dish.

8.

9. Air Fryer Option:

10. Coat the chicken in the egg, spices and seasoning as per the recipe, but don’t add the cornflour yet.

11. Once coated, dip each piece individually into the cornflour so it’s well covered.

12. Spray the base of your air fryer basket with oil. Place chicken in a single layer and spray generously with oil.

13. Air fry at 200°C (400°F) for 6–8 minutes, shaking or turning halfway through, until golden and cooked through.

14. Make the sauce on the stovetop and toss the crispy chicken through before serving.

Notes

The recipe uses a high smoke-point oil like vegetable or canola oil for a crispy result. Olive oil can be used for a denser texture.

Cut the chicken ahead of time and store it refrigerated to speed up prep.

Leftovers can be stored for up to 3 days in the refrigerator. The coating softens when reheated but remains tasty.

For air frying, follow the special coating and spraying steps for the best crispy finish.

Nutrition

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