Description
Crispy Honey Chilli Chicken is a delicious Indo-Chinese fusion dish that perfectly balances sweetness, spiciness, and crunch. It features crispy fried chicken tossed in a sticky, spicy, and sweet honey-chilli sauce. This dish is incredibly popular in Asian restaurants and makes for a great appetizer or side dish. The combination of crispy texture, flavorful sauce, and a hint of sesame seeds makes it an irresistible treat for spice lovers.
This dish is perfect for gatherings, parties, or even as a snack for a cozy evening. If you love the combination of sweet and spicy flavors, this recipe is a must-try. The best part? You can easily make it at home with simple ingredients!
Ingredients
Scale
The Crispy Fried Chicken:
- 500g boneless chicken (cut into thin strips)
- ½ cup all-purpose flour (maida)
- ¼ cup cornstarch
- 1 egg
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 1 teaspoon soy sauce
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
- ½ cup water (adjust as needed)
- Oil for deep frying
The Honey Chilli Sauce:
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2 green chilies (sliced)
- 1 small onion (sliced)
- 1 small capsicum (bell pepper, sliced)
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon vinegar
- 1 tablespoon honey
- ½ teaspoon black pepper powder
- 1 teaspoon red chili flakes
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon sesame seeds (for garnish)
- 2 tablespoons chopped spring onions (for garnish)
Instructions
1: Marinate the Chicken
- In a large mixing bowl, add the chicken strips, soy sauce, ginger paste, garlic paste, salt, and black pepper powder.
- Mix well and let it marinate for at least 15-20 minutes to absorb the flavors.
2: Prepare the Batter
- In another bowl, combine all-purpose flour, cornstarch, baking powder, and salt.
- Add an egg and mix well.
- Gradually add water while stirring to create a smooth, thick batter. The consistency should be thick enough to coat the chicken strips.
3: Fry the Chicken
- Heat oil in a deep pan over medium-high heat.
- Dip each marinated chicken strip into the batter, ensuring it is well-coated.
- Carefully drop the coated chicken strips into the hot oil and fry in batches. Do not overcrowd the pan.
- Fry until the chicken turns golden brown and crispy (about 5-6 minutes).
- Remove and place on a paper towel to drain excess oil.
4: Prepare the Honey Chilli Sauce
- Heat 2 tablespoons of oil in a pan or wok over medium heat.
- Add chopped garlic and ginger, and sauté until fragrant.
- Add green chilies and sauté for a few seconds.
- Toss in sliced onions and capsicum, and stir-fry for 2 minutes until slightly tender but still crunchy.
- Add soy sauce, red chili sauce, tomato ketchup, vinegar, honey, black pepper powder, chili flakes, and salt. Mix well.
- Pour in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Stir continuously until the sauce thickens slightly.
5: Toss the Chicken in the Sauce
- Add the crispy fried chicken strips to the pan.
- Toss well to coat the chicken evenly in the honey chilli sauce.
- Cook for another 2 minutes, allowing the flavors to blend.
6: Garnish and Serve
- Sprinkle sesame seeds and chopped spring onions over the dish.
- Remove from heat and serve hot.
Notes
- Ensure the oil is hot enough before frying the chicken; otherwise, it will absorb too much oil and become soggy.
- Fry the chicken in batches to prevent overcrowding and ensure even crispiness.
- Adjust the sweetness and spice level of the sauce according to your preference.
- Stir the sauce continuously after adding cornstarch to prevent lumps.
- Serve immediately to maintain the crispy texture of the chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 380-450 kcal
- Sugar: 10g
- Sodium: 850mg
- Fat: 15g
- Carbohydrates: 45g
- Protein: 28g