A crunchy, saucy weeknight winner: shredded chicken is dredged in cornstarch, fried until golden, then tossed in a sticky, garlicky chilli glaze. It’s faster than takeout, easy to scale, and comes together with pantry staples — perfect for busy dinners or when you want a crowd-pleasing appetizer. If you like the same crunchy bite you get from restaurant favourites, try it the way I do at home — much like our crispy chicken tenders, you’ll get a satisfying crunch and tender interior.
Why you’ll love this dish
This recipe hits three satisfying notes at once: crisp texture, bright heat, and a sweet finish. It’s a great bridge between home-cooked comfort and takeout-style flavour without complicated prep.
“I made this for a Friday night crowd and everyone went back for seconds — quick, crunchy, and the sauce is perfectly sticky.” — home cook review
Reasons to try it:
- Quick: about 25–30 minutes from start to finish.
- Budget-friendly: uses chicken breast, a pantry cornstarch dredge and a simple sauce.
- Kid-friendly adjustable heat: cut the chilli sauce for milder palates.
How this recipe comes together
You’ll season shredded chicken, coat it in cornstarch, and fry until crisp. While the chicken crisps, you’ll whisk a simple sauce of soy, chilli sauce, honey, garlic and ginger until fragrant. Toss the hot chicken in the sauce so each piece is glossy and evenly coated. The whole method is fast, forgiving, and ideal for scaling.
What you’ll need
- 500 g chicken breast, shredded (leftovers or rotisserie chicken work too)
- 1 cup cornstarch — gives a light, crackly crust; use potato starch if corn is a problem
- Salt and pepper, to taste
- Oil, for frying — neutral oil with a high smoke point (vegetable, canola or peanut)
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 2 tablespoons chilli sauce (adjust type/amount to control heat)
- 1 tablespoon honey (maple or agave for vegan swap)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Spring onions, chopped, for garnish
Ingredient notes:
- Shredded chicken: poach briefly and pull, or shred roasted breasts for more flavour.
- Cornstarch creates a crisper surface than flour; mix a tablespoon with a little water for a thinner glaze if you prefer less crust.
Step-by-step instructions
- Pat the shredded chicken dry with paper towels. Season evenly with salt and pepper.
- Spread the cornstarch on a plate or shallow bowl. Dredge the seasoned chicken so each shred is coated; shake off excess.
- Pour enough oil into a frying pan to come about 1/4–1/3 inch up the side. Heat over medium until shimmering (about 325–350°F / 160–175°C if you use a thermometer).
- Add the coated chicken in a single layer (work in batches if needed). Fry, turning occasionally, until golden and crispy — about 5–7 minutes per batch. Transfer to a paper towel-lined plate to drain.
- In a clean pan over low heat, combine soy sauce, chilli sauce, honey, minced garlic and ginger. Warm gently and stir until the mixture is fragrant and the honey has dissolved, about 1–2 minutes. Don’t boil hard — you want it glossy, not reduced to a hard syrup.
- Add the hot fried chicken to the sauce. Toss quickly so the heat helps the sauce coat every piece. Remove from heat immediately to avoid overcooking the chicken.
- Plate and finish with chopped spring onions for colour and a fresh bite.
How to plate and pair
Serve the chicken hot, straight from the pan so the coating remains crisp under the glaze. Presentation ideas:
- Heap on a platter with lime wedges and extra spring onions.
- Serve over steamed jasmine rice or fried rice for a full meal.
- Offer cucumber ribbons or a simple slaw to cut the richness.
- Leftover shredded crispy chilli chicken makes a fantastic filling for crispy chicken taquitos, or tuck it into soft tortillas with pickled onions.
Storage and reheating tips
- Refrigeration: Cool to room temperature and store in an airtight container. Keep for up to 3–4 days.
- Freezing: Freeze in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.
- Reheating: To recover crispness, reheat in a preheated oven at 180°C / 350°F for 8–12 minutes until hot and the crust resurfaces. Use a thermometer to ensure the internal temperature reaches 74°C / 165°F for safety. Avoid soggy microwave reheats unless you don’t mind losing the crunch.
Helpful cooking tips
- Dry the chicken thoroughly before dredging — moisture ruins the crisp.
- Don’t overcrowd the pan; crowding lowers oil temperature and makes chicken greasy.
- Maintain medium oil temperature. If it’s too hot, the cornstarch will brown before the chicken heats through. Too cool and the coating will absorb oil.
- Use a slotted spoon or spider to lift pieces cleanly and drain.
- For extra-crisp texture, double-dredge: dip coated chicken briefly in a beaten egg or thin batter, then coat again in cornstarch before frying.
Creative twists
- Spicy-sweet sesame: Add 1 tsp toasted sesame oil and 1 tbsp toasted sesame seeds to the finished sauce.
- Sticky orange-chilli: Swap honey for orange marmalade and add a little rice vinegar for tang.
- Gluten-free: Use tamari instead of soy sauce and confirm your chilli sauce is gluten-free. Cornstarch is already GF.
- Vegetarian swap: Use shredded king oyster mushrooms or tempeh strips, dredged and fried the same way.
Common questions
Q: How long does this take to make?
A: Active hands-on time is about 15–20 minutes; total time 25–30 minutes including frying and sauce assembly.
Q: Can I bake the chicken instead of frying?
A: Yes — toss cornstarch-coated chicken lightly with oil and bake at 220°C / 425°F on a wire rack for 12–18 minutes, flipping once. It won’t be quite as crackly as frying but will be crisp and lighter.
Q: How can I reduce the heat without losing flavour?
A: Cut the chilli sauce by half and add a splash of ketchup or extra honey for sweetness. You can also add a squeeze of lime to brighten flavours without increasing heat.
Q: Is this safe to make ahead for a party?
A: Fry the chicken ahead and keep loosely covered at warm oven temperature (about 95°C / 200°F) for short periods. For longer holds, store fried chicken separately and reheat in the oven; toss in sauce right before serving to keep it crisp.
Q: Can I double the recipe?
A: Yes — fry in batches and keep the sauce warm. Make sure you have enough pan space and oil to maintain proper frying temperature.
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Crispy Chilli Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A crunchy, saucy weeknight winner that combines crispy, golden chicken with a sticky, garlicky chilli glaze, perfect for busy dinners or appetizers.
Ingredients
- 500 g chicken breast, shredded
- 1 cup cornstarch
- Salt and pepper, to taste
- Oil, for frying
- 2 tablespoons soy sauce
- 2 tablespoons chilli sauce
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Spring onions, chopped, for garnish
Instructions
- Pat the shredded chicken dry with paper towels. Season evenly with salt and pepper.
- Spread the cornstarch on a plate or shallow bowl. Dredge the seasoned chicken so each shred is coated; shake off excess.
- Pour enough oil into a frying pan to come about 1/4–1/3 inch up the side. Heat over medium until shimmering.
- Add the coated chicken in a single layer. Fry, turning occasionally, until golden and crispy, about 5–7 minutes per batch. Transfer to a paper towel-lined plate to drain.
- In a clean pan over low heat, combine soy sauce, chilli sauce, honey, minced garlic, and ginger. Warm gently until the mixture is fragrant and the honey has dissolved.
- Add the hot fried chicken to the sauce and toss quickly to coat. Remove from heat immediately.
- Plate and finish with chopped spring onions.
Notes
For extra crunch, double-dredge the chicken. For gluten-free, use tamari and confirm the chilli sauce is gluten-free.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian