Asian Chilli Chicken
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
8 mins
-
Servings
4
-
Calories
287 kcal
-
Course
Main Course
-
Cuisine
Asian
Asian Chilli Chicken
Description
Asian Chilli Chicken involves seasoning chicken breast fillets with salt, pepper, and rice flour, then quickly pan-frying them for a light, crispy crust. The sauce is prepared in the same skillet using sesame oil, minced garlic and ginger, chili flakes, sriracha, soy sauce, honey, water, and lime juice. This sauce is cooked down to a thick syrup that coats the chicken thoroughly when returned to the pan.
The rice flour coating provides a crisp texture that helps the sticky chili sauce adhere, enhancing the overall mouthfeel. The balance of spicy heat from sriracha and chili flakes with honey’s sweetness and lime’s acidity creates a complex flavor profile. The dish is garnished with optional green onion slices, sesame seeds, fresh chili, or lime wedges to add freshness and texture.
Boneless, skinless thighs or tenderloins can substitute breast meat, with adjusted cooking times to ensure doneness. The recipe recommends reheating gently to avoid overcooking and adjusting spice levels by substituting ketchup or other sauces. It stores well in the fridge for several days.
Ingredients
Chicken:
- 500g / 1lb chicken breast fillet 2 large) (Note 1 other cuts, skinless and boneless
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tbsp rice flour Note 2, or all-purpose/plain flour
- 1 1/2 tbsp neutral cooking oil vegetable or canola, generic cooking oil
Sauce:
- 2 tsp sesame oil
- 2 garlic finely minced, cloves
- 2 tsp ginger , finely minced
- 1 tsp chili flakes reduce for less spicy, or red pepper flakes
- 1/2 cup water
- 3 tbsp sriracha (sub ketchup for not spicy, Note 3)
- 1 tbsp soy sauce , light or all purpose (Note 4)
- 1/4 cup honey (sub brown sugar)
- 3 tbsp lime juice (sub 2 tbsp rice vinegar)
Garnishes (choose):
- green onion green onion finely sliced
- sesame seeds
- chili
- lime
Instructions
Chicken:
- Season: Cut each chicken breast in half horizontally to form 4 steaks total. Sprinkle each side with salt, pepper and rice flour, shaking off excess.
- Pan-fry: Heat oil in a large skillet over high heat. Add chicken and cook for 2 minutes. Turn and cook the other side for 2 minutes, then remove to a plate.
Sticky Chilli Sauce:
- Sesame oil: Allow the skillet to cool a bit then return to the stove on medium. Add sesame oil and heat.
- Garlic and ginger: Add garlic and ginger, cook for 15 seconds.
- Chilli flakes: Add chilli flakes and cook for 30 seconds until garlic is golden.
- Sriracha, soy and honey: Turn heat up to medium-high. Add water, sriracha, soy sauce and honey, stir well, scraping the base of the pan to dissolve all the golden bits into the liquid.
- Simmer for 2 minutes until it reduce to a thick syrup. Add lime juice, then simmer for a further 30 seconds until it thickens back to a thick syrup.
- Coat chicken: Turn heat off. Return chicken to pan, turning to coat in sauce.
- Serve chicken, topping with remaining sauce in skillet, garnished with green onions, sesame seed and extra lime wedges, if desired.
Notes
- Use boneless, skinless thighs or tenderloins as alternatives; adjust cooking time accordingly.
- Rice flour helps create a crisp crust that holds the sauce better than plain flour.
- Sriracha provides spiciness and flavor; substitute ketchup for milder taste with added lime to balance sweetness.
- Cook chicken to an internal temperature of 65°C (breast) or 75°C (thighs) for safety.
- Store leftovers in the refrigerator for 3-4 days; reheat gently to avoid drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287cal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 948mg | 40% |
| Potassium | 522mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
