If you’re craving a vibrant, flavorful punch of heat combined with juicy, tender chicken, this Asian Chili Chicken Recipe is exactly what you need in your life. Bursting with bold spices, subtle sweetness, and just the right amount of tang, this dish perfectly balances fiery chili and fragrant ginger, making it a standout at weeknight dinners or when you’re entertaining friends who love a little kick in their meal. It’s quick to whip up, uses simple ingredients, and results in a crowd-pleasing plate that’s impossibly addictive.
Ingredients You’ll Need
Every ingredient in this recipe plays a critical role, from building layers of flavor to creating the perfect texture and color that make this dish truly pop. These essential staples come together effortlessly to craft our delicious Asian Chili Chicken Recipe.
- Chicken breast fillets (500g / 1lb): Choose skinless and boneless for juicy, tender chicken that easily absorbs the bold sauce.
- Salt and pepper (1/2 tsp each): Simple seasoning that enhances the natural flavor of the chicken.
- Rice flour or all-purpose flour (1 1/2 tbsp): Helps create a light coating on the chicken for a subtle crispiness without heaviness.
- Vegetable or canola oil (1 1/2 tbsp): Neutral oil that’s perfect for frying and allows the other flavors to shine.
- Sesame oil (2 tsp): Adds a lovely nutty aroma and depth to the sauce.
- Garlic cloves (2, finely minced): A classic aromatic that infuses every bite with warmth and pungency.
- Fresh ginger (2 tsp, finely minced): Provides brightness and a peppery zing for balance.
- Chilli flakes (1 tsp): Brings the spicy heat that makes this recipe stand out; adjust to your comfort level.
- Water (1/2 cup): Used to create the perfect consistency for the sauce, keeping it glossy and luscious.
- Sriracha (3 tbsp): The fiery star of this dish—substitute ketchup for a milder, sweeter taste if preferred.
- Soy sauce (1 tbsp, light or all-purpose): Adds savory umami notes that round out the flavor profile.
- Honey (1/4 cup): Sweetness that balances the heat and adds a beautiful glaze.
- Lime juice (3 tbsp): Brightens the dish with lively acidity; rice vinegar can also be used for a twist.
- Green onion (finely sliced), sesame seeds, fresh chilli, lime wedges: Perfect for garnish to add freshness, crunch, and visual appeal.
How to Make Asian Chili Chicken Recipe
Step 1: Prepare the Chicken
Start by cutting the chicken breast into bite-sized pieces and seasoning them evenly with salt and pepper. Toss the chicken pieces in rice flour until lightly coated; this creates a delicate outer layer that crisps up beautifully once cooked. This step is key for texture and helps the sauce cling perfectly later on.
Step 2: Cook the Chicken
Heat 1 1/2 tablespoons of vegetable or canola oil in a large pan over medium-high heat. When the oil is hot, add the coated chicken pieces in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side depending on size. Remove the chicken from the pan and set aside. This quick sear locks in the tenderness and juices, making every bite succulent.
Step 3: Make the Sauce
In the same pan, add the sesame oil along with finely minced garlic and ginger. Sauté for about a minute until aromatic and golden, ensuring you don’t burn the garlic. Stir in the chili flakes and pour in the water slowly, deglazing the pan to capture all the flavorful bits left from cooking the chicken. Then, mix in the sriracha, soy sauce, honey, and lime juice. Bring the sauce to a gentle simmer, allowing it to thicken and develop that signature glossy texture.
Step 4: Combine and Finish
Return the cooked chicken pieces to the pan, tossing to coat them thoroughly with the rich, spicy sauce. Let everything cook together for another minute or two so the chicken soaks in those mouthwatering flavors. Once perfectly glazed, remove the pan from heat and get ready to serve something truly memorable.
How to Serve Asian Chili Chicken Recipe
Garnishes
Garnishing is where this Asian Chili Chicken Recipe truly shines in presentation and flavor depth. Scatter finely sliced green onions and a sprinkle of toasted sesame seeds across the top to add crunch and freshness. For an extra burst of heat and color, toss on some thinly sliced fresh chili. Finish with lime wedges for that zesty finish you can squeeze over each serving.
Side Dishes
This Asian Chili Chicken pairs beautifully with fluffy jasmine rice or steamed noodles that soak up the spicy sauce. For something lighter, a crisp Asian slaw with cabbage and carrots offers a refreshing contrast. Stir-fried vegetables with soy and garlic make another excellent complement, rounding out the meal with more texture and nutrients.
Creative Ways to Present
For gatherings, serve this dish family-style atop a large platter with garnishes artfully arranged, encouraging everyone to dig in together. Wrap the chicken and sauce in warm lettuce leaves for fresh, DIY wraps that are fun and interactive. Another fun twist is plating the chicken over a bed of crunchy rice noodles for an exciting texture contrast that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Asian Chili Chicken to an airtight container and store it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great make-ahead option for busy weekdays when dinner needs to come together fast.
Freezing
You can freeze this dish for up to 2 months. Just be sure to use a freezer-safe container and leave some room for expansion. Thaw overnight in the fridge before reheating to maintain the best texture and flavor integrity.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or lime juice to loosen the sauce if it thickens too much. Avoid the microwave if possible to prevent the chicken from becoming rubbery. This method keeps your Asian Chili Chicken Recipe tasting as fresh as when you first made it.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! While chicken breast is preferred for its tenderness and quick cooking, you can substitute boneless thighs for extra juiciness. Just adjust cooking time accordingly because thighs take a little longer to cook.
How do I make this dish less spicy?
To reduce the heat, use ketchup instead of sriracha and cut back on chili flakes. You can also add a touch more honey or lime juice to balance any residual spice with sweetness and acidity.
Is there a vegetarian alternative for this recipe?
Yes, try using firm tofu or cauliflower florets in place of chicken. Coat and cook them similarly, then toss with the same chili sauce for a delicious plant-based version.
What can I substitute for rice flour?
If you don’t have rice flour, all-purpose plain flour works just as well in this recipe. It helps achieve that nice coating on the chicken and crisp exterior perfectly.
Can I prepare this recipe in advance and reheat it?
Definitely! The Asian Chili Chicken Recipe reheats beautifully, and its flavors deepen after resting. Just store it in an airtight container and gently reheat on the stove to enjoy all the deliciousness again.
Final Thoughts
This Asian Chili Chicken Recipe is a wonderful go-to when you want something fast, flavorful, and comforting. Its wonderful combination of spicy, sweet, and tangy flavors creates a memorable meal that’s hard to resist. Don’t hesitate to make it your own with simple tweaks or creative presentations — once you’ve tried it, this will quickly become a favorite to share with your family and friends!
Print
Asian Chili Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
Asian Chilli Chicken is a quick and flavorful dish featuring tender chicken breast fillets cooked with a spicy, sweet, and tangy sauce made from sriracha, honey, lime juice, and soy sauce. Garnished with green onions, sesame seeds, and fresh chili, this stir-fry is perfect for a delicious weeknight dinner packed with vibrant Asian flavors.
Ingredients
Chicken and Coating
- 500g / 1lb breast fillets, skinless and boneless (about 2 large) (Note: Other cuts can be used)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tbsp rice flour or all-purpose/plain flour (Note: for coating)
Cooking Oils
- 1 1/2 tbsp oil (vegetable or canola)
- 2 tsp sesame oil
Sauce and Flavorings
- 2 garlic cloves, finely minced
- 2 tsp ginger, finely minced
- 1 tsp chilli flakes / red pepper flakes (reduce for less spicy)
- 1/2 cup water
- 3 tbsp sriracha (substitute ketchup for less spicy option)
- 1 tbsp soy sauce (light or all-purpose) (Note: important for umami flavor)
- 1/4 cup honey (can substitute brown sugar)
- 3 tbsp lime juice (or substitute 2 tbsp rice vinegar)
Garnish
- Green onion, finely sliced
- Sesame seeds
- Fresh chilli
- Lime wedges
Instructions
- Prepare the chicken: Cut the chicken breast fillets into bite-sized pieces. Season with salt and pepper, then lightly coat the pieces with rice flour or all-purpose flour. This coating helps the chicken crisp up during cooking and allows the sauce to cling better.
- Cook the chicken: Heat the vegetable or canola oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set aside.
- Sauté aromatics: In the same pan, add sesame oil followed by minced garlic and ginger. Stir-fry quickly until fragrant, about 30 seconds, taking care not to burn the garlic.
- Add spices and liquids: Stir in the chilli flakes, then add water, sriracha, soy sauce, honey, and lime juice. Mix well and bring the sauce to a gentle simmer.
- Combine chicken and sauce: Return the cooked chicken pieces to the pan. Toss thoroughly to coat the chicken evenly with the sauce. Cook together for another 1-2 minutes until the sauce thickens slightly and glazes the chicken.
- Garnish and serve: Transfer the Asian chilli chicken to a serving dish. Garnish with finely sliced green onions, sesame seeds, fresh chilli slices, and lime wedges on the side for an extra citrusy zing. Serve hot with steamed rice or noodles.
Notes
- Note 1: Other chicken cuts such as thighs can be used but may require slightly longer cooking time.
- Note 2: Rice flour helps with crispiness but all-purpose flour is a fine substitute if needed.
- Note 3: Adjust the amount of sriracha or substitute with ketchup for a milder dish.
- Note 4: Light soy sauce is preferred for its balanced saltiness; use all-purpose soy sauce as an alternative.
