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
Scale
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.
