Craving a flavor explosion in under 15 minutes? This Asian Chilli Chicken recipe delivers a knockout punch of savory, spicy, and slightly sweet perfection, all while being surprisingly simple to make.
Get ready to ditch the takeout menu because your new favorite weeknight meal is just a few steps away!
Recipe Overview
If you're looking for a quick and easy chicken dinner that'll make your taste buds sing, I've got you covered! This Asian Chilli Chicken recipe is an explosion of flavors, and it's ready in under 15 minutes—seriously!
First things first, we're gonna cut our chicken breasts in half and give those pieces a little TLC with salt, pepper and rice flour. Don't skip the rice flour—it helps the sauce stick!
Next, we pan-fry until browned. Then we remove the chicken and set aside because, well, the chicken needs a break. To get that authentic Asian flavor, think about the balance of sweet, sour, and savory, similar to how you might approach another Asian-inspired chicken dish.
Now, onto the super-easy sauce. We begin with garlic and ginger, then chili flakes to spice things up. We add some water, sriracha (or a sneaky sub!), soy sauce, and honey. Let it all simmer and thicken into a beautiful syrup.
Finally, coat that chicken and serve. Garnish with green onions and sesame seeds if you've got them. Enjoy!
Ingredients Needed
You'll need a few key things to nail this Asian Chilli Chicken, so let's gather our crew! For the chicken, I use about 500g, which translates to 1 lb, of breast fillets—skinless and boneless, of course. Don't forget ½ tsp each of salt and pepper to jazz things up! Like the cashew chicken stir-fry, this dish is also a quick and easy recipe.
Now, for the sauce, we're talking 2 tsp of sesame oil—essential for that Asian zing! Then, 2 garlic cloves and 2 tsp of ginger, both finely minced if you don't mind. Add a tsp of chilli flakes—or less, if you're not a spice fiend! For the liquids, I like ½ cup of water, 3 tbsp of sriracha—or ketchup if you're spice-averse, 1 tbsp of soy sauce and ¼ cup of honey (or brown sugar). We're finishing off with 3 tablespoons of lime juice—or 2 tbsp of rice vinegar for a tangy twist!
Got those? Great, garnishes are next!
Step-by-Step Instructions
Alright, let's get cooking – I'm going to walk you through how to make this awesome Asian Chilli Chicken, step by step. First, I cut the chicken breasts, season them, and dust with rice flour.
Next, I heat the oil in a skillet and pan-fry the chicken for about 2 minutes on each side. It's like giving them a little tan! Once they're golden, I take them out.
Now for the sauce! I turn the heat down, toss in sesame oil and garlic, and ginger – don't burn it! I cook until fragrant, then add chilli flakes. After 30 seconds, I crank up the heat, add water, sriracha, soy sauce, and honey. I'll simmer 'til syrupy – around 2 minutes. I stir in lime juice and thicken things up again.
Finally, I nestle the chicken back in, coating it in that glorious sauce. Boom! Serve with garnishes!
Tips for the Best Results
I've got a few tricks up my sleeve to really make this Asian Chilli Chicken sing! First, don't skip the rice flour – it's what gives the chicken that amazing, slightly crispy coating. If you don't have any, all-purpose flour works fine, though!
Next, keep an eye on the garlic and ginger when you're sautéing. You want them golden, not burnt – burnt garlic is no bueno! I usually cook them for just 15 seconds.
Also, don't be afraid to adjust the heat. If you're not a spice fiend like, well, me, reduce the chilli flakes and Sriracha. You can add ketchup for sweetness, but add lime juice if you do to balance the flavor — you'll thank me later!
Serving Suggestions
Serving this saucy, flavour-packed Asian Chilli Chicken is super easy—I have some ideas to really make your meal shine!
Rice is the obvious choice—brown or white, it's all good! Quinoa works too; it's healthy and soaks up that delicious sauce. If you're watching your carbs, try cauliflower rice. It's surprisingly tasty!
Noodles will soak up the sauce. Think about egg noodles, udon, or even ramen. Toss them with the chicken and sauce for a quick, satisfying meal.
Add some steamed broccoli, snow peas, or a simple side salad for extra crunch and color. Want some extra pizzazz? Sprinkle some sesame seeds and fresh green onions on top for a pop of flavor—and make it look fancy!
Don't forget a wedge of lime to squeeze over everything. It brightens the flavors and adds a zesty kick. Trust me; it's a game-changer!
Short Recipe Version
Asian Chilli Chicken
Prep time: 15 mins
Cook time: 20 mins
Serves: 4
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1-2 tbsp sriracha (adjust to taste)
- 1/4 cup chicken broth
- 1 tbsp sesame oil
- Green onions, for garnish
- Sesame seeds, for garnish
- Lime wedges, for garnish
Instructions:
- Toss chicken with cornstarch.
- Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through.
- Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
- In a bowl, whisk together soy sauce, rice vinegar, brown sugar, sriracha, and chicken broth.
- Pour sauce over chicken and bring to a simmer, cooking until sauce has thickened slightly.
- Stir in sesame oil.
- Serve over rice or noodles. Garnish with green onions, sesame seeds, and lime wedges.
Nutrition Information (per serving, estimated)
- Calories: 450
- Protein: 40g
- Fat: 20g
- Carbohydrates: 25g