Description
A flavorful and quick Asian Chilli Chicken recipe featuring tender pan-fried chicken breasts coated in a sticky, spicy-sweet chilli sauce made with garlic, ginger, sriracha, honey, and lime juice. Perfect for a weeknight dinner, garnished with green onions, sesame seeds, and fresh lime wedges to add a bright finish.
Ingredients
Scale
Chicken Marinade
- 500g / 1lb breast fillets, skinless and boneless (2 large)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tbsp rice flour or all-purpose flour
Sauce and Garnish
- 1 1/2 tbsp vegetable or canola oil
- 2 tsp sesame oil
- 2 garlic cloves, finely minced
- 2 tsp ginger, finely minced
- 1 tsp chilli flakes / red pepper flakes (adjust to taste)
- 1/2 cup water
- 3 tbsp sriracha (substitute ketchup for less spicy)
- 1 tbsp soy sauce, light or all-purpose
- 1/4 cup honey (can substitute brown sugar)
- 3 tbsp lime juice (or 2 tbsp rice vinegar)
- Green onion, finely sliced (for garnish)
- Sesame seeds (for garnish)
- Fresh chilli (optional garnish)
- Lime wedges (for serving)
Instructions
- Prepare Chicken: Cut each chicken breast horizontally in half to create 4 thin steaks. This ensures quicker and even cooking.
- Season: Sprinkle salt, pepper, and rice flour evenly over both sides of each chicken piece. Shake off any excess flour to avoid clumping during cooking.
- Pan-fry Chicken: Heat vegetable or canola oil in a large skillet over high heat. Add the chicken steaks in a single layer and cook for 2 minutes on one side. Flip and cook for another 2 minutes until golden but not fully cooked through. Remove chicken to a plate and set aside.
- Prepare Sauce Base: Allow the skillet to cool slightly, then return it to medium heat. Add the sesame oil and let it warm up.
- Sauté Aromatics: Add finely minced garlic and ginger to the hot oil and cook for about 15 seconds until fragrant.
- Add Spice: Stir in the chilli flakes and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add Liquids and Sweetener: Increase heat to medium-high. Add water, sriracha, soy sauce, and honey to the pan. Stir well, scraping the bottom of the pan to loosen any browned bits for deeper flavor.
- Simmer Sauce: Let the sauce simmer for about 2 minutes until it reduces to a thick syrup-like consistency.
- Finish Sauce: Stir in the lime juice, then simmer for another 30 seconds until the sauce thickens again.
- Coat Chicken: Turn off the heat and return the chicken to the skillet. Toss to coat each piece thoroughly in the sticky chilli sauce.
- Serve: Plate the chicken and spoon additional sauce from the skillet over the top. Garnish with finely sliced green onions, sesame seeds, optional fresh chilli slices, and lime wedges for squeezing over.
Notes
- Use chicken breast or thigh fillets depending on preference; cooking times may vary slightly for thicker cuts.
- Rice flour helps create a light coating that crisps nicely and thickens the sauce; all-purpose flour works too.
- Adjust chilli flakes and sriracha amount to control spiciness, use ketchup for a milder sauce.
- Honey can be swapped with brown sugar to change sweetness and depth.
- If lime juice is unavailable, rice vinegar is a good substitute, providing acidity.
- Serve with steamed rice or noodles to balance the bold flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Keywords: Asian chilli chicken, spicy chicken recipe, sticky chilli chicken, easy chicken dinner, pan-fried chicken, sriracha chicken
