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Asian Chilli Chicken

30 mins Cook
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Copy of NomNom Recipes 1 30

Asian Chilli chicken is a brief bird dinner that’s an explosion of (spicy!) sticky, savory Asian flavours. 287 calories of tasty goodness in 8 mins flat!

Calling a dish “Asian”-something usually feels a little normal, a lazy label that people appear to use loosely if a recipe happens to comprise a sprint of soy sauce.

Chilli Chicken Asian Chilli Chicken

I can guarantee you that there’s extra than just soy sauce on this! Ginger, garlic, chili, sesame, sriracha, and lime juice all make the roll call of substances. at the same time as it can not be strictly conventional to any precise cuisine, the flavors nevertheless plant this quick fowl recipe firmly within the “Asian” style in my book.
It’s were given a pleasant kick of spiciness to it but not “blow your head off” spicy, has a balanced sweet-savory-tang and a hint of sesame to spherical matters off.

What you need for Asian Chilli Chicken

Here’s what you need:

  • fowl – two breasts reduce in half horizontally to form 4 steaks in total. As a substitute, four to 5 boneless skinless fowl thighs or approximately 500g/1lb fowl tenderloins;
  • Garlic and ginger – Aromatics for the flavor base;
  • Chilli flakes aka red pepper flakes, and Sriracha – For the spice factor! I love to use both:
  • Chilli flakes for the earthy warm temperature, that is sautéed with the garlic and ginger;
  • Sriracha – For the spiciness in conjunction with vinegar, garlic, and other flavors which might be within the sauce. also, Sriracha thickens the sauce.
  • Can’t take care of the warmth? skip or reduce the chili flakes and substitute a number of the Sriracha with ketchup. This gives the same sauce thickening features. sure, the highly spiced sauce on the give-up may be greater sweet however will still have the savory/tangy traits of the bottom recipe – and nonetheless be delish!
  • Honey – For the sweetness. you could replacement with sugar or maple syrup;
  • Sesame – For that nutty flavor;
  • Soy sauce – For salt and a bit of flavor. Use all-motive or light soy sauce right here. Don’t use whatever is labeled “darkish soy sauce” (it’s too darkish and extreme for this recipe) or “candy soy sauce” (too sweet). more on special soy sauces here;
  • Lime (or rice vinegar) – For the tang; and
  • Rice flour or just everyday wheat flour (undeniable/all-purpose) – To dust the bird. This creates a light crust that the sauce can clings to. without it, the sauce just sort of slips off the pores and skin.

How to make Asian Chilli Chicken

This hen takes eight minutes to prepare dinner: 4 minutes for the chicken itself, then 4 minutes for the sauce. If it takes any further than that, you’ve overcooked the hen – no!!!

  • Season bird – Sprinkle the fowl with salt and pepper, and a mild dusting of flour;
  • Pan-sear chicken until golden. For a bird this skinny, it must no longer be to any extent further than 2 minutes in keeping with an aspect;
  • Sauté aromatics – cast off the bird. within the equal pan sauté garlic, ginger, and chilli flakes till they’re golden and scent extraordinary. but don’t inhale too deeply otherwise the chili will ship you off on a coughing match!
  • upload sauce substances – Now add the Sriracha, honey, soy sauce, and honey, and simmer for a couple of minutes till it reduces to a reasonably thick and syrupy consistency. due to the fact, there’s not a great deal of sauce, it’ll thicken very quickly;
  • add lime juice then permit it to simmer for a minute to thicken again;
  • Coat hen – go back chook to the pan and turn to coat within the sauce. You’re done!

What to serve with Asian Chilli Chicken

There isn’t loads of sauce due to the fact the flavor is quite concentrated, nearly like a glaze. however, there’s enough to serve this with just simple rice – white, brown, or cauliflower rice for an extremely low-carb choice.

For a flavored rice side, attempt one of these:
The veggies you secret agent on the facet of the plate are steamed infant bok choy with oyster sauce dressing which, opposite to popular notion, is extra than simply oyster sauce. Recipe right here.

And a few more side salad options for you!
in case you’re after a works-with-something option, attempt my all-rounder Asian Sesame Dressing drizzled over literally any clean, steamed, or otherwise cooked veggies. You just can’t pass wrong with that dressing!

Asian Chilli Chicken

Asian Chilli Chicken

Asian Chilli chicken is a brief bird dinner that’s an explosion of (spicy!) sticky, savory Asian flavours. 287 calories of tasty goodness in 8 mins flat!
prep time
10 mins
cooking time
30 mins
total time
40 mins




  • 500g / 1lb breast fillets, skinless and boneless (2 large) (Note 1 other cuts)

  • 1/2 tsp each salt and pepper

  • 1 1/2 tbsp rice flour, or all-purpose/plain flour (Note 2)

  • 1 1/2 tbsp oil , vegetable or canola

  • SAUCE:

  • 2 tsp sesame oil

  • 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 (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)


  • Green onion (finely sliced), sesame seeds, fresh chilli, lime wedges




Season: reduce every chicken breast in half horizontally to form four steaks in general. Sprinkle every facet with salt, pepper, and rice flour, shaking off excess.
Pan-fry: warm oil in a huge skillet over high warmness. add chook and cook dinner for two mins. turn and prepare dinner on the opposite side for two mins, then remove to a plate.


Sesame oil: allow the skillet to chill a piece then return to the stove on medium. add sesame oil and heat.
Garlic and ginger: add garlic and ginger, and cook for 15 seconds.
Chilli flakes: add chili flakes and prepare dinner for 30 seconds until the garlic is golden.
Sriracha, soy, and honey: flip warmness up to medium-excessive. add water, sriracha, soy sauce, and honey, and stir properly, scraping the base of the pan to dissolve all of the golden bits into the liquid.
Simmer for 2 minutes till it lessens to a thick syrup. add lime juice, then simmer for a further 30 seconds until it thickens and returned to a thick syrup.
Coat bird: flip the heat off. go back chook to the pan, turning to coat in sauce.
Serve bird, topping with last sauce in skillet, garnished with green onions, sesame seed, and further lime wedges, if preferred.


chicken – Boneless and skinless thighs and tenderloins additionally paintings, use 500g/1lb. Do no longer reduce in half, use entire portions. Thighs will take longer to cook dinner through, about 4 minutes on the first side, three minutes on the second facet; Tenderloins are (usually) smaller so they have to take around the equal time as breasts. the inner temperature of a cooked bird: Breast and tenderloin: sixty five°C / one hundred fifty°F Thigh: seventy five°C / 167°F Rice flour – Yields a nice, crispy crust onto which the sticky chili sauce clings. without it, the sauce simply slips off the chicken. It’s no longer a huge deal if you don’t have it – sub-simple/all-motive flour. Rice flour is just slightly crisper. Sriracha – This adds spiciness as well as other flavors including vinegar and garlic into the sauce, plus it thickens the sauce. if you need less highly spiced, sub a number of it with ketchup. in case you sub all of it, the dish turns quite sweet so add a sprint of greater lime to compensate (it’s additionally completely now not what this recipe is meant to be, but it’s nevertheless tasty!) in case you need spicy but don’t have sriracha, also sub with ketchup plus another hot sauce to flavor, or cayenne pepper or extra chili flakes. Soy sauce – Use all motive or mild, do now not use darkish soy sauce (shade and flavor too excessive). greater on unique soy sauces right here. garage – Lean meats like breast and tenderloin are continually high-quality served freshly made. however, it'll hold for three–four days inside the refrigerator. nice to reheat in the microwave, and lightly, so that you don’t overcook it! vitamins according to serving, assuming all sauce is eaten up.
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