Asian Chilli Chicken
Prep
5m
Cook
8m
Total
13m
This Asian Chilli Chicken is a spicy and flavorful dish featuring tender chicken breast fillets coated in a sticky, sweet, and spicy sauce made with garlic, ginger, sesame oil, and sriracha. Garnish with your choice of green onion, sesame seeds, fresh chili, or lime wedges for a delicious and satisfying meal.
Ingredients
4 servingsChicken
Sauce
Garnishes (choose)
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 448kcal 22%
-
Fat 13g 20%
-
Saturated Fat 3g 15%
-
Carbohydrates 46g 15%
-
Fiber 1g 4%
-
Sugar 34g 68%
-
Protein 35g 70%
-
Cholesterol 120mg 40%
-
Sodium 727mg 30%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chicken – Boneless and skinless thighs and tenderloins also work, use 500g/1lb. Do not cut in half, use whole pieces.
Thighs will take longer to cook through, about 4 minutes on the first side, 3 minutes on the second side; Tenderloins are (typically) smaller so they should take the around the same time as breast.
Internal temperature of cooked chicken:
Breast and tenderloin: 65°C / 150°F Thigh: 75°C / 167°F
2. Rice flour – Yields a nice, crispy crust onto which the sticky chilli sauce clings. Without it, the sauce just slips off the chicken. It’s not a big deal if you don’t have it – sub plain/all purpose flour. Rice flour is just slightly crisper. 🙂
3. Sriracha – This adds spiciness as well as other flavours such as vinegar and garlic into the sauce, plus it thickens the sauce.
If you want less spicy, sub some of it with ketchup. If you sub all of it, the dish becomes quite sweet so add a dash of extra lime to compensate (it’s also totally not what this recipe is intended to be, but it’s still tasty!) If you want spicy but don’t have sriracha, also sub with ketchup plus any other hot sauce to taste, or cayenne pepper or more chilli flakes.
4. Soy sauce – Use all purpose or light, do not use dark soy sauce (colour and flavour too intense). More on different soy sauces here.
5. Storage – Lean meats like breast and tenderloin are always best served freshly made. But it will keep for 3 – 4 days in the fridge. Best to reheat in the microwave, and gently, so you don’t overcook it!
6. Nutrition per serving, assuming all sauce is consumed.
Thighs will take longer to cook through, about 4 minutes on the first side, 3 minutes on the second side; Tenderloins are (typically) smaller so they should take the around the same time as breast.
Internal temperature of cooked chicken:
Breast and tenderloin: 65°C / 150°F Thigh: 75°C / 167°F
2. Rice flour – Yields a nice, crispy crust onto which the sticky chilli sauce clings. Without it, the sauce just slips off the chicken. It’s not a big deal if you don’t have it – sub plain/all purpose flour. Rice flour is just slightly crisper. 🙂
3. Sriracha – This adds spiciness as well as other flavours such as vinegar and garlic into the sauce, plus it thickens the sauce.
If you want less spicy, sub some of it with ketchup. If you sub all of it, the dish becomes quite sweet so add a dash of extra lime to compensate (it’s also totally not what this recipe is intended to be, but it’s still tasty!) If you want spicy but don’t have sriracha, also sub with ketchup plus any other hot sauce to taste, or cayenne pepper or more chilli flakes.
4. Soy sauce – Use all purpose or light, do not use dark soy sauce (colour and flavour too intense). More on different soy sauces here.
5. Storage – Lean meats like breast and tenderloin are always best served freshly made. But it will keep for 3 – 4 days in the fridge. Best to reheat in the microwave, and gently, so you don’t overcook it!
6. Nutrition per serving, assuming all sauce is consumed.
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